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FoodMicroLecture 14

Food Micro Midterm 3

QuestionAnswer
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
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