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56 Cards in this Set
- Front
- Back
Bacterial Classifications
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Gram Stain Reaction
Shape Spore-forming ability |
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a unicellular procaryote found almost EVERYWHERE
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bacteria
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MULTI or unicellular eucaryotes
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molds...remember they are multi-cellular
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UNICELLULAR eucharyotes
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Yeasts...rememeber they are only UNIcellular
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example of a protozoa
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Giardia Lambia : when you drink water out of stream, lakes, etc..water is full of bacteria
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single celled eucaryote
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protozoa
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Which form is most visible?
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molds
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What do microorganisms do to food?
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give them unpleasent appreance and bad taste
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FAT TOM!
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Food
Acidity Tempurature Time Oxygen Moisture |
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Water Activity in bacteria, yeasts, and molds
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Bacteria: .90 or greater
Yeasts: .80 or greater Molds:.70 or greater |
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Difference between Aerobic and Anaerobic
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Aerobic:requires oxygen
Anaerobic: cannot tolerate oxygen |
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most common aerobic microbe is...
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mold
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Psychrophiles
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like the cold
10-15, which is like in a fridge |
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Thermophiles
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like heat
50-80 bad for canned items |
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Mesophiles
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close to body temp:30-37
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Role of microbes
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-spoilage
-pathogenic*** -useful |
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Food Spoilage **
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utilization of components like CARBOHYDRATES and PROTIENS by microbes results in changes that degrade or spoil foods
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the enzyme ___________ is used by organisms to cause FRUIT and VEGETABLE rot
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pectin esterase
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pectin esterase, lactase, and cellulase all cause _____
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spoilage, softening, rotting
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metabolizing proteins = ?
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bad smells in foods
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_____is a metabolism that occurs under anaerobic conditions
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Fermentation
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The _____ ______ producing bacteria are the MOST common organisms used in food
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lactic acid
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Homofermentors
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produce a single compound
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Heterofermentors
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produce more then one compound
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______ ________ are used to initiate modt food fermentations
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starter cultures
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_________are used to coagulate milk proteins
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enzymes
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Used to make yogurt
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Lactobacillus delbrueckii
Streptococcus thermophilus |
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Steps to Fermenting Sausage
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Grind
Mix Stuff Incubate**(90-120F) Cook or Dry |
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Fermenting Fruits and Vegetables
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Leuconostoc mesenteroides
Lactobacillus brevis Pediococcus cerevisiae |
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Pediococcus cerevisiae is used for fermenting what?
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fruits and vegetables and pepperoni
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food borne illness is any illness _________
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resulting from ingestion of food
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some molds produce ________
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mycotoxins
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mycotoxins can cause:
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vomiting, gangrene, renal disorders, and liver cancer
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bacteria causes three classes of disease
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1.infection
2.intoxication:contaminated by toxins 3.intoxification:produces a toxin |
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most common biological hazards
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bacteria
molds viruses parasites: protozoa and worms |
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mad cow disease is caused by
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bovine spongiform encephalopathy
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Danger Zone is :
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40-140 F
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toxicant
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any chemical substance that can elicit a detrimental effect in a biological system
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Antimicrobials
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therapeutic drugs used to treat certain disease conditions
Prophylactic treatments prevent or minimize disease conditions |
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antimircobials include _________
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antiprotozoal drugs: treat ENTAMOEBA and SALMONELLA
dewormers antibiotics |
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antimicrobial antibiotics include:
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penicillin
sulfa drugs erythromycin chloramphenicol streptmyocin and gentamycin |
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examples of pesticides
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organochlorines (DDT)
organophosphates carbamates fumigants plant horomones NOT PENICILLIN |
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Whats a part per billion
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1 gram per billion grams of food
1 inch in 16,000 miles 1 second in 32 years 1 cent in $10 million |
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Whats a part per million?
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1 gram per million grams
1 inch per 16 miles 1 minute per 2 years 1 cent per $10,000 |
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Allergens: What is an allergy?
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abnormal response to a food that is triggered by the immune system
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Allergens: Common allergies?
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peanuts, tree nuts, dairy products, eggs, wheat, soy foods, fish, shellfish
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Allergens: What is a food tolerance?
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sensitivity to various substences that does not involve the immune system
EX: aspartame, MSG, sulfites |
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What is risk assessment?
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method to determine the toxcity of chemical hazards and determine the probability that humans will be exposed
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systems affected by toxicants?
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respiratory
gastrointestinal renal nuerological dermatological |
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spores
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cells that are protected against adverse enviromental conditions
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vegetative cells
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cells capable of rapid growth become spores when enviromental conditions become unfavorable
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difference between lag, log, stationary, and death
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lag:no/slow growth
log:rapid growth stationary:as many cells dying as being created death:food is gone |
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microorganisms benefit food because the ferment things like....
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cheese
wine pickles soy products |
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by-products produce undesirable changes in food like...
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off odors
strange colors slime "fizz" **dont always make the food unsafe though |
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more pathogens will be in _______ then in _________
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high protein foods-lots of pathogens
high salt/sugar foods-few pathogens |
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Acidity?
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The lower the ph the safer the food!!!
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