MICRO BIO FINAL (CHP 25) - Applied Microbiology & Food Safety Flashcards
what are (3) drinking water microbial dangers
typhoid
cholera
dysentary
what are the (3) water purification phases
primary phase
secondary phase
tertiary phase
primary phase: ________ bulkier materials are skimmed off & suspended ________ are allowed to _______.
floating
particles
settle
secondary phase: _______ residue from primary undergoes active microbial _______ & ________ decomposition is sped up by the slude produced.
aqueous
decomposition
aerobic
tertiary phase: _______ from the secondary plase is ________ off and is further filtered & _________.
water
siphoned
chlorinated
what are (2) fermented plant products we eat?
rhizopus: temph
aspergillis: soy sauce
what are the (2) starting ingrediants in beer & what are the (2) products
starting: -yeast -sugar products: -ethenol -CO2
what are (2) milk fermentation products
cheese
yogurt
what are (2) industrial fermentation products
vitamins
vaccines
industrial fermentation require what kind of containers
stainless steel
what temperature range is adequate to prevent spoilage in the refrigerator
40 degree C
(2) milk products cheese produces
milk sugar (lactose-fermented) milk protein (casein-denurted)
food infections: an __________ dose must be present
infectious
food intoxication: enough cells to _______ the ______ must be present
produce
toxin
(5) aseptic techniques that can be used in the kitchen
handwashing proper hygiene covering foods eliminating pests avoid cross contamining
(5) food presercation stratgies
heating radation filtration of lipids refrigeration (40 degree C) chemical treatment
HTST?
high-temperature short-time
most common HTST of pasteurization
HTST (72 degrees & 15 sec)
15 degrees C to 40 degrees C: best range for
growth
(4) forms of chemical preservations
organic acids
nitrogen salts
table sugar
ethylene oxide
(3) microbes known as “starter cultures”
bacteria
molds
yeasts
the solid waste from tertiary phase is harvested & _____ w/ the help of ________ digesters
reused
anaerobic
biotechnology: generally accepted as the use of ______ systems and ________ to develop or make useful products
living
organisms
