Term
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Definition
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Term
Qualitatitive Quantitative |
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Definition
which microorganisms are present how many? |
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Term
non-perishable semi-perishable perishable |
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Definition
low numbers of microbes, long shelf life (potato chips, pasta, ex) higher number of microbes, more moisture *(breads and citrus fruits) most favorablae conditions for microbial growth (fish and eggs, ex) |
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Term
manufacture codes sell by dates microbial load acidophilus milk |
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Definition
identifying set of characteristics for best quality, eat by that date microbial content of a particular food contains cultures of lactobacillus acidophilus added |
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Term
rework is Conditions for spoilage... water.. pH... p.s. o and t. |
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Definition
taking an unacceptable final product and returning to beginning of manufacturing process ..minimum water content of 18-20% ..5 or below attracts acid loving fungus physical structure.. oxygen and temperature |
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Term
spoilage in foods is often due to the c.. brought about by c..m.. some microbes also produce p... |
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Definition
chemistry, contaminating microbes pigments |
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Term
Meats choke points processed meats cured meats |
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Definition
places where animals come together handled often treated with large doses of salt |
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Term
fish common preservation methods poultry and eggs |
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Definition
freezing is preferred to keep fresh salting, heating, drying salmonella |
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Term
milk and dairy spoilage.. l.. and a.. acids change the structure of casein in the milk and cause s..c.. when b... enzymes attack milk's casein it's called s.c. |
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Definition
lactic and acetic sour curd sweet curdling |
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Term
breads and bakery ingrediants responsible for spolage are b.. survives high oven temps and makes the bread seem r.. |
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Definition
flour, eggs and sugar bacillus, ropy |
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Term
grains two types caused by a..f.. a toxin producer that affects grains, peanuts, soybeans, corn produced by claviceps purpurea, causes e..p. symptoms are n.. |
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Definition
apergilus flavus ergot poisoning neurological |
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Term
Food preservation Heat methods canning food is subject to steam heat for 3-5 minutes ... commercial sterilization because.. |
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Definition
blanching not as rigorous as true sterlization, |
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Term
pasteurization holding method flash method ultrapasteurization bacteria that survive pasteurization (ex streptococcus lactis) are t.. |
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Definition
62.8 C for 30 minutes 71.7 C for 15-17 seconds 82.2C for 3 seconds thermophilic |
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Term
drying spray dryer heated drum belt heater lyophilization |
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Definition
fine mist of liquid sprayed into hot air liquids poured onto heated drum liquids exposed to a stream of hot air freeze drying |
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Term
| osmotic pressure occurs in highly s.. or s.. foods |
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Definition
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Term
chemical preservatives key group are o..a.. sa ba pa |
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Definition
organic acids sorbic acid (syrup, salad dressing, jellies, cakes) benzoic acid (beverages, catsup, margerine, apple cider) propionic acid (wrappings for butter and cheese, bakery products) |
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Term
sulfur diozide preservative for d..f.. |
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Definition
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Term
bacterial food infections: protozoal: food posioning ; s, b, c, |
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Definition
typhoid fever, salmonella, cholera, shigella amoebiasis, giardiasis stapholylcoccal, botulism, clostridial |
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