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Micro Bio 325 > Midterm 1 > Flashcards

Midterm 1 Flashcards

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1
Q

Intrinsic Factors (def)

A

Inherent to the food

Not dependent on external conditions

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2
Q

Intrinsic Factors (ex)

A
  • Biological structures
  • pH
  • Moisture content
  • Oxygen
  • Nutrient content
  • Antimicrobials
  • Presence of other microbes
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3
Q

Biological structures

A

First line of defense

Outer covering (shell, skin, rind)

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4
Q

pH 4.6

A

Below min pH for c. bot

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5
Q

Water activity

A

Measure of available water within food for a microbe to utilize

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6
Q

Humectants (def)

A

Bind water and lower Aw

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7
Q

Humectants (ex)

A

NaCl
Sucrose
Glycerol

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8
Q

Halophiles

A

Require high salt concentrations for growth

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9
Q

Xerophilies

A

Grow in environments with low Aw

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10
Q

Osmophiles

A

Grow in environments with high sugar contents

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11
Q

Osmotic Shock

A

Change in solute concentration around a cell causing a change in water movement across cell membranes

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12
Q

Response to Desiccation

A

Increase internal osmolarity

Selective influx of potassium

Accumulate osmoprotectants (compatible solutes) in the cytoplasm

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13
Q

Importance of compatible solutes

A

Offer cross protection

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14
Q

Aerobic Bacteria

A

Oxidized conditions

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15
Q

Anaerobic Bacteria

A

Reduced conditions

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16
Q

Microaerophiles

A

Slightly reduced conditions

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17
Q

Facultative Anaerobes

A

Grow under oxidized or reduced conditions

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18
Q

Antimicrobial (ex)

A

Spices - cloves, cinnamon. garlic
Eggs - lysozyme
Milk - lactoferrin

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19
Q

Bacteriocins

A

Small proteins that act against other closely related bacteria

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20
Q

Presence of other microbes

A

Competition for nutrients

Production of inhibitory metabolites

Alteration of environment

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21
Q

Extrinsic Factors (def)

A

External effects/conditions

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22
Q

Extrinsic Factors (ex)

A

HAACP

Preservatives and preservation methods

Temperature and thermal processing

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23
Q

Freezing

A

Not a lethal step for bacteria and fungi

Lethal step for parasites

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24
Q

Relative Humidity

A

Ratio of vapor pressure of air to its saturation vapor pressure

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25
Q

Hurdle

A

Use of multiple factors to control microbes

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26
Q

Main Goal of HAACP

A

Have space food with 2 characteristics

No crumbs/water droplets destroying instruments

Avoid foodborne illness

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27
Q

HACCP Stands For

A

Hazard Analysis + Critical Control Point

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28
Q

Biological Hazards

A

Foodborne pathogens

E.coli, listeria, salmonella

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29
Q

Chemical Hazards

A

Allergens
Added
Natural

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30
Q

Allergens

A

Milk
Eggs
Fish
Crustaceans
Tree nuts
Peanuts
Wheat
Soy
Sesame

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31
Q

Added Chemicals

A

Medicines
Additives
Pesticides
Cleaner

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32
Q

Natural Chemicals

A

Heavy metals
Toxins
Allergens
Mycotoxin from mold

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33
Q

Physical Hazards

A

Chip teeth, choke, cut you

Bones, wood, needles, gloves, glass

Metal on metal

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34
Q

Prerequisite Programs

A

General practices needed before making food

Indirectly affect food safety

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35
Q

HAACP Principle #1

A

Conduct a hazard analysis

List hazards and determine which are reasonable to occur

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36
Q

HAACP Principle #2

A

Identify critical control points

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37
Q

Critical Control Point

A

Critical point where you take action to control/reduce hazards

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38
Q

HAACP Principle #3

A

Establish a critical limit for each ccp

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39
Q

Critical Limit

A

Science based decisions and data that limits will control hazard

Key = every single piece of food is subjected to ccp and limit

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40
Q

HAACP Principle #4

A

Establish ccp monitoring requirements

How do you ensure meeting ccp

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41
Q

Is Testing a CCP

A

NO!!!

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42
Q

HAACP Principle #5

A

Establish corrective action

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43
Q

Corrective Action Ex

A

Product hold procedures
Investigations

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44
Q

HAACP Principle #6

A

Establish procedures for verifying HAACP is working

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45
Q

Verification

A

Are you doing what you said you would do?

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46
Q

Validation

A

Is what you said you would do still controlling the hazard?

Any new pathogens or a change in the product?

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47
Q

HAACP Principle #7

A

Establish record keeping procedures

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48
Q

Preservatives

A

Remain in the food throughout shelf life
Almost always labeled

Slow spoilage
Maintain quality
Help control contamination

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49
Q

Antimicrobial Preservative Methods

A

Physical removal
Static agents
Cidal agents

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50
Q

Physical Removal

A

Filtration
Centrifugation

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51
Q

Static agent

A

Salt
Organic acids and esters
Natamycin
Sulfites
Sodium Nitrite

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52
Q

Acid Mechanism

A

Protonated form of acid enters the cell of the microbe

Depending on pKa, going into a higher internal pH might deprotonate

Cell spends energy pumping proton out of the cell

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53
Q

Acid to Control Mold/Yeast

A

Benzoic
Propionic
Sorbic

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54
Q

Natamycin

A

Like sorbic acids
Used in fermented foods
Inhibits mold and yeast

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55
Q

Sulfites

A

Inhibits replication, enzymes, protein synthesis

Wine, fruits, juices, sausage

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56
Q

Sodium Nitrite

A

Curing agent in meats

Inhibits C.bot and prevents growth of spores

Gives pink color

Lactic acid bacteria are tolerant

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57
Q

Processing Aids

A

Used in production of food

Added during processing but removed

Remain in food at an insignificant level

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58
Q

Processing Aid Ex

A

Organic fruit wash
Organic acids
Ammonium Hydroxide

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59
Q

Cidal Methods

A

Heat
Pressure
Radiation
Gases
Bacteriocins
Phage

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60
Q

High Pressure Processing

A

Micro control
Enzyme inactivation

Product in package
In vessel filled with water

High pressure bursts microbe cells
Inactive cells + denatured enzymes

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61
Q

High Pressure Processing Issues

A

Mostly vegetative and spoilage

Not good for spores or stationary phase

Low Aw or high osmotic pressure protect cells

Tailing effect

62
Q

Ionizing Radiation

A

Remove electrons from cells
Free radicals damage molecules (oxidation)

Food in package

63
Q

UV Light

A

Excite electrons in cell
Form extra bonds in DNA
Can’t replicate

Need exposure time

64
Q

PPO and ETO

A

Highly volatile
Remove microbes
Alkylate nucleic acids and disrupt cell functions

65
Q

Ozone

A

Oxidizing
Used in water application

66
Q

Steam

A

Denature enzymes
Microbes don’t like moist heat

67
Q

Bacteriocins

A

Peptides produced by microbes

Poke holes in membranes of closely related microbes

68
Q

Phage

A

Viruses specific to certain bacteria

Attach to cell and replicate (Kills cell)

69
Q

Sanitizing

A

Reduce level of microbes to an acceptable level

70
Q

Cleaning

A

Remove soils, minerals, and other deposits from environment/equipment

71
Q

Biofilms

A

Complex microbial ecosystem formed by one or more bacteria in an extracellular matrix of different composition

72
Q

Biofilm Formation

A

Cells attach to surfaces via forces

Cells grow and produce extracellular substances

Cell form more complex structures (3D)

Cells form channels for flow of nutrients

Cells disperse from the biofilm to other environments

73
Q

Clean in Place

A

Dairies, juices, breweries, liquids

Wet cleaning (water and chemicals cycled through equipment)

74
Q

CIP Issues

A

Dead ends

Improper flow rate

Incorrect chemicals used

Scratched equipment (biofilms)

75
Q

Open Exposure Low Moisture Foods

A

Flour, bakeries, pb, chocolate , HFCS

Dry clean: Vacuum, Sweeping, Alcohol

76
Q

Dry Cleaning Issues

A

Not very good at removing
bacteria/allergens

Adding water to line

Not breaking down equipment enough

77
Q

Open Exposure High Moisture Foods

A

Meats, cheeses, fruits, veggies

Disassembling, foaming, scrubbing

Hands on

78
Q

Open Exposure High Moisture Foods Issues

A

Splash back

Not enough contact time

Training

Sanitary design

79
Q

Measure Cleaning Effectiveness

A

ATP
Allergens - ELISA

80
Q

Sanitizing

A

Application on cleaned food contact surfaces that yields a reduction of 5 logs of representative disease microbes of public health importance

81
Q

Measure Sanitizing Effectiveness

A

Micro indicators
Salmonella or listeria testing

82
Q

D value

A

Time to destroy 90% (1 log) of the organisms at a specific temp

83
Q

Z value

A

Number of degrees required to change the processing time by a factor of 10

84
Q

F value

A

Lethality over a range of times/temps

Reduction over a range of temps

85
Q

F value equation

A

(d value) x (# of log of microbes to eliminate)

86
Q

Log reduction achieved

A

F value / D value

87
Q

Retort process

A

Canning operation
High heat and pressure
Shelf stable, low pH food
Kill 12 log C.bot
Vegetative pathogens easily killed

88
Q

Spray Drying

A

Thermodynamics change intrinsic factors of particle
Cross protection from low Aw

89
Q

Thermal Process Methods

A

Retort
High temp short time
Ultra high temp
Spray drying

90
Q

Microbe Response to low pH

A

Growth slows or stops

Production of protective proteins

Homeostasis systems activated or amplified

91
Q

Stationary cells more resistant to

A

low or elevated pH
other stresses (low Aw, etc)

92
Q

Selecting data for study

A

Look at worst case scenario

Can include more than 1 strain

93
Q

Halophiles Aw

A

0.75

94
Q

Xerophiles Aw

A

0.61

95
Q

Osmophiles Aw

A

0.61

96
Q

Impact of osmotic shock

A

Chemical rxns and metabolic activities need an aq environment

Nutrient transport is hard in a non aqueous environment

Proper function requires a liquid state

97
Q

Energy sources

A

Sugars
Alcohols
Amino Acids
Fats

98
Q

Nitrogen sources

A

Amino acids
Nucleotides

99
Q

HACCP prevents illness by

A

Knowing where problems with food safety might arise

Doing something to reduce the likelihood of the problems from occurring

100
Q

Where do hazards come from

A

Ingredients
Packaging materials
Environment
Processing

101
Q

CCP examples

A

Cooking
Cooling
Labeling
Cleaning
Metal detection
X ray

102
Q

Pathogen Control

A

Death
No growth
Contamination prevention
Toxin prevention

103
Q

Product Recall

A

Actions taken by a firm to remove a product from a market

Can be conducted on a firm’s own initiative, FDA request, FDA order

Pathogen detected in the food

104
Q

Class 1 Recall

A

Reasonable probability that use/exposure to a product will cause serious adverse health consequences

105
Q

Class 2 Recall

A

Use or exposure to a product may cause temporary or medically reversible adverse health consequences

Probability of serious adverse health consequences is rare

106
Q

Class 3 Recall

A

Use or exposure to a product is not likely to cause adverse health effects

107
Q

Market withdrawal

A

Product has a minor violation that would be not be subject to legal action

Firm removes the product from the market or corrects the action

108
Q

Infection

A

Microbes are ingested and grow in your body, causing illness

Onset time = days

109
Q

Intoxication

A

Microbes grow in food and produce toxins

Ingest toxin and become sick

Onset time = hours

110
Q

Toxicoinfection

A

Microbes are ingested, colonize, and produce toxins

111
Q

Control in Raw Materials: Seafood

A

Keep cold

Scombroid poisoning

112
Q

Control in Raw Materials: Crops

A

Surveillance and prediction based on weather conditions

Store clean and dry

Mold

113
Q

Control in Raw Materials: Fermentations

A

Time, temp, pH management during processing

S. aureus

114
Q

Control over shelf life: cheese

A

Aw and pH balance

Worry about C.bot

115
Q

Control over shelf life: pastries

A

Aw and pH balance

Worry about S. aureus

116
Q

Control in manufacturing environment: Salmonella

A

Look for indicator on the line (contact surface) salmonella on the floor

117
Q

Control in manufacturing environment: listeria

A

Environmental sampling on product and non contact areas

Look for listeria genus

of allowed positives based on potential growth over shelf life

118
Q

Spoiled

A

When a food is rendered unacceptable in taste, smell, sight, etc

119
Q

Microbiological spoilage

A

Growth of undesirable microbes leads to undesirable changes in products

Visible colonies

120
Q

By Products from Metabolism

A

Gas
Acid
Volatile compounds
Polysaccharides

121
Q

Food Loss

A

The edible amount of food, postharvest, available for human consumption but not consumed for any reason

122
Q

Farm to Retail

A

Issues during drying, transport, processing that expose food to damage (insects, birds, mold)

123
Q

Retail

A

Equipment malfunction, over ordering, throwing blemished produce

124
Q

Consumers

A

Cook more than they need and throw extra out

125
Q

Lost Food In developing countries

A

Post harvest and processing
Occurs in fields

126
Q

Lost Food in industrialized countries

A

Retail and consumer stages

127
Q

Lactic Acid Bacteria Ex

A

Lactococcus
Lactobacillus
Leuconostoc

128
Q

Lactic Acid Bacteria effects

A

Gas production (CO2, ammonia)
Slime
Milkiness
Souring
Discoloration

129
Q

Lactic Acid Bacteria

A

Facultative anaerobes
Refrigeration and ambient
Some heat tolerant

130
Q

Lactic acid bacteria foods

A

Meat
Beer
Wine
Fruit
Veggies
Dairy
Dressings

131
Q

Propionibacterium

A

Stinky cheese flavor in beer
Heat resistant

132
Q

Pseudomonas

A

Sticky
Musty odor
Veggies, raw meat
Aerobic

133
Q

Clostridium

A

Anaerobic
Spore formers
Horrific odors

134
Q

Bacillus

A

Spore formers
Flat sours (no gas, acid)
Ropey bread
Canned products

135
Q

Yeast and mold

A

Gas production
Odor and taste
Visible presence
High sugar content foods
Sensitive to heat

136
Q

Control of spoilage microbes

A

Destroy them
Keep them out
Keep them from growing

137
Q

Destroy spoilage

A

Hot filling
High pressure pasteurization
Irritation
UV
Ozone

138
Q

Keep spoilage out

A

Good manufacturing processes

Sanitation
Equipment swabs
Ingredient specifications

139
Q

Spoilage growth

A

Extend lag phase
Avoid log phase
Spoilage starts once stationary is approached

140
Q

Keep spoilage from growing

A

Reirrigation reduces rate
Freezing stops growth
Formulation
Restrict oxygen

141
Q

S Aureus Toxin

A

Heat Stable

142
Q

Shake & Bake Microbe

Black Pepper

A

Salmonella

143
Q

Pathogens in cold, wet environment

A

Salmonella
Listeria

144
Q

Product Specification Points

4

A
  1. Target population
  2. Storage
  3. Abuse
  4. What don’t you know
145
Q

Utility hazard

A

Spoilage
Lactic acid
Yeast
Mold

146
Q

Indicator hazard

A

Indirect
Coliforms

147
Q

Moderate Hazard

A

Not life threatening
Short term
C. perfringens

148
Q

Serious hazard

A

Incapacitating
Moderate duration
Long term effects are rare
Salmonella

149
Q

Severe hazard

A

Life threatening
Long duration
C. bot, listeria

150
Q

Why you don’t need growth to get sick

A

Low infectious dose
Toxins

151
Q

Reaons for tailing effect

A

Resistant cells
Approach limit of detection

152
Q

Centrifugation

A

Suspend contaminants in a pellet
Spore formers in milk

Micro Bio 325 (5 decks)

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