unit 1 Flashcards
unit 1-1
Different shapes of bacteria
Cocci - spherical
Bacilli- rod shaped
Sphirilla
The major method of bacterial reproduction
Binary fission
Simple celluar division where one cell divides to form two cells. The time lapse from one cell division to the next is called?
Generation time
if you start with 1000 bacteria ater 10 mins later how many bateria you will have ?
2000
What is Endospores
It can resist the heat, cold, drying, and many disinfectants
What is the process of forming the endospore is called?
Sporulation
Molds are fungi consisting of filamentous structures called?
Hyphae
The mass of hyphae making up the mold colony is called?
Mycelium
Yeast reproduction is occurs with?
budding system
Prominent factors are?
Nutrients, natural inhibitors and microbial flora
What fruits contains highky concenrations o benzoic acid, the same compound added by food processor to other foods because of its preservative effects
Cranberries
What is pH neutral value?
7
Less than neutral value for pH called?
Acidic
Greater than neutral pH value called?
Alkaline
In general the mold can grow in more than yeast in what condition?
Acidic
Some bacteria will grow at pH low as 4 and high as?
11
pH can adjust by adding chemicals such as
acetic acid or citiric acid
Psychrophiles grew at relatively what temperature?
low - 0 to 21 ‘C
Mesophiles grow at what temperature?
Moderate 21-43 ‘C
Thermophiles grow at what temperature?
High above 43 best 55-60
Bacterial Growth ; four growth phases
Lag, log, stationary, decline
Lag
No increase in the number o bacterial cells (Might be slightly decrease)
Adjusting to the environment and preparing cell division
Log
Begin to rapid cell division/ will increase the bacterial cells logarithmically.
Stationary
no net increases in the number. Death rate equals to the reproductive rate
Decline
death or decline phase
Presence or absence of Oxygen in microorganism
Aerobic microorganism, includes all molds and many bacteria and yeast
Faultative organism
can grow with or w/o Oxygen
Water in foods exist as both
bound and free water
Aw refer as?
Water activity
Aw is the measurement o the availbility of water for?
Chemical reactions and microbial metabolism in food
Bateria reauire high Am values for growth and reprocution, often in the range to?
0.96 to 0.99
An exception to this halophilic (salt loving) bacteria that may grow at Aw values as low as ?
0.75
How the water can adjust?
- Dehydrating
- Adding either salt or sugar
- Turn water into Ice
Two different types of enzymes
- Food enzymes
- Microorganisms in the food
In baking, Carbihydrates and proteases are used in the bakery industry for conveting proteins to amino acids for improving the dough in baking
What are the bacteria are allowed to grow in foods when people will get sick
Staphylococcus aureus
Salmonella typhimurium
Clostrium perfringens
Clostrium botulinum
Salmonella grow Temp
40- 115F
Food borne illnesses are two general types are?
Infections and intoxications
Symptoms of Salmonella infections occurs within
6 to 72 hrs after ingestions within average of 12 to 36 hrs
Campylobacter Jejuni
common inhabitant of the intestinal of cattle, swine, sheep, chieckens, turkeys and other animals such as a god, cats, rodents, and monkeys
What bateria is more common than salmonella and shigellosis combined ? It’s the most common bateria pathogen associated with foodborne illnesses
Campylobacteriosis or Campylobacter enteritis
Symptoms of Campylobacteriosis
nausea, abodminal cramps, headaches, fever, diarrhea if its severe might be bloody
Pork Cooking Temp
170F
High temp can kill the organism but can destroy the toxin akready produced. Even bolling does not destory the toxin. It considered as ?
Heat stable
When you cool down the leftover food what is the best way?
Leave the food uncovered until cooling temp has been reached
Cooling temp for leftover food
135 to 70 F in 2 hrs
135 to 41 F in total of 6 hrs
reheat the food to 165 F
Over 68 % of all confirmed cases foodborne illnesses for the 10 years studied were attributed to ?
Baterial Agent
Other food borne illnesses are
- chemical 23 %
- Parasite 6%
- Viral 3 %
How often do you have to exercise the foodborned illness investigation plan at your base?
Annually
Two types of Human sample collection are?
Human Samples (Vomit and stool)
Suspected facility - food
Food samples
There should be two teams of Ph personnel,
1. Interview
2. Collect the foos samples for lab testing
AF 431
Food poisoning ooubreak
Number of bateria metabolize sugars in foods to produce
levans or dextrans
Hydrolysis or oxidation cause?
Rancidity
Oxidation of fats is influenced by the amount of oxygen the temperature of the meat
Type of spoliage where bacteria metbolize meat proteins or free acid
Putrefaction
Three types of greening
Green core, green rings and surface greening
What cause Green cores
Bacteria such as Lactobacillus Viridescent produce hydrogen peroxide - Strong oxidizing agent that degrades the meat pigment turning it green,.
What cooking temp will destory greening microorganisms?
160 F
What is green rings
similar to green cores except that the greening occurs in rings at varying depths within the meat
Surface Greening
Since the bacteria is aerobic, surface greening usually does not occur on vacuum packaged meats while still packaged.
Molds
Produce carcinogenic substances known as aflatoxins that are extremey toxic
How long the fresh fish helf at about 32 F can last up to?
seven days
A short time after death, a substance called ?
Trimethylamine - produced by breakdwon of the fat or proteins in the fish due to enzyme and bacterial action
After death, glycogen in fish is broken down to lactic acid, Lowering the pH and acting as preservative and limiting bacterial growth.
Found in the reproductive tract and can easily enter the eggshell as it’s forming
Salmonella
What does not have soilage problems since there is not much time between pasterurization and freezing
Hardened Ice cream
Cheese spoilage are
Molds, yeasts, and anaerobic spore-formers that can oxidize lactate and various protein and fat products
Vegetables are spoilage is caused by?
Bacteria
Fruits are usually very acidic, the primary spoilage organisms are fungi and predominantly ?
Molds
What temp will kill the pathogenic bacteria?
140 F
What temp will die the pathogenic bacteria?
179 F
Newer type of can with only one ___ seam
Top
Temp for pesteurization
Below 212 F
Temp for sterilization
Above 212 F
Ultra high temp (UHP) where the milk is heated to _____ F for ___ secs.
207F to three 3 seconds
Blanching
Kind of heat treatment
Applied to vege and fruits ; pass through either water or steam at temp 190 to 212
Most organisms are controlled at temp of ___?
41F or below
Refrigeration and freezing have little or no effect on ?
taste, texture, nutritive value of other attribute of the food
Lactic Acid
Used to process cucumbers into pickles , cabbages into suerkraut
Acetic Acid
Bacteria convert wine , cider, honey and any other product high in sugar into vinegar
Which Agency, is still accumulationg date and trying to find answers to very important questions such as “Will irradiation crete an environment in which microoganisms can adapt and flourish? “ “ will public become careless when purchasing and handling certain foods such as foods that are salmonella free due to irradiation.
- packing and labeling are concern of ____
FDA
Ethylene gas
ripening, changes the color if the bananas from green to yellow
The gas also brings out the sweetness of the product
Any substance the intended use of which results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food is?
Food additive
What is curing
Preserving food by adding salts or other substances to inhibit ,microbial growth.
What are the two different types of curing
Wet and dry
Dry curing is adding _______ to a food product to inhibit microbial growth?
Salt, nitrates or nitrites
What are added primarily to fix the color of the foods, such as meats even though a small amount of preservation takes place to inhibit the growth of microbes.
Nitrates and nitrites
What is wet curing
known as a pickle cure
same ingredients as a dry cure
The ingredients have been put into a brine (Saline or Salt water) or some other solution for easier placement into the food
What is high concentrations and reduces the food AW?
Sugar
What function or requirement must food containers meet to ensure foods are protected?
Protect against moisture, gas, odor, and light
What container is impermeable to or not allowing the entry of gases and vapors
Hermetic container
Most of ____ are made of stell and have a thin coating of tin over the steel to prevent corrossion.
Can
It has a lower chance for atmospheric corrosion and is easier to shape but its not as strong as steel.
Aluminum
Disadvantage of cans
Critical-a leaking can, affects product safety
Major - Results in failure of or materially reduce the usability of the can
Minor - product’s serviceability, does not meet the standards for the items.
Can critical defect ; When both ends of a can are distended at the same time
Sweller
What is a dark gray discoloration or etching on the tin part of can. this is due to reaction of acids.
Spangling
Glass container -
Chemically inert
Can be transparent if desired
Capable of being maunfactured into virtually any shape
One of the strongest material on earth
Compares favorably to other materials in its energy requirements
Capable of being made easy to open and then resealed for later use
Made of ra materials that are plentiful, inecpensive and of no strategic importance.
Tyeps of Refrigeration
Room cooling device - Uses cooled air
Hydrocooling- use cooled water to lower food temperature
Vacuum Cooling - evaporates water and removes heat from foods
Icing - either chopped or flaked ice is put on foods and is the best method for short term cooling.
FIFO
You may need recommend not using this guide for specific products
First in and first out
Amount of humidity
Storing food at a high humidity can cause condensation and allow the food to absorb water
At a lower humidity the food can dry out and shrink`
Air circulation wall reqiurements
4 inches from the wall
24 inches from the ceiling
What is the required wall and ceiling clearance from the tallest container in a semiperishable or dry storage warehouse?
6 to 8 inches from floor
ceiling must be at least 18 inches away
Which chemical can be added to food to adjust the pH
Acetic acid
