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Food Micro Lecture 2

Food Micro Midterm 1

What are the two sources of food microorganisms? Natural microflora of plants/animals, microbial contamination
T or F: It is impossible to increase the quality of food, the highest quality is at the beginning of processing. True
Name three uses of water in food products. Irrigation of crops, drinking water, ingredient in products, processing aid.
T or F: Potable water does not have any bacteria in it. False
What types of microorganisms can be found in potable water? Pseudomonas, Alcaligenes, Flavobacterium
What types of microorganisms are associated with sewage contamination? E.coli, Giardia Iamblia, Hepatits A, Cryptospridium, Cyclospora, Norovirus
Water can be treated with ______ to make it potable. chlorine
T or F: Water as an ingredient should be higher quality than potable water. True
T or F: Waste water should never be used for crop irrigation. False
Define sediments. Harvesting areas for fish and shellfish.
What types of microorganisms are found in soils? Yeasts and mold, enteric bacteria from fecal contamination, Enterobacter, Pseudomonas, Proteus
How is microbial contamination reduced in shellfish? Depuration, no harvesting of shellfish less than one week after rainfall.
What are three factors which affect levels of microorganisms in the air? Humidity, dust particles, temperature, air velocity, resistance to drying
What types of microorganisms are particularly present in the air? Spores of Bacillus/Clostridium, yeasts and molds, gram-positive bacteria
What factors can affect microorganisms on crops? Location, soil condition, personal hygiene during harvest, type of fertilizer
What types of microorganisms predominate in plants? Yeasts and molds, lactic acid bacteria, pseudomonas, alcaligenes, enteric pathogens
T or F: The internal tissues of healthy animals are full of bacteria. False
How can the micoorganisms in animal products be reduced? Non-crowded environment, uncontaminated feed, effective removal of organs.
What pathogens are of concern with fish and shellfish? Vibrio spp, viruses
How can microorganisms in fish and marine products be reduced? Harvest from unpolluted water, proper sanitation and storage
Spices may contain ______ or _______. mold, spores
T or F: Spices many have antimicrobial properties. True
Starch, sugar, and flour may contain spores of _______ bacteria. thermophillic
Dried coconut, eggs, and chocolate are at risk for ______. Salmonella
What are three common control methods for microbial contamination? Antimicrobial washing, irradiation, cooking
Contamination by humans is especially important for _____ foods. RTE
What pathogens are of concern with human contamination? Staphylococcus aureus, Salmonella, Shigella, E.coli, norovirus
Created by: goberoi