Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
FoodMicroLecture 14
Food Micro Midterm 3
| Question | Answer |
|---|---|
| Name two bacterial pathogens on produce. | Salmonella, E. coli |
| Name three likely sources of contamination of product. | Water, soil, manure, dirty equipment. cross-contamination. |
| T or F: Unseasonably warm weather can promote pathogen growth in water, soil, and plants. | True |
| T or F: Pathogens cannot be destroyed in manure. | False |
| T or F: Organic produce is no more or less contaminated than regular produce. | True |
| T or F: It is okay food food handles to touch fresh product with bare hands. | False |
| T or F: Food safety starts in the field. | True |
| When does cross-contamination occur for fresh produce? | During harvest if equipment is not properly sanitized. |
| What are factors of the pathogen which can affect attachment? | Outer membrane structure, motility |
| What are factors of the plant which can affect attachment? | Waxy cuticle, leaching of nutrients, pH of the plant tissue, interaction with microorganisms on the surface. |
| Pathogens can enter product through ____ and ____. | cuts, bruises |
| Define soft rot. | Degrades cell walls and alters leakage from the plant, freeing nutrients and plant fluids. |
| T or F: Fungal infections alter pH of the environment, making conditions suitable for pathogens. | True |
| Enzymes degrade cell materials and provide ____ sources for pathogens. | carbon |
| Define biofilm. | Polysaccharide matrix secreted by bacteria that allow them to attach to a surface. |
| Biofilms protect pathogens against ____, _____, and _____. | environmental stress, desiccation, bacteriocidal agents |
| Name three types of organisms which can form biofilms. | Salmonella, E.coli, Listeria |
| Name three voluntary control strategies for produce. | Third party audits, good agricultural practices, commodity specific guidance |
| Name three mandatory control strategies for produce. | Produce Safety Rule, GMPs, Food Code, HACCP |
| Name three types of sanitzers used on fresh-cut vegetables. | Chlorine, chlorine dioxide, acidified sodium chlorite, electrolyzed water |
| What are two limitations of chlorine sanitizer? | Not very effective against viruses, rapidly inactivated by organic debris, only 1-2 log reduction on surface. |
| What are three processing control strategies for produce? | Pasteurization/cooking, irradiation, refrigeration |
Created by:
goberoi
Popular Agriculture sets