Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Microbiology > Thermal Death > Flashcards

Thermal Death Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

What is the difference between pasteurization and sterilization?

A

Pasteurization only reduces #

Sterilization KILLS ALL.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are some ways to extend shelf life?

A
  • Reduce the increase of microorganisms
  • Use pH, preservatives, drying, radiation.
    Use of:
    1. Bacteriostatic stops active growth
    2. Bactericidical kills microbes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are examples of bacteriostatic?

A

Freezing, osmotic pressure, desiccation and pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are some examples of bactericidal?

A

Heating, radiation, chemical. Sterilization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Bactericidal is meant for?

A

Spores and cells. Kill by baking, boil, frying or microwave. Exceeds 100C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the purpose of cooking? (at what temp)

A

< or = 100C to enhance flavor

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the purpose of blanching?

A

<100C removes oxygen, destroys enzymes (not cooking b/c not held long enough at the temp, still kills enzymes)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Drying/ concentration

A

<100C Removes water, extends storage life.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Pasteurization

A

60-80C Kills target pathogens and spoilage microorganisms. Kills all vegatative cells, but spores are still pressent.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Sterilzation

A

> 100C Kills all microorganisms, including spores. (Use pressure to go over 100C).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the benefits of heath processing?

A

Cheap, quick, easy, may improve flavor (cooking), may inactivate undesirable enzymes ( blanching), enhances storage life of a product (drying), inactivation of pathogens and spoilage organisms (pasteurization).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Heat treatments: A few things about it.

A

Organisms specific sensitivity ( in a given environment
Rate of killing is log
Function of temp an time
For a time and temp there’s a constant % destroyed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

When performing heath processing caculations it’s good to know a few things like…

A

Concentration of microorganisms,
acceptable concentration of microorganisms that can survive
Thermal resistance of target organisms (most heat tolerant, establish temp requirements)
TIME AND TEMP relationship required for destruction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

1 log cycle is?

A

The time and temperature it takes to decrease the population by 90%. (from log 6 to log 5)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Thermal death is a ………….cycle.

A

log linear cycle
- given a specific time interval and temperature, the same % of population will be destroyed, regardless of population present.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does a log cycle tell you if you have the time required to destroy one log cycle (90%), and you know the desired thermal reduction (# log cycles) it tells you…

A

The time it will take for you to get to the # of logs required.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

If # of microorganisms increase, heating time will also have to increase..why?

A

To bring the time down to an acceptable level.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

D value!!!!

DOES NOT MEAN SLOPE OR RATE

A

Expressed as time ( decimal reduction time)

Time to decrease Microbial population by 1 log (90%) at a given temp in a given system.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Explain when D would change?

A

Depends on species,Aw, composition of food (fat stabilized it), and temperature used. It tells u the sensitivity of an organism to heat treatment.

20
Q

D90= time

A

D90 means at 90C and the smaller the D value, the quicker the orgnaisms will die

D90=10min
D90=1min
The second one means that there is a reduction of 1 log in 1 min, and the top one means there is a reduction of 1 log in 10min.

21
Q

How does the composition of food affect D?

A 
Fat and CHO increase the resistance of the microorganism. 
ex. 
Salmonella spp. D70
6-8hr in chocolate milk
10seconds in low fat milk

FAT STABILIZES!

22
Q

D100 of 5 min.

explain after 5 min, 10 min and 15min

A

5min reduced by 90% (1 log)
10min reduced by 99% (2 log)
15min reduced by 3 logs

23
Q

What does Canning use for d value?

A

12D process

12 times.

24
Q 
D value caculations
ex. rate of inactivation= 1.5log/5min 
rate=slope= rise/run= y/x= log CFU/time
Rate=log CFU/time
1.5log/5min=1/x 
x=1/(1.5log/5min)
x=3.3min
D=3.3min
A

Shown on previous slide.

25
Q

Z value..what is it?

A

Expressed as temperature
It’s the change in temperature required for a thermal destruction curve to decrease one lo cycle in the same amount of time.
( relates to resistance of microorganism)

26
Q

z value in simple terms?

A

Change in temperature for 1 order of magnitude larger or smaller killing rate.

27
Q

Z value

  • Rate of killing is temperature dependent.
  • For a given system everything is constant EXCEPT time and temp.
  • Determined by the SLOPE of the thermal deat htime curce d value vs temperature
A

Keeping going, you got this.

28
Q

What is Z value dependent on?

A

Strain, and chemical composition of media

29
Q

Changing z value by 5C means?

A

That it kills factor of 10x faster.

30
Q

ex. At 100C originally needs 20 min.

What about at 105C and 95C

A

At 105 need 2min (for same rate of kill)
at 95 need 200min ( for same rate of kill)
- Worry about temp at which the microorganism will grow such as the danger zone 4.4-60C

31
Q

F value?

A

Time to reudce populaion by given amount in autoclave conditions ( 121C, 3psi)

32
Q

F0= Dr(loga-logb)
Dr= D value at temp 121C
a= initial population ( # of cells)
b=final population

A 
ex. 
Dr=0.45
initial population= 10^6
Final population = 10^1
F0=.45(log10^6-log10^1)
F0=.45(6-1)
F0=2.25min
33
Q

DEATH KINETICS

A

Usually plotted linear… however not in real conditions (done in plants!)
Shouldering and tailing

34
Q

What is shouldering? What causes it?

A

Shouldering is a lump at the start of the graph rather then linear.
It is causes by not even heating, clumping of organism so they are not evenly exposed to the heat.

35
Q

What is tailing and what causes it?

A

It is a tail of the graph and is caused by more resistant mutatnts, heat shock proteins.

36
Q

What is heat shock proteins?

A

Exposure to high temp for a short time could be induced. A stress response that allows cells to develop greter reistance to subsequent heat treatment.

37
Q

Heat shock proteins

A

seen at 60-70C, killed at 140C
|
(____________ kind of graph.

38
Q

cell injury ( sublethal injury)

A

Occurs when heating injures cell but doesn’t kill it.

  • Inability to grow in selective media ( doesn’t have the resources)
  • give time, restore viability and extend the lag phase.
  • STORAGE ALLOWS FOR REPAIR OF CELLS (BAAAAD)
39
Q

Sterilization..what is it?

A

Heating > 100C KILLS ALL CELLS, including endospores.
UHT (ultra-high temperature) 130C for sec (better on nutritional value)
Sterilization 121Cfor 15-20min

40
Q

What is the most resistant to sterilization?

A

Prototype.
bacillus stearothermophilus
Kill endospores at Dr 4 to 5min

41
Q

Pasteurization..what is it?

A

<100C
reduced numbers to safe levels
kill problem organisms

42
Q

What microorganisms are dangerous in milk?

A 
Mycobaterium tuberculosis (pathogen)
- D65.6 for 0.2-0.3min

coxiella burnetii
- Resistant to chemical and physical treatment.
D65.6=0.5-0.6min

43
Q

What are the two types of pasteurization?

A

LTH (Low temp holding) 63C for 30min

HTST (high temp, short time) 72C for 15sec

44
Q

What is an indicator organism in pasteurization?

A

Alkaline phosphatase
_ If not prsent we’ve killed pathogens we wanted to.
Z value similar to heath resistant pathogens.

45
Q

What is the process times of cooked meats?

A

Most pathogens killed if internal temp at >71C

  • Heating removes natural flora (stabilizes food)
  • Nitrites often included if meat stored anaerobically.

Food Microbiology (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions