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Food Micro Lecture 5

Food Micro Midterm 1

What are the three types of food spoilage? Chemical, physical, microbial
What is the sequence of events for microbial spoilage? 1. Microorganisms enter food 2. Intrinsic and extrinsic properties favor growth 3. Storage temp and time allow for sufficient microbial growth for spoilage
Define spoilage detection level. A particular microbial level must be reached to detect spoilage. Generally 10^7 CFU/ml
T or F: Spoilage is only caused by one species. False
What are four side effects of microbial spoilage? Protein breakdown (off-odors, texture changes), carbohydrate breakdown (fermentation, off-flavors), Lipid breakdown (rancidity), slime formation, color change
T or F: Meat carcasses must be left out before storage to prolong spoilage. False
What three types of bacteria are important in meat spoilage? Mesophiles, psychrotrophs, proteolytic bacteria
What four types of microorganisms are found in meat? Enterococcus (gram +), Clostridium, E. coli, Listeria
What three types of microorganisms are found in poultry? Pseudomonas, Arcobacter/Campylobacter, Salmonella
What three things can influence microbial counts in meat? Addition of soy protein to ground meat, mechanical deboning, hot-boning
Why do fish have such a high level of microbial growth? High nitrogen content, high water activity, high pH
Neutral pH vegetables are spoiled by bacteria producing _____ enzymes to break down plant cell walls. pectolytic
Why are sprouts considered a high risk? Their life cycle: seeds are soaked in large volumes of water, incubated in a dark room for several days, rich in nutrients, often eaten raw
T or F: Milk is a good growth medium for microorganisms. True
T or F: The purpose of pasteurization of milk is to kill all microorganisms. False
Canned foods must be treated with heat greater than 100C for a pH > _____. 4.6
With eggs, contamination is of most concern with the egg ____. yolk
What four factors help determine microbial populations in food? Initial count, contaminating microorganisms, level of growth, effect of processing/kill steps.
Created by: goberoi
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