Lecture 7- food microbiology Flashcards
how many foodborune illnesses are there and how many people are killed by these and how many healthy years are lost
what is microbiology
what is food microbiology
what are the 3 concerns of food microbiology and what do they include
where do microbes come from
what can water be
how is Air a source of microbes
how is soil a source of microbes
what are the 2 species of pathogens that food spoilage comes from
how is water a source of microbes
what animal sources do microbes contaminate
what plant sources do microbes contaminate
what are 2 examples of microbes found in raw milk
what environmental factors affect the growth of microbes
what is the temp range for mesophiles
what is the temp range for thermophiles
what is the temp range for psychrophiles
what is the difference between halo tolerance and acidophilic
how does Food microbiology links to the food chain
what is bacterial growth
what are the 5 phases of the bacterial growth curve
what is the bacterial growth rate
what is the difference between intrinsic and extrinsic factors
what is food preservation
what are the physical food preservation methods
what are the chemical food preservation methods
what is the hurdle concept for food preservation
what is food spoilage
what types of microbes are associated with food spoilage
what does spoilage lead to
EC
what are the 3 types of degradation
what factors affect deterioration
what is shelf life
what is the difference between use by and best before dates
what is food quality loss and what is it affected by
why can you have a burger but no steak rare
what was the Original EC Treaty (1957)
what was the Single European Act (1987)
what is cAP
from 1958-1996, what was there not
what happened in 20 March 1996
what did the EFSA propose
what are some examples of food crisis
what are the types of foods regulation and law
what is the EU food hygiene legislation
what is the function of HACCP
what are the BRC global standards
what are indicator organisms and what is an example
what are the other EU legislations
what is a hazard
what is a risk
what does food safety expose
what are the 3 food Bourne hazards
what are the control measures for microbiological growth
what are the Control measures for physical growth
what are the Control measures for chemical growth
what do all 3 control measures require
what is sanitation
what 2 things should sanitisers be
what are the ideal requirements for sanitiser
what are the risk factors for food posiioninig
where do people get food poisoning from
what are the scale of the problem of food posioning in the uK
How’s food poisoning an under reported problem
who is at the most risk of food poisoning
what are the Symptoms of food poisoning
