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FoodMicroLecture 19
Final Exam
| Define a microbial indicator. | A non-pathogenic microorganism or metabolite which is used to reflect the microbiological quality of foods. |
| Name five things which indicator organisms can identify. | Quality of food, contamination, process failures, post-processing contamination, hygiene levels. |
| Give three advantages to indicator organisms. | Can identify harborage points, cost effective, used for developing trends and statistical process control charts. |
| Name the five categories of indicators. | Microbial numbers (eg. AC), metabolites, coliforms, bacteriophages, Enterococcus/LAB |
| What are the three uses for microbial indicators? | Food quality, food safety, cleaning and sanitation indicators |
| Quality indicators can be used to assess ____ or ____. | shelf-life, spoilage |
| T or F: The growth of quality indicators has a direct positive correlation with quality. | False |
| T or F: Direct microbial count indicates the presence of pathogens. | False |
| Direct microbial counts are indicators of ____, not ____. | existing state, shelf-life |
| T or F: Direct microbial counts are better than microscopic counts. | True |
| Direct microbial counts are used for the validation of _____. | sanitation |
| Name three metabolite indicators. | Ethanol, lactic acid, histamine |
| T or F: Indicators are more often used to assess safety and sanitation than quality. | True |
| What are three characteristics of good indicator organisms? | Easy to distinguish, present in higher numbers than pathogen, be absent from foods when free of pathogens, easy and rapid detection. |
| Food safety indicators are assumes to result from contamination with ____. | feces |
| T or F: In testing for food safety indicators, APC or SPC should be used. | False |
| Coliforms are represented by the ____ genera. | Enterobacteriaceae |
| Coliforms ferment _____. | lactose |
| T or F: Coliforms are not infectious to humans. | True |
| ____ are the overall first fecal indicator. | Coliforms |
| Define bacteriophages. | Viruses with bacteria for hosts. |
| How are bacteriophages detected and quantified? | Plaques |
| What are two methods of detection for sanitation indicators? | Aerobic plate count, ATP bioluminescence |
| T or F: Enterococci are better indicator organisms for frozen foods rather than coliforms. | True |
| T or F: E. coli are more resistant to the environment and processing than Enterococci. | False |
| What are the two reasons for environmental monitoring programs? | Determine in pathogenic bacteria are present in the facility, verify the effectiveness of cleaning/sanitation. |
| FSMA mandates the environmental monitoring for ____. | Listeria |
| What are three methods of environmental monitoring? | Visual inspection, surface testing, ATP bioluminescence, air sampling. |
| All direct food contact surfaces is zone ___. | 1 |
| All non-food product contact surfaces is zone ___. | 2 |
| All areas surrounding zone 2 is zone ___. | 3 |
| The outside production area is zone ___. | 4 |
| The frequency of sample collection for environmental monitoring is ____. | weekly |
| All sample results should be documented by ____. | location |
| Name three examples of corrective actions. | Retraining personnel, recalling product, clean/sanitize, remove/replace equipment. |
Created by:
goberoi
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