MIDTERM Flashcards
single-cell organisms
and they multiply by splitting into
two.
BACTERIA
This process is known as
BINARY FISSION
Given ideal conditions, they can
double their number every 20
minutes.
TRUE
one or g anism c an
multiply to millions.
TRUE
IT TAKES ABOUT per gram of
food to cause food poisoning.
ONE MILLION ORGANISMS
are actively
growing and multiplying.
VEGETATIVE STATE
A hard, resistant body formed within the bacterial cell.
SPORES
Some types of bacteria can produce spores where the
conditions for multiplication are unfavourable, for
exampl e whe r e they run out of food, or whe r e
temperature or acidity levels change.
SPORES
Spores
can survive very unfavourable conditions for long period of time. They are resistant to heat
and cold so they can survive cooking and freezing. They are also resistant to many of the
chemical disinfectants used to kill bacteria.
TRUE
THERE ARE 2 MAIN TYPES OF BACTERIA FOUND IN
FOOD THAT FORM SPORES:
BACILLI AND CLOSTRIDIUM
WHAT ARE THE 4 BACTERIA ACCORDING TO SHAPE?
Staphylocci, Bacilli, VIBRIOS, Spirochete
spiral-shaped BACTERIA
SPIROCHETE
curved rods BACTERIA
VIBRIOS
rod-shaped BACTERIA
BACILLI
spherical BACTERIA
STAPHYLOCCI
These are spiral shaped and can be found in dirty water and cause Weil’s disease.
SPIROCHETE
These are curved rods which can cause cholera.
VIBRIOS
These are spherical, one example is Staphylococcus Aureus.
STAPHYLOCCI
These are rod shaped and one example is Salmonella.
BACILLI
are the smallest microorganisms.
VIRUSES
the person, animal, or plant infected with the microorganism.
HOST ORGANISM
multi-cellular organisms. They will grow on most food
whether they are dry or moist, high in sugars or salt, acid or alkaline.
MOULDS
consisting of more than one cell.
MULTI CELLULAR
very simple, single-cell fungi.
YEASTS
THEY REPRODUCE BY BUDDING
YEASTS
break down the sugars and carbohydrates in food.
YEASTS
They grow fastest
in humid conditions at temperatures between 20°C and 30°C.
MOULDS
Bacteria, yeasts, and moulds can all spoil food.
TRUE
is usually spoiled by moulds or yeasts which can grow in acidic
conditions, after being damaged during storage or transportation.
FRUITS
can be spoiled by moulds or bacteria. Again, this is often as a
result of damage during storage or transportation.
VEGETABLES
is being broken down by enzymes and can also be spoiled by
bacteria.
MEAT
spoiled in a similar way to meat, though the process is usually much
more rapid.
FISH
are usually spoiled by bacterial growth that causes the
product to sour. These bacteria are present in the raw milk and can still
survive. If left, moulds can also grow.
MILK/MILK PRODUCTS
are usually affected by moulds and yeasts because
of the high sugar levels.
BREAD
can spoil if bacteria have not been properly destroyed before
canning, where the can is not properly sealed, and where the can itself is
eroded by acids in the food.
CANNED FOOD
Smells and tastes off.
Starts to curdle so bits are found in the milk.
MILK
Become soft and discoloured.
May have black spots. Smell rotten.
VEGETABLES
Smells
‘
off’
and discolours.
FISH
Surface slime and discoloration. Smells off.
Produces gases that may burst vacuum packs.
PROCESSED MEATS
Surface slime. Green discoloration. White spots. Smells OFF
FRESH MEATS
Fruity, sickly smell. Soft sticky texture.
Internally bread discolours to yellow or brown.
BREAD
include rodents, insects, or birds that cause damage to, or
contamination of food products.
FOOD PESTS
They are attracted by the presence of food and the warmth and shelter offered
by food premises.
FOOD PESTS
An agile animal with pointed nose, long tail
and large ears. Also known as the ships
’
rat
and tends to be confined to areas around
ports. Prefers fruit and vegetables.
BLACK RAT
All rodents can carry
pathogenic and
spoilage organisms
which will
contaminate food.
BLACK RAT
Larger and more common than the black
rat with small ears and shorter tail.
BROWN RAT
Droppings, urine, fur
or dead bodies may
be deposited in food.
BROWN RAT
Small with painted head, large ears and a
very long tail. They breed rapidly and will
nibble food and non-food items. They
prefer cereal foods.
HOUSE MOUSE
Damage to premises
by gnawing
woodwork, metal
pipes, electric cables,
etc.
HOUSE MOUSE
Houseflies, bluebottles, green bottles,
and fruit flies are all concern in food
premises. They feed by regurgitating
enzymes on to the food to break it
down, then suck up the food. They
feed on rubbish, and human and
animal faeces as well as foodstuffs.
They breed rapidly in warm weather.
FLIES
- Carry pathogens or spoilage bacteria on
their bodies - Defecate on food as they eat
- Regurgitate parts of previous meals
which could be contaminated - Lay eggs in food
- Maggots hatch, eat and pupate in food
- Adult flies may die on the food
FLIES
Wasps favour sweet foods and are
particularly common around food
premises in late summer and early
autumn.
WASPS
- Can carry pathogens picked up from
rubbish - Can cause panic among staff in busy
food premises
WASPS
Food premises attract black ants and pharaoh’s ants. Black ants will infest food premises in
their search for sweet foods. Pharaoh’s ants
are smaller and pale yellow. They live in warm
premises and, as well as sweet food, will feed
on high protein foodstuff such as meat.
ANTS
Spread pathogens picked
up from rubbish
ANTS
The oriental cockroach is brown with a flat
body and about 25 mm length. They are often
found in damp conditions and feed on waste
food.
COCKROACHES
Fish-shaped, grey bodies with very large
antennae. Live in damp conditions and often
found under carpets or wallpaper.
SILVER FISH
Also known as book lice, they are very small
and brown or cream in colour. Generally feed
on moulds from walls, containers and food,
though will eat foodstuffs such as flour. Breed
quickly in warm, damp conditions.
PSOCIDS
The most common of the weevils, they are
generally found in stored grain on farms but
will infest foods such as pasta and flour. Lay
eggs in food and the pupae feed on it as they
hatch.
GRAIN WEEVILS
Any birds that gain access to food
premises are pest. Most often they
are pigeons and sparrows, but other
birds can cause problems.
BIRDS
