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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
Created by: goberoi
 

 



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