Final Study

Question 1

2 major types of food-borne illness:

Answer 1

intoxications

infections

Question 2

Microbial growth/survival:

Answer 2

growth: increase in #s
survival: no increase or decrease in #s
death: decrease in #s

Question 3

Food-borne intoxication:

Answer 3

relatively acute illness associated with the consumption of pre-formed microbial toxins in food

Question 4

Symptoms of Staph:

Answer 4

Salvation, nausea & vomiting, retching, abdominal cramps, diarrhea

Question 5

When is the staph toxin produced?

Answer 5

50-140 degrees F

Aerobic conditions

Question 6

Staph poisonings:

Answer 6

sliced cooked meats, cheeses, sausages, spray dried milk, chicken salad

Question 7

Staph prevention:

Answer 7

Low temperature storage

Question 8

Homogenization:

Answer 8

Breaks up the fat globules which are prevented from re-coalescing by the proteins

Question 9

Fortification:

Answer 9

Remove the fat and other lipids follow(including fat soluble vitamins)

Question 10

Butter-milk:

Answer 10

Cows raw milk separated into fat

Question 11

Skim-milk:

Answer 11

Cows raw milk separated into liquid

Question 12

Why is butter yellow?

Answer 12

Natural vitamin A in it

Question 13

Human milk has:

Answer 13

more lactose, less protein, more fat than cow milk.

Question 14

Caesins:

Answer 14

• Hold calcium and phosphate

- Clot in acid