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FN3342 - Advanced Food Science > Food Safety And Microorganisms > Flashcards

Food Safety And Microorganisms Flashcards

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1
Q

TRUE or FALSE?

Yeast usually grow well in a slightly basic medium and in presence of some source of energy, such as sugar and water

A

FALSE (Need an acidic medium)

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2
Q

TRUE or FALSE?

Yeast and molds can easily grow in dried food with less than 10% moisture content

A

FALSE (Yeasts need at least 20% moisture in food to remain viable)

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3
Q

TRUE or FALSE?

Molds generally represent a far greater potential for food spoilage than do yeasts

A

TRUE

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4
Q

What is the difference between water activity and water content?

A

Water activity is a measure of the availability of FREE WATER for biological reactions. Water content is a measurement of BOUND AND FREE water

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5
Q

What is the effect of freezing, solutes, drying on water activity?

A

Freezing, solutes and drying decrease water activity

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6
Q

TRUE or FALSE?
Foods may be contaminated with numbers of pathogens which are too low to cause diseases; however, when not properly refrigerated or held too long at room temperature, the microorganisms may grow to sufficient numbers to cause disease

A

TRUE

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7
Q

TRUE or FALSE?

Mishandling is probably the most common problem in many food-borne outbreaks

A

TRUE

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8
Q

TRUE or FALSE?

Some plants develop toxins, or poisons as they grow

A

TRUE

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9
Q

TRUE or FALSE?

The leaves of the tomato plant are safe to eat

A

FALSE (They are highly toxic)

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10
Q

TRUE or FALSE?

Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten

A

TRUE

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11
Q

TRUE or FALSE?

Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten

A

FAlSE (The amount of oxalic acid is small enough that body (liver) can detoxify it)

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12
Q

Sucrose is added to batters and doughs to provide food for the yeast. The enzyme __________, catalyzes the breakdown of sucrose to its to component sugars, glucose, and fructose

A

Sucrase

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13
Q

The enzyme __________, catalyzes the breakdown of starch chain to produce maltose

A

Amylase

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14
Q

TRUE or FALSE?

Temperature control is vital to maintain viable yeast for the desired gas production at a reasonable fermentation rate

A

TRUE (High temperature above 110 degrees F (43 degrees C) can kill the yeast)

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15
Q

TRUE or FALSE?

The Salmonella bacteria are rod-shaped spore-former and are not heat resistant

A

FALSE

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16
Q

TRUE or FALSE?

The Salmonella bacteria can grow either with or without oxygen

A

TRUE

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17
Q

TRUE or FALSE?

It is recommended to cook all ground beef to the well-done stage (68.2 degrees C)

A

TRUE

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18
Q

Prevention of E. coli poisoning can be accomplished by:

A

Proper cooking and preventing cross contamination from raw foods and food handlers

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19
Q

TRUE or FALSE?

Frozen storage kill Salmonella bacteria in food

A

FALSE

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20
Q

TRUE or FALSE?

Persons may be carriers of disease organisms without exhibiting symptoms of the disease

A

TRUE

21
Q

TRUE or FALSE?

Listeria monocytogenes can grow at refrigeration temperature

A

TRUE

22
Q

TRUE or FALSE?

Listeria monocytogenes could be very serious and cause human death

A

TRUE

23
Q

TRUE or FALSE?

Campylobacter jejune is part of intestinal microfloral of mammals and birds

A

TRUE

24
Q

Fecal matter from healthy __________ and __________ is probably the major source of C. Jejuni in our foods

A

Mammals and birds

25
Q

TRUE or FALSE?

Shigella dysenteriae is more dangerous than Salmonella bacteria or other Shigella bacteria

A

TRUE (Severe diarrhea)

26
Q

TRUE or FALSE?

Listeria bacteria can only be found in dairy products

A

FALSE (Found in raw fruits and vegetables, poultry, water, soil)

27
Q

Most cases of botulism are caused by…

A

Home-canned foods

28
Q

What is infant botulism?

A

Infant botulism caused by C. botulinum growing in infants’ intestine and producing the toxin

29
Q

TRUE or False?

Spoilage and pathogenic bacteria can detected organoleptically

A

FALSE

30
Q

TRUE or FALSE?

Salmonella bacteria can infect other animals as well as humans

A

TRUE (Pets such as cats and dogs)

31
Q

TRUE or FALSE?

All bacteria are destroyed at once when they are heated and a temperature is reached at which they are destroyed

A

FALSE (Log Cycle)

32
Q

TRUE or FALSE?

Molds are sometimes allowed to grow on sides of beef for purpose tenderizing meat

A

TRUE (Also for flavour development)

33
Q

HACCP is a(n) ____________________, designed to prevent _____________________ from occurring

A

Food-safety program; food borne illness

34
Q

The most common cause of botulism is:

A

Improperly home-canned food (vegetable/meat)

35
Q

Up to 50% of all healthy adults carry ____________________. It lives in the throat and nasal passages and in small cuts, so it can easily transmitted to foods through sneezing, coughing, and hand contact (Common cause of sinus infections and infected pimples)

A

Staphylococcus aureus

36
Q

____________________ is a facultative bacteria that can survive in a wide pH range (4.8-9); and it grows in a wide temperature range (4-45 degrees C). (Unique bacteria, one of the few bacteria that can thrive in the refrigerator)

A

Listeria monocytogenes

37
Q

Hepatitis A infection occurs more frequently after food is contaminated with __________ matter

A

Fecal

38
Q

Bacteria are one of the most common causes of food-borne illness in food establishments because:

a) Under ideal conditions, they grow very rapidly
b) Bacteria are found naturally in many foods
c) Bacteria can be easily transferred from one source to another
e) All of the above

A

e) All of the above

39
Q

Bacteria that cause food-borne illness will grow on foods that have a pH of __________ and a water activity (aw) of __________

A

5-7; 0.85

40
Q

Some bacteria form spores to help them

a) Reproduce
b) Move more easily from one location to another
c) Survive adverse environmental conditions
d) Grow in high moisture foods
e) c and d

A

c) Survive adverse environmental conditions

41
Q

Which of the following is not considered a potentially hazardous food group?

a) Red meats
b) Fish and shellfish
c) Poultry and eggs
d) Dried grains and spices
e) None of the above

A

d) Dried grains and spices

42
Q

The most effective way to control the growth of bacteria in a food establishment is by controlling:

a) Time and temperature
b) pH and oxygen condition
c) Temperature and water activity
d) Time and food availability

A

a) Time and temperature

43
Q

If a utensil is sanitary, it:

a) Is free of visible soil
b) Has been sterilized
c) Is a single-service item
d) Has had disease-causing germs reduced to safe levels
e) None of the above

A

d) Has had disease-causing germs reduced to safe levels

44
Q

After proper cooking, all foods that are to be held hot must be held at:

a) 165 degrees F (74 degrees C) or above
b) 140 degrees F (60 degrees C) or above
c) Room temperature until served
d) 120 degrees F (49 degrees C) or above

A

b) 140 degrees F (60 degrees C) or above

45
Q

The Hazard Analysis Critical Control Point (HACCP) system should be employed:

a) Whenever potentially hazardous foods are prepared, regardless of the type of food establishment
b) Only in institutional food facilities that provide food for very young or frail elderly customers
c) Only in convenience stores where mechanical dishwashing equipment is not available
d) Only when foods are sold by a food establishment for consumption off-site

A

a) Whenever potentially hazardous foods are prepared, regardless of the type of food establishment

46
Q

For which of the following products would it not be necessary to develop a HACCP flow chart?

a) Chicken salad
b) Tuna salad
c) Seafood salad
d) Citrus fruit salad

A

d) Citrus fruit salad

47
Q

A hazard, as used in connection with a HACCP system is:

a) Any biological, chemical, or physical property that can cause an unacceptable risk
b) Any single step at which contamination can occur
c) An estimate of the likely occurrence of a hazard
d) A point at which loss of control may result in an unacceptable health risk

A

a) Any biological, chemical, or physical property that can cause an unacceptable risk

48
Q

Which of the following statements about HACCP programs is false?

a) The HACCP system attempts to anticipate problems before they happen and establish procedures to reduce the risk of food-borne illness
b) The HACCP system targets the production of potentially hazardous foods from start to finish
c) Records generated by the HACCP system can also be used to aid in food-borne disease investigations
d) All of the above
e) None of the above

A

e) None of the above

49
Q

Which of the following statements is false?

a) A critical control point is a point, step, or procedure in food preparation where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels
b) Many steps in food production are considered control points, but only a few qualify as critical control points
c) There must be at least two critical control points in the flow of food in order for a HACCP system to be implemented
d) All of the above

A

c) There must be at least two critical control points in the flow of food in order for a HACCP system to be implemented

FN3342 - Advanced Food Science (9 decks)

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