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BASIC FOODS > CHAPTER 16: FOOD MICROBIOLOGY > Flashcards

CHAPTER 16: FOOD MICROBIOLOGY Flashcards

1
Q

science that deals with the significance and role of microorganisms in food

A

food microbiology

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2
Q

multi-cellular overall fungal body readily visible to the naked eye; cottony or fuzzy in appearance

A

molds

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3
Q

mostly unicellular, larger than bacteria ovoid and spheroid in shape

A

yeasts

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4
Q

microscopic and single-celled microorganisms

A

bacteria

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5
Q

unicellular and multicellular organisms that are photosynthetic or phototropic

A

algae

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6
Q

includes the amoeba; not photosynthetic, some are pathogenic

A

protozoa

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7
Q

submicroscopic infectious agent, acellular or particulate, obligate parasites

A

viruses

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8
Q

sources of microorganisms

A

soil, water, air, plant, animals, food processing equipment

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9
Q

initial contact, little or no apparent growth, acclimatized cells

A

lag phase

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10
Q

maximal rate of division and population growth of cells

A

exponential phase

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11
Q

population growth stops

A

stationary phase

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12
Q

decline in population size

A

death phase

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13
Q

time that elapses between the formation of a daughter cell and its division into new cells

A

generation time

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14
Q

number of generations per unit time usually expressed as generations per hour

A

mean growth rate constant

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15
Q

amount of water available in food

A

water activity

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16
Q

aw requirement of microorganisms

A

bacteria > yeasts > molds

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17
Q

aw for bacteria

A

.87-.97, .91 optimum growth for bacteria

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18
Q

aw for molds

A

.6-.87, optimum at .71

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19
Q

aw for yeast

A

.6-.9

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20
Q

can tolerate high salt concentration

A

halophiles

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21
Q

can tolerate high osmotic pressure

A

osmophiles

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22
Q

can tolerate low aw or dry environment

A

xerophiles

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23
Q

temp ranges for optimum growth of molds

A

25-30 (77-86F)

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24
Q

temp ranges for optimum growth of yeasts

A

25-30 (77-86F)

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25
Q

extremophilic organisms that are capable of growth and reproduction in low temperature

A

Psychrophiles or cryophiles

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26
Q

temp ranges for optimum growth of Psychrophiles

A

-5 - -7 C

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27
Q

organism that grows best in moderate temperature

A

mesophile

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28
Q

temp ranges for optimum growth of mesophiles

A

20-45 C

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29
Q

organism that grows best in high temperature

A

thermophiles

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30
Q

temp ranges for optimum growth of thermophiles

A

45-70 C

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31
Q

danger zone temp

A

4.5 - 60 C

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32
Q

fastest rate of growth temp

A

37 C

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33
Q

prefer to live in a neutral environment near ph 7

A

neutrophiles

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34
Q

prefer acid medium or ph below 6, cannot thrive on alkaline mdedium

A

acidophiles

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35
Q

live in high ph 9-11

A

alkalinophiles

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36
Q

ph range of microorganisms

A

bacteria - neutral (6.5 - 7.0)
yeasts - 4-4.5
molds - 2-8.5

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37
Q

release energy only in the presence of air or oxygen

A

aerobes

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38
Q

release energy in the absence of air and oxygen

A

anaerobes

39
Q

can survive with or without oxygen

A

facultative

40
Q

can survive with little air or oxygen

A

microaerophilic

41
Q

ingestion of toxins produced by the microorganisms

A

food intoxication

42
Q

ingestion of massive number of microbial cells

A

food infection

43
Q

2 stages of bacteria

A

vegetative stage
resting or spore stage

44
Q

____ is more heat sensitive while in _____ they are more resistant

A

vegetative stage
resting; spore stage

45
Q

food infection: resistant to drying and freezing

A

salmonella (salmonellosis)

46
Q

food infection: tolerant to salt; heat resistant

A

streptococcus faecalis

47
Q

food infection: pathogenic bacteria that can be found in moist environments; can survive and even grown under refrigeration and other preservation measures

A

listeria monocytogenes

48
Q

food infection: bacteria that is the most common causes of bacterial infections; found in untreated surface waters and intestines of most animals

A

campylobacter jejuni and coli

49
Q

food infection: associated with travelers’ diarrhea

A

Enterotoxigenic E.Coli (ETEC)

50
Q

food infection: infant watery diarrhea

A

enterophatogenic E.coli (EPEC)

51
Q

food infection: strains are related to shigella spp, causes dysentry

A

enteroinvasive E. coli (EIEC)

52
Q

food infection: bloody diarrhea; causes dysentry too

A

Enterohemorrhagic E. Coli (EHEC)

53
Q

food infection: toxin that damages the intestine causing sever bleeding

A

shiga toxin

54
Q

food infection: refered to as paralytic shellfish toxins; neurotoxin found in both marine and fresh water environments of life

A

saritoxin

55
Q

food infection: intestinal infection, primary agent of bacillary dysentry

A

shigella

56
Q

food infection: halophilic bacterium that is found in esturarine, marine, and coastal environments; leading causal agent of gastroenteritis

A

vibrio parehaemolyticus

57
Q

food infection: infection caused most often by eating raw or undercooked pork; soil and water borne

A

yersinia enterocolitica

58
Q

food intoxication: grow in foods that have been cooked, cooled, and held for sometime before eating

A

clostridium perfringens

59
Q

food intoxication: soil bacteria that thrive on meat, fish, or low acid canned goods

A

clostridium botulinum (botulism)

60
Q

food intoxication: salt tolerant, fairly tolerant to nitrites, heat resistant, and not killed by pasteurization, can cause gastroenteritis

A

staphylococcus aureus

61
Q

food intoxication: toxin producing facultatively anaerobic gram-positive bacteria, grow best at room temperature

A

bacillus cereus

62
Q

mold: black mold

A

aspergillus niger

63
Q

mold: known to proudce ochratoxin a, one of the most abundant food-contaminating mycotoxins

A

aspergillus ochraceus

64
Q

baker’s yeast

A

saccharomyces cervisiae

65
Q

uses of yeast

A
  • bread production
  • beer and wine
  • vinegar
  • food fermentation
66
Q

molds use for blue cheese ripening

A

roqueforti

67
Q

used for making soy sauce and miso

A

aspergillus oryzae

68
Q

killing, inhibition, removal of microorganisms

A

disinfection

69
Q

substances that kill or inhibit growth

A

antimicrobial agents

70
Q

destruction of microbial or vegetative cells or spores

A

sterlization

71
Q

controling bacterial food poisoning: salmonellosis

A

heat to 60C(140F) held for 10 mins or higher T, refrigerate at 7C(45F)

72
Q

controling bacterial food poisoning: pefringens poisoning

A

refrigerate promptly at 4C/40F or below

73
Q

controling bacterial food poisoning: staphylococcal poisoning

A

temp above or below danger zone

74
Q

controling bacterial food poisoning: botulism

A

subject food at 121C

75
Q

canning temp for low acid veg, meat, and poultry in PRESSURE canner

A

121C

76
Q

canning temp for fruits, tomatoes, and pickles in WATER BATH canner

A

116C

77
Q

cooking temp that destroy most bacteria

A

100C

78
Q

warming temp that prevents growth but allow survival of some bacteria

A

74C

79
Q

freezing temp that stops growth of most bacteria

A

-18C

80
Q

types of spoilage: involves chemical reactions in living organism due to enzymatic reactions.

A

biochemical spoilage

81
Q

types of spoilage: involves chemical reactions not necessarily involving enzymatic reactions

A

chemical deterioration and spoilage

82
Q

types of spoilage: due to environmental changes

A

physical deterioration and spoilage

83
Q

types of spoilage: due to microbial activity

A

microbiological spoilage

84
Q

types of spoilage: due to pests, insects

A

macrobiological spoilage

85
Q

contamination caused by helminths, and other parasites, poisonous plants and animals

A

macrobiological contamination

86
Q

caused by bacteria, yeasts, and molds and their toxins

A

microbiological contamination

87
Q

contamination caused by fertilizers and pesticides, residue to heavy metals (cobalt, lead, mercury, arsenic, copper)

A

chemical contamination

88
Q

contamination caused by fragments of insects, animals, etc.

A

physical contamination

89
Q

contamination with iodine 131, cesium 137, barium 140, stronium 90

A

radiological contamination

90
Q

field study which deals with conditions and practices in food production, handling, preparation and processing

A

food sanitation

91
Q

set of guidelines in sanitation. it is recommended in the processing or manufacture, packing and storage of foods to ensure and maintain safety, wholesomeness and quality of food for human consumption.

A

good manufacturing processes for foods (GMP)

92
Q

preventive system of control particularly that leads to the production of microbiologically foods.

A

Hazard Analysis Critical Control Points (HACCP)

93
Q

a systematic approach to the identification, evaluation and control of food safety

A

Hazard Analysis Critical Control Points (HACCP)

94
Q

a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, food production, food labeling, and food safety.

A

Codex Alimentarius

BASIC FOODS (16 decks)

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