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Food Microbiology
ntroduction, History,
| Question or term | Answer |
|---|---|
| Food microbiology | the study of the role that microorganisms play in food spoilage, food production, food preservation and food-borne disease. |
| food poisoning/foodborne illness | an illness caused by eating contaminated food |
| food preservation | the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. |
| food spoilage | altering food materials by microbial, chemical, or physical changes; deterioration of food |
| food legislation | body of legal texts that establish broad principles for food control in a country, and that governs all aspects of the productions, handling and trade of food as a means to protect consumers against unsafe food and fraudulent practices. |
| Pathogens | in food products are harmful microorganism that cause major health problems leading to illness and death. |
| Focus of food microbiology | biology of microorganisms found in food in terms of their growth, characteristics, identification, and pathogenesis |
| pure culture | a population of cells or multicellular organisms growing in the absence of other species or types. |
| Pre-scientific era | Era of the establishment of bacteriology/microbiology as a science |
| In food gathering period (1mya-8kya) | Humans were carnivorous, plant foods came into their diet later |
| Food producing period (8ka-10ka) | problems of faster spoilage and food poisoning were encountered early in this period. |
| Improper storage of food leads to the | appearance of problems on disease transmission by food and the food spoilage |
| prepared foods | foods that are typically produced for immediate consumption |
| Spoilage of prepared food apparently dates from around | 6000 BC |
| The practice of making pottery was brought to Western Europe about --- from Near East | 5000 BC |
| The first boiler pots are thought to have originated in the ------ about 8000 year ago | Near East |
| The art of cereal cookery brewing and food storage, were either started at about this time | 8000 yrs ago |
| The first evidence (7000 BC) of beer manufacture has been traced to | ancient Babylonian |
| Who and when are the first great livestock breeders and dairymen and were among the first to make butter? | Sumerians ; 3000 BC |
| What is the earlier 7,000 BC find from China that was very similar to wine? | grape based fermented drink |
| When and where was earliest winery found? | Armenia ; 41,100 BC |
| From when was a find similar to wine found in Iran? | 5000 BC |
| From when was a find similar to wine found in Sicily? | 4000 BC |
| What did the ancient Babylonians and people of ancient China prepared and consumed as far back as 1500 BC? | fermented sausages |
| other method of preservation | use of oils: olive/ sesame |
| Who pointed out that use of oil leads to high incidences of Staphylococcal food poisoning? | Jansen |
| use of oil leads to high incidences of ? | Staphylococcal food poisoning |
| Salted meats, fish, fat, dried skins, wheat and barley are also known to have been associated with the culture of? | Sumerians |
| Milk, butter and cheese were used by | Egyptians |
| used salt from the Dead sea in the preservation of various foods | Jews |
| used salted fish in their diet | Chinese & Greeks |
| were credited in passing the practice of using salted fish in their diet to Romans | Greeks |
| Romans diet include | pickled meats |
| were related to technologies that seem to have influence each others development. | Mummification and preservation of food |
| Mummification | the process of preserving a dead body as a mummy |
| excelled in the preservation of meats other than beef by around 1000 BC. | Romans |
| Romans are also known to | use snow to pack prawns and other perishable |
| In this period smoking meats as a form of preservation and making cheese and wines are practiced | 1000 BC |
| birth of Christ and AD 1100 | Few advances were apparently made toward understanding the nature of food poisoning and food spoilage between the time of thea |
| Ergot poisoning is caused by what fungus? | Claviceps purpurea (rye & other grains) |
| How many deaths were recorded due to ergot poisoning in France, AD 493? | 40,000 deaths |
| The meat butchers were mentioned for the first time in the year? | 1156 |
| Year where the Swiss were concerned with marketable and non-marketable meats. | 1248 |
| Year where compulsory slaughter and inspection order was issued for public abbatoirs in Augsburg, Germany | 1276 |
| Peoples’ awareness of the quality attributes in meats by the | 13th century |
| A. Kircher | he first person to suggest the role of microorganisms in spoiling foods |
| worms | A. Kircher, a Monk who as early as 1658 examined the decaying bodies, meat, milk, and other substances and saw what he referred to as “----” invisible to the naked eye. |
| Kircher’s description lacked ----- however, his observation did not receive wide acceptance | precision, |
| 1765, L. Spallanzani | showed that beef broth that had been boiled for an hour and sealed remained sterile and did not spoil (done to disprove the doctrine of the spontaneous generation of life) |
| Spallanzani did not convince the proponent of the theory because they believed that his treatment excluded ------ which they felt was vital to spontaneous generation. | oxygen |
| In 1837, Schwann | showed that heated infusions remained sterile in the presence of air, which he supplied by passing it through heated coils into the infusion. |
| Both works of Spallanzani and Schwann demonstrated the idea of the ------------- of food but did not took advantage of their findings with respect to application. | heat preservation |
| Both ----------- hinted at the heat preservation in 18th century | D. Papen and G. Leibniz- |
| French Nicolas Appert | Father of canning, discovery of canning in 1795 |
| What year did Appert patented and published his method and awarded 12,000 francs | 1810 |
| What year did Appert established cannary and exported his products | 1902 |
| What years did Appert discovered food preservation process | 1789-1793 |
| What year did Appert, French navy began testing his preservation method | 1802 |
| What year did Appert opened confectioner’s store in Paris (Whole seller) | 1784 |
| What year did Appert succeeded preserving food in glass bottle | 1809 |
| Appert's discovery of canning | occured some 5o yrs before Pasteur demonstrated the role of microorganisms in in spoilage of French wines |
| Louis Pasteur | demonstrated the role of microorganisms in spoilage of French wines |
| demonstration of the role of microorganisms in spoilage of French wines gave rise to | the rediscovery of bacteria |
| Leeuwenhoek | examined bacteria through a microscope and describe them but this reports was not available in French. |
| Pasteur | The first person to appreciate and understand the presence the role of microorganisms in food |
| Pasteurization. | involves heating liquids at high temperatures for short amounts of time |
| Pasteur showed that the souring of milk was caused by microorganism and in about 1860 he used---- for the first time to destroy undesirable organisms in wine and beer. | heat |
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honeybunch
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