Fonals Flashcards
Species that form environmentally resilient spores
Clostridium spp.
Pathway food takes from farm to fork
Cold Chain
Criteria for parasites to be killed
-35degC for 15 hours
-20degC for 7 days
-35degC until solid then stored at -20 degC
Parasites common in local Pacific fishes
Roundworms (anisakis simplex and
Pseudoterranova decipiens)
Tapeworms (Diphyllobotrium spp.)
Parasite that cause trichinosis
Trichinella
Microbial barrier through exclusion of all air
Vacuum packagjng
Barrier that involves decreasing oxygen and increasing carbon dioxide and nitrogen content
Modified Atmosphere Packaging
Barrier that involves controlling the gas content inside packaging using devices called scavengers
Controlled Atmosphere Packaging
Carbon Dioxide levels in storage buildings
8-10%
Refers to all types of packaging in which some or all of the normal atmospheric air is excluded
Reduced Oxygen Packaging (ROP)
Three most important anaerobes in food spoilage
- Salmonella
- Listeria
- E. coli
Chemical additive that inhibits the growth of microorganisms
Antimicrobials
Chemical preservative that preserves food against the chemical process of oxidation
Antioxidants
Common antimicrobial preservatives
- Sorbate
- Benzoate
- Sulphates
- Phosphates
- Nitrites
- Nitrates
May be added to baked goods to prevent mold
Potassium sorbate
Works by preventing the metabolism of sugar, the main source of energy for many bacteria
Sodium Benzoate
Serves as curing agents for meats, to restrict the growth of spore-producing bacteria such as Clostridium botulinum, however they are considered as carcinogens, and too much can cause toxic poisoning.
Nitrite and Nitrate
A type of sugar made from crustacean shells, has broad antimicrobial effectiveness against Gram-positive bacteria
Chitosan
Common food antioxidants
Ascorbate and hydroquinone family of chemicals
Addition of 100 parts per million (PPM) of sodium nitrite, potassium nitrite, sodium nitrate, potassium nitrate, and any combination thereof, during its preparation
Curing
How does curing work?
Curing prevents microbial growth by lowering the amount of available water, and by reducing the pH. Salts and sugars will pull the water out of microbial cells until they can no longer function
Condition due to consuming too much nitrite and nitrate wherein the blood’s oxygen carrying capacity is reduced because hemoglobin is converted into methemoglobin
Methemoglobinemia
How does smoking work?
Smoke contains chemical products of combustion such as formaldehyde and acetic acid that lowers the pH of smoked food and also removes some moisture because of the heat. They also produce chemical compounds that acts as preservatives such as phenol which acts as an antimicrobial and antioxidant.
Three classifications of smoking
- Hot smoking - 50degC to 80degC
- Cold smoking - below 45degC and 20 to 30degC
Term used to describe the process or equipment used in high-pressure steam canning operations
Retort
type of food packaging that is a flexible, allows foods to be hermetically sealed inside the package (i.e., airtight), and can be commercially sterilized and stored unrefrigerated for long periods.
Retort pouches
Anaerobic microbial hazard of most concern in canned foods
Clostridium botunilum
Involves soaking food in acidic solutions to help prevent spoilage
Pickling
Pathogenic microbe that is associated with raw beef (hamburger’s disease) and is resistant to acidic conditions
E. coli O175:H7
Heating process that reduces the presence of potential pathogens to tolerable numbers
Pasteurization
Microbe that may be present when somatic cells count is high in milk product, indicating that the cow has mastitis
Staphylococcus aureus
Usually used as vinegar or salts, and is effective as antimicrobials for bacteria, but ineffective for molds and yeast. Inhibits by neutralizing the electrochemical gradient of the cell membrane and denaturing the proteins inside the cell
Acetic Acid
Used as calcium and sodium salt and is effective against molds and bacteria but not yeasts. Antimicrobial via acidification of cytoplasm and destabilization of membrane proton gradients
Propionic Acid
Less efdective than acetic, propionic, benzoic, or sorbic acid but more effective than citric acid. More effective for bacteria but not yeasts and molds. Inhibitory by neutralizing membrane proton gradient
Lactic Acid
Less effective than Lactic acid against bacteria, yeast, and molds. Antibacterial bh chelating divalent cations
Citric Acid
More effective against molds and yeasts than bacteria, and aerobic bacteria are more sensitive to this. Inhibits functions of enzymes, and interferes with synthesis of cell wall, protein, DNA, and RNA. Also interferes with membrane potential and inhibits spore germination
Sorbic Acid
More effective against yeast and molds than bacteria. Inhibits the functions of many enzymes involved in oxidative phosphorylation. Also inhibits membrane potential and inhibits functions of membrane proteins
Benzoic Acid
Broad spectrum antimicrobial agents used in food, cosmetic, and pharmaceutical products. Antimicrobial by acting on several targets of microbial cells, inhibit the functions of enzymes, dissolve membrane lipids, and interfere with membrane functions. They also interfere with the synthesis of protein, DNA, and RNA.
Parabens
Used to control microorganisms and insects and are more effective against molds and yeasts than bacteria. Currently not permitted in the US because it deatroys vitamin B
Sulfur Dioxides and Sulfides
