Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Microbio > Lecture 2 > Flashcards

Lecture 2 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What is food spoilage?

A

The original nutritional value, texture, and flavor of the food are reduced.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The food may become ________ to people and unsuitable to eat.

A

Harmful

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is an example of nutritive spoilage?

A

Destruction of riboflavin in milk upon contact with sunlight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is an example of aesthetic spoilage?

A

Wilted lettuce and discolored fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the 3 types of food spoilage?

A

Nutritive, Aesthetic, and Poisonous

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the common causes of food spoilage?

A

Microorganisms, enzymes, insects, improper storage, physical damages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Where is a high number of bacteria present in meat?

A

Hide, hair hooves, and GI Tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

In healthy living, muscle bacteria is _________.

A

Very low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is nonintact meat?

A

Beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are common microorganisms present in beef hide?

A

Staphylococcus, Micrococcus, Pseudomonas, Fungi, Yeast, and Mold.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

__________ of muscle influences the microbial growth and type of spoilage.

A

Composition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What gets converted to lactic acid after death?

A

Glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Why is lactic acid important?

A

It helps the meat maintain a low pH and prevents bacterial growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What type of growth can occur with dried meat?

A

Fungal growth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Fungal growth results in what?

A

whiskery, airy, cottony gray-black spots on beef.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What happens to the meat if an animal is tired before slaughter?

A

A depletion of glycogen from muscle leads to dark, firm, dry meat.

17
Q

What are the 3 types of spoilage for processed meat?

A

Slimy, souring and greening.

18
Q

What causes slimy spoilage?

A

the growth of yeast, LAB, and B.thermosphacta

19
Q

What causes souring?

A

When bacteria utilize lactose and other sugars to produce acids.

20
Q

What causes the greening of fresh meats?

A

Caused by the growth of bacteria which produce H2S

21
Q

What are the main sources of microbes on poultry?

A

Skin, feathers, feet, and litter

22
Q

Where does cross-contamination occur in the poultry industry

A

When they are hanging and bleed

23
Q

What steps are taken to reduce contamination?

A

Rapid cooling, slush ice, carbon dioxide chilling system, use of portable water.

24
Q

What are the primary causes of spoilage in the poultry industry?

A

Prolonged distribution or storage time
Inappropriate storage temperature
High initial bacterial counts
High post-rigor meat pH

25
Q

What organisms are involved in the spoilage of poultry?

A

Pseudomonas, Aeromonas, Shewanella putrefaciens

26
Q

What influences fish microbiota?

A

Environment, season, harvesting process, water temp, chilling after catching.

27
Q

Higher water temp results in fish with ________ microorganisms.

A

Higher

28
Q

What types of microbes dominate fish from tropical water?

A

Bacillus and Micrococcus

29
Q

What dominates fish and shellfish from temperate waters?

A

Vibrio

30
Q

What is produced by gram-negative bacteria?

A

Histamine

31
Q

True or False. Shellfish has more free Amino Acids and carbohydrate in form of Glycogen.

A

True

32
Q

What compound gives off a fishy odor?

A

Trimethylamine

33
Q

What is oxidative rancidity?

A

Unsaturated fat reacts with oxygen in the storage environment.

34
Q

What are GMPs to avoid contamination?

A

use of hot water, spray system, application of antimicrobial (Chlorine, PAA), organic acid (lactic, citric, propionic, acetic)

35
Q

When elevated what reduces bacterial growth?

A

CO2

36
Q

What is the purpose of irradiation?

A

To reduce vegetative cells of pathogenic bacteria

37
Q

What is the purpose of HPP?

A

To denature enzymes and extend shelf life

38
Q

What are the advantages of HPP?

A

Eliminate potential for post-packaging contamination
Higher consumer acceptance
Sensory quality remains unchanged
Retains fresh quality commodity

Food Microbio (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions