Lec2, Food Microbiology

Question 1

Study of the microorganisms that inhabit, create, contaminate food

Answer 1

Food Microbiology

Question 2

Many viruses, bacteria and parasites caused illness and can be seen. F/T?

Answer 2

F, but cannot be seen

Question 3

List the 6 conditions to grow

Answer 3

1..Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture

Question 4

Pathogens need energy source like …….. to grow

Answer 4

Protein/ carbohydrates

Question 5

Is a measurement of how acidic or alkaline a food is

Answer 5

pH

Question 6

Danger zone of temperature

Answer 6

Between 5°c and 57°c

Question 7

Food should not remain in the temperature danger zone for more than 2 hours. T/F?

Answer 7

T

Question 8

If the temperature is above 32degree , food should not be left out more than 1 hour. T/F?

Answer 8

T

Question 9

List the intrinsic factor

Answer 9

• Water
• pH
• physical structure
• chemical composition

Question 10

those that spoil rapidly. They include poultry, eggs, meats, most vegetables and fruits, and dairy products.

Answer 10

Highly perishable foods

Question 11

nutmeats, potatoes, and some apples, meaning they spoil less quickly.

Answer 11

semi perishable

Question 12

are stored in the kitchen pantry. Included in this group are cereals, dried rice and beans, macaroni and pasta products, flour, and sugar.

Answer 12

Nonperishable foods

Question 13

Environmental conditions surrounding the food (food storage and packaging)

Answer 13

Extrinsic Factors ( Oxygen- temperature)

Question 14

List the extrinsic factors

Answer 14

• Oxygen
• Temperature