Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Tech > Food safety and Hygiene BACTERIA > Flashcards

Food safety and Hygiene BACTERIA Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What 5 groups are more vulnerable to catching food poisoning than others?

A

Babies and Infants, Pregnant women and their unborn children, Elderly people, People who are ill, the Immunocompromised (people with the inability to fight infection.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What heat are bacteria killed?

A

Usually above 85-100 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the bacteria called that causes food poisoning?

A

Pathogenic bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the term used for bacteria that causes food to go bad?

A

Food spoilage bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What causes food poisoning?

A

The ingestion of contaminated food or water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the three main types of bacteria divided into?

A

Infectious, Toxic, Infectious and toxic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are infectious bacteria?

A

The bacteria are parasites.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are toxic bacteria?

A

The bacteria release a poisonous substance in the body.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are infectious and toxic bacteria?

A

This is a combination of the two, the body is being harmed by the bacteria and the substance they excrete.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the Incubation period?

A

The time from when the poisonous food is ingested to when the first symptom occurs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What temperature is the danger zone?

A

From 3-63 degrees, bacteria is most likely to multiply.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is Salmonella found in?

A

Mainly raw meet, poultry, eggs, dairy products, shrimps, sauces etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the main symptoms of salmonella?

A

Headache, Diarrohoea, Vomitting, Fever and Abdominal pains.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How do you destruct Salmonella?

A

It is readily killed by heat, Cook thoroughly ensuring the temperature is high enough to kill the bacteria. Does not form spores.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is Staphylococcus found in?

A

It is found it Meat and meat products, poultry and poultry products, egg, tuna potato, baked products such as cream filled pastries and dairy products.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the symptoms of Staphylococcus?

A

Vomiting, abdominal pains, cramps and diarrhoea.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How do you destruct Staphylococcus?

A

Does not form spores, bacteria can be killed by boiling for 1-2 minutes. The toxin produced by the bacteria is not killed at that temperature and needs 30 minutes boiling.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the symptoms caused by Bacillus cereus?

A

Toxin in food- Nausea, vomiting, occasionally abdominal cramps, Toxin in intestine causes diarrhoea, seldom vomiting and abdominal cramps.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is Bacillus cereus found in?

A

Rice, cereal, starchy foods such as potatoes. The organism grows well in soil and can survive in milling and processing of harvested grain. Toxin produced in the intestine- associated with meats, milk, vegetables and fish.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How do you destruct Bacillus cereus?

A

It is very heat resistant and can withstand temperatures in excess of 126 degrees for more than 90 minutes.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is Escherichia coli (E-coli) found in?

A

Water contaminated with sewage, outbreaks tend to occur in underdeveloped countries with poor standards of hygiene. Soft cheeses, minced beef, chicken.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

How do you destruct Escherichia coli (E-coli)?

A

It is readily killed by temperatures above 55 degrees.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the symptoms of Escherichia coli (E-coli)?

A

Diarrhoea, abdominal pains, nausea. In serious cases, kidney failure.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the symptoms of Listeria Monocytogenes?

A

Begins as a flu like illness including fever, has been known to cause nausea, vomiting, and diarrhoea. May cause abortion, still birth, meningitis, and septicaemia.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

How do you destruct Listeria Monocytogenes?

A

Temperatures of up to 91 degrees.

26
Q

What is Listeria Monocytogenes found in?

A

Pasteurised and raw milk, cheeses, particularly soft ice cream, raw vegetables, raw meat, raw and cooked poultry, raw and smoked fish.

27
Q

What is Campylobacterjejuni found in?

A

Meat, poultry, raw milk, untreated water supplies. Many healthy chickens carry Campylobacter bacteria in their intestinal tract.

28
Q

How do you destruct Campylobacterjejuni?

A

Readily killed at temperatures above 60 degrees.

29
Q

What are the symptoms of Campylobacterjejuni?

A

Diarrhoea, flu like symptoms, headache, fever and abdominal pain.

30
Q

What type of food poisoning does Salmonella cause?

A

Infectious

31
Q

What type of food poisoning does Staphylococcus cause?

A

Toxic

32
Q

What type of food poisoning does Bacillus cereus cause?

A

Toxic

33
Q

What type of food poisoning does E-coli cause?

A

Infectious and toxic

34
Q

What type of food poisoning does Listeria monocytogenes cause?

A

Infectious

35
Q

What type of food poisoning does Campylobacterjejuni cause?

A

Infectious

36
Q

when is food most if danger of becoming infected?

A

At each stage of its production until it reaches the table.

37
Q

What must manufacturers have in order to make sure that food is kept safe?

A

Knowledge of food and safety laws, safe handling methods, effective quality control and food hygiene training for staff.

38
Q

What are low risk foods for bacteria to grow in?

A

Foods with high salt, sugar or acid content. Hence why food preservation methods such as salting, pickling, jamming or keeping foods in a syrup are successful.

39
Q

What PH can bacteria not grow in?

A

An acid value of 4.5 or less.

40
Q

What causes the growth of bacteria in foods?

A

Moisture, bacteria will grow when foods naturally contain moisture as it provides bacteria with the water that they need in order to grow.

41
Q

What happens in foods where the moisture has been deliberately removed…does bacteria still grow?

A

No bacteria is unable to grow in foods with no moisture such as milk powder, but once water is added, bacterial growth may appear.

42
Q

what are bacteria called when they grow below 20 degrees?

A

psychrophiles

43
Q

what are bacteria called when they grow above 45 degrees?

A

thermophiles

44
Q

what are most pathogens called?

A

mesophiles

45
Q

At what temperatures do pathogens normaly grow?

A

Between 5-63 degrees. This is known as the danger zone.

46
Q

Most pathogens are ……………at low temperatures.

A

Dormant (inactive)

47
Q

What is a spore?

A

A spore forms inside the bacterial cell and consists of a hard outer coating or shell.

48
Q

How do spores form?

A

When bacteria disintegrates, it usually leaves spores which lie dormant. When good conditions return, the spore splits open (germinates) and it multiplies.

49
Q

How do you kill spores?

A

Spores can be very resistant to heat, they can be killed in temperatures of up to 100 degrees and above for long periods of time.

50
Q

What is yeast?

A

Yeast is a microscopic fungi which grows in the presence of oxygen.

51
Q

What is the optimum temperature for yeast to grow in?

A

25-30 degrees.

52
Q

What is yeast used for?

A

Used in bread, beer and vinegar. It has beneficial uses.

53
Q

Does Listeria Monocytogenes form spores?

A

No

54
Q

Does camplobacterjejuni form spores?

A

No

55
Q

Does Bacillus cereus form spores?

A

Yes

56
Q

Does E-coli form spores?

A

Yes

57
Q

Does Salmonella form spores?

A

No

58
Q

Does staphyloccus form spores?

A

No

59
Q

At what temperature is the danger zone?

A

3-65 degrees

60
Q

What factors do bacteria mostly need to grow?

A

Warmth, Moisture, Time, pH

Food Tech (22 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions