Ch. 4: Food Safety - Glossary

Question 1

bacillus

Answer 1

spoilage organism

Question 2

bacteriophage

Answer 2

-a virus that infects host bacteria cells and can kill them
-poses a risk to starter cultures where is slows down acidification

Question 3

biofilm

Answer 3

-a collection of microbes that adhere to a surface
-can be negative or positive

Question 4

butyric acid fermentation

Answer 4

-the late-blowing defect in cheese caused by clostridial spores present in raw milk
-can cause loss of product

Question 5

campylobacter

Answer 5

a bacterium found in raw milk that causes gastroenteritis infections in cattle and humans

Question 6

clostridium

Answer 6

spoilage bacterium

Question 7

coliform

Answer 7

fecal bacteria used to measure sanitary quality of foods and water

Question 8

Escherichia coli (E. coli)

Answer 8

a type of bacteria that lives in your intestines and in the intestines of animals that can be harmless, or cause sickness that can be fatal

Question 9

food safety modernization act (FSMA)

Answer 9

a law that enables the FDA to protect public health by strengthening food safety programs through focus on preventative measures

Question 10

L. monocytogenes

Answer 10

-bacteria found in soil, water, and animals
-can tolerate high salt levels and cause Listeriosis

Question 11

microbes

Answer 11

microoganisms, especially bacterium, causing fermentation or disease

Question 12

occupational safety and health administration (OSHA)

Answer 12

a large, regulatory government agency of the Department of Labor created to ensure safe and healthful worker conditions by setting and enforcing standards and providing training, outreach, education, and assistance

Question 13

pathogen

Answer 13

a microorganism that causes disease

Question 14

preventative controls qualified individual (PCQI)

Answer 14

-a qualified individual who has successfully adequate training in the development and application of risk-based preventative controls
-is otherwise qualified through job experience to develop a food safety system

Question 15

pseudomonas

Answer 15

spoilage bacteria that contaminate milk and results in discoloration and off flavors in cheese

Question 16

psychotropic pathogens

Answer 16

microorganisms that grow at low temps, capable of spoiling cold-stored milk
-bacillus, staphylococcus, pseudomons, coliforms, L. monocytogenes, and C. botulinom type E

Question 17

safety data sheets (SDS)

Answer 17

one-sheets created by chemical manufacturers for detailed, precautionary and hazard information to downstream users, like food service workers, in a clearly presented format

Question 18

salmonella

Answer 18

-enterobacteria found in raw or undercooked food and closely related to escherichia genus
-causes infections characterized by diarrhea, fever, vomiting, and abdominal cramping

Question 19

ServSafe

Answer 19

courses provided by the National Restaurant Association for formal food safety trainings

Question 20

spoilage organism

Answer 20

-specific microbes (bacteria) notorious for contaminating cheese
-cause defects like off-flavors and off-odors associated with spoilage

Question 21

SSOPs

Answer 21

-Sanitation Standard Operating Procedure
-established procedures in cleaning dairy processing equipment
-followed by carrying out measures designed to protect public health

Question 22

Staphylococcus Aureus

Answer 22

-a bacterium found in the human respiratory tract and on the skin
-it is the causal agent of mastitis in dairy cows
can be transferred to food during handling