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BF CHAPTER 2
FOOD MICROBIO AND FOOD TECH
| Question | Answer |
|---|---|
| Systematic study of microbial activities in food that may either be useful or harmful to man | Food Microbiology |
| The science that deals with the methods for keeping microorganisms, including pathogens, from growing in food during processing and storage | Food Microbiology |
| Lactococcus lactis and Streptococcus thermophilus are used in _____ fermentation. | dairy fermentation |
| Leuconostoc sp. are used in _____ making and dairy fermentation | wine making |
| Organism able to grow at low temperature, and since many foods are stored inside the refrigerator, this spoilage organism is very important. | Psychrotrophs |
| Organism capable of growth at high temperatures; foods kept warm for extended periods of time can easily be spoiled by this organism. | Thermophiles |
| Microbes able to grow in acidic environment, these organisms are responsible in spoiling products, such as pickles, mayonnaise and certain fruit juices | Acidophiles |
| What are the 7 Sources of Micribes in Foods? | WATER SOIL AIR ANIMALS PLANTS FOOD PROCESSING EQUIPMENT AND INGREDIENTS |
| A natural reservoir for vast numberand variety of microbes. It;s surface of a fertile soil can have a density of 1010 organisms per gram. | Soil |
| The feces and fecal-contaminated products of ____contain large number of microorganisms, and these can be transmitted to people via food. | ANIMALS |
| An infectious agent having a simple acellular organization with a protein coat and a single type of nucleic acid, lacking independent metabolism and reproducing only within living host cells. | Virus |
| the smallest known living organisms. | Virus |
| Virus multiplies in the intestines → enters bloodstream → invades central nervous system → destroys motor neurons → leads to muscle weakness or paralysis Target organ/system: Nervous system | poliomyelitis |
| Virus infects liver cells → inflammation → impaired liver function Target organ/system: Liver | Hepatitis A |
| Virus infects intestinal lining → inflammation and fluid imbalance → vomiting and diarrhea Target organ/system: Digestive system, mainly the stomach and intestines | Viral Gastroenteritis ("Stomach flu") |
| These organisms both resemble the characteristics of a virus and bacteria. Like the viruses, these organisms cannot be cultivated outside of living cells and hence classified as obligate parasites. | Rickettssiae and Chlamydia. |
| Associated in the tissue of arthropods such as fleas, lice, ticks and mites. Transfer to humans or other animal is usually via the bites from these blood-sucking arthropods. | Rickettssiae |
| A small, gram-negative, obligate intracellular bacterium that causes the disease known as Q fever (Query fever). Inhalation of contaminated particles from animal products is the most common transmission | Coxiella burnetii |
| Obligate intracellular bacterium that causes the disease known as psittacosis, also called parrot fever or ornithosis. Mode of transmission is by inhaling aerosolized dust containing the bacteria from infected bird feces or respiratory secretions. | Chlamydia psittaci |
| An organism intermediate to virus and fungi in size (between 0.5 and 7.0 µm). It is a unicellular prokaryotic organism. Genetic material (DNA) is not enclosed within a nucleus, and whose cell functions occur in the cytoplasm. | Bacteria |
| What are the 4 various shapes of bacteria? | COCCI (spherical) BACILLI (rod shapped) SPIRILLA (Helical/spiral) VIBRIOS ( Curved rod) |
| A diverse group of organisms that may be unicellular or made up of tubular filaments (hyphae) and lacks chlorophyll. | Fungi |
| Its size ranges from microscopic unicellular forms represented by yeasts up to large, multicellular, branched form such as mushrooms. | Fungi |
| Unlike the protozoa, ______contain cell walls and produce spores. | Fungi |
| WHAT ARE THE 3 MAJOR GROUPS OF FUNGI | YEAST MOLDS MUSHROOMS |
| A bacteria associated with foods that causes of gastroenteritis | Campylobacter |
| These are bacteria that require oxygen to survive, but only in small (reduced) amounts — lower than the level found in the atmosphere. Needs oxygen for growth, but too much oxygen is toxic to it. | Microaerophilic |
| A bacteria found in alcoholic beverages where they convert alcohol to acetic acid causing souring | Acetobacter |
| important spoilage microorganism in poultry and shellfish | Acinetobacter |
| A bacteria that can tolerate >12% salt for growth; involved Halococcus in the spoilage of salted fish | Halobacterium |
| it usually refers to an organism that can live or grow in more than one environmental condition (for example, with or without oxygen). | Facultative |
| multicellular and filamentous form of fungi that can grow on almost any substance used for food. They are commonly seen on stable bread, cheese or fruit, and are readily recognized by their fuzzy or cottony appearance. | Molds |
| Some molds produces this type of toxin | MYCOTOXINS |
| A collective name for single-celled organisms of economic importance in brewing and bread making industry. | Yeasts |
| group of relatively simple plants with unicellular reproductive structure. All posses the green photosynthetic pigment, chlorophyll A. | Algae |
| A type of algae also known as the dinoflagellates. These algae are eukaryotic and are associated with marine "red tides." | Pyrrophyta |
| A Classification of Protozoa that Move using pseudopodia (“false feet”) ex. Amoeba proteus, Entamoeba histolytica | Amoeboids |
| A Classification of Protozoa that Move using flagella Ex. Giardia lamblia, Trypanosoma brucei | Flagellates (Mastigophora) |
| A Classification of Protozoa that Move using cilia (tiny hair-like structures) Ex.Paramecium, Balantidium coli | Ciliates (Ciliophora) |
| A Classification of Protozoa that has No movement in adult stage; form spores Ex. Plasmodium, Toxoplasma gondii | Sporozoans |
| a pathogenic protozoan parasite that causes amoebiasis (also called amoebic dysentery) in humans. It infects the large intestine and sometimes spreads to other organs, such as the liver. | Entamoeba histolytica |
| Sleeping sicknessis cause by this protozoan and is transmitted by an infected tsetse fly . | TRYPTOSOMA BRUCEI |
| If ANOPHELES mosquito causes malaria, what causes Dengue fever? | Aedes Egypti |
| multicellular parasitic worms that live inside the bodies of humans and animals | Helminths |
| Helminths are broadly classified into three major groups and they are? | NEMATODES (round worms) TREMATODES (flukes) CESTODES (tapeworms) |
| A type of Helminths that has a cylindrical, unsegmented bodies and complete digestive tract. Ex. Ascaris lumbricoides, Enterobius vermicularis (pinworm), Trichinella spiralis, | NEMATODES (round worm) |
| A type of helminths that is found in wild game or pork | TRICHINELLA SPIRALIS |
| Referred to as "cod fish worm" or "seal worm" and found in fish. | ANISAKIS SPIRALIS |
| Also known as beef tapeworm | TAENIA SAGINATA |
| Microbial population show a characteristic type of growth pattern called? | exponential growth. |
| What are the 4 phase of MICROBIAL GROWTH? | LAG PHASE LOG PHASE (exponential phase) STATIONARY PHASE DEATH PHASE |
| Stage of microbial growth where little or no apparent growth for a period following the initial contact between the microbes and the environment. They are becoming acclimated to their environment. | Stage I: Lag Phase |
| Stage of microbial growth where microorganisms are growing and dividing at the maximal rate. Constant growth rate is observed. The cells are described to be in their healthiest state. | Stage II: Lag Phase (Exponential Phase) |
| Stage of microbial growth where there is no net increase or decrease in cell number. Characterize by accumulation of wastes that are toxic and nutrient depletion. | Stage III: Stationary Phase |
| Stage of microbial growth where there is a decline in the number of viable cells. The rate of death exceeds growth. Many of the factors essential for survival are no longer available, or there is a build up of by products from growth that kills them off. | Stage IV: Death Phase |
| The rate at which the microorganisms double in number. | GENERATION TIME |
| A method that works by altering the environment so microorganisms cannot grow quickly. | Food preservation |
| This is the prevailing concentration of hydrogen ions. It markedly affects microbial growth and activity | pH |
| A pH of 0-6 is considered as? | ACIDIC ( high hydrogen ion concentration) |
| A pH of 7 is considered as? | NEUTRAL |
| A pH of 8-14 is considered as? | BASIC/ ALKALINE (low hydrogen ion concentration) |
| I. Most spoilage and pathogenic bacteria tend to be more fastidious in their relationship to pH compared with molds and yeasts. II. Unlike bacteria, molds and yeasts have greater tolerance to acidic pH. | BOTH STATEMENTS ARE TRUE |
| This is the amount of water available in a food. This can be both "bound and "free" water. | Moisture |
| defined as the ratio of the water vapor pressure over a food at equilibrium with the atmosphere above it to the water vapor pressure at the same temperature. | Water Activity (Aw) |
| Microorganisms require a minimum water activity to grow, most bacteria favored Aw of ? | Aw of ≥ 0.90 |
| Microorganisms require a minimum water activity to grow, most yeast favored Aw of ? | Aw of ≥-0.87 |
| Microorganisms require a minimum water activity to grow, most molds favored Aw of ? | Aw of ≥ 0.80 |
| Pure waterhave water activity of? | 1.00 |
| Fresh foods have water activity of? | .99 |
| 1. Each microorganism has a maximum, optimum and minimum Aw for growth. 2. Aw is inversely related to the osmotic pressure of the food. | BOTH ARE TRUE |
| An organism that grows in high concentration of salt. Requires salt for growth and survival | Halophiles |
| Salt-enduring” organisms. Do not require salt for growth, but can tolerate salty conditions | Haloduric |
| Organisms that can grow over a fairly wide range of Aw or solute concentrations | Osmotolerant |
| is the measure of the tendency of a food or environment to gain or lose electrons. The release of energy consists of oxidizing one compound and reducing another. | Reduction -Oxidation REDOX potential (Eh). Oxidation = loss of electrons → increase in Eh (more positive) Reduction = gain of electrons → decrease in Eh (more negative |
| in Redox Potential, Aerobic Microorganisms require what value of Eh? | POSITIVE Eh or OXIDATION |
| amount of water vapor present in the air compared to the maximum amount of water vapor the air can hold at a given temperature. | Relative Humidity (RH) High RH → air is moist (close to saturation). Low RH → air is dry. |
| High RH → air is ____? | air is moist (close to saturation). |
| Low RH → air is ____? | air is dry. |
| Organisms with a narrow temperature range for growth (found in habitats of relatively constant temperature) | stenothermal |
| Those organisms growing from environments with greater natural variation of temperature | euthermal |
| microorganisms that can grow at subzero to 20°C with optimum at 10-15°C. | Psychrophiles |
| microorganisms that can grow well at 20-45° C with optimum at 30–40°C; they thrive best at room temperature | Mesophiles |
| microorganisms that can grow well at and above 45°C with optimum at 55-65°C; they produce spores that are heatresistant. | Thermophiles |
| These are two of the main gases known to affect microbial activity. | OXYGENA ND CARBON DIOXIDE |
| an organism grows in the presence of oxygen, | aerobe |
| Requires oxygen for growth and survival | obligate aerobe |
| Organism that may not have such strict requirement of oxygen for growth but do grow better in its presence | facultative anaerobe |
| organisms that can grow in the absence of atmospheric oxygen, | anaerobes. |
| 1. Most yeasts are aerobic, and some are facultative anaerobe. Molds, on the other hand, are mostly aerobic. 2. Only the bacteria show the greatest range, having representative in all the four groups. | BOTH ARE TRUE |
| Employs a method of altering various gases from normal atmospheric concentration; done by increasing the concentration of CO₂ and decreasing the concentration of O₂. | Controlled atmosphere (CA) |
| A modification of CA wherein tthe air is initially replaced with the gas but the gas atmosphere is not kept constant. In CA, the gas atmosphere is kept constant at a level that gives food its best keeping quality. | Modified atmosphere (MA) |
| Generally, under a condition of low moisture, temperature and high concentration of sugar and acid will favor growth of___? | MOLDS |
| Generally, under a condition of high moisture, temperature and high concentration of sugar and acid will favor growth of___? | YEAST |
| Generally, under a condition of high moisture, temperature and low concentration of sugar and acid will favor growth of___? | BACTERIA |
| Killing, inhibition or removal of all microbes that may cause disease usually on inanimate objects | Disinfection |
| an agent that kills microbes but may also be harmful to human tissue | disinfectant |
| a process that kills or removes all forms of microbial life situation, which results to complete absence of live microorganism whether in spore or vegetative form | Sterilization |
| Sterilization that requires the use of water is known as | wet sterilization. |
| Sterilization that do not require the use of water done to a point where there is dehydration and oxidation enough to destroy the bacterial cells. | dry heat sterilization |
| What are the 3 ways of sterilization? | 1. Application of heat 2. chemicals 3. Irradiation |
| A way of sterilization that uses AMAs or substances that can prevent cell growth or even lead to cell death | Chemical Sterilization |
| A way of sterilization that uses Radiation to destroy intracellular structure of microorganisms are those with short wavelengths like the X-rays and the gamma rays | Irradiation |
| a microbial product or derivative that kills or inhibits growth of a susceptible microbe | Antibiotic |
| results from ingestion of pathogen contaminated food | Food-borne infection |
| results from ingestion of foods containing preformed microbial toxins | Food-borne intoxication |
| what is the temperature danger zone? | 40F-140F or 4C-60C |
| What is the main microorganism used for fermentation in bread making. Known as bakers yeast | Saccharomyces cerevisiae |
| How does yeast fermentation happen in bread? | starch→ flour enzymes= maltose→ yeast enzyme=glucose→ fermented to produce Co2 and O2 |
| a beverage made from malted barley and water and flavored with the female flower of the hop plant. | Beer |
| In beer amking, it is considered as the "top" yeast of the fermentation vessel in beer making. the yeast added to the wort (mashed mixture of water, barley and hops) | Saccharomyces cerevisiae |
| In beer amking, it is considered as the "bottom" yeast of the fermentation vessel . | Saccharomyces carlsbergensis. |
| A result from the alcoholic fermentation of glucose and fructose contained in grapes and other fruits by yeast. | Wines |
| In wine making, ides is used tofacilitate fermentation of grape and other juices. The temperature of the must or the crude fruit pulp is carefully controlled at _______C for a period of 3-5 days; | 24 to 27°C |
| the bacteria type utilized for the conversion of alcohol to acetic acid; they are allowed to grow aerobically on the surface of wine to produce wine vinegar | Genus Acetobacter |
| How does alcohol fermentation happen in making vinegar wine ? | glucose→ fermented by yeast= alcohol+CO2→ oxidation by acetic acid organisms→ acetic acid + water |
| Refers to any method of treating food with the objective of prolonging the length of time by which it retains its quality and appeal. | Food preservation |
| Those foods that have low moisture content and those that do not spoil easily under room temperature | Stable or nonperishable foods |
| Those with relatively higher moisture content and shorter shelf life than the stable foodse.g. potatoes, tubers and root crops, bananas, dried and salted foods. | Semi-perishable foods |
| Those that have very high moisture content and easily spoil at room temperature if stored freshand without preservatives | Perishable foods |
| high acid foods has a pH level of | 4.0 or less |
| acidic foods has a pH level of | 4.0-4.5 |
| Any change in visual appearance, smell or taste of a food product that makes it unacceptable for to the consumers | FOOD SPOILAGE |
| A type of spoilage that includes enzymatic reactions in living things as influenced by temperature, moisture, pH and the nutrients present. Include changes in the color, flavor and texture | Biochemical spoilage |
| based on purely chemical reactions (not enzyme-dependent, but enzymes may be involved). | Chemical deterioration |
| brought about by conditions in the environment like temperature, humidity, light, etc. and postharvest handling methods like storage, transport, packaging and others. | Physical deterioration |
| A type of spoilage where it is due to growth of microorganisms and production of toxins in food. | microbial spoilage |
| A type of fermentative spoilage that refers to fermentative spoilage that arises close to the bone in meat. | Bone taint |
| A type of fermentative spoilage that occur in canned foods in non-gas- producing fermentative spoilage characterized by the development of acidity in food without swelling caused by the growth of thermophilic microorganisms | Flat sours |
| A type of fermentative spoilage that occur as a result of gas producing fermentation in which large quantities of gas are evolved that the pressure within distorts the side and ends of the can and it may eventually blow. | Bulging |
| the aerobic decomposition of protein-rich foods leads to the development of bitter flavors in foods that are not pleasant, although it may at times enhance the flavor. | Putrefaction |
| he process of heating food to a certain temperature and holding it at that temperature until most of the possible pathogens present in food are destroyed or killed. | Pasteurization |
| the process by which food is rendered completely free of microorganisms, which could be injurious to the health of man. | Sterilization |
| a method of food preservation that basically utilizes the principle of pasteurization and sterilization in hermetically sealed tin cans or bottles. | Canning or thermal processing |
| 1. Medium and low acid foods require a sterilization temperature above 100°C 2. High acid foods, if canned, may not require use of rigorous temperature exposure. Pasteurization in water bath may be enough to destroy pathogenic organisms. | BOTH STATEMENTS ARE TRUE |
| Heating the product after it is sealed in the container (very common) | cold pack method. |
| Food is hot filled into the container then sealed under aseptic conditions and processed immediately, | hot pack method. |
| Food is cooked and filled hot into sterilized containers then sealed under aseptic conditions | open kettle method. |
| a result of storing cans while too warm causing food discoloration and disagreeable flavor | Stack burning |
| The can bulges at one end. If pushed, they can bulge transfers to the opposite end, while the pushed end become normal. | Springer |
| The can bulges at one end; if pushed, the bulge springs back. | Soft swell. |
| The can bulges at one or both ends. 111e bulge cannot be pressed inwards by hand due to the internal can pressure. | Hard swell. |
| temperature ranges from 1 to 10°C; at 10°Cmost pathogenic microorganism activities are slowed down | Refrigeration |
| name given to a group of compounds found in wood smoke that are expected to have some bacteriostatic and bactericidal effects | "pyroligneous acid |
| the process by which water changes from liquidto solid state under low (sub-zero Celsius) temperatures; canreduce Aw value due to unavailability of liquid water; | Freezing |
| refers to freezing in bulk and in air; formation of most ice crystals over 3-72 hours of freezing at temperatures relatively close to zero; | Slow freezing |
| freezing is carried in a span of 30 minutes or less using deep temperatures that range down to -40°F | Quick freezing |
| Type of thawing where the food is thawed slowly back to its normal fresh state by increasing storage temperature, i.e. from freezing to refrigerator temperature, allowing the liquid to be reabsorbed but a danger of microbial actovities | Slow Thawing |
| food is allowed to thaw at a very rapid pace resulting in lesser danger of microbial growth; however, it has the disadvantage of losing a lot of fresh quantities. | Rapid thawing |
| removal of available moisture in food to a level that will no longer be conducive for the growth and multiplication of spoilage microorganisms. | Drying and dehydration |
| eneral term applied to all methods of removing moisture in food, whether by the heat of the sun orby artificially produced heat or by other means | Drying |
| drying by artificially-produced heat under controlled conditions of temperature, humidity and air flow within a chamber | Dehydration |
| Food is exposed to solar energy, heat is not so intense, so drying is slow; gives better color, economical for small scale processing | Sun drying |
| food is exposed to hot air that move across the food as in spray drier, cabinet driers, fluidizesbeds, ovens, evaporators, forced-draft drying systems | Artificial heat |
| food is soaked in very high concentrated salt or sugar solutions or solvents to leachout the liquid within the cell of the food. | Osmotic dehydration |
| the process of dehydrating frozen foodsunder vacuum so the moisture content changes directyfrom a solid to a gaseous state without having undergcorthrough the liquid state | Freeze drying |
| sugar at high concentrations of _________% and above has a preserving effect because of the unfavorable osmotic pressure created by sugar in the food products; | 60 % |
| prepared by boiling fruit juice with or without water, sugar and concentrating to a point where gelatinization takes place upon cooling | Jellies |
| a clear jelly in which are suspended slices of fruit or peel | Marmalade |
| prepared by boiling the whole fruit pulp with sugar to moderately thick consistency | Jam |
| prepared by boiling mashed fruit pulp with sugar to a semisolid mass of homogenous consistency | Paste candies |
| fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits | fruit preserve |
| - prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar, then, dried | Candied fruits - |
| What are the Two classes of food additives | Incidental additives Intentional additives |
| substances that unavoidably become part of the product through some phase of production, processing or food packaging | Incidental additives |
| substances added on purpose to perform specific functions such as to improve color, flavor, odor and texture | Intentional additives |
| Use of additives is regulated by Republic Act | Republic Act 3720 -Food, Drug and Cosmetic Act |
| An act to ensure the safety and purity of foods, drugs and cosmetics being made available to the public by creating the Food and Drug Administration (FDA) that shall administer and enforce the laws pertaining thereto | Republic Act 3720 -Food, Drug and Cosmetic Act |
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