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MO and food Flashcards

1
Q

bacteria

A

Beneficial, Spoilage, Pathogenic
Reproduce by fission

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2
Q

mold

A

Multicellular, Filamentous
Reproduce by spores

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3
Q

yeast

A

One cell Microorganism
Reproduce by budding

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4
Q

Yeasts usually grow well in a slightly basic medium and in presence of some source of energy, such as sugar and water. T/F

A

F, should be acidic

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5
Q

Yeasts and molds can easily grow in dried food with less than 10% moisture content. T/F

A

F, Yeasts need at least 20% moisture in food to remain viable

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5
Q

Molds generally represent a far greater potential for food spoilage than do yeasts. T/F

A

T

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6
Q

extrinsic factors affect bacterial growth

A

Depends on Storage environment
Temp. Humidity, Environmental gases (O2, CO2, etc.)

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7
Q

intrinsic factors affect bacterial growth

A

Properties inherent to foods,
Biological structure (skin, shell)
pH, water activity, anti-microbial compounds, nutrients

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8
Q

what is the difference between water activity and water content

A

Water Activity is a measurement of the availability of free water for biological reactions.
Water Content is a measurement of bound and free water.

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9
Q

What is the effect of Freezing, Solutes, Drying on water activity?

A

they decrease water activity.

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10
Q

Most fresh-type foods have a water activity (aw) of about

A

0.96-0.99

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11
Q

bacteria that cause food-borne illness will grow on foods that have a water activity above

A

0.85

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12
Q

based on the tempature requirments bacterias can be classified as

A

Psychrophilic
Thermophilic
Mesophilic

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13
Q

what is psychrophilic

A

cold-loving

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14
Q

an example of a psychrophilic bacteria

A

Pseudomonas fluorescens: spoilage bacteria荧光假单胞菌

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15
Q

temp for a mesophilic bacteria

A

~30 C

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15
Q

what is the tempature requiement for a thermophilic bacteria

A

> 40 C

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16
Q

what are the differences between spore formers and vegetative cells

A

spore formers:Special protective coating, Dormant
vegetative cells: Active Reproducing Cells

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17
Q

an example of chemical spoilage

A

oxidation of lipids

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18
Q

an example of physicla spoilage

A

Bruising/dehydration

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19
Q

the bacteria that causes microbial spoilage

A

Pseudomonas fluorescens荧光假单胞菌

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20
Q

a bacteria that can cause a food-borne illness

A

E.coli

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21
Q

2 virus that cause food-borne illness

A

Hepatitis A,
Bacterio-phages细菌噬菌体

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22
Q

Parasite that causes food-borne illness

A

Trichinella spiralis
旋毛虫：一种寄生在肌肉组织中的线虫，通过食用受感染的肉类而感染人体，导致旋毛虫病

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23
Q

Trichinosis is the parasitic disease which stems from eating meat, notably pork, which contains larvae of

A

Trichinella spiralis.

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24
Q

The heating of pork to an internal temperature of 130oF (54oC) is the recommended way of ensuring against eating viable Trichinella spiralis. T/F

A

F, 170F or 77C

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25
Q

how many different food-borne toxicants are there?

A

3
Natural
Unintentional
Intentional

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26
Q

examples of natural food-borne toxicants

A

Oxalic acid (spinach, rhubarb)
solanine (potato sprouts, green areas)

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27
Q

examples of unintentional food-borne toxicants

A

Toxic environmental contaminants: Lead, Mercury, Copper (from water lines exposed to acidic beverages

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28
Q

what are intentional food-borne toxicants

A

pesticides or additives/preservatives

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29
Q

Some plants develop toxins, or poisons as they grow. T/F

A

T

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30
Q

The leaves of the tomato plant are safe to eat. T/F

A

F,

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31
Q

Oxalic acid in rhubarb leaves can cause illness when they are eaten. T/F

A

T

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32
Q

Oxalic acid in Swiss chard, beet greens, spinach, and rhubarb can cause illness when they are eaten. T/F

A

F, depends on the amount

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33
Q

what is binary fission

A

on cell divide into two cells

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34
Q

how many bacterias are involved in the fermentation of san francisco sourdough bread

A

3
Lactobacillus sanfrancisco: produces acids from maltose
S. exigus and S. inusitatus: activate under acidic condition and produce CO2 for bread leavening.

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35
Q

what is the name of the soy sauce fementation

A

Koji Fementation

36
Q

what kind of role the Aspergillus oryzae play in the fementation of soy sause

A

proteases/amylase

37
Q

what bacterias involved for soy sause?

A

Aspergillus oryzae
Lactobacillus

38
Q

why high incidence of food disease?

A

1) Food handlers do not follow/employ strict sanitation
2) Food are not properly refrigerated and kept out of danger zone
3) Foods are not properly processed/heated
4) Cross-contamination are not avoided

39
Q

toxic dose for salmonellosis

A

Large number (106 CFU/g) necessary to produce symptoms

40
Q

what is the incubation period of salmonellosis

41
Q

what are the symptoms of salmonellosis

A

Nausea, Abdominal Pain, Diarrhea, Vomiting

42
Q

is E.coli heat sensitive?

43
Q

the incubation period for e.coli

A

3-4 days and last up to 10 days

44
Q

what are the symptoms of E.coli

A

Cramp, vomiting, diarrhea, kidney failure

45
Q

is Clostridia perfringens aerobic or anaerobic?

46
Q

Clostridia perfringens could have both vegetative cells and spores, T/F

47
Q

incubation period for Clostridia perfringens

A

9-15 hours

48
Q

symptoms of Clostridia perfringens

A

diarrhea and gas

49
Q

Frozen storage kill salmonella bacteria in food. T/F

A

F, heat kills salmonella

50
Q

Persons may be carriers of disease organisms without exhibiting symptoms of the disease. T/F

51
Q

Listeria monocytogenes=listeriosis
what’s the incubation period

52
Q

what are the symptoms of listeriosis

A

Fever
Nausea
Vomiting
Fatigue

53
Q

Campylobacter jejuni:
弯曲菌属

A

Microaerophile (tolerate only 3-6% O2)

54
Q

onset time for Campylobacter jejuni:

55
Q

symptoms of Campylobacter jejuni:

A

abdominal pain
bloody diarrhea

56
Q

where is Campylobacter jejuni possible infected?

A

portery, milk, meat

57
Q

what is Shigellosis

A

bacteria produce a toxin that reverses the absorption of water back into the body

58
Q

what are the symptoms of shigellosis

A

Diarrhea, Fever, Abdominal Cramps,
Chills, Dehydration

59
Q

where is shigella usually comtaminates

60
Q

Shigella dysenteriae is more dangerous than Salmonella bacteria or other Shigella bacteria. T/F

61
Q

what is the specis that produces shiga toxin

A

S. dysenteriae

62
Q

what is the temp. area for Staphylococcus aureus

A

mesophilic ~30C-35C

63
Q

Staphylococcus aureus

A

金黄色葡萄球菌

64
Q

IS Staphylococcus aureus heat sensitive?

A

yes, F250F = 11 min

65
Q

where is Staphylococcus aureus usually been found?

A

prepared salads, dairy products, sandwichs

66
Q

symptoms of S. aureus

A

Nausea, abdominal cramp, Diarrhea, Vomiting, Headache

67
Q

what are the 2 types of Bacillus cereus?

A

vomiting and diarrhea

68
Q

biological features of Bacillus sereus

A

spore forming and facultative

69
Q

which type of Bacillus cereus has a faster onset time?

A

Vomiting type: 30 min-6h
Diarrhea type:8-16 h

70
Q

what are the symptoms of Bacillus cereus?

A

vomiting type: Vmoiting, diarrhea, cramps
Diarrhea type: diarrhea and cramps

71
Q

where is Clostridum botulinum usually been found

A

anaerobic food e.g. canned foods

72
Q

is Clostridum botulinum heat tolerant or heat senstive？

A

heat tolerant, use pressure cooker to process food that is potentially contains Clostridum botulinum

73
Q

what kind of toxin does Clostridum botulinum produce?

A

neuro-toxin, heat sensitive, destoried by heating at 100C

74
Q

what are the symptoms of C.botulinum?

A

vomiting, constipation, double vision and death

75
Q

whers is Aspergillus flavus usually found

A

peanuts, tree nuts and corn

76
Q

what toxins would Aspergillus falvus produce?

A

mycotoxins and aflatoxin

77
Q

Molds are sometimes allowed to grow on sides of beef for purpose tenderizing meat. T/F

A

T, also for falvour development

78
Q

Spoilage and pathogenic bacteria can be detected organoleptically.
T/F

A

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79
Q

Salmonella bacteria can infect other animals as well as humans.T/F

82
Q

All bacteria are destroyed at once when they are heated and a temperature is reached at which they are destroyed.T/F

83
Q

5) HACCP is a (n) _________ designed to prevent ________ from occurring.

A) Inspection program, food outbreaks
B) Mandatory program, food outbreaks
C Inspection program, foodborne illnesses
D) Food-safety program, foodborne illnesses

84
Q

6) Foods considered high-risk for contributing to foodborne illness include those that are ____________

A) High in protein and acidity
B) High in protein and water
C) Low in protein and acidity
D) Low in water and fat

85
Q

what is the most common cause of botulism?

A

Improperly home-canned food (vegetable/meat).

86
Q

Up to 50% of all healthy adults carry ____________. It lives in the throat and nasal passages and in small cuts, so it can easily transmitted to foods through sneezing, coughing, and hand contact. (common cause of sinus infections and infected pimples)

A

Staphylococcus aureus

87
Q

______________ is a facultative bacteria that can survive in a wide pH range (4.8-9); and it grows in a wide temperature range (4-45oC).

A

Listeria monocytogenes, it is a Unique bacteria, one of the few bacteria that can thrive in the refrigerator)

88
Q

Hepatitis A infection occurs more frequently after food is contaminated with ______ matter.

FN3342 (3 decks)

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