Term
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Definition
| Study of living things that are too small to be seen without magnification |
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Term
| the 3 super kingdoms in the Woese-Fox classification system |
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Definition
-Eubacteria
-Archaebacteria
-Eukarya |
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Term
| the Woese-Fox classification system classifies organisms into super kingdoms based on... |
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Definition
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Term
| the Woese-Fox classification system |
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Definition
classification of organisms into the super kingdoms Eubacteria, Archaebacteria, and Eukarya based on rRNA
[image] |
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Term
| the 5 kingdoms in the Whittaker classification system |
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Definition
-Prokaryote (Monera)
-Protista
-Fungae
-Plantae
-Animalia |
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Term
| the Whittaker classification system classifies organisms into kingdoms based on... |
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Definition
| Morphology, metabolism, & molecular techniques |
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Term
| some molecular techniques used to classify organisms in the Whittaker classification system |
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Definition
-fatty acid profiles
-protein differentiation
-DNA fingerprinting |
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Term
| the Whittaker classification system |
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Definition
classifies organisms into the kingdoms Prokaryote (Monera), Protista, Fungae, Plantae, and Animalia based on Morphology, metabolism & molecular techniques
[image] |
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Term
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Definition
| Developed the taxonomic system for naming plants and animals |
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Term
| Leeuwenhoek’s system of classification |
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Definition
-Fungi
-Protozoa
-Algae
-Bacteria
-Archaea
-Small animals |
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Term
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Definition
-Designed to show degrees of similarity among organisms (Groups based on similarity)
-Higher taxa - very general
-Lower taxa - more restricted |
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Definition
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Term
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Definition
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Term
| In general, we talk at the ______ level for microorganisms |
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Definition
genus and species
examples:
Escherichia coli
Salmonella enterica
Campylobacter jejune |
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Term
| the taxonomic hierarchy for microbes |
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Definition
-domain
-phylum
-class
-order
-genus
-species
[image] |
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Term
| some characteristics of fungi |
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Definition
-Eukaryotic (have membrane-bound nucleus)
-Obtain food from other organisms
-Possess cell walls |
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Term
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Definition
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Term
| some characteristics of mold |
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Definition
-multicellular
-have hyphae
-reproduce by sexual and asexual spores |
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Term
| some characteristics of yeast |
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Definition
-unicellular
-reproduce asexually by budding
-some produce sexual spores |
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Term
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Definition
| cell extensions that flow in direction of travel |
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Term
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Definition
| numerous, short, hairlike protrusions that propel organisms through environment |
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Term
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Definition
| extensions of a cell that are fewer, longer, and more whiplike than cilia |
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Term
| some characteristics of algae |
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Definition
-Unicellular or multicellular
-Photosynthetic
-Simple reproductive structures
-Categorized on the basis of pigmentation, storage products, and composition of cell wall |
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Term
| algae are categorized on the basis of... |
|
Definition
-pigmentation
-storage products
-composition of cell wall |
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Term
| some characteristics of Bacteria and Archaea |
|
Definition
-Unicellular and lack nuclei
-Much smaller than eukaryotes
-Found everywhere there is sufficient moisture; some found in extreme environments
-Reproduce asexually |
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Term
| how bacteria differ from archaea |
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Definition
| cell walls contain peptidoglycan; some lack cell walls; most do not cause disease and some are beneficial |
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Term
| how archaea differ from bacteria |
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Definition
| cell walls composed of polymers other than peptidoglycan |
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Term
|
Definition
| -Generic (genus) followed by species
-Generic part is capitalized, with species in lower case
-Both are italicized or underlined
-E.g. Listeria monocytogenes |
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Term
|
Definition
| Haeckel’s Phylogenetic Tree (1866) |
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Term
|
Definition
| Universal phylogenetic tree |
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Term
| the universal phylogenetic tree is based on... |
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Definition
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Term
|
Definition
| Hereditary information in living organisms changes gradually through time – these changes result in structural and functional changes through many generations |
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Term
| some preconceptions of origin and evolution |
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Definition
-All new species originate from pre-existing species
-Closely related organisms have similar features because they evolved form a common ancestor |
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Term
| how bacteria are affixed to a slide |
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Definition
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Term
|
Definition
-1853–1938
-developed Gram staining |
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Term
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Definition
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Definition
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Definition
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Term
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Term
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
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Term
| the structure of a Gram negative cell wall |
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Definition
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Term
| the structure of a Gram positive cell wall |
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Definition
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Term
| structure of peptidoglycan |
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Definition
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Term
| some geotypic means of bacterial classification |
|
Definition
-Universal phylogenetic tree (16s rRNA)
-Ribosomal RNA sequence analysis
-Molecular sub-typing |
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Term
| the microbial taxa found in poultry |
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Definition
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Term
| some categories of sources of meat contamination in poultry |
|
Definition
-Growth
-Transportation
-Processing
-Post-processing |
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Term
| which method of exposure causes faster Salmonella enteritidis colonozation in the internal organs of chickens? oral inoculation or contact? |
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Definition
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|
Term
| Natural microflora of poultry can be from... |
|
Definition
-Environment
-Gastrointestinal contents
-Air in the processing
-Personnel in production and processing operations |
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Term
| some types of natural microflora |
|
Definition
-Spoilage organisms
-Pathogenic organisms |
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Term
| some sources of contamination in fresh poultry or food products |
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Definition
-Majority from the growing environment
-Gastrointestinal contents |
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Term
| some sources of contamination in processed poultry or food products |
|
Definition
-Ingredients
-Environmental contamination (equipment, personnel or air)
-Ingredients added after processing (e.g., spices added to the chips after frying) |
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Term
| some pre-harvest sources of contamination of poultry |
|
Definition
-Feces
-Soil
-Water (feeding and irrigation)
-Air
-Dust
-Transportation cages & vehicles
-Packaging equipment
-Cross contamination |
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Term
| some waterborne sources of pre-harvest contamination of poultry |
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Definition
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Term
| the major digestive and absorbing organ |
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Definition
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|
Term
| where in the chicken's digestive tract is the microflora most extensive? |
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Definition
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|
Term
| why chicks need microflora in their ceca |
|
Definition
| because absence of microflora in the cecum is considered a major factor in susceptibility of chicks to bacterial infection |
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Term
| a major factor in susceptibility of chicks to bacterial infection |
|
Definition
| absence of microflora in the cecum |
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Term
| order of microbial succession in poultry feces |
|
Definition
-3-6 h after hatching: anaerobic bacteria that can decompose uric acid (cecal microflora)
-2-4 d post-hatch: Streptococci and Enterobacteria (small intestine and cecum)
-After 1st week: Lactobacilli in small intestine and anaerobes (Escherichia coli and Bacteroides) and smaller number of facultative aerobes
-2 weeks: typical microflora established
-30 d: adult cecal flora (obligate anaerobes) established; Bifidobacteria and Bacteroides predominate |
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Term
| the microbes in poultry feces 3-6 h after hatching |
|
Definition
| anaerobic bacteria that can decompose uric acid (cecal microflora) |
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Term
| microbes in poultry feces 2-4 d post-hatch |
|
Definition
| Streptococci and Enterobacteria (small intestine and cecum) |
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Term
| microbes in poultry feces 1 week after hatching |
|
Definition
| Lactobacilli in small intestine and anaerobes (Escherichia coli and Bacteroides) and smaller number of facultative aerobes |
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Term
| how the microbiome changes in an incubating egg |
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Definition
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|
Term
| the microbes in poultry feces 2 weeks after hatching |
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Definition
| typical microflora established |
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Term
| the microbes in poultry feces 30 days after hatching |
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Definition
| adult cecal flora (obligate anaerobes) established; Bifidobacteria and Bacteroides predominate |
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Term
| the bacteria in poultry feces by age |
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Definition
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|
Term
| Salmonella important for which poultry product? |
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Definition
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|
Term
| regulations on foodborne pathogens are important for... |
|
Definition
| processing and products, such as meat and eggs |
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Term
| disease related to COVID-19 |
|
Definition
| Middle East Respiratory Syndrome (MERS) |
|
|
Term
| where Middle East Respiratory Syndrome (MERS) was most prevalent and why |
|
Definition
| in the MidEast because of camels |
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|
Term
| some sausages are fermented to lower... |
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Definition
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|
Term
| one things bacteria have that archaeans possibly don't have |
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Definition
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|
Term
| ______ are “true bacteria” |
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Definition
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|
Term
| why rRNA is used to classify organisms |
|
Definition
| because it is the most conserved; it is the genetic material that changes the least |
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Term
|
Definition
| because of conditions not suitable for growth |
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Term
| what happens to the genetic material when bacteria sporulate? |
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Definition
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|
Term
| the only cells that can grow and divide |
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Definition
|
|
Term
| After ______, there were envelopes containing anthrax (Bacillus anthracis), which is spore-forming |
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Definition
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|
Term
| After 9/11, there were envelopes containing... |
|
Definition
| anthrax (Bacillus anthracis), which is spore-forming |
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Term
| some spore-forming bacteria |
|
Definition
| -Bacillus anthracis
-Clostridium botulinum |
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|
Term
| Clostridium botulinum produces... |
|
Definition
| botulism toxin, which is a very potent neurotoxin |
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Term
| some things Clostridium botulinum spores can survive |
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Definition
| boiling for 5 minutes, UV light for several hours, and hydrogen peroxide for a few minutes |
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Term
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Definition
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|
Term
| why water should be boiled when camping |
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Definition
| Giardia, which is a protozoan |
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Term
| a parasite of concern with swine |
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Definition
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|
Term
| why pork should be cooked so thoroughly |
|
Definition
| because of Trichinella spiralis in the muscles |
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Term
| how Trichinella spiralis gets into the pig's muscles |
|
Definition
| swine can eat rodents, which carry it, and the parasite can translocate into the swine’s muscles |
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Term
| some microbes in poultry litter that can cause pre-harvest contamination |
|
Definition
| -aerobic bacteria
-enterics, such as Enterococcus spp., Coliforms, and Salmonella spp. |
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Term
| some potential pathogenic bacteria that can be in poultry litter |
|
Definition
| -Enterococcus spp.
-Coliforms
-Salmonella spp.
-Clostridium
-Staphylococcus
-Facklamia
-Bordetella
-Brevibacterium
-Vagococcus
-Campylobacter
-Yersinia
-Listeria |
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Term
| the water usually used for poultry feeding |
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Definition
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|
Term
| the water usually used for poultry processing |
|
Definition
|
|
Term
| what potable water is used for |
|
Definition
-poultry feeding
-poultry processing |
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Term
|
Definition
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Term
| the steps of water treatment |
|
Definition
1: Flocculation/sedimentation
2: Filtration
3: Ion exchange
4: Absorption
5: Disinfection (chlorination/ozonation) |
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Term
| Flocculation/sedimentation |
|
Definition
| alum used to remove iron salts or synthetic organic polymers (verify with Dr. Thippareddi) |
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Term
|
Definition
| uses clays and silts to remove natural organic matter, other precipitates (iron and manganese); enhances effectiveness of disinfection |
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Term
|
Definition
-using ions to remove inorganic contaminants that are not removed by filtration & sedimentation
-using ions to treat hard water (remove mineral contaminants)
-ions used to remove arsenic, chromium, excess fluoride, nitrates, radium, and uranium |
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Term
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Definition
| organic contaminants, unwanted coloring and odorous compounds are removed (using activated carbon) |
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Term
| Disinfection (chlorination/ozonation) |
|
Definition
-Remove microorganisms - foodborne pathogens
-Outbreaks – boil water advisory |
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Term
| the water treatment process |
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Definition
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|
Term
| some National Primary Drinking Water Regulations |
|
Definition
| -Cryptosporidium, Giardia lamblia, viruses (enteric), Heterotrophic Plate Count (HPC), Legionella, Total Coliforms (<5%; including fecal coliforms and E. coli)
-Turbidity |
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Term
| place in Canada where there has been a waterborne disease outbreak |
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Definition
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|
Term
| some details about the water contamination in Walkerton, Ontario |
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Definition
| -this water came from an underground well that may have been contaminated by E. coli in cattle feces
-3 samples from the construction site are positive for total and fecal coliforms (E. coli)
-other sample suspect
-Boil Water Notice
-Ilnesses (2,300), deaths (7), several others suffer permanent organ damage |
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Term
| some places in the USA that have had waterborne disease outbreaks |
|
Definition
-Milwaukee, Wisconsin
-Cabool, Missouri
-New York State Fairgrounds |
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|
Term
| who reports Waterborne Disease Incidents and Investigations? |
|
Definition
|
|
Term
| maximum acceptable levels of Total Heterotrophic Bacteria in pre-harvest poultry drinking water recommended in the Poultry Drinking Water Primer (developed at UGA Poultry Science Department)? |
|
Definition
|
|
Term
| maximum acceptable levels of Coliform Bacteria in pre-harvest poultry drinking water recommended in the Poultry Drinking Water Primer (developed at UGA Poultry Science Department)? |
|
Definition
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|
Term
| some organisms of concern in pre-harvest poultry air |
|
Definition
| -anaerobes
-aerobes
-lactics
-molds
-S. aureus
-E. coli |
|
|
Term
| electrostatic charge system |
|
Definition
| a way to reduce the amount of pathogens, ammonia, and dust in broiler house air |
|
|
Term
| computational fluid dynamics simulations of airborne dispersion |
|
Definition
| a way to predict the spread of highly pathogenic avian influenza using a multifactor network |
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Term
|
Definition
| Procedures to prevent introduction and spread of disease-causing organisms in poultry flocks |
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Term
| some pathogens transmitted to chickens during transport to slaughter |
|
Definition
| -Campylobacter spp.
-Coliform
-E. coli |
|
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Term
| how Campylobacter spp., Coliform, Salmonella, and E. coli may be transmitted to chickens during transport to slaughter |
|
Definition
-cross-contamination occurring in dirty transportation coops/crates
-feces from birds in higher crates can get onto birds in lower crates |
|
|
Term
| which depth of turkey skin tends to have the highest levels of Salmonella typhimurium? |
|
Definition
|
|
Term
| a type of wash that may reduce pathogen levels in poultry processing |
|
Definition
|
|
Term
| how to minimize the contamination in poultry |
|
Definition
Manage the potential sources of contamination by...
-Proper management of the house
-Proper management of the air
-Biosecurity |
|
|
Term
| how to manage the potential sources of contamination |
|
Definition
-Proper management of the house
-Proper management of the air
-Biosecurity |
|
|
Term
| is the intact muscle of a healthy food animal sterile? |
|
Definition
| evidently not; it can contain zoonotic organisms |
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Term
|
Definition
| organisms that cause disease in humans, but not animals |
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Term
| some examples of zoonotic organisms |
|
Definition
| -Salmonella
-Campylobacter |
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Term
| some organs Salmonella enteridis usually does not translocate into |
|
Definition
|
|
Term
| some organs other types of Salmonella can often translocate into |
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Definition
|
|
Term
| a recent example of an outbreak of a Salmonella outbreak caused by undercooked chicken liver |
|
Definition
| several outbreaks of salmonellosis related to liver pate |
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Term
| most of the natural microflora in a chicken is from... |
|
Definition
| its gastrointestinal tract |
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Term
| is it possible to completely avoid cross-contaminating chicken meat with GI contents during processing? |
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Definition
|
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Term
|
Definition
| the ones that reduce the shelf life of the product |
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Term
|
Definition
| the ones that cause disease |
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Term
| an example of a foodborne pathogen that contaminates a product after cooking |
|
Definition
| Listeria monocytogenes; can be on the equipment if it's not sanitized properly |
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Term
| example of outbreak of disease caused by eating processed food |
|
Definition
| consumption of chips that have Salmonella |
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Term
| why different parts of the GI tract have different types of microbes |
|
Definition
| because of different conditions |
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Term
| why the cecum has the greatest diversity of microflors |
|
Definition
| because it's a dead end/blind pouch; lots of nutrients end up there |
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Term
|
Definition
| the types of microbes in the bird's GI tract change over time as it gets older |
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Term
| Bifidobacteria are in which group of bacteria? |
|
Definition
| lactic acid-producing bacteria |
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|
Term
| today, we can look more closely at the bacterial species because of... |
|
Definition
|
|
Term
| types of microflora that change over time |
|
Definition
|
|
Term
| types of microflora that are pretty stable over time |
|
Definition
| -lactic acid bacteria
-Bifidobacteria |
|
|
Term
| when levels of Salmonella in the bird are highest |
|
Definition
|
|
Term
| after day 4, levels of Salmonella in the bird decline as the bird... |
|
Definition
|
|
Term
what method is being used to analyze this microflora ecology?
[image] |
|
Definition
|
|
Term
| after hatching, when are the Lactobacilli established? |
|
Definition
|
|
Term
| the major contributor of microbial diversity in the litter of a poultry house |
|
Definition
|
|
Term
|
Definition
|
|
Term
| the amount of CFU's of total aerobic bacteria that can be found in the litter in a chicken house |
|
Definition
|
|
Term
| the most common type of enteric in poultry house litter |
|
Definition
|
|
Term
|
Definition
| water that's been treated such that it's suitable for consumption by humans |
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|
Term
| when there's a boil water advisory |
|
Definition
|
|
Term
| some pathogens drinking water is required to be almost free of |
|
Definition
|
|
Term
| one way pathogens can become airborne in a poultry house |
|
Definition
| dust gets kicked up from the litter when the litter is dry |
|
|
Term
| why is the air more contaminated in a poultry house that has more birds? |
|
Definition
| because more dust, which can carry pathogens, is generated |
|
|
Term
| how poor air quality harms birds |
|
Definition
| pathogens get into the respiratory tract and causes illness and such |
|
|
Term
| which type of floor in poultry houses results in better air quality? litter floor or sloping wire floor? |
|
Definition
|
|
Term
| why sloping wire floors result in better air quality in poultry houses |
|
Definition
| because the poop drops down thru the wire, resulting in not as much pathogen-containing dust being kicked up |
|
|
Term
| some diseases of concern in biosecurity with poultry |
|
Definition
-highly pathogenic avian influenza (HPAI)
-avian influenza
-Newcastle disease |
|
|
Term
|
Definition
| highly pathogenic avian influenza |
|
|
Term
| what does it mean to maximize the environment in a poultry house? |
|
Definition
| to maintain dry litter and good ventilation |
|
|
Term
| how to reduce the transmission of diseases by way of transportation crates |
|
Definition
-wash them to get rid of the organic matter of the feces
-use the right sanitizers to kill the bacteria that are present there
-dry the crates so the organisms can't survive very long |
|
|
Term
| how to get rid of pathogens that are in the bird's skin |
|
Definition
| either by cooking or high-pressure processing |
|
|
Term
| how pathogens get into the bird's skin |
|
Definition
| they get embedded into the pores or capillaries on the skin or the feather follicles during a defeathering process |
|
|
Term
| will sanitizers kill pathogens that are in the pores, capillaries, or feather follicles on the bird's skin? |
|
Definition
|
|
Term
| the skin on an uncooked bird can be a source of... |
|
Definition
| -Salmonella
-Campylobacter |
|
|
Term
| why leaving the skin on a piece of bird meat reduces the shelf life of the product |
|
Definition
| because the skin is a major source of microorganisms, including those that cause spoilage |
|
|
Term
| how to manage the poultry house to minimize contamination |
|
Definition
|
|
Term
| how to manage the air in a poultry house to minimize contamination |
|
Definition
| keep the litter dry; this reduces the risk of Campylobacter and other organisms surviving |
|
|
Term
| how to manage the potential sources of contamination for poultry |
|
Definition
-Proper management of the house
-Proper management of the air
-Biosecurity |
|
|
Term
| Name the five kingdoms in classification of microorganisms and what is the basis for the classification? |
|
Definition
the 5 kingdoms: Prokaryote (Monera), Protista, Fungae, Plantae, Animalia
the basis: Morphology, metabolism, & molecular techniques |
|
|
Term
| What are the main differences between yeasts and molds? |
|
Definition
[image]
yeasts: unicellular, reproduce asexually by budding, some produce sexual spores
molds: multicellular, have hyphae, reproduce by sexual and asexual spores |
|
|
Term
| What are the features of protozoa? |
|
Definition
-Single-celled eukaryotes
-Similar to animals in nutrient needs and cellular structure
-Live freely in water; some live in animal hosts
-Asexual (most) and sexual reproduction
-Most are capable of locomotion by pseudopodia, cilia, and flagella |
|
|
Term
| example of a protozoan that is of importance to poultry production |
|
Definition
|
|
Term
| What are the main differences between bacteria and archaea? |
|
Definition
-composition of cell wall; bacteria use peptidoglycan in their cell wall while archaea don't
-archaeans possibly have no cell wall |
|
|
Term
| What are some of the phenotypic characteristics that can be used to classify bacteria? |
|
Definition
-Morphology and staining
-Oxygen requirements
-Biochemical tests
-Serological systems
-Environmental reservoirs
-Fatty acid profiles |
|
|
Term
| What are the four main steps of Gram staining and what are the reagents used? |
|
Definition
1: Applying a primary stain (crystal violet) to a heat- fixed smear of a bacterial culture
2: The addition of iodide, which binds to crystal violet and traps it in the cell
3: Rapid decolorization with ethanol or acetone
4: Counterstaining with safranin |
|
|
Term
| What are the two main differences between the cell wall of Gram positive and negative bacteria? |
|
Definition
|
|
Term
| What are the major sources of microbial contamination of muscle foods (fresh meats)? |
|
Definition
-Environment
-Gastrointestinal contents
-Air in the processing
-Personnel in production and processing operations |
|
|
Term
| What are the two sources of microbial contamination during processing of fresh poultry? |
|
Definition
-Majority from the growing environment
-Gastrointestinal contents
verify with Dr. Thippareddi |
|
|
Term
| What are the two sources of microbial contamination during processing of processed meat and poultry products? |
|
Definition
-Ingredients
-Environmental contamination (equipment, personnel or air)
verify with Dr. Thippareddi |
|
|
Term
|
Definition
| the change in a bird's microflora as the bird ages |
|
|
Term
| Why are there differences in the microbial types in different regions of the poultry GI tract? |
|
Definition
| because of different conditions in different parts of the GI tract |
|
|
Term
| What are the standards for the National Primary Drinking Water Regulations based on? |
|
Definition
| -Heterotrophic Plate Count (HPC)
-Total Coliforms (<5%; including fecal coliforms and E. coli)
-Turbidity |
|
|
Term
| What are the organisms that are used in the standards for the National Primary Drinking Water Regulations? |
|
Definition
| -Cryptosporidium
-Giardia lamblia
-viruses (enteric)
-Legionella
-Coliforms, including fecal coliforms and E. coli |
|
|
Term
| What are the 8 principles of biosecurity? |
|
Definition
-Keep visitors to a minimum
-Limit visitations to other poultry farms
-Keep all animals out of poultry houses
-Practice sound rodent and pest control programs
-Avoid contact with non-commercial poultry or wild birds
-Inspect flocks daily
-Maximize the environment (dry litter and good ventilation)
-Keep areas around houses and feed bins clean |
|
|
Term
| How do transportation crates contribute to the microbial load of the poultry? |
|
Definition
| -cross-contamination occurring in dirty transportation coops/crates
-feces from birds in higher crates can get onto birds in lower crates (Salmonella and Campylobacter) |
|
|
Term
| Does washing reduce (significantly) the microbial load of the poultry from transportation? |
|
Definition
| yes; gets rid of the organic matter of the feces |
|
|
Term
| Other than washing, what else can be done to reduce the microbial load on poultry from transport? |
|
Definition
-use the right sanitizers to kill the bacteria that are present there
-dry the crates so the organisms can't survive very long |
|
|
Term
| What is the significance of the microbial load in the skin? |
|
Definition
| -it can contain Salmonella and Campylobacter
-sanitizers won't kill pathogens that get into the skin |
|
|
Term
|
Definition
| Parameters that are inherent to the food product that affect microbial behavior |
|
|
Term
| examples of intrinsic parameters |
|
Definition
-pH
-moisture content or water activity
-Oxidation-reduction potential (Eh)
-Nutrient content
-Antimicrobial constituents
-Biological structures |
|
|
Term
|
Definition
| Parameters that affect microbial behavior, but are related to the environment they are stored in/at |
|
|
Term
| examples of extrinsic parameters |
|
Definition
-Temperature of storage
-relative humidity of the environment
-presence and concentration of gases
-presence and activities of other microorganisms |
|
|
Term
|
Definition
The negative logarithm of hydrogen ion concentration in a product
this indicates the acidity (0-7) or the alkalinity (7-14) of a product |
|
|
Term
|
Definition
|
|
Term
| pH scale with some products listed |
|
Definition
|
|
Term
| why sodas are acidified (citric or phosphoric acid) |
|
Definition
|
|
Term
| why egg whites become more alkaline as they get older |
|
Definition
| because they lose carbon dioxide |
|
|
Term
|
Definition
| because of lactic acid bacteria and other beneficial organisms using lactose and fermenting |
|
|
Term
|
Definition
|
|
Term
| why the pH of meat goes down shortly after slaughter |
|
Definition
| the glycogen in the muscle is converted to lactic acid, reducing the pH of the muscle |
|
|
Term
| the pH at which microbes tend to grow best |
|
Definition
|
|
Term
| group of bacteria that grows best at low pH |
|
Definition
| lactic-acid-producing bacteria |
|
|
Term
|
Definition
| maintaining a pH of 7.0 – 7.2 in animal muscle |
|
|
Term
|
Definition
|
|
Term
| At pH <5.4, these bacteria decrease |
|
Definition
| Staphylococcus, Micrococcus
and Lactobacillus |
|
|
Term
| some microbes that survive the post-rigor acidification of meat |
|
Definition
| -yeasts
-Pseudomonas (survives acidification, but lag phase increases) |
|
|
Term
| what does Pseudomonas do after the pH of the post-rigor meat goes back above 5.4? |
|
Definition
| it quickly dominates and produces putrefactive odors (rather than souring as in normal and PSE meats) |
|
|
Term
|
Definition
|
|
Term
| how does meat become pale, soft, and exudated (PSE)? |
|
Definition
| the pH decreases, the meat can't hold the moisture, and thus releases the water, giving the meat a lighter color |
|
|
Term
| the demarcation between low acid and high acid foods |
|
Definition
|
|
Term
| For safety (______), the pH of fermented meat products should be ______ |
|
Definition
| -E. coli O157:H7
-<4.5-4.7 |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| why it's best for acidification of meat products to be quick |
|
Definition
| because slow fermentation allows Staphylococcus aureus to grow and produce enterotoxin |
|
|
Term
| why it's better to measure water activity (aw) than to measure water content |
|
Definition
| reflects better on the potential of the growth for microbes |
|
|
Term
| What is the primary difference between moisture content and the water activity of a food product? |
|
Definition
| moisture content is a matter of how much water is in it while water activity is a matter of how much water is available for the microbes to grow |
|
|
Term
|
Definition
|
|
Term
| ways to measure the water activity |
|
Definition
-relative humidity of the food product
-relative humidity of that product in a closed environment
-dew point measurement |
|
|
Term
| the demarcation between high water activity and low water activity |
|
Definition
|
|
Term
| some low water activity foods (<0.85 aw) that were implicated in foodborne illness |
|
Definition
-cereals
-chocolate
-cocoa powder
-dried fruits
-fermented dry sausage
-flour
-herbs
-spices
-hydrolyzed vegetable protein powder
-dried meat
-peanut butter
-tree nuts
-powdered infant formula (PIF) |
|
|
Term
| why dry food products can be linked to foodborne infections |
|
Definition
| bacteria, such as Salmonella, surviving, but not growing |
|
|
Term
| Oxidation-Reduction Potential (Eh) |
|
Definition
| Ease with which a substrate loses or gains electrons |
|
|
Term
| Oxidation-Reduction Potential measurements are affected by... |
|
Definition
| all oxidizing and reducing agents, not just acids or bases (as in pH) |
|
|
Term
| ______ organisms require a positive Eh values (oxidized) for growth |
|
Definition
|
|
Term
| ______ organisms require negative Eh values (reduced) conditions for growth |
|
Definition
|
|
Term
| What substances in foods contribute to reducing conditions? |
|
Definition
-Substances/proteins that are high in sulfhydryl (–SH) group (amino acid cysteine, ascorbic acid, reducing sugars in fruits and vegetables)
-growth of microbes |
|
|
Term
| Oxidation-Reduction (OR) Potential of a food is determined by... |
|
Definition
-Food product
-Poising capacity of the food
-Oxygen tension in the environment
-Barrier to the environment (e.g. packaging) |
|
|
Term
| the Oxidation-Reduction Potential (Eh) values immediately after slaughter |
|
Definition
|
|
Term
| the post-rigor Oxidation-Reduction Potential (Eh) values |
|
Definition
|
|
Term
| example of microbes reducing their medium's oxidation-reduction potential |
|
Definition
| aerobic organisms can grow in microbiological media, reduce the medium allowing anaerobic organisms to grow |
|
|
Term
| For growth, microorganisms require |
|
Definition
-Water
-Source of energy
-Source of nitrogen
-Vitamins and related growth factors
-Minerals |
|
|
Term
| the organisms with the lowest requirements for growth |
|
Definition
| molds, followed by G- bacteria, yeasts, and G+ bacteria |
|
|
Term
| some antimicrobial constituents in foods |
|
Definition
-Lactoperoxidase system in milk
-Essential oils, such as cinnamaldehyde and oregano oil, in spices
-Lactoferrin in milk
-lysozyme and conalbumin in egg white |
|
|
Term
| how lactoferrin is antimicrobial |
|
Definition
|
|
Term
| why essential oils are added to the no antibiotics ever chickens |
|
Definition
| because it prevents the growth of bac bacteria in the gut |
|
|
Term
| how conalbumin is antimicrobial |
|
Definition
| it binds nutrients required for growth of microbes |
|
|
Term
| examples of structures in food that may prevent microbial invasion |
|
Definition
-Egg shell
-shell membrane
-banana skin |
|
|
Term
|
Definition
-“Cold-loving”
-Can grow at 0°C
-Optimum growth at 15°C or below.
-Found in very cold environments (North pole, ocean depths).
-Seldom cause disease or food spoilage. |
|
|
Term
|
Definition
-Grow best at moderate temperatures (20-45°C); optima 30-40°C
-Include most pathogens and common spoilage organisms.
-Many have adapted to live in the bodies of animals. |
|
|
Term
|
Definition
-Optimum growth between 55 to 65°C.
-Grow well above 45°C.
-Adapted to live in sunlit soil, compost piles, and hot springs.
-Some thermophiles form extremely heat resistant endospores. |
|
|
Term
|
Definition
-Optimum growth at 20 to 30°C; but can grow well at or below 7°C.
-Responsible for most low temperature food spoilage. |
|
|
Term
| What is the difference between psychrophile and a psychrotroph? |
|
Definition
| psychrophiles grow best at low temperatures while psychrotrophs are mesophiles that can grow at body temperature and low temperature |
|
|
Term
| some examples of psychrotrophs |
|
Definition
| -Alcaligenes
-Shewanella
-Brochothrix
-Corynebacterium
-Flavobacterium
-Lactobacillus
-Micrococcus
-Pectobacterium
-Pseudomonas
-Psychrobacter
-Enterococcus
-others |
|
|
Term
| the temperature group of bacteria responsible for most low temperature food spoilage |
|
Definition
|
|
Term
| some lactic acid bacteria that are psychrotrophs |
|
Definition
| -Brochothrix
-Lactobacillus |
|
|
Term
| a psychrotroph that causes putrefication |
|
Definition
|
|
Term
| the temperature group of bacteria that includes most pathogens and common spoilage organisms |
|
Definition
|
|
Term
| some examples of thermophiles |
|
Definition
| -Bacillus
-Paenibacillus
-Clostridium
-Geobacillus
-Alicyclobacillus
-Thermoanaerobacter |
|
|
Term
| Extreme Thermophiles (Hyperthermophiles) |
|
Definition
Optimum growth at 80°C or higher. Archaebacteria. Most live in volcanic and ocean vents.
we don't really deal with these in food products |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| some types of modified atmospheres used for packaging meat |
|
Definition
-Aerobic
-Vacuum
-High oxygen
-Carbon monoxide |
|
|
Term
| composition of high oxygen modified atmosphere |
|
Definition
|
|
Term
| composition of carbon monoxide modified atmosphere |
|
Definition
| -0.5% CO
-60% CO2
-39.5% N2 |
|
|
Term
| organisms that may be able to grow in a vacuum modified atmosphere |
|
Definition
-anaerobes
-facultative anaerobes |
|
|
Term
| Advantages of modified atmosphere packaging |
|
Definition
-Increase in shelf life (50-400%)
-Reduced economic loss
-Products can be distributed over longer distances and fewer deliveries – reduced distribution costs
-Higher quality product
-Easier separation of slices |
|
|
Term
| the modified atmosphere used for shipping meat and poultry products to east Asia and other far-away places |
|
Definition
|
|
Term
| Disadvantages of modified atmosphere packaging |
|
Definition
-Added cost
-Temperature control necessary
-Special equipment and training necessary |
|
|
Term
| how the packaging atmosphere affects meat color (memorize) |
|
Definition
|
|
Term
| why high oxygen (80% O2 / 20% CO2) modified atmosphere packaging is sometimes used |
|
Definition
| to keep the cherry red color for a longer time |
|
|
Term
| disadvantage of using high oxygen (80% O2 / 20% CO2) modified atmosphere packaging |
|
Definition
| the extra oxygen leads to fatty acid oxidation and thiobarbituric acid production |
|
|
Term
| Some substances organisms can produce to inhibit or prevent the growth of other bacteria |
|
Definition
-Antibiotics
-Bacteriocins
-Hydrogen peroxide
-Organic acid |
|
|
Term
|
Definition
| A protein produced by bacteria of one strain and active against those of a closely related strain |
|
|
Term
|
Definition
| use of intrinsic or extrinsic parameters to prevent or slow down the growth of microbes of concern |
|
|
Term
| Give examples of modified atmospheres used to improve shelf life of foods |
|
Definition
-aerobic
-vacuum
-high oxygen
-carbon monoxide |
|
|
Term
| What is the principle behind low temperature preservation of foods? |
|
Definition
| Reducing product temperature prevents growth of mesophilic organisms in food – extension of shelf life and less foodborne illness
-Pathogens like S. aureus will not be able to grow |
|
|
Term
| Why are they important in refrigerated foods? |
|
Definition
| because they're responsible for most low temperature food spoilage. |
|
|
Term
| Prior to invention of mechanical refrigeration, food spoilage was mostly by... |
|
Definition
|
|
Term
| some ways to increase food shelf life other than refrigeration |
|
Definition
|
|
Term
| Prior to invention of mechanical refrigeration, ______ was used to cool foods |
|
Definition
|
|
Term
| history of commercial refrigeration |
|
Definition
-Early forms of cooling – 1000 BC, such as Chinese, Jewish, Greek, Roman, Egyptian and Persian writings
-Ice harvesting (1800’s)
-Refrigerated railroad cars used for dairy products and meat introduced in the US – 1840s
-1900s – Major meat packing houses installed refrigeration system in packing houses and the regional branches for better manufacturing and distribution |
|
|
Term
| some Chemical/biochemical signs of food spoilage |
|
Definition
|
|
Term
| some Visual/Sensory signs of food spoilage |
|
Definition
|
|
Term
| some Microbiological signs of food spoilage |
|
Definition
-Index of spoilage
-~7.0 log CFU
+Types of spoilage organisms can make a difference |
|
|
Term
| What happens to microbes when you freeze the meat they're on? |
|
Definition
-Slower metabolic rate
-Membranes transport solutes more efficiently
-Produce larger cells
-Flagella synthesis is more efficient
-Faster growth rate with oxygenation
-Increased requirement for organic nutrients |
|
|
Term
| some parameters to consider in modified atmosphere packaging |
|
Definition
| Permeability of the packaging film – oxygen, moisture and at what temperature |
|
|
Term
|
Definition
| 70% O2; 20-30% CO2 and 0-20% N2 |
|
|
Term
|
Definition
| 10% O2; 20-30% CO2 and the rest is N2 |
|
|
Term
| what the carbon monoxide modified atmosphere is used for and why |
|
Definition
| Only in beef applications – color implications |
|
|
Term
| primary effects of Food Preservation with Modified Atmospheres |
|
Definition
| -Greater inhibition at lower temperatures (additive effect, greater solubility of CO2)
-Greater inhibition at lower pH
-G- organisms are impacted more than G+ organisms (E.g. Pseudomonas)
-Both lag phase duration and growth rate are affected
-Greater pressure – greater activity |
|
|
Term
| Spoilage of MAP Packaged Products is Determined by... |
|
Definition
-Product type (raw or cooked)
-Concentration of antimicrobials (nitrites, lactates & diacetates, etc.)
-Other psychrotrophs (LAB)
-Barrier properties of the packaging film
-Product pH |
|
|
Term
| What are the two microbial pathogens of concern in modified atmosphere packaged poultry products? |
|
Definition
| -C. botulinum
-L. monocytogenes |
|
|
Term
| Microorganisms and enzymes need ______ for their activity |
|
Definition
|
|
Term
|
Definition
-Traditional atmospheric (Spray, Drum)
-Vacuum
-Freeze (lyophilization, cryophilization) |
|
|
Term
| how to calculate water activity |
|
Definition
| aw = P / P0 = ERH / 100
-P = partial vapor pressure of food moisture at temperature T
-P0 = Saturation vapor pressure of pure water at T
-ERH = Equilibrium relative humidity at T |
|
|
Term
|
Definition
| Temperature and pressure at which the three phases of the substance coexist in thermodynamic equilibrium |
|
|
Term
|
Definition
| Temperature and pressure where the density of the liquid and gas phases are the same |
|
|
Term
| Intermediate Moisture Foods |
|
Definition
-Moisture between 15-50%
-Water activity between 0.60 and 0.85 |
|
|
Term
| pathogen of concern in Intermediate Moisture Foods |
|
Definition
|
|
Term
| some ways to adjust moisture content |
|
Definition
| -Adjust aw using humectants
-Antifungal agents (yeasts and molds)
-May be pH adjustment |
|
|
Term
| Radiation typically used in food preservation |
|
Definition
|
|
Term
|
Definition
-Powerful bactericidal agent
-Used to sanitize surfaces, clear liquids
[image] |
|
|
Term
| Which of the UV spectrum (wavelengths) is used for antimicrobial activity? |
|
Definition
|
|
Term
| Which of the UV spectrum (wavelengths) is used for tanning? |
|
Definition
|
|
Term
| 2 microbes that can grow in vacuum-packaged products |
|
Definition
| -Brochothrix
-Lactobacillus |
|
|
Term
| how microbes contribute to food spoilage |
|
Definition
-they grow to a certain level
-produce enzymes that can break down fats, proteins, and carbohydrates |
|
|
Term
| how a food product can become sour as it spoils |
|
Definition
| bacteria grow and produce enzymes that can degrade carbohydrates, resulting in acidification |
|
|
Term
| What is index of spoilage in terms of microbiological load of meat and poultry products? |
|
Definition
~7.0 log CFU
-Types of spoilage organisms can make a difference |
|
|
Term
| how food with a microbial load above ~7.0 log CFU can be not spoiled |
|
Definition
| it can be fermented such that it's preserved, such as yogurt and fermented meat |
|
|
Term
| some psychrotrophic bacteria that are foodborne pathogens |
|
Definition
|
|
Term
| does freezing kill the bacteria? |
|
Definition
not really
they go dormant, but don't grow |
|
|
Term
| some parameters to consider in vacuum packaging |
|
Definition
-Permeability of the packaging film
-oxygen
-moisture
-temperature
-oxygen, moisture, and maybe even permeability are specific at specific temperatures
-Changes in the atmosphere can occur over time or during storage |
|
|
Term
| the most important properties to consider in the packaging material for modified atmosphere packaging |
|
Definition
-oxygen transmission rate
-water vapor transmission rate |
|
|
Term
| what determines the type of packaging you wanna use for a meat product? |
|
Definition
|
|
Term
| some food products in which Clostridium botulinum can be a problem and why |
|
Definition
| Cooked, prepared products because of spores that survive the packaging and canning processes and grow under anaerobic conditions |
|
|
Term
| ways to prevent the germination of Clostridium botulinum spores in anaerobic conditions |
|
Definition
-Water activity >0.93
-pH >4.6
-IMPORTANT: if one of these criteria is not met, the spores can germinate, leading to growth and cause of illness |
|
|
Term
| how to slow down the growth of Listeria monocytogenes |
|
Definition
-Storage temperature
-antimicrobial use |
|
|
Term
| shelf life is determined by... |
|
Definition
-the intrinsic and extrinsic parameters of the food
-how the food was processed |
|
|
Term
| how drying food products prevents growth of microbes |
|
Definition
| Microorganisms and enzymes need water for their activity |
|
|
Term
|
Definition
| the product is applied to a very hot drum as a paste or film on top and scraped off of the drum when the product is sufficiently dry |
|
|
Term
| example of a food product that's drum-dried |
|
Definition
|
|
Term
|
Definition
| mixture containing food product is sprayed in such small droplets, that the moisture removal is instantaneous, resulting in a dry food product |
|
|
Term
|
Definition
| reducing the air pressure to lower the water's boiling point |
|
|
Term
|
Definition
-lyophilization
-cryophilization |
|
|
Term
|
Definition
| measure of the water available to microbes |
|
|
Term
| What is the relationship of ERH and water activity of a food product? |
|
Definition
|
|
Term
| some devices that can be used to measure water activity |
|
Definition
-rotronic relative humidity measurement system
-dew-point measurement system (faster) |
|
|
Term
| difference in adsorption and desorption between high and low moisture content foods |
|
Definition
[image]
notice that the adsorption and desorption curves are different in foods with low water activity |
|
|
Term
| some things drying prevents or slows down in food |
|
Definition
-lipid oxidation
-nonenzymatic browning
-enzyme activity
-fungi
-yeasts
-bacteria |
|
|
Term
| the target water activity if the goal is toprevent microbial growth |
|
Definition
|
|
Term
| table showing product pH, water activity (aw), and control of spores (thermally processed) |
|
Definition
|
|
Term
| table showing product pH, water activity (aw), and control of vegetative cells and spores |
|
Definition
|
|
Term
| temperature of drying vs. pH of dried product |
|
Definition
inverse
(higher temperature, lower pH) |
|
|
Term
| temperature of drying vs. water activity (aw) of dried product |
|
Definition
proportional
(higher temperature, higher water activity) |
|
|
Term
| Rate of freezing or thawing depends on |
|
Definition
-Temperature differential between product and environment
-Mode of heat transfer (conduction, convection, radiation);
-Type, size, and shape of the package;
-Size, shape, and thermal properties of the product |
|
|
Term
|
Definition
temperature and pressure where the 3 states of the substance (solid, liquid, and gas) coexist in thermodynamic equilibrium
[image] |
|
|
Term
|
Definition
the temperature and pressure where the densities of the liquid and gas are the same
[image] |
|
|
Term
| What principle does the freeze drying use? |
|
Definition
| sublimation, in which the ice goes from solid straight to gas |
|
|
Term
| What is the foodborne pathogen that can grow at the lowest water activity and what is the water activity value? |
|
Definition
| Staphylococcus aureus
0.86 |
|
|
Term
| Intermediate Moisture Foods |
|
Definition
-Moisture between 15-50%
-Water activity between 0.60 and 0.85 |
|
|
Term
| the pathogen of main concern in intermediate moisture foods |
|
Definition
|
|
Term
|
Definition
| substances that can bind the moisture |
|
|
Term
| some ways to make an intermediate moisture food safer |
|
Definition
-Adjust aw using humectants
-Antifungal agents (yeasts and molds)
-May be pH adjustment |
|
|
Term
| What is an IMF food product? |
|
Definition
| intermediate moisture food product |
|
|
Term
| the electromagnetic spectrum, ionizing and non-ionizing radiation |
|
Definition
|
|
Term
| sanitizing use of UV light |
|
Definition
-Powerful bactericidal agent
-Used to sanitize surfaces, clear liquids |
|
|
Term
| when UV light doesn't kill bacteria |
|
Definition
| when something blocks the light, whether it be a cloth, mask, or whatever it may be |
|
|
Term
| what UV light does to cells |
|
Definition
-Ionizing
-Absorbed by proteins and nucleic acids; mutations
-Photochemical changes, may lead to cell death |
|
|
Term
| disadvantage of using UV light to sanitize food |
|
Definition
| POOR penetration power – not ideal for food products |
|
|
Term
|
Definition
-Streams of electrons (radioactive material or cathode rays)
-Ionizing
-MEDIUM penetration power – not ideal for food products |
|
|
Term
| disadvantage of using β rays |
|
Definition
| MEDIUM penetration power – not ideal for food products |
|
|
Term
|
Definition
| -Emitted from excited nucleus of radioactive materials (60Co, 137Cs)
-Ionizing
-Inexpensive form for food preservation
-EXCELLENT penetration power |
|
|
Term
| why the source of gamma rays (radioactive materials such as 60Co and 137Cs) can be used for a long time |
|
Definition
| because its half-life is hundreds of years |
|
|
Term
| the symbol required to be on any food product that is irradiated |
|
Definition
|
|
Term
|
Definition
|
|
Term
| food products that do not have to be irradiated |
|
Definition
|
|
Term
| spices that are not irradiated |
|
Definition
|
|
Term
| Of the ionizing radiation, which ones have the best penetration power? |
|
Definition
|
|
Term
|
Definition
| radioactive materials such as 60Co and 137Cs |
|
|
Term
| some foods that are approved for irradiation treatment |
|
Definition
-beef
-pork
-crustaceans
-fruit
-veggies
-lettuce
-spinach
-poultry
-seeds for sprouting, such as alfalfa sprouts
-shell eggs
-shellfish
-spices
-seasonings |
|
|
Term
| What determines the efficacy/dose of irradiation required? |
|
Definition
-Types of organisms (G+ more resistant)
-Number of organisms (initial microbial load)
-Composition of the food
-Presence or absence of oxygen
-Physical state of food (frozen, thawed, temperature, etc.) |
|
|
Term
| the microbes most resistant to irradiation |
|
Definition
| viruses, followed by G+ bacteria |
|
|
Term
| how the physical state of the food product affects the amount of irradiation needed |
|
Definition
| frozen food requires more irradiation |
|
|
Term
| Dose ranges of irradiation for various applications (be familiar with this) |
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Definition
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Term
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Definition
-Radiation sterilization (commercial sterility)
-30-40 kGy |
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Term
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Definition
-Pasteurization, kinda similar to canning
-2.5-10 kGy |
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Term
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Definition
-Pasteurization (enhance shelf life); not truly pateurization
-0.75-2.5 kGy |
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Term
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Definition
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Term
| disadvantage of freeze drying |
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Definition
| it's commercially prohibitive |
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Term
| Radiation is a great method to... |
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Definition
-Assure food safety;
-Extend shelf life of products |
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Term
| Short-chain fatty acids (SCFA) |
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Definition
| fatty acids with aliphatic tails of fewer than six carbons |
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Term
| Medium-chain fatty acids (MCFA) |
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Definition
| fatty acids with aliphatic tails of 6–12 carbons, which can form medium-chain triglycerides |
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Term
| Long-chain fatty acids (LCFA) |
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Definition
| fatty acids with aliphatic tails 13 to 21 carbons |
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Term
| one bad thing irradiation does to foods |
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Definition
| enhances fatty-acid oxidation |
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Term
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Definition
| a food product being shelf-stable such that the spores of the disease-causing microbes don't grow and cause spoilage |
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Term
| target organisms for irradiation |
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Definition
-vegetative bacteria
-yeasts
-molds |
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Term
| difference between pasteurized and ultrapasteurized |
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Definition
| temperature and time difference |
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Term
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Definition
| packaging in an environment that is free of bacteria, often when the food is treated with UV light and hydrogen peroxide |
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Term
| Use by/freeze by dates are usually based on... |
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Definition
| the shelf life of the product |
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Term
| The ground beef the consumer is most likely to buy is... |
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Definition
| the one with the best color |
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Term
| the second criterion of food spoilage |
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Definition
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Term
| the smell of a food product is an indicator of... |
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Definition
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Term
| Potato chips in the ______ become stale in terms of texture |
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Definition
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Term
| Potato chips in the heat become stale in terms of... |
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Definition
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Term
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Definition
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Term
| Formation of ______ in fats is the molecule's attempt to oxidize |
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Definition
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Term
| Formation of a double bond in ______ is the molecule's attempt to oxidize |
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Definition
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Term
| Formation of a double bond in fats is the molecule's attempt to... |
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Definition
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Term
| this structure in a fatty acid can actually bind to oxygen |
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Definition
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Term
| The number of double bonds in a fatty acid changes depending on... |
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Definition
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Term
| Package that smells putrid is past its... |
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Definition
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Term
| Shelf life is based on... |
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Definition
| the time it takes for the product to reach the index of spoilage |
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Term
| For ______, the color doesn’t matter as much as it does with ______ and such |
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Definition
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Term
| Oxidation slows down significantly when... |
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Definition
| there’s no oxygen available |
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Term
| People are getting past the use by freeze by dates by way of... |
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Definition
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Term
| Shelf life based on food safety is basically a matter of... |
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Definition
| when it reaches index of spoilage |
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Term
| ______ enhances oxidation because of exciting electrons |
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Definition
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Term
| Irradiation enhances ______ because of exciting electrons |
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Definition
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Term
| Irradiation enhances oxidation because of... |
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Definition
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Term
| When measuring ______, the agar has to be sterilized by autoclaving to kill the vegetative microbes |
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Definition
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Term
| When measuring commercial sterility, the ______ has to be sterilized by autoclaving to kill the vegetative microbes |
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Definition
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Term
| When measuring commercial sterility, the agar has to be sterilized by... |
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Definition
| autoclaving to kill the vegetative microbes |
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Term
| a type of bacteria that forms endospores |
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Definition
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Term
| what endospores can do in canned food products |
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Definition
-germinate
-grow
-produce gas
-make the cans explode |
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Term
| why commercial sterility must use different processes for different target places |
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Definition
| because of different conditions in different places |
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Term
| a food product that can be a risk for listeriosis |
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Definition
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Term
| Listeriosis is causes by... |
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Definition
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Term
| some things in meat processing that can carry Listeria monocytogenes |
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Definition
-Equipment
-blades
-processing and packaging equipment
-Gunk containing this can get into the walls |
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Term
| some things in the poultry house that can carry pathogens |
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Definition
-Litter
-air
-water
-feed
-Soil under the litter
-Insects, especially beetles |
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Term
| ______ water should be free of E. coli |
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Definition
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Term
| Potable water should be free of... |
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Definition
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Term
| Bird feces can have this many bacteria per gram |
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Definition
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Term
| Insects, especially beetles, can carry pathogens, especially ______, since beetles eat feces |
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Definition
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Term
| Insects, especially beetles, can carry pathogens, especially Salmonella, since beetles... |
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Definition
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Term
| hard or easy to control beetles? |
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Definition
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Term
| one way chickens can ingest Salmonella |
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Definition
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Term
| The ______ of the bird can carry Salmonella and Campylobacter and other pathogens into the processing plant |
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Definition
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Term
| The feathers and the skin of the bird can carry ______ and other pathogens into the processing plant |
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Definition
| Salmonella, Campylobacter |
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Term
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Definition
| to have oxygen available for the muscle |
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Term
| why ground meat is bright red |
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Definition
| because the myoglobin in the muscle binds with atmospheric oxygen |
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Term
| As the piece of meat sits on the shelf, the oxymyoglobin in it loses oxygen and becomes... |
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Definition
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Term
| Exposing deoxymyoglobin to air causes it to become... |
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Definition
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Term
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Definition
| because it outcompetes oxygen on the hemoglobin and myoglobin |
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Term
| ______ is reddish-pink, lasting for maybe about 28 days |
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Definition
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Term
| Carboxymyoglobin is [this color], lasting for maybe about 28 days |
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Definition
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Term
| Carboxymyoglobin is reddish-pink, lasting for maybe about... |
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Definition
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Term
| how sugar lowers water activity (aw) |
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Definition
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Term
| some things that can decrease water activity |
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Definition
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Term
| The sour taste in pepperoni comes from... |
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Definition
| the lactic acid that results from fermentation |
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Term
| some pathogens we’re seeing some antibiotic resistance in |
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Definition
| -Campylobacter
-Salmonella |
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Term
| The necessary water activity for Staphylococcus aureus |
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Definition
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Term
| The lowest tolerable pH for C. botulinum to germinate and grow |
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Definition
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Term
| why the demarcation between high and low acid according to the FDA is 4.5 |
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Definition
| because the lowest tolerable pH for C. botulinum to germinate and grow is 4.6 |
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Term
| the demarcation between high and low acid according to the FDA |
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Definition
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Term
| The pH of veggies is usually... |
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Definition
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Term
| ______ are used for pickling |
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Definition
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Term
| Vinegar and salt are used for... |
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Definition
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Term
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Definition
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Term
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Definition
| adding vinegar and/or other acid to reduce the pH |
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Term
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Definition
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Term
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Definition
| sealing it and heating it for 450 deg F for 15 minutes or longer to kill the spores |
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Term
| Stuff in these cans is riskier to eat |
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Definition
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