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Food Technology > Bacterial Contamination > Flashcards

Bacterial Contamination Flashcards

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1
Q

What can contaminate food causing food spoilage?

A

Yeast, mounds, bacteria and enzymes

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2
Q

What can enzymes cause

A

Ripening of fruit and veg

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3
Q

What does ripening do

A

Changes colour and flavour of fruit and veg

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4
Q

What are yeast, bacteria and moulds

A

Microorganisms

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5
Q

What do yeast, mound and bacteria need

A

Food, moisture, warmth and time to grow

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6
Q

What will microorganisms do

A

Spoil food overtime

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7
Q

What is yeast

A

Tiny single called fungi

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8
Q

How does yeast reproduce

A

By budding

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9
Q

What causes fermentation

A

Yeast and warm water

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10
Q

What is mould

A

Fungi which produces thread like filament which spreads mound extracting nutrients

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11
Q

What is the ideal growth conditions for mould

A

20 - 30 degrees
Damp air
Warm temperature

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12
Q

What is bacteria

A

A single celled microorganisms

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13
Q

Where is bacteria found

A

Everywhere

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14
Q

What are the 3 groups of bacteria

A

Harmless bacteria
Pathogenic bacteria
Food spoilage bacteria

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15
Q

Can bacteria be seen

A

Yes button,y through a very powerful microscope

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16
Q

What are enzymes

A

Biological catalysts which speed up reactions

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17
Q

What do enzymes cause

A

Browning in foods - enzymic browning

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18
Q

How are enzymes destroyed

A

By heat or acids

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19
Q

What happens to fruit and veg during preparation

A

It turns brown

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20
Q

How do you prevent enzymic browning

A

Use acid which denatures the enzyme

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21
Q

What do enzymes use to spoil food

A

Oxidation

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22
Q

What does oxidation do

A

It results in the loss of vitamin b and c from fruit and veg during prep and cooking

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23
Q

Name 2 ways in which enzymes may spoil food

A

Catalase and peroxidase -

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24
Q

What conditions do microorganisms need to grow

A

Food
Time
Warmth
Moisture

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25
Q

Name 2 foods yeast may spoil

A

Jam and honey

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26
Q

What happens when yeast multiplies

A

The food develops off flavours and appears fizzy with green/ blue areas across the product

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27
Q

How do you prevent mould growth in bed

A

Keep in a cool dark place

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28
Q

What is the difference between the 3 types of bacteria

A

Pathogenic - causes food poisoning
Food spoilage - breaks down food. Not harmful
Harmless - only dangerous in large amounts. Found in small intestine

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29
Q

What do high risk foods have in common

A

They provide a place for bacteria to live, grow and thrive e.g cooked meat, fish and rice

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30
Q

How do u blanch foods and why do we blanch them

A

It kills enzymes. Boil veg and then freeze them

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31
Q

Where are enzymes found

A

Naturally found in food

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32
Q

What happens when enzymes react with oxygen

A

They brown. Enzyme starch - sugar ~ ripens them but eventually spoils them

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33
Q

How can you prevent food spoilage

A

Freezing, chilling, jam making and pickling

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34
Q

How does freezing prevent food spoilage

A

-18 degrees
Makes microorganisms become dormant
Water changes so ice so there is no moisture for them to grow
Microorganism growth is increased when defrosted

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35
Q

What foods can u freeze

A

Meats, fish, poultry, vegetables and some fruit

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36
Q

How does chilling prevent food spoilage

A

Below 5 degrees

Microorganisms and food spoilage slowed down but not stopped

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37
Q

What foods can you chill

A

Ready to eat products, salads, dairy products

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38
Q

How does jam making prevent food spoilage

A

Boiled to destroy microorganisms

High concentration of sugar reduces microorganisms activity and acts as a preservative

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39
Q

What foods can u use for jam making

A

Fruits

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40
Q

How does pickling prevent food spoilage

A

Boiled to destroy enzymes

Acidic conditions prevent growth of microorganisms because the pH is to acidic

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41
Q

What foods are suitable for pickling

A

Fruit and veg

42
Q

What foods are made with mould

A

Brie, camamber and Stilton cheese

43
Q

What does mould do to cheese

A

Gives distinctive colours and flavours

44
Q

What is mould used for

A

To ripen foods

45
Q

What is yeast used to produce

A

Bread, beer and wine

46
Q

What is yeast used for

A

Used to ferment grapes into wine and hops into beer

47
Q

What does yeast do to glucose and what does it make

A

Breaks down glucose and makes alcohol and co2

48
Q

Fill in the gaps

Glucose —- alcohol + ? + energy

A

Glucose (sugar) ——— alcohol +co2 +energy

Yeast

49
Q

What does yeast rise

A

Bread, crumpets, donughts and ice buns

50
Q

What does co2 and alcohol make

A

Fizz

51
Q

What does bacteria do

A

Gives the correct level of acidity and gives cheese its moisture

52
Q

What does bacteria give cheese

A

It’s smell, taste, texture and the holes in cheese

53
Q

What does bacteria give yoghurt

A

Taste and texture

54
Q

What does probiotic drinks have

A

Health benefits

55
Q

What is the role of bacteria in cheese

A

Sours the milk, changes the lactose in milk into lactic acid, lowers pH and starts off the cheese making

56
Q

Name the sources of bacterial contamination

A

Raw food, work surface and equipment,food handler, pest and waste food and rubbish contamination

57
Q

How do you control raw food contamination

A

Cook the food thoroughly, be carful when storing and handling the food

58
Q

Examples of sources raw food contamination

A

Meats, poultry, eggs, shellfish, rice and vegetables

59
Q

How do you control work surface and equipment contamination

A

Clean work surface, clean utensils with hot soapy water, colour code equipment, disposable cloth and antibacterial spray

60
Q

Examples of work suraface and equipment contamination sources

A

Raw meat juices touch equipment

61
Q

How do u control food handler contamination

A

Use tongs/ utensils to pick up food, avoid touching parts of utensils and don’t lick your fingers

62
Q

What are the sources of food handler contamination

A

When you touch food and use the sam utensils twice to try food

63
Q

How do you control pest contamination

A 
Keep work surface clean
Wash up straight away
Don’t leave food overnight
Empty bins regularly 
Don’t let domestic pets in the kitchen
64
Q

Name examples of pest contamination sources

A

Flies, insects, birds, mice and rats

65
Q

How do you control waste food and rubbish contamination

A 
Only use bins with lids
Thick bin bags
Wash bins regularly 
Foot operated bin
Empty bins regular
66
Q

Name sources of waste food and rubbish contamination

A

Bacteria multiplied in food waste

67
Q

Where is campylobacter found

A

Human and animal gut, sewage, water and raw meat

68
Q

Where is E.coli found

A

Animals, sewage and untreated water

69
Q

Where is salmonella found

A

Soil, water, sewage and people

70
Q

Where is listeria found

A

Intestines of ill people, animals, birds, raw meat, unpasrured milk, imported poultry and eggs

71
Q

Where is staphylococcus aureus found

A

Skin, hair, noses and throats of people ho are infected with bacteria

72
Q

What temperature is the danger zone

A

5 - 63 degrees

73
Q

How does bacteria grow under 5 degrees

A

Very slowly or not at all

74
Q

What happens to bacteria above 63 degrees

A

It doesn’t grow

75
Q

What temperature does bacteria grow fastest

A

37 degrees

76
Q

What foods can be in the danger zone

A

Non perishable foods

77
Q

What is the temperature of the cupboard

A

17 - 20 degrees

78
Q

High risk foods are usually …

A

Ready to eat

79
Q

What temperature should hot food be

A

63 degrees and above

80
Q

What temperature should cold food be

A

5 degrees and below

81
Q

What should you do with prepared food

A

Keep it out of the danger zone

82
Q

What temperature should the fridge be and why

A

0-5 degrees as microorganisms grow slowly

83
Q

What should go on the top shelf of the fridge

A

Cheese

84
Q

What shelf should eggs go on

A

2nd shelf

85
Q

Where should cooked meat go

A

3rd she,f of the fridge

86
Q

Where should fresh meat go

A

4th shelf of the fridge

87
Q

Wheat should go on the last shelf of the fridge

A

Salad vegetables

88
Q

Name 5 advantages of using the freezer

A

Makes bacteria inactive, most foods can be frozen, simple and reduces waste, nutrients, flavour and colour are retained, makes seasonal foods available all year round

89
Q

Name 4 disadvantages of freezing

A

Most bacteria survive the freezing process, once defrosted bacteria will multiply again, texture of food will deteriorate over time, food can ‘burn’ if not wrapped correctly

90
Q

Why is it important to check use by and best before dates

A

Use by dates tell you when it is safe to eat.
Best before date relates to the sensory quality
It’s safe to eat after the best before date but not safe to eat after the use by dates

91
Q

Why is it important to be careful defrosting of frozen food

A

Defrost thoroughly with some foods otherwise bacteria may survive during cooking causing food contamination but some foods don’t need to defrost before cooking

92
Q

Why is it important to cover food

A

Prevents contamination from pests and dust and it can’t land in the food and prevents it from drying out

93
Q

Why is it important to have good personal hygiene

A

Clean your nails and keep the short
Wash hands
Dry with disposable bacteria to reduce spread of bacteria

94
Q

Why is it important to wash dishcloths regularly

A

Used dishcloths carry bacteria which when used repeatedly doesn’t clean the surface leading to bacterial contamination

95
Q

Why is it important to clean work surfaces

A

So it’s free from bacteria

Use hot soapy water and anti bacterial spray to destroy the bacteria

96
Q

Why is it important to separate raw and cooked food and use separate utensils

A

Can lead to contamination if the cooked food comes into contact with raw food
Colour code utensils to prevent spread of bacteria

97
Q

What do you need to do to a temperature probe before use

A

Clean and disinfect it

98
Q

Where do you insert the temperature probe

A

In the thickest part

99
Q

What does the temperature of the food need to have reached so you know it’s cooked

A

75 degrees

100
Q

What do you need to do to the probe after use and why

A

Clean and disinfect it to avoid cross contamination

Food Technology (6 decks)

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