L20 - Meat Spoilage and Safety

Question 1

Meat spoilage causes ___% of global food losses and _______ in US industry losses

Answer 1

21%, billions

Question 2

Meat is spoiled at ______ log CFU/gm

Answer 2

7.0 log CFU/gm

Question 3

Spoilage bacteria danger zone

Answer 3

4-60C is when bacteria grow
Above 60C and they die
Below 4 and they are dormant

Question 4

Spoilage bacteria in meat break down _______________ to produce __________that cause ____________

Answer 4

they break down protein, fats, and carbohydrates to produce metabolites that cause discoloration, off-odors, slime, and gas

Question 5

Psychrophiles vs Psychotrophs

Answer 5

Psychrophiles loves cold

Psychotrophs tolerate cold but grow better at warmer temperatures

Question 6

Food poisoning

Answer 6

any illness or disease result from consumption of contaminated food or water, caused by bacteria, viruses, parasites, toxins, or chemical substances such as heavy metals.

Question 7

Types of food poisoning

Answer 7

1. Food allergy
2. Chemical food poisoning
3. Bacterial food poisoning

Question 8

What are the three ways foodborne pathogens cause illness?

Answer 8

1. Infection (live pathogens)
2. Intoxication (toxins)
3. Toxin-mediated Infection (bacteria produce toxins)

Question 9

What people are at risk of foodborne illness?

Answer 9

1. Children/Infants
2. Pregnant women
3. Old people
4. Immunocompromised people (AIDS patients)

Question 10

Signs of food poisoning

Answer 10

1. Blood diarrhea
2. Vomiting
3. Dehydration
4. Fever higher than 102F

Question 11

Salmonella causes, symptoms, and prevention

Answer 11

1. a bacteria found in animal GI tracks, fresh poultry, and other meat that causes infection (15-20 cells)
2. Can cause cramps, vomiting, and arthritis (rare)
3. Prevent by cooking meat to 165F

Question 12

Clostridium botulinum causes and symptoms

Answer 12

1. bacteria/toxin found in canned, vacuum-packed, or smoked meats (intoxication)
2. blurred vision, difficulty speaking/swallowing, paralysis and death (by respiratory failure)

Question 13

Listeria monocytogenes causes and symptoms

Answer 13

1. a bacteria that grows in refrigerated conditions and ready-to-eat meats (infection)
2. fever and muscle aches in mild cases, abortion and meningitis in severe

Question 14

How can you prevent foodborne pathogens?

Answer 14

1. Clean
2. Separate
3. Cook
4. Chill

Question 15

Current Detection Methods

Answer 15

1. Culture based methods
2. Nucleic acid-based methods
3. Immunological-based methods
4. Biosensor-based methods

Question 16

Meat exudate

Answer 16

the liquid that is released from meat during storage or processing

Question 17

Metabolomics

Answer 17

a novel technology that characterizes small metabolites (sugars, lipids, amino acids)

uses to detect spoilage bacteria in exudate