Exam 2 Applied and Environmental Microbiology Flashcards
Use of microorganisms in food production to prevent spoilage and illness
Food microbiology
Application of microbes to industrial manufacturing processes
Industrial microbiology
Three functions of microbial metabolism
Act as preservative
Destroy pathogenic microbes and toxins
Add nutritional value
Any desirable change that occurs to a food or beverage as a result of microbial growth
Fermentation
Composed of known microorganisms that consistently perform specific fermentations
Starter cultures
Adverse changes to a food due to the action of microorganisms
Spoilage
Bread
Beer
Sake
Whiskey/Vodka
Grain-based Fermentations
Sauerkraut Hot pepper sauce Olives Kimchi Pickles
Vegetable-based fermentations
Miso
Soy Sauce
Tempeh
Bean-based fermentations
Chocolate
Coffee
Vanilla
Bean-based fermentations (different bean)
Wine
Some liquors
Vinegar
Kombucha
Fruit-based fermentations
Mead
Honey-based fermentations
Buttermilk
Yogurt
Cheese
Kefir
Dairy-based fermentations
Official State Microbe of Wisconsin
Lactococcus lactis
Salami
Pepperoni
Prosciutto
Meat-based fermentations
Nutrient rich, moist, and unprotected foods with MINIMAL storage time
Perishable
Can store sealed for months without spoiling
Semi-perishable
Dry or canned foods that can be stored indefinitely
Non-perishable
Sugar and salt remove water from food. They are known as this
Preservatives
This temperature prevent food spoilage
High temps
This temperature is desirable for food storage
Low temperature
Consumption of living microorganisms
Food infections
Consumption of microbial toxins rather than the microbe
Food intoxications
38% (the highest amount) of foodborne illnesses come from this
Food service industry
25% of foodborne illnesses come from this
Home preparation
Most common cause of diarrhea of all foodborne agents
Campylobacter jejuni
These two forms of bacteria grow at fridge temps
Yersinia enterocolitica
Listeria monocytogenes
Second most common cause of foodborne illnesses
Salmonella
Third most common cause of foodborne illnesses
Shigella