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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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