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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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