Exam 3

Question 1

prokaryotes

Answer 1

no nucleus (bacteria)

Question 2

eucaryotes

Answer 2

have nucleus (protozoa, fungi)

Question 3

bacteria shapes

Answer 3

spherical (staphylococcus)
rod shaped (E. coli)
twisted spirillum (campylobacter)

Question 4

difference between Gram+ and Gram-

Answer 4

Gram+ thick cell wall; Gram- thin wall, easier to inactivate in foods

Question 5

spore

Answer 5

bacterial response to unfavorable conditions; survival mechanism

Question 6

molds

Answer 6

multi or unicellular, found in decaying organic matter

Question 7

molds grow as a tangled mass called

Answer 7

mycelium

Question 8

mycelium is composed of filaments called

Answer 8

hyphae

Question 9

yeasts

Answer 9

spherical or oval single shaped cells

Question 10

how do bacteria reproduce

Answer 10

binary fission

Question 11

generation time

Answer 11

time between divisions

Question 12

factors affecting microbial growth

Answer 12

food 
acidity
time
temperature  
oxygen
moisture

Question 13

in what pH conditions do bacteria grow best

Answer 13

slightly acidic (6.6-7.5)

Question 14

danger temperature zone

Answer 14

40F-140F

Question 15

aerobes

Answer 15

pathogens that need O2

Question 16

hurdle concept

Answer 16

sub-lethal levels of growth affecting factors are used to inhibit or reduce microbes in food

Question 17

food safety

Answer 17

disease producing or toxic hazard accidentally introduced into food supply

Question 18

food security

Answer 18

intentional contamination of food as a result of criminal action

Question 19

food borne illness

Answer 19

illness resulting from ingestion of food

Question 20

trinity of factors for a FBI

Answer 20

pathogen, host, exposure (food)

Question 21

infection

Answer 21

when infectious bacteria invade GI tract, cause an imbalance in osmotic pressure, and thus illness

Question 22

intoxication

Answer 22

bacteria produce toxins, which are quickly absorbed through the intestinal tract and cause diseases

Question 23

intoxification

Answer 23

combination of intoxication and infection, caused by microbes that produce toxins once in the GI tract

Question 24

3 reasons for FBI outbreaks

Answer 24

improper cooking, improper storage, contamination without treatment before consumption

Question 25

best known measure to prevent biological hazard of FBI

Answer 25

refrigeration

Question 26

HACCP

Answer 26

Hazard analysis critical control points

Question 27

hazard

Answer 27

any biological, chemical, or physical entity that can harm the consumer

Question 28

significant hazard

Answer 28

high probability of occurrence

Question 29

critical control point

Answer 29

step during the process for which control is essential to produce the safest food possible

Question 30

critical limits

Answer 30

numerical values that if exceeded or not met result in loss of control of the particular CCP

Question 31

microorganisms

Answer 31

living entities too small to be seen with naked eye