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Food science > Lecture 7- food microbiology > Flashcards

Lecture 7- food microbiology Flashcards

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1
Q

how many foodborune illnesses are there and how many people are killed by these and how many healthy years are lost

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2
Q

what is microbiology

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3
Q

what is food microbiology

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4
Q

what are the 3 concerns of food microbiology and what do they include

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5
Q

where do microbes come from

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6
Q

what can water be

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7
Q

how is Air a source of microbes

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8
Q

how is soil a source of microbes

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9
Q

what are the 2 species of pathogens that food spoilage comes from

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10
Q

how is water a source of microbes

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11
Q

what animal sources do microbes contaminate

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12
Q

what plant sources do microbes contaminate

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13
Q

what are 2 examples of microbes found in raw milk

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14
Q

what environmental factors affect the growth of microbes

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15
Q

what is the temp range for mesophiles

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16
Q

what is the temp range for thermophiles

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17
Q

what is the temp range for psychrophiles

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18
Q

what is the difference between halo tolerance and acidophilic

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19
Q

how does Food microbiology links to the food chain

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20
Q

what is bacterial growth

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21
Q

what are the 5 phases of the bacterial growth curve

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22
Q

what is the bacterial growth rate

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23
Q

what is the difference between intrinsic and extrinsic factors

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24
Q

what is food preservation

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25
Q

what are the physical food preservation methods

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26
Q

what are the chemical food preservation methods

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27
Q

what is the hurdle concept for food preservation

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28
Q

what is food spoilage

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29
Q

what types of microbes are associated with food spoilage

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30
Q

what does spoilage lead to

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EC

31
Q

what are the 3 types of degradation

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32
Q

what factors affect deterioration

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33
Q

what is shelf life

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34
Q

what is the difference between use by and best before dates

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35
Q

what is food quality loss and what is it affected by

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36
Q

why can you have a burger but no steak rare

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37
Q

what was the Original EC Treaty (1957)

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38
Q

what was the Single European Act (1987)

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39
Q

what is cAP

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40
Q

from 1958-1996, what was there not

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41
Q

what happened in 20 March 1996

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42
Q

what did the EFSA propose

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43
Q

what are some examples of food crisis

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44
Q

what are the types of foods regulation and law

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45
Q

what is the EU food hygiene legislation

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46
Q

what is the function of HACCP

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47
Q

what are the BRC global standards

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48
Q

what are indicator organisms and what is an example

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49
Q

what are the other EU legislations

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50
Q

what is a hazard

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51
Q

what is a risk

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52
Q

what does food safety expose

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53
Q

what are the 3 food Bourne hazards

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54
Q

what are the control measures for microbiological growth

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55
Q

what are the Control measures for physical growth

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56
Q

what are the Control measures for chemical growth

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57
Q

what do all 3 control measures require

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58
Q

what is sanitation

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59
Q

what 2 things should sanitisers be

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60
Q

what are the ideal requirements for sanitiser

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61
Q

what are the risk factors for food posiioninig

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62
Q

where do people get food poisoning from

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63
Q

what are the scale of the problem of food posioning in the uK

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64
Q

How’s food poisoning an under reported problem

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65
Q

who is at the most risk of food poisoning

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66
Q

what are the Symptoms of food poisoning

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Food science (15 decks)

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