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VPH > Food tech 1 > Flashcards

Food tech 1 Flashcards

1
Q

What is food technology?

A

Study of how different foods can be used/ made into food products from production to consumption

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2
Q

What does food chain management include?

A
  • Involves the management of all activities involved in the production, transformation, storage, distribution and the holistic farm to table approach
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3
Q

What is the main aim of food preservation?

A

To minimise growth of microorganisms during the storage period. increase shelf life.

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4
Q

What is food processing?

A

Methods used to turn raw materials into food

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5
Q

What is the role of the vet in food tech?

A
  • Inspection of animal origin food establishments
  • Microbial testing
  • Legislation
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6
Q

What is the D value?

A
  • Decimal reduction time
  • Time taken for the population to pass through a log cycle (90% of the population is killed) at a certain temperature
  • D121 (time required to kill 90% of a population of microorganisms at 121 degrees
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7
Q

What reduction in the original population do the different D values result in?

A
  • Thermal processing of 1D causes a 90% reduction of the original population.
  • Thermal processing of 2D causes a 99% reduction of the original population.
  • Thermal processing of 3D causes a 99.9% reduction of the original population.
  • Thermal processing of 4D causes a 99.99% reduction of the original population.
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8
Q

What is the Z value?

A

-The temperature change that is needed to change the D value by a factor of 10

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9
Q

Which gas is most important at controlling microorgansims in food?

A

Carbon dioxide

used in MAP

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10
Q

Other than carbon dioxide which atmopheric gas has antimicrobial properties?

A

Ozone

can cause rancidity on high lipid content food

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11
Q

What counts as a spoiled food?

A

A food that is unacceptable to a consumer- smell, taste, aesthetics, texture or prescence of foreign bodies

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12
Q

What are organoleptic changes?

A

Brought about by the growth of microorganisms.

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13
Q

What causes chemical changes?

A

Chemical oxidation of fats producing rancidity

browning of fruits in contact with the air

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14
Q

What is formed by the oxidation of myoglobin?

A

Metmyoglobin (brown in colour): meat is rejected as spoiled.

(OXYGENATION forms MbO2 which is bright red)

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15
Q

What type of meat is used in fermented sausages?

A
  • Normally pork/ beef
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16
Q

What does the addition of nitrate do to fermented sausages?

A
  • Suppresses gram neg flora
  • Promotes growth of streptococci, micrococci, pediococci and lactobacilli that occur normally in meat in low numbers

(Nitrite: Prevents decolourisation of the meat
and prevents oxidative rancidity)

17
Q

What is the pH of fermented sausages?

A

about 4.8 due to fermentable carbs producing lactic acid

18
Q

What determines the speed of fermentation?

A

The level of carbohydrate used

19
Q

What organisms are used in starter cultures?

A
  • Lactobacillus plantarum
  • Pediococcus acidilacti
  • Yeasts
20
Q

What is involved in the ripening of fermented sausages?

A

-Protein hydrolysed by microbial proteinases = Aa and other breakdown products

21
Q

How are the microbiological problems of fermented sausages solved?

A

Lactic acid to lower pH and salt/ drying to lower water activity

22
Q

What can spoilage of canned foods be caused by?

A
  • Underfilling
  • Quality of the can seam
  • Improper handling
  • Poor hygiene
23
Q

What antimicrobial properties are found in wood smoke ?

A

Formaldehyde
Phenols
Methanol

24
Q

What are the microbial problems in cheese?

A
  • Blowing (early due to coliforms, late due to gas producing Clostridia)
  • Mould growth
  • Bacteriophages attacking starter
25
Q

Which raw foods would you be concerned about Campylobacter jejuni in?

A

Poultry

Milk

26
Q

Which raw foods can be contaminated with C. botulinum?

A
  • Vegetables
  • Fish
  • Peanuts
  • Hazelnuts
  • Honey
27
Q

What bacterial pathogen is a concern in Shellfish?

A

Vibrio parahaemolyticus

28
Q

What food types can E.Coli contaminate?

A
  • Red meat
  • Fruit
  • Salad vegetables
  • Milk/ milk products
29
Q

What hygiene monitoring methods are used in food hygiene?

A
  • Swabs
  • Solid/ liquids: soil, rinse water
  • Personnel: hand swabbing, hand rinsing
  • Air: exposure plates
30
Q

What does the food hygiene industry use microbiological criteria for?

A

In purchase agreements

31
Q

What parameters are measured when evaluating the shelf life on a product?

A
  • Deterioration in specific organoleptic qualities

- Microbial growth

VPH (21 decks)

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