Chapter 4 Flashcards
1
Q
Source of contamination
A
Main sources associated with primary habitats; All raw meats and produce presumed contaminated; Humans are primary reservoirs
2
Q
Intrinsic parameters
A
Considered inherent properties of food
3
Q
Extrinsic parameters
A
Not considered inherent properties of food; Properties of the environment where foods are stored and prepared
4
Q
Examples of extrinsic paramters
A
Storage and holding temperatures; Relative humidity; Types of concentrations of gases present; Presence of competitive microbiota
5
Q
Examples of intrinsic parameters
A
Acidity or pH, moisture and water activity, redox potential, nutrient content, antimicrobial constituents, biological structures
