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Food microbiology Flashcards

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1
Q

HTST

A

high t, short time

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2
Q

Why canning?

A

increase shelf life at room temperature

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3
Q

How to can acidic food?

A

T: 100 C

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4
Q

How to can non acidic food?

A

autoclave: 121 C

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5
Q

What is 12D process?

A

10^12 spores of Clostridium botulinum killed

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6
Q

How to take out water to inhibit growth?

A
  • sun dry
  • hot air drying
  • freeze-drying (lyophilization) result in little lost of quality but is really expensive
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7
Q

Irradiation

Radappertization

A

kill ALL microorganism

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8
Q

Irradiation

Radicidation

A

kill SPECIFIC microorganisms

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9
Q

Irradiation

Radurization

A

reduce overall contamination

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10
Q

Purpose of nitrites

A

prevent growth of clostridium botulinum

present in celery extract (natural)

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11
Q

Purpose of sulfites

A

-wine industry

=inhibits wild yeast

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12
Q

What produces Nisin

A

lactococcus lactis

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13
Q

What is a primary metabolite

A

a metabolite produced during exponential growth

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14
Q

What is a secondary metabolite

A

produced when microorganisms are in the stationary phase

-competition

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15
Q

Is a fermentor like a chemostat?

A

YES

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16
Q

What does a fermentor control? (4)

A
  • temperature
  • nutrients
  • pH
  • dissolved oxygen
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17
Q

Gmo to produce 2 things (that we learned)

A

Insulin

rennet (baby cows)

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18
Q

Staphylococus areus : endotoxin or exotoxin

A

exotoxin

food poisoning

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19
Q

E. Coli : endotoxin or exotoxin

A

endotoxin

infection

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20
Q

Salmonellosis : food poisoning or infection

A

infection

endotoxin

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21
Q

C botulinum in adults : infection of food poisoning

A

food poisoning

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22
Q

C botulinum in infants : infection of food poisoning

A

infection

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23
Q

What type of yeast to produce a good beer?

A

Saccharomyces cerevisiae

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24
Q

In fermented products, what are the types of microorganisms the most often used?

A

lactic acid bacteria

yeasts

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25
Q

Define Lactic acid bacteria (4 characteristics)

A
  • GRAM +
  • AEROTOLERANT ANAEROBES
  • Rods or cocci
  • homofermentative or heterofermentative
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26
Q

Homofermentative and heterofermentative both produce

A

Lactic acid

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27
Q

Homofermentative (some food)

A

pickles,

sauerkraut = choucroutte

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28
Q

Heterofermentative (some food)

A

Sausages (Salami)

fermented milk products

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29
Q

Name 2 yogurt cultures

A

Streptococcus thermophilus

Lactobacillus bulgaris

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30
Q

Curdling of cheese : what does precipitate the cheese to make a curd?

A

Lactic acid bacteria

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31
Q

Ripening of cheese : what adds flavor?

A

lactic acid bacteria and other organisms

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32
Q

What cleaves casein?

A

Lactic acid bacteria or rennin

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33
Q

Principal steps to make cheese (5)

A 
1 add starter culture
2 add rennin or lactic acid bacteria
3 whey is drained off
4 heat it, not eat it
5 add salt (optionnal)
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34
Q

Cheese ripening

Cheddar : what bacteria do we add

A

lactic acid bacteria

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35
Q

Cheese ripening
Swiss cheese : what bacteria do we add for holes
how much time required for ripenning?

A

Propionibacteria

3-12 months or longer

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36
Q

Cheese ripening
Blue and roquefort : what bacteria do we add
how much time required for ripenning?

A

Penicillium roquefort
the molds grows in the holes and produces spores (blue)
and takes (3-6 months)

37
Q

Cheese ripening
Brie <3 and Camembert : what bacterias do we add
How long is the ripening process?

A

Penicillium
Brevibacterium (on surface)
1-5 months

38
Q

Wine

What do we add to kill the yeast?

A

MEtabisulfite

39
Q

Wine
Max percentage of alcohol
(without adding alcohol in the wine)

A

12-14 %

40
Q

Dry wine… is all the sugar fermented?

A

yes

41
Q

Sec wine… is all the sugar fermented?

A

no

42
Q

Vinegar (process of fermentation or not)

A

no

43
Q

vinegar

ethanol= acetaldehyde=

A

acetic acid

44
Q

Glutenberg contains gluten ?

A

no ;)

45
Q

How do we call the mash when it is filtered?

A

WORT

46
Q

Lager beer : what strain

A

Saccharomyces carlsbergensis

47
Q

Ale beer : what strain

A

Saccharomyces cerevisiae

48
Q

Page beer : what strain

A

LOL

49
Q

name the Gin from mtl?

A

Ungava

50
Q

What grain

vodka

A

wheat rye or potato

51
Q

What grain

Gin

A

grains or starchy product + juniper oil and other flavor ingredients

52
Q

What sugar

Rum

A

sugar cane ( molasses)

53
Q

ALL microorganisms need…

A

Water,
water is life
drink water

54
Q

aw<0,8 only specialized organism can grow :

Xerophiles (conditions? )

A

dry environment

low osmolarity

55
Q

aw<0,8 only specialized organism can grow :

Osmophiles (conditions?)

A

high osmolarity

high sugar

56
Q

aw<0,8 only specialized organism can grow :

Halophiles (condition?)

A

high salinity

57
Q

In what type of food can we find Norovirus if not well stored or handled?

A

Shellfish

58
Q

Hoes does the NASA treat their food ?

A

Irradiation

59
Q

GRAS

antispoilage

A

Generally recognized as safe :,)
Nitrite
sulfites
nisin

60
Q

What microorganisms are naturally found on cabbage (2)

A

1- Leuconostoc mesenteroides

2- Lactobacillus plantarum

61
Q

What microorganism is used to ferment sausage, salami, bologna and pickles

A

Lactobacillus plantarum

62
Q

What temperature is the yogurt incubated

A

42

63
Q

what does the lactic acid bacteria do to the protein

A

it precipitate the protein : curd

64
Q

how do you call the whey

A

supernatant

65
Q

What does rennin and lactic acid bacteria do to the casein

A

they both cleave casein which result in the formation of the curd

66
Q

What is the purpose of ripening (3)

A

texture
consistency
flavor

67
Q

Oka cheese, what is special about it (2)

A

during ripening, it is frequently washed, and Geotrichum grows

68
Q

What can we add to the wine (2)

A

Sugar and organic acid

69
Q

Acetic acid bacteria (aerobe or anaerobe)

A

aerobe

so Vinegar is not a product of fermentation

70
Q

What microorganism we use for vinegar

A

Acetobacter

71
Q

True of False

Acetic acid bacteria oxidize ethanol to acetic acid- strict aerobes, this is not a fermentation process

A

true

72
Q

Brewing

What are the key factors (5)

A 
1- water
2- malt
3- hops
4- yeast
5- condition of fermentation (t, time)

WMHYF
What my health you face

73
Q

Do yeast digest starch?

A

no

74
Q

How do you call the process of grains germinating?

A

Malting

75
Q

How do you call the process of which the grains are dried and crushed?

A

Malt

76
Q

How do you call the process of soaking the malt in warm water (65c) for 1-2 hr?

A

mashing

77
Q

What degrades the stach?

A

amylase

78
Q

What is the Hops used for?

A

flavor
bitterness
prevents lactic acid bacteria to grow in the final product

79
Q

What is polishing?

A

filtration, carbonation, pasteurization

80
Q

Is hops in both beer and distilled alcoholic beverages?

A

only in beer

81
Q

Is a food spoiled necessarily harmful

A

no, think about the cheese that becomes blue,

you can cut that part…

82
Q

What pathogens can grow at 4.5 c

A

Yersina enterocolitica,
Listeria monocytogenes,
Clostridium botulinum

83
Q

What is food infection?

A

organisms are ingested with the food and multiply in the host.

84
Q

Botulism food : poisoning or infection

A

food poisoning

ingestion of the neurotoxin produced by C. botulimum

85
Q

Salmonella enterica : food poisoning or infection

A

food infection

grows in you

86
Q

E Coli

44.5 c kills it or not

A

no, it inhibits its growth

but if you cook it at high temperature, you will kill the it.

87
Q

e. Coli food poisoning or infection

A

infection

AB-type exotoxin

88
Q

3 methods to pasteurize milk

A

LTLT
HTST
UHT

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