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Food Micro Lecture 1
Food Micro Midterm 1
| Give three food preservation techniques. | Salting, fermenting, radiation, drying, MAP, HPP. |
| Define food microbiology. | The study of microorganisms which have both beneficial and deleterious effects on the quality and safety of foods. |
| What four components make up food microbiology? | Growth characteristics, identification, pathogenesis, control measures. |
| What are the three areas of interest in food microbiology? | Food preservation, food spoilage, foodborne illness. |
| Name the four categories of microorganisms. | Bacteria, fungi (yeasts and molds), protozoa, viruses |
| _____ can grow at low pH and high sugar content. | Yeasts |
| _____ are transmitted via blood-sucking insects and ingestion. | Protozoa |
| Eukaryotes include both _____ and ______. | fungi, protozoa |
| What are the three different morphologies of bacteria? | Cocci, bacilli, tetrads |
| Gram ______ bacteria have a thin peptidoglycan layer and produce endotoxins. | negative |
| Gram ______ bacteria have a thick peptidoglycan layer and produce exotoxins. | positive |
| Define a bacterial strain. | Genetic variant of a microorganism |
| Define serovars. | Strain differentiation by specific characteristics. |
| What are the four most important molds in foods? | Aspergillus, Fusarium, Penicillium, Rhizopus |
| ______ may produce toxins, some strains are used in processing, and can cause spoilage. | Aspergillus |
| _____ is associated with rot in citrus fruits, potatoes, and grains. | Fusarium |
| ______ is used in the food production of cheeses and can produce mycotoxin, or spoil foods. | Penicillium |
| ______ spoil fruits and vegetables and cause black mold on bread. | Rhizopus |
| What are the three important yeasts in foods? | Saccharomyces, Candida, Zygosaccaromyces |
| ______ is used in the leavening of bread and in alcohol fermentation, but can also cause spoilage. | Saccharomyces |
| ______ cause spoilage in food with high acid, salt, and sugar, such as dairy products. | Candida |
| _______ cause spoilage in high acid foods like ketchup. | Zygosaccharomyces |
| What are the three important viruses in foods? | Hapatitis A, norovirus, bachteriophages |
| Lactic acid bacteria are considered ______. | producers |
| What are the three types of hydrolyzing bacteria? | Proteolytic, lipolytic, and saccharolytic bacteria |
| ______ bacteria can cause gastrointestinal infections. | Enteric |
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goberoi
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