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Ch 13
Chapter 13: Food Preservation and safety
| Question | Answer |
|---|---|
| yeast | a type of unicellular, nonfilamentous fungi |
| Ultra-high temperature method | a treatment in which milk is heated at 140 degree Celsius for 3 seconds to destroy harmful bacteria |
| Thermoduric | referring to an organism that tolerates the heat of the pasteurization process |
| Sterile | free from living microorganisms, spores or viruses |
| Shelf life | the length of time that a commodity, such as food, may be stored without becoming unfit for use or consumption |
| Salmonellosis | an infection caused by the Salmonella genus of bacteria |
| Psychrotrophis | an organism that lives at cold temperature ranges of 0-30 degrees Celsius |
| Probiotics | living microbes that help replenish or maintain the human microbiota of the gut |
| Pasteurization | a heating process that destroys pathogenic bacteria in a fluid such as milk and lowers the overall number of bacteria in the fluid |
| Osmotic pressure | the force that must be applied to a solution to inhibit the inward movement of water across a membrane |
| Osmosis | the net movement of water molecules from an area of high concentration through a semipermeable membrane to a region of lower concentration |
| Organic acid | a carbon-containing compound with acidic properties |
| Nonperishable | referring to foods that are less likely to spoil |
| Mold | a type of fungus that consists of chains of cells and appears as a fuzzy mass in culture |
| Microbiome | a specific environment characterized by a distinctive microbial community and its collective genetic material |
| Microbial load | the total number of bacteria and fungi in a given quantity of water or soil or on the surface of food |
| Manufacturer code | a system used by manufacturers to identify products quickly |
| Lyophilization | freeze drying |
| Lactic acid bacteria | a group of gram-positive, acid-tolerant rods or cocci that are associated by their common metabolic and physiological characteristics |
| Intrinsic factor | a characteristic of a food product that influences microbial growth |
| Highly perishable | referring to foods that spoil easily |
| Gastroenteritis | an inflammation of the stomach and the intestine, causing vomiting and diarrhea |
| Food spoilage | the result of food deteriorating to the point that it is not edible to humans or its quality of edibility becomes reduced |
| Food poisoning | caused by consuming foods that contain toxins |
| Extrinsic factor | an environmental characteristic that influences the growth of food microbes |
| Expiration date | the last date a product, such as food, should be used before it is considered spoiled |
| Ergotism | a disease caused by the transfer of a toxin produced by the fungus Claviceps purpurea from rye grains to humans |
| Critical point control | in the food processing industry, a place where the contamination of the food product could occur |
| Commercial sterilization | a canning process to eliminate the most resistant bacterial spores |
| Coliform bacteria | a gram-negative, non-spore-forming, rod-shaped cell that ferments lactose to acid and gas and usually found in the human and animal intestine |
| Canning | a food preservation method in which the food contents are processed and sealed in an airtight container |
| Blanching | a process of putting food in boiling water for a few seconds to destroy enzymes |
| Aflatoxin | a toxin produced by Aspergillus flavus that is cancer causing in vertebrates |
Created by:
drmicro
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