lecture 13--food

Question 1

3 comps of food microbio?

Answer 1

1) used to make/as food
2) degrade and spoil
3) diseases transmitted by food

Question 2

how well microbes grow in food depend on:

Answer 2

intrinic factors , extrinsic factors

Question 3

what are intrinsic?

Answer 3

water availability, natural antimicrobial props, physical entry barriers, structure

Question 4

extrinsic features?

Answer 4

atmospher, temp, type of packaging

Question 5

microbes as source of foods?

Answer 5

single-cell protein (like mycoprotein)

Question 6

microbes used in manufacture?

Answer 6

lactic acid fermentation for yogurt, alcohol fermentation , ennzymes used for HFCS

Question 7

how produce yogurt?

Answer 7

strepto/lacto metabolize gluc/lactose to make lactic acid–>add strep and lacto to milk and incubate (S grow first, L make more acid

Question 8

alcoholic fermentation used in:

Answer 8

wine, spirits, vinegar, breads

Question 9

food spoilage usuallly cuz:

Answer 9

accumulation metabolic end products, microbe enzymes breaking down food comps

Question 10

in general, microbial spoilage doesn’t necessarily mean health hazard but:

Answer 10

^ # spoilage orgs mean pathogens present maybe, microbial toxins present?

Question 11

spoilage bacteria mainly in foods with ____

Answer 11

^ Aw (pseudomonas, lactic acid, erwinia)

Question 12

associated with soft rot of fruits and veg (pectin degrading)

Answer 12

erwinia

Question 13

green slimy film on meat

Answer 13

pseudomonas

Question 14

why are spoilage yeasts/molds more significant cause food spoilage?

Answer 14

lower optimal temp/pH/aw, release lots of degrading enzymes in metabolism

Question 15

spoilage yeast/mold found usually in:

Answer 15

breads, grains, acid foods, sugar foods

Question 16

how control food spoilage?

Answer 16

prevent microbe enter food, inactivate microbes entered, prevent/slow growth

Question 17

how gain entry into foods?

Answer 17

contamination by infected human, insect, rodent, fecal material

Question 18

majority of foodborne disease caused by ___

Answer 18

viruses

Question 19

two types bacterial foodborne diseases?

Answer 19

intoxications, infections

Question 20

what is intoxication?

Answer 20

food poisoning: bacteria grow in food and release toxin–live bacteria into gut not required, symptoms rapid

Question 21

what is infection?

Answer 21

bacteria multiply in gut after being ingested with food, symptoms slower cuz bacteria need grow

Question 22

how control transmission of foodborne disease?

Answer 22

HACCP (hazard analysis critical control points), public education, active surveillance

Question 23

main factor implicated for food disease:

Answer 23

not refigerated properly

Question 24

what is surveillance?

Answer 24

foodnet USA/Canada, describe epidemiology, monitor trends, provide info, monitor trends

Question 25

elements of surveillance net?

Answer 25

survey labs, analysis of agent causing disease, survey primary care, monitor global trends