Gas Production chpt 2

Question 1

Is gas production acceptable?

Answer 1

Depends, acceptable by yeast for beer.

Question 2

Blowing of bacuum packaged beef in refrigerator temp.. What am I?

Answer 2

Strict anarobe, psychrophile < 20C, survives antimicrobial treatments used in meat processing.
Fat not often used by microorganisms
ANSWER:
Clostridium spp. They have spores that can survive treatment and survive in cold temp.

Question 3

Blown pack spoilage of modified atmosphere packaged sandwiches…what am I?

Answer 3

Has CHO, low oxygen, high CO2,

ANSWER: LAB

Question 4

What corrective measures are done once determine source of organism?

Answer 4

Sampling, determine control measures ( ie Increase sanitizer concentration to kill LAB)

Question 5

What does total count tell us about a food?

Answer 5

Count cells (direct) Tells us spoilage.  viable cells, and metabolic function. NOT anything about SAFETY. not diversity of microorganism. 
Changes in # in processing plant= something gone wrong. 
How old the food is, highly fermented= high total count.

Question 6

TOtal counts PClate Count Agar (PCA) What is it?

Answer 6

General, support growth of many organisms.

Question 7

What is the difference between rich and defined media?

Answer 7

Defined media is specific and only certain microorganisms grow on it. Growth inhibitor. While rich media has many microorganisms that can grow on it.

Question 8

Temperature Effects growth..explain

Answer 8

Psychrotrophic vs mesophilic cold vs warm loving.

Question 9

Pour vs. Spread plate Enumeration

Answer 9

POUR PLATE:
1 ml of sample put into sterile petri dish ( must be liquid), add sterile medium agar and mix gently.
SPREAD PLATE: 0.1ml of sample put onto prepoured agar plate, spread sample.
GOOD to have at least 30 colonies.

Question 10

What is spoilage?

Answer 10

Not disease specific. simple.

Question 11

Enrichment analysis, what does it tell us?

Answer 11

specific microorganism, but not numbers