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Intro to Food Science > Chap 3: Food Microbiology & Food Safety > Flashcards

Chap 3: Food Microbiology & Food Safety Flashcards

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1
Q

Father of Microbiology
(Pasteurization 1864) (Fermentation 1850s-1860s)

A

Louis Pasteur (French Chemist)

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2
Q

Father of Canning

A

Nicolas Appert (1809)

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3
Q

Microbiology is a

A

Branch of biology deals with existence of microscopic organisms
- Structure *Bacteria
- Function *Fungi
- Uses *Mold
* Viruses

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4
Q

Food Microbiology

A

Encompasses the study of microorganisms
- Beneficial effects *Raw and processed meats
- Deleterious effects *Processed foods
- Quality and safety *Poultry
*Eggs Products and Produce

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5
Q

Focus on Food Microbiology

A

Beneficial Microorganism, Spoilage Microorganism, & Pathogenic Microorganism

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6
Q

Lactic Acid Bacteria (considered most important)

A

These bacteria utilize carbohydrates to produce LACTIC ACID

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7
Q

Acetic Acid Bacteria

A

Produces ACETIC ACID in sugary foods

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8
Q

Proteolytic Bacteria

A

Hydrolyze proteins by producing PROTEINASES

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9
Q

Lipolytic Bacteria

A

Hydrolyze triglycerides by producing LIPASES

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10
Q

Saccharolytic Bacteria

A

Hydrolyze complex carbohydrates

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11
Q

Fermentation

A

Metabolic process where bacteria converts carbohydrates into alcohol or acid
(One of the most utilized ways to preserve foods)

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12
Q

Beneficial Bacteria (is/does)

A
  • Improves the body’s ability to digest food (or fight disease)
  • A part of the human microflora (gut health)
    (Referred to as probiotics)
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13
Q

Probiotic

A

LIVE - “ACTIVE” microorganism that are able to provide health benefits (especially to the gut microflora when consumed in sufficient amounts)

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14
Q

First probiotic discovered

A

LACTOBACILLUS BULGARICUS
(discovered in 1905 by a bulgarian physician and microbiologist STAMEN GRIGOROV)

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15
Q

Antibiotics

A

(Anti-Life) known to destroy bacteria, including beneficial ones which can negatively impact the immune system

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16
Q

Prebiotic

A

a nondigestible component which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of colonic bacteria (improving the health of the host)

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17
Q

Prebiotics are

A

nutrients that the bacteria use as a fuel source (dietary fiber and carbohydrates)

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18
Q

Prebiotics examples

A

*Garlic
*Onions
*Asparagus
*Barley
*Inulin (Oligosaccharides)

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19
Q

Most beneficial yeast (for food production)

A

From the genus SACCHAROMYCES

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20
Q

Ethanol Fermentation

A

Glucose + Ethanol + Carbon Dioxide
(Bread, Wine, and Beer)

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21
Q

LAB Fermentation
(Lactic Acid Bacteria)

A

Glucose + Lactic Acid
(Causes milk to curdle)

22
Q

Penicillium

A

Molds that are associated with the ripening and flavor of cheese

23
Q

FSMA

A

Food Safety Modernization Act

24
Q

YOPI

A

Young Old Pregnant Immunosuppressed Compromise

25
Q

Pathogenic Organism

A

an organism which is capable of causing disease in a host

26
Q

Foodborne Pathogens
(viruses, bacteria, parasites)

A

biological agents that can cause a foodborne illness or outbreaks

27
Q

Food Outbreaks

A

defined as an occurrence of two or more cause of similar illness resulting from the ingestion of a common food

28
Q

Food Safety Issues surrounding contamination

A

Biological, Chemical, Physical Hazards, and Allergens

29
Q

Food Safety (definition)

A

a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness

30
Q

Food Poisoning/Intoxication

A

toxins released in the gut by microorganisms after being ingested

31
Q

Foodborne infection

A

Toxins already present in food before consumptions

32
Q

Foodborne Disease

A

usually infections caused bacteria, viruses, or parasites

33
Q

Food Recall

A

when a food producer takes a product off the market because there is reason to believe that it may cause consumers to become ill (In some situations, government agencies may request a food recall)

34
Q

Cross-contamination

A

the transfer of pathogens from one source (surface or food) to another source

35
Q

Pathogen : Growth Curve

A

______________
/ \
/ \
/ \
________/ \

Lag Phase, Exponential Phase, Stationary Phase, Death Phase

36
Q

Symptoms of Foodborne Illness

A

diarrhea, vomiting, upset stomach, or nausea
Long-Term: Chromic arthritis, Brain and Nerve damage, Kidney Failure

37
Q

Safe, Hazard, and Risk

A

Safe - Nothing harmful when food consumed
Hazard - Is the capacity of things to cause harm
Risk - Probability of that harm to occur

38
Q

Chemical Contaminants in Food

A
  • Antibodies/Hormones
  • Pesticides
  • Fertilizer
  • Coloring agents
  • Preservatives
  • Plastics and Cleaning Chemicals
39
Q

Biological Contaminants in Food

A
  • Bacteria - Salmonella, E. Coli
  • Virus - Hepatitis A, Norfolk Virus
  • Parasites - Toxoplasma, Giadia spps.
  • Fungus - Mucor circinelloides
40
Q

4 Steps to Food Safety

A

Clean, Separate, Cook, and Chill

41
Q

Cross Contamination occurs when

A

microorganisms are transferred from one food or surface to another

42
Q

Intrinsic Parameters
(parameters of plant/animal tissues that are in inherent part of the tissue: include)

A
  1. pH
  2. Moisture content
  3. Oxidation-reduction potential (Eh)
  4. Nutrient content
  5. Antimicrobial constituents
  6. Biological structures
43
Q

Factors affecting microbial growth (FATTOM)

A

Food
Acid
Time
Temperature
Oxygen
Moisture

44
Q

pH Levels

A

pH of 7.0 = neutral
pH < 7.0 = acidic
pH > 7.0 = alkaline (basic)
PreCaution; Keep food safe at pH levels below 4.6

45
Q

Optimum pH for bacteria growth

A

6.6 and 7.5

46
Q

Danger Zone (for food)

A

40 - 140 degrees F

47
Q

Aerobic, Anaerobic, and Facultative microorganisms

A

Aerobic - grow in oxygen
Anaerobic - grows in absence of oxygen
Facultative - grow with or without oxygen

48
Q

Two major food safety agencies

A

Food and Drug Administration (HHS)
Food Safety Inspection Service (USDA)

49
Q

HACCP

A

Hazard Analysis Critical Control Point

50
Q

Seven Principles of HACCP

A
  1. Conduct hazard analysis to identify preventive measures
  2. Identify critical control points (CCPs) in the process
  3. Establish critical limits
  4. Monitor CCP
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record keeping and documentation procedures
51
Q

Most beneficial probiotic

A

Lactic Acid

Intro to Food Science (11 decks)

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