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F &N 4th form > Bacteria > Flashcards

Bacteria Flashcards

1
Q

Where is bacteria found

A

Air
Soil
Intestines of animals
Moist lining of mouths
Noses and throat
Furnaces of our body
On plants

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2
Q

What is binary fission

A

When the nuclear reproduces itself and divides into 2 seperate parts then the rest of the cell divides producing 2 daughter cells of eqaul size this is called time under optimum conditions

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3
Q

How long does it take for bacteria to divide

A

10 mins some 20

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4
Q

What do spores enable bacteria to do

A

Survive

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5
Q

What are spores

A

Hard resistant bodie formed by some bacteria when they are unable to obtain materials needed for growth can survive in unfavourable conditions for very long periods of time they are heat resistant are cold resistant many are resistant to disenfectant some in the right conditions germinate producing new bacteria cell spores for bacillus and elstrodium

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6
Q

What are pathogenic bacteria

A

They are bacteria which are harmful and can cause food poisoning and food borne diseases

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7
Q

What do pathogenic bacteria include

A

Bacillus, escherichia coli ( E-coli)
Salmonella
Camplybacter

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8
Q

What are the 4 conditions for bacteria to grow

A

Food moisture warmth time

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9
Q

What can bacteria not grow in

A

Vinegar
Alkaline conditions

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10
Q

What can bacteria not grow in

A

Vinegar
Alkaline conditions

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11
Q

What are high risk foods

A

Foods which are moist warm and high in protein

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12
Q

How do you minimise risk of bacteria

A

Bacteria multiply rapidly 1 can become 1 billion in less than 7 hours.
You need to reduce time food is kept in the danger zone
Keep time between buying it and storing it in fridge or freezer
Ensure it is eaton within use by date
Prepare as quick as possible
Cook high risk food for long enough
Eat food as soon as it is made
Food kept warm should be over 63 anything left over 2 hours should be thrown away

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13
Q

What happens at 100 degrees

A

Bacteria destroyed boiling point of water

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14
Q

What happens at 75 degrees

A

You need to reheat the food for 30s to ensure it is safe to eat

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15
Q

What happens at 70 degrees

A

You need to reheat food for 2mins to ensure it is safe to eat

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16
Q

What happens at 63 degrees

A

Bacteria start to die

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17
Q

What happens at 63 degrees

A

Bacteria start to die

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18
Q

What happens at 37 degrees

A

Body temp ideal for bacteria to grow

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19
Q

What happens at 8 degrees

A

Legal fridge temp must be below

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20
Q

What happens at 0-5 degrees

A

Bacteria multiplies slowly

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21
Q

What happens at -18 degrees

A

Freezer temp bacteria dormant

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22
Q

What temp does fridge legally have to be

A

It has to legally be under 8 but usually under 5

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23
Q

What is the hot holding temp

A

72 degrees for 2 mins kills harmful bacteria

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24
Q

What temp should reheated food reach

A

75

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25
Q

What can you check a temperature of food with

A

Temperature probe or an infra red laser thermometer

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26
Q

How do you control how much moisture is in food

A

By dehydration removing water E.g dried milk
High sugar content makes less water available E.g jam
Salt removes water by osmosis E.g bacon
Freezing turns water into solid so unavailable
Pickling the water is replaced with vinegar

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27
Q

What are some high risk food s

A

Ready to eat sandwiches
Moist yoghurt
High in protein cottage pie
Require strict time and temp control meat pie
Raw fish dairy products cooked meat poultry shellfish and seafood gravies stocks sauces soup stews egg products cooked rice

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28
Q

What is oxygen removal

A

Some bacteria need oxygen to produce aerobic respiration manufacturers use a vacuole to remove oxygen replace with less active gas

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29
Q

What is ph control

A

Bacteria grow best in neutral ph between 6.6 and 7.5 they cannot survive in food with a ph less than 4.5

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30
Q

What are the classifications of bacteria

A

Pathogenic cause illnes
Helpful used to make cheese and yoghurt
Spoilage cause food to perish or rot

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31
Q

What is the definition of food poisoning

A

An acute illness usually and usually fairly short cause y eating food that is comtaminated by microorganisms or poisons

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32
Q

What kind of people are more likely to get food poisoning

A

Babies and young people immune system immature
Pregnant
Elderly
People with illnesses HIV AIDS make immune weaker

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33
Q

What are the 8 different types of bacterium

A

Bacillus cereus
Campylobacter
Clostridium botulinum
Clostridium perfringens
E. coli
Listeria
Salmonella
Staphylococcus aureus

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34
Q

What are moulds a form of

A

Fungi

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35
Q

How do moulds move

A

They are carried in the air and settle on food

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36
Q

What is mould growth

A

The growth of a filament a tough mass which you can see

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37
Q

How do moulds die

A

By heat

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38
Q

What do moulds thrive in

A

Acidic foods such as fruit tomatoes jam jellies

39
Q

What are yeasts

A

Single called fungi

40
Q

How do yeast reproduce

A

By budding they use sugar to grow and produce co2 known as fermentation

41
Q

How are yeasts killed

A

Heat

42
Q

What happens to yeast when it is could

A

They become dormant

43
Q

What are the perfect conditions for mould

A

Moist food that is room temp and has time to reproduce

44
Q

What do staphylococcus aureus and bacillus cereus produce what does this cause

A

Toxins in food they cause vomiting and symptoms are quick to come on

45
Q

Where do campylobacter jejuni salmonella E. Coli clostridium perfringens originate and what does it cause

A

Gut it causes diarrhoea and are slower for symptoms to come out

46
Q

Under what conditions do bacteria reproduce

A

They need time the right temp moisture food good ph level and oxygen

47
Q

Why are people getting more food poisoning

A

Increase in ready to eat food
Incorrect storage temperature
Not cooked over 75°C for 30 seconds
Incorrect reheat temperature
Not prepared correctly – cross contamination
Paul personal hygiene

48
Q

What conditions do yeast grow

A

Warmth food time moisture

49
Q

What is food spoilage

A

Means that the original nutritional value, texture or flavour of food is damaged, the food becomes harmful to people and unsuitable to eat

50
Q

What is moisture loss

A

When fruit or veg are harvested they continue to respire so lose water through the leaves and skin E.g lettuce

51
Q

What is infestation

A

Invasion by insects and rodents which accounts for huge losses in food stock E.G pears apples fruit and veg

52
Q

What is low-temperature injury

A

The internal structure of the food are damaged by a very low temperature E.G 0 to 1°C in the fridge E.G salad leaves cucumber and those are very high water content

53
Q

What are enzymes

A

Enzymes are proteins which speed up chemical reactions they are inactive until food is harvested or slaughtered once activated they start to break down the tissues and components of food they cause ripening by turning starch into sugar they are destroyed by acids in heat atmospheric oxygen can react with some food components which may cause rancidity or colour changes

54
Q

What are some natural decay ways of food spoilage

A

Moisture loss, infestation, low temperature injury, enzymes

55
Q

What is the best way to prevent enzymic browning

A

The best way is put salt on it but you will have to wash it

55
Q

What is the best way to prevent enzymic browning

A

The best way is put salt on it but you will have to wash it

56
Q

What are 6 ways to prevent food spoilage

A

Store in appropriate place
Check fridge temperature
Cover food in tin foil or cling film
Wash soil of fruit veg
Wash hands before handling food
Eat before use by date

57
Q

What are 5 negative affects of food spoilage

A

Wilt lettuce
Colour change
Contaminated
Mould Rot
Nutrition loss

58
Q

What are 5 posotive effects of food spoilage

A

Cheese
Yoghurt
Cider
Bread
Wine

59
Q

What are 3 helpful micro organism and what are they used in

A

Mould soft cheese Stilton Brie
yeast wine cider
Bacteria cheese yoghurt

60
Q

What is a perishable food

A

Spoil very quickly and must be kept in fridge E Duchy milk meat fish dairy and soft fruit

61
Q

What does use by date mean

A

The date by which food should be eaten to ensure it’s safe

62
Q

What does best before mean

A

Apply to nonperishable food aid Archie biscuits crisps food will be in its best conditions start to change but not unsafe

63
Q

What does display until mean

A

The date food should be sold normally 2 to 3 days before use by date

64
Q

What does stock rotation mean

A

Use old food before new food

65
Q

What visual checks can you perform when buying food

A

The use by date
What is a packet is open
If the tin has dents in it
If it’s fresh looking
Can’t be wrinkled
No bruises
No holes

66
Q

How do you wash your hands

A

Step one what your hands with warm water step to soap and scrub for 20 seconds step three rinse under clean running water step for dry completely using a clean cloth or paper towel

67
Q

When should you wash your hands

A

After using the toilet
After sneezing glowing nose and coughing
After touching a cut or saw
Before touching raw meat fish or poultry and eggs
Before handling food

68
Q

What is meant by the term clean as you go

A

Clean the area and utensils you have been working with as you prepare the food to avoid build up of mess and leads to better hygienic conditions

69
Q

How do you keep yourself clean when preparing food

A

Where clean aprons only remove jewelry cover cuts and wounds with a blue plasters or dressing

70
Q

What colour plasters are used and why are they so important

A

Blue because if they end up in the food they are much easier to see in skin colour plasters so you can get them out

71
Q

How should fruits and vegetables be cleaned

A

Remove and discard outer leaves rinse under water rub briskly to remove dirt and surface microorganisms don’t use soap or detergent drawer was clean cloth cutaway bruises

72
Q

Should raw meat be washed before use

A

No as it increases the danger of cross contamination spreading campylobacter on the surfaces

73
Q

Should raw meat be washed before use

A

No as it increases the danger of cross contamination spreading campylobacter on the surfaces

74
Q

Define cross contamination and the major causes of it

A

The process by which bacteria are transferred from one area to another
Main causes humans rubbish pets and animals raw meat and poultry

75
Q

What colour boards should be used for raw meat raw shellfish and cook meat

A

Raw meat – red
Raw shellfish – blue
Cooked meat – yellow

76
Q

What colour boards should be used for vegetables fruit and salad bakery and dairy

A

Vegetables – brown
Fruit and salad – green
Bakery and dairy – white

77
Q

What are purple boards used for

A

Allergens

78
Q

What does direct contact cross contamination mean

A

Blood and juices from raw food passes directly onto other foods are you dodgy raw meat dripping in the fridge

79
Q

What does indirect contact cross contamination mean

A

Bacteria is transferred during handling and for preparation E.g on hands dirty equipment clothes etc

80
Q

What is physical contamination

A

Foreign bodies in the food that should not be is a dodgy metal, hair, nails, insects, jewellery

81
Q

What is chemical contamination

A

Cleaning products, pesticides, natural toxins are present in the food

82
Q

What is the danger zone

A

5-63

83
Q

Why is it vital to wash your temperature probe after each temperature check

A

So that you don’t cross contaminate some other foods

84
Q

What does it mean for juices must run clear

A

When the juices come out of (especially meat) the food they should be clear I’m not pink

85
Q

What is the two hour rule

A

Refrigerate perishable foods so total time at room temperature is less than two hours

86
Q

Define the term perishable foods

A

Foods which are likely to spoil or become unsafe if not refrigerated E.G meat poultry fish eggs tofu dairy products cooked pasta rice vegetables

87
Q

What is the 90 minute rule

A

Hot food that is an eaten straight away should be called under 8°C within 90 minutes to reduce time in danger zone

88
Q

Explain how to effectively cool food

A

Call Inshallah containers limit debt for food
Sitting bowl of cool water
Blast chiller

89
Q

Explain how to safely thaw food

A

Plan ahead to defrost food
The best way to thaw perishable food is in the fridge

90
Q

What should you do if you have leftovers

A

Should be called as quickly as possible within 90 minutes separating food into smaller containers can help they need to be reheated piping hot leftovers should not be reheated more than once used within one to 4 days

91
Q

What are fridge rolls

A

Keep door closed as much as possible under 5°C legally under 8°C wait for food to cool down before is placed in the fridge do you know overload if the fridge is full of the cooler will not circulate around the food keep food covered to prevent cross contamination and moisture loss clean to removed spills and food deposits whenever they occur to prevent cross contamination of food

92
Q

What are freezer rules

A

Keep under -18°C is not place hot food is in the freezer or leave the door open for extended periods do you not overload the freezer store food with the label showing the contents and the date wrap food to prevent it drying out only freeze food at its best condition keep freezer clean removing spills and food deposits want to occur never refreeze defrosted food as this increases the growth of bacteria

F &N 4th form (3 decks)

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