Midterm 2 review Flashcards
temp range of mesophilic organisms
20-45
temp range of thermophilic organisms
> 45
temp range of psychrophilic organisms
<10
temp range of psychrotrophic organisms
4
how many ppl a year does salmonellosis affect in the US?
1 million
Listeriosis grows in _____ products
chilled
3rd leading cause of death from food poisoning:
lysteriosis
vehicles for listeriosis?
raw-milk cheeses, ready-to-eat meats
campylobacteriosis can trigger what syndrome?
Guillain-Barre
what kind of toxin is botulism?
neurotoxin
what’s the most well-known enterohemorrhagic toxin-producing strain?
E. coli 0157:H7
E. coli produces what kind of toxin?
shiga toxin; lysis red blood cells
what syndrome can lead to kidney failure, permanent kidney damage, or death?
hemolytic uremic syndrome
true or false: viruses can spoil food
false
most common food borne virus?
norovirus
polio is caused by what kind of pathogen?
virus
hepatitis A is caused by what kind of pathogen?
virus
the second leading cause of death from foodborne illness is _____
toxoplasmosis
what causes toxoplasmosis?
Toxoplasma gondii (protozoan parasite)
what causes amoebic dysentery?
Entamoeba histolytica (protozoan parasite)
what are those parasitic worms you can find in fish called?
trichinosis nematode
at what temp and for how long to freeze for anisakiasis prevention?
- 35 or lower for 15 h
- 20 or lower for 7 days
name 2 food additives
- sodium benzoate
- antioxidants
how many calories per gram of organic acids?
3
how many calories per gram of polyols?
2.4
how many calories per gram of fiber?
2
what kind of sweetener is acesulfame-K?
how much sweeter than sucrose?
non-nutritive; 200x
how many times sweeter than sucrose is neotame? distinguishing characteristic from aspartame?
7000-13000x sweeter; can’t hydrolyze peptide bond
name some fat replacers
- simplesse (microparticulated milk/egg white prots)
- olestra (sucrose esterified with FAs)
- carbohydrate-based fat replacers (polysacchs)
wheat, corn, and rice are not a good source of what AA?
lysine
legumes are not a good source of what AA?
methionine
____ measures animal’s weight gain/gram of protein consumed
Protein efficiency ratio (PER)
____ measures overall nitrogen retention
Biological value (BV)
BV x digestibility factor
net protein utilization (NPU)
NPU x %protein in food
net protein value (NPV)
compares the AA profile of the specific food protein against a standard amino acid profile
protein digestibility correct AA score (PDCAAS)
determines AA digestibility at the end of the small intestine
digestible indispensable amino acid score (DIAAS)
do plants make vitamin a?
not directly, but they have the precursor B-carotene
how is vit D made?
synthed from cholesterol/other sterols upon exposure to sunlight
RDA of vit C for adults
75-90 mg/day
which stereoisomer of ascorbic acid is cheaper?
d-isoascorbic acid, but 20x less vit activity
RDA of b vitamins?
few mg/day to ug/day
vit b1 is?
deficiency leads to?
thiamine; beri beri
vit b2 is?
riboflavin; found in meat/dairy/dark leafy greens; makes whey yellow/green
what destroys vit b1 and b2?
b1: sulfite
b2: light sensitive
vit b12 is? RDA?
cobalamin (contains porphyrin ring)
3 ug/day
b3=? b5=? b6=? b7=? b9=?
3 = niacin 5 = pantothenic acid 6 = pyridoxine, pyridoxal, pyridoxamine 7 = biotin 9 = folacin/folic acid
give 2 examples of antinutritional factors
phytate, trypsin inhibitor
functionality of an emulsifier is characterized by its _________
hydrophilic lipophilic balance (HLB)
describe the structure of anthocyanins
3-ring phenolic compound
solubility of anthocyanins:
water-soluble
structural variation in anthocyanins is due to ____ which is the attachment of sugar to anthocyanin’s OH group
glycoslyation
what’s annatto?
additive from seeds of bixa orellana; contains bixin (fat sol) and norbixin (water sol); these are carotenoids
makes cheddar yellow
what’s saffron?
carotenoid found in crocus stamen providing yellow color and flavor $$$$
oxidation causes myoglobin to turn more _____
purple (from red)
what binds to myoglobin that can produce a cherry-red color?
CO
essential oils are made of _____, which are a class of ______ _____ molecules
terpenes; volatile hydrophobic
