FOS3042 Exam 2

A natural substance found in cranberries that inhibits the growth of yeasts and molds would be which of the following?

Sodium benzoate

Indirect contact freezing

Solid food freezes faster

Which of these make a better meat marinade for dry heat cooking?

Soy sauce

A. Moisture B. Temperature C. Oxygen D. Time

What are FAT-TOM factors that affect the growth of microorganisms?

salmonella

What bacterium causes the most cases of SERIOUS foodborne illness?

high in lipids

Which of the following does NOT constitute a food as "potentially hazardous"?

Red Kidney Beans

Which of the following foods contains the highest level of Hemagglutinin which causes issues with blood clotting:

Which of the following is considered a quality downgrade in raw poultry?

broken bones

microbiology

reasons for interest in microorganisms

What kind of chicken meat is typically marketed in retail? Broiler Roaster Layer Breeder

Broiler

Which of the following is NOT due to CO2 in carbonated beverages? Effervescence Tingling mouthfeel Carbonic acid Brown color

Brown color

FDACS

Bureau of Food Inspection - Restaurants, grocery stores, cafeterias, coffee shops, retail meat, bakeries, ice/water vending machines, food processing plants, and food warehouses Bureau of Dairy Industry - Ice cream, milk, etc (interstate) Food, Nutrition, Wellness - School Lunch/Breakfast Aquaculture Fruits/Veggies

Cause of a major waterborne outbreak in Milwaukee

cryptosporidium

The #1 parasite associated with humans is

Giardia

Trichinella

Pork is associated with

aflatoxin

This is a potent liver carcinogen

Air Drying

Cabinet, tunnel, and continuous

mesophiles

likes body temp, comfortable

taenia

tapeworm

patulin

what toxin is commonly associated with apples?

factors affecting growth of microorganisms

(FAT - TOM) Food, acid, time-temp, oxygen, moisture • bacteria wants protein to grow • yeast needs sugar to grow • molds tend to grow on anything

Food Additives Amendment (1958)

- Additive: anything that affects the characteristic of food - GRAS Provision - not subject to premarket review and approval by FDA - Delany Cause: zero tolerance for carcinogens

Refrigeration Requirements

- Controlled low temperature - Deviations (people, lights, hot items) - Proper circulation - Proper humidity - Avoid "sweating"

Stuff

- Food should be "cooled" after harvest or slaughter - Modification or control of atmosphere (CA) - Common changes: water loss, microbial deterioration, chilling injury of fruit, staling of bread, loss of sugar, change in meat color, oxidation of fats, loss of flavor

Freeze Drying

- Freeze the food and apply a vacuum. Ice converted to water vapor...very good quality. Foam drying (foaming increases surface area)

CDC

- Investigates foodborne disease outbreaks (local, state, federal) - Surveillance systems

Refrigeration....

- Limits microbial growth - Retards metabolic, enzymatic activity - Retards ripening, softening - Retards water loss and wilting - Prevents undesirable growth

EPA

- Limits on pesticides - Safe Water (1974) - Food Quality (1996)

NMFS

- Seafood food safety / meet FDA requirements

Quality changes during freezing

- Small amount of unfrozen water - Excess solutes may precipitate - Proteins may denature - pH may decrease - Gases may concentrate - Damage from ice crystals....punctures cell membranes (freezer burn) - Fast freezing is more desirable - -18 degrees celsius is standard - Partial thawing and refreezing can be beneficial

Freezing

- Water freezes at 0 degrees celsius when the water is pure - Last portion of water is very hard to freeze - Unfrozen water is a problem

Still air freezing

-23 to -30 celsius .... slow

Air blast

-30 to -45 with high air velocity. Freezer burn is a problem

Freezing

-32 degrees

Heat Resistance of Microorganisms

-Do not know how many and what types of organisms are in the food initiallyAssume a highly heat-resistant spore-former (C. botulinum) is present in large numbers (i.e. 1012).

Color Additives Amendment (1960)

-Dyes and pigments used in foods, drugs, cosmetics and certain medical devices-Color additives for food use •Certifiable: 9 total with last 2 that have very specific use (FD&C Blue No.1, FD&C Blue No.2, FD&C Green No.3, FD&C Red No.3, FD&C Red No.40, FD&C Yellow No.5, FD&C Yellow No.6, FD&C Orange B, FD&C Citrus Red No.2)•Exempt from certification: Pigments from natural sources or their man-made counterparts

Food Laws

-Food adulteration for economic reasons reported as early as the 4thcentury, BC-Trade guilds (13thcentury) to advance food standards-Ensuring safe and wholesome products makes the market stronger•More recently: inform consumers about the nutritional content

Nutritional Labeling and Education Act (1990)

-Mandated nutritional labeling-Label declarations of collective terms, sulfites, sweeteners, colors, spices, allergenic substances, net contents, metric labeling-Light, fat free, low fat, reduced fat, etc.-Nutrient-health claims

Net quantity of contents

-Metric and U.S. Customary System-Not include the weight of the container, or wrappers and packing materials-Water or other liquid added to food in a container is usually included-Drained weight if packing medium is normally discarded

Food Safety Modernization Act (2011)

-Prevention: Written preventive controls plan, ample record keeping and monitoring-Inspections, compliance and response -Import safety-Enhanced partnership with other agencies

Food Laws started with the 1906 Pure Food and Drug Act

-Signed simultaneously with the Meat Inspection Act-Modern era of food regulation in the U.S.-Dr. Harvey Washington Wiley, Chief Chemist of the Bureau of Chemistry-Upton Sinclair's book "The Jungle"

propionate

-inhibits growth of mold -ex: alcohol, swiss cheese

benzoate

-inhibits the growth of yeast and mold -ex: cranberries

endospores

-protective structures produced by certain bacteria 5 to 6 hours to boil to kill these spores

Crystal nucleation begins at

0 degrees

For each 1g of solute added to 1L of water the boiling point will increase

0.512 Degrees Celsius

Most spoilage bacteria require an Aw that is greater than

0.91

A typical poultry processing plant will slaughter approximately

1 million birds a week

A typical poultry processing plant will slaughter approximately 1000 birds a week 1 million birds a week 10,000 birds a week 100,000 birds a week

1 million birds a week

Which of the following are classifications of carbohydrates? monosaccharides disaccharides oligosaccharides All of the above

All of the above

On average, how many pound(s) of feed does a broiler chicken eat for its weight to increase 1 pound? 3.7 2.5 1.9 1.0

1.9

Everything else (the food product, the target microorganism, the medium, etc.) being constant, which temperature will allow the shortest time for microbial destruction?

164 degrees C

3 methods to preserve foods

1. patrol the growth

3 ways to get microorganisms to ferment

1. rely on indigenous organisms 2. add a portion of a previous batch (backslopping) 3. add a culture containing defined organisms

What is the margin of safety for additives that do not cause cancer?

100 fold

In canning, the target heat treatment is considered the _____ reduction of Clostridium botulinum

12-D

A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth?

192

During what decade was cold preservation commercialized in the United States?

1920s

How long does it typically take to sundry grapes to make California Raisins?

2 weeks

In thermal processing, it is a good practice to have an F-value of

3 or above

In thermal processing, it is a good practice to have an F-value of

3.0 or above

Refrigeration

36-45 degrees

The level of pH above which a food is considered to be a low acid food is: 2.6 4.6 6.6 7.0

4.6

How long does it take for the newly hatched chickens to reach market weight?

6-8 weeks

How long does it take for the newly hatched chickens to reach market weight? 2-3 weeks 6-8 weeks 12-15 weeks 24-28 weeks

6-8 weeks

What are the conditions for the batch pasteurization of milk?

63°C for 30min

pH

7 = neutral 4.6 = acid below 4.6 = high acid above 4.6 = low acid

Butter contains approximately 100% fat 80% fat 90% fat 70%

80% fat

How many calories or kcals does a gram of fat have? 2 4 7 9

9 = fat, carb/protein = 4

prion

A _______________ is a non-replicating molecule that converts the shape of a healthy, chemically identical protein to a deadly form which causes BSE, CJD, and Kuru.

192

A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth?

Endospore

A highly resistant structure produced by only certain bacteria.

flagella

A long, whip-like filament that helps in cell motility. Many bacteria are flagellated

Sodium benzoate

A natural substance found in cranberries that inhibits the growth of yeasts and molds would be which of the following?

The toxin produced by the bacteria once it is growing inside you

A toxin-mediated infection is caused by

E. coli causes which of the following unique symtoms?

A. Bloody diarrhea B. Hemorrhagic colitis C. HUS

Listeria is associated with:

A. Lunch meat B. Still births C. Unpasteurized milk

What are FAT-TOM factors that affect the growth of microorganisms?

A. Moisture B. Temperature C. Oxygen D. Time

Where is the cold point in a can heated with convection ? At the center of the product Along the edges of the can At the bottom of the can About 3/4 of the way down along the longitudinal axis

About 3/4 of the way down along the longitudinal axis

Which of the following are aspects of food quality?

All of the above

Which of the following are aspects of food quality? food safety nutritional content appearance All of the above

All of the above

What is an acceptable way of standardizing 100% Orange Juice? Adding essence obtained from orange peels back into any citrus juice Adding essence obtained from orange peels back into orange juice Blending any citrus juice to obtain the target sugar to acid ratio Adding sugar to compensate for the lack of sweetness due to a poor growing season

Adding essence obtained from orange peels back into orange juice

Which is not a U.S. food law? Infant Health Formula Act Agricultural Labeling Act Pure Food and Drug Act Organic Food Production Act

Agricultural Labeling Act

Which is not a U.S. food law? (Infant Health Formula Act, Pure Food and Drug Act, and Organic Food Production Act are)

Agricultural Labeling Act

TTB

Alcohol & Tobacco labeling, shipping, selling. (Except wine less than 7% alcohol)

Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above

All of the Above

Which of the following are quality changes that occur during concentration? Flavor changes Off-color formation Crystallization of sugars All of the Above

All of the Above

A standard of identity establishes and maintains the identity and quality of a food product by

All of the above

Foodborne illness is more likely to cause death in which of the following demographic? the very young the very old the immunocompromised All of the above

All of the above

Heat transfer occurs during Pasteurization of milk Freezing of broccoli Baking of bread All of the above

All of the above

The process where sugars and proteins form characteristic flavor compounds and brown melanoidin compounds is called Maillard Browning Carbonyl-Amine Browning Non-enzymatic Browning All of the above

All of the above

Thermal death time is

All of the above

Which of the following affect tenderness, flavor, cook losses, and yield in the quality evaluation of meat? size of the animal age of the animal portion / cut of meat All of the above

All of the above

Which of the following are considered functional groups in foods? Ketone group Methyl group Ester group All of the above

All of the above

Which of the following are considered organic acids in foods? Malic acid Lactic acid Fumaric acid All of the above

All of the above

Which of the following are factors effecting bioavailability? digestibility absorbability binding to indigestible material All of the above

All of the above

Which of the following are potential hazards in foods? chemical physical biological All of the above

All of the above

Which of the following are quality changes that occur during concentration?

All of the above

Which of the following are ways consumers judge food quality using their senses? appearance taste texture All of the above

All of the above

Which of the following is an example of mass transfer that would occur as you prepare a cup of tea for yourself?

All of the above (Diffusion of color, flavor and other compounds into the hot water) (Aroma compounds that you smell) (Steaming above the cup)

Heat transfer occurs during

All of the above (Pasteurization of milk) (Freezing of broccoli) (Baking of bread)

How do calcium and magnesium affect brewing? By changing the mouth feel of the beer By affecting the yeast activity By affecting the taste of beer All of the above explain how these minerals affect brewing.

All of the above explain how these minerals affect brewing.

Which of the following statements about Center for Disease Control and Prevention (CDC) is correct?

All of the above.

Excessive heating of foods during preparation or storage will cause Emulsion destability Destruction of vitamins Denaturation of proteins All of these

All of these

Which of the following is a source of microbial contamination of foods? Irrigation water Improperly washed hands of the food preparer Drains and floors in the manufacturing facility All of these

All of these

Why do we have food laws?

All of these

Why do we have food laws? To ensure food safety To prevent economic fraud To inform consumers about the nutritional content of foods All of these

All of these

Why do we have food laws? To ensure food safety To prevent economic fraud To inform consumers about the nutritional content of foods All of these

All of these

Microwaves, UV light and ionizing radiation... are examples of electromagnetic radiation. can be used to preserve food. are better suited for treatments at substerilization doses. All of these are correct.

All of these are correct.

Which of the following statements are correct? Enzymes catalyze many metabolic reactions without changing themselves. Lactase is an enzyme that catalyzes the formation of glucose and galactose from lactose. The substrate for lactase is lactose. All of these are correct.

All of these are correct.

Nutritional Labeling and Education Act of 1990 mandated nutritional labeling on most food products regulated by FDA. regulated the use of terms used to describe nutrient content, terms such as light, fat free, low fat, reduced fat, etc. allowed health claims for the first time for a limited number of nutrient or food and disease combinations. All of these statements are correct.

All of these statements are correct

Which of the following activities are overseen by the Alcohol and Tobacco Tax and Trade Bureau? Production of alcoholic beverages Importation of alcoholic beverages Labeling and advertising of alcoholic products All of these.

All of these.

Heat transfer through the food container is faster if the container is made of

Aluminium

Protein denaturation

An acid produced during spoilage of milk causes

vomiting

An emetic, such as the toxin produced by Bacillus cereus, causes

A known population of a heat spoilage microorganism is added to a food product. What might be going on?

An innoculated pack study

What causes rigor mortis in poultry?

Anaerobic glycolysis

Beef, pork and poultry are part of what category in the food manufacturing industry? Animal Food Manufacturing Other Food Manufacturing Dairy Product Manufacturing Animal Slaughtering and Processing

Animal Slaughtering and Processing

cocci

Any spherical or nearly spherical bacteria

What is true of a bacterial endospore?

Are difficult to kill even with heat. B. Are very resistant structures. C. Is a survival mechanism of the organism.

anisakis

Associated with Sushi

anisakis; associated with sushi

Associated with Sushi; anisakis

Running out of food, space, etc.

At the stationary phase, organisms are doing what?

Which of the following statements about vegetables is not correct? Dark green vegetables are high in potassium. Red pepper, kale, cauliflower and broccoli are high in Vitamin C. Green peas and corn are high in starch. Avocados are high in sugar.

Avocados are high in sugar.

What is the difference between brown raisins and golden raisins?

B. How they are dried C. Other ingredients added B and C are correct

Which of the following is an antioxidant used in food products? Red #40 BHA Ferrous gluconate DATEM

BHA

Under optimal conditions, which of the following grows fastest?

Bacteria

Heating Food before Packaging

Batch pasteurization (jacketed vat-mild agitation, milk-63°C/145°F for 30 minutes)•HTST pasteurization (milk-72°C/161°F for a min of 15 seconds, different in other foods) •Aseptic packaging: aseptic product placed in previously sterilized containers in an aseptic environment (milk, fruit juice, liquid eggs, tomatoes). •Hot pack/Hot fill: Pasteurized food filled into clean containers in a clean environment (not necessarily sterile)...for acid juices, acid foods.

Batch v Continuous

Batch process: Given mass of material is subjected to a series of operations in a sequence.•Labor intensive•Batch-to-batch variability in product characteristics•Continuous process: Material flows through a series of operations undergoing continuous change•No manual handling•Temperature, composition, flow rate constant at a given point in the processconsistent product

Which of the following is not a food product that is sold in packages that are very similar to juice boxes? Broth Wine Beer Milk

Beer

What kind of chicken meat is typically marketed in retail?

Broiler

Understanding the changes in the quality of produce on the way to the grocery store is possible with the knowledge of: Biology Nutrition Toxicology Materials Science

Biology

Which of the following is a correct match of a field of study and its benefit to the food scientists? Toxicology-Rapid identification of pathogens Materials Science-New food products that are well liked by the consumers Genomics-Spray dryers Biotechnology-Enzymes for cheese manufacturing

Biotechnology-Enzymes for cheese manufacturing

Which of the following rheological methods measures the time for a liquid to flow down an inclined plane? mechanical flowmeter Ostwald viscometer Brookfield viscometer Bostwick consistometer

Bostwick consistometer

Which of the following will be observed in a food product that is being dehydrated? A) Solute concentration in the food increases B) Boiling point elevation C) Freezing point elevation D) Both A and B are correct

Both A and B are correct

Where does the air in a milk shake come from? The ice cream Whipping with milk Both from the ice cream and whipping with milk None of these

Both from the ice cream and whipping with milk

Which of the following(s) are necessary to select the optimal heat treatment for a given low acid product? The time-temperature combination for the inactivation of the most resistant microorganism Heat penetration characteristics of the product Both of the above None of the above

Both of the above

Which of the following statements is correct regarding the Food Additives Amendment?

Both of the statements above are correct.

Why is it better for tougher cuts of meat to be cooked slowly at low temperatures? Shrinking of muscle fibers is lessened at lower temperatures. Connective tissues take time to break down with heat Both of these explain why low and slow cooking helps None of these.

Both of these explain why low and slow cooking helps

Which of the following is TRUE regarding drying curves?

Bound water is harder to remove compared to free water

Which of the following inhibitory substances is added to bread to control the growth of mold?

Calcium propionate

What bacterium causes the most cases of foodborne illness?

Campylobacter

Heating Food in Containers

Cans, jars, pouches, etc.-Filled and sealed before processing

What is the quality defect associated with a hard layer on the outside of foods when undergoing dehydration? inversion overdeveloped sheen drip loss case hardening

Case hardening

Which of the following does not act like a photosensitizer? Casein Riboflavin Chlorophyll Vitamin B2

Casein

toxoplasma

Cats are a reservoir

toxoplasma; cats are a reservoir

Cats are a reservoir; toxoplasma

cryptosporidium

Cause of a major waterborne outbreak in Milwaukee

What are adjuncts in beer making? Cereals like corn and rice added used to cut down cost and add flavor Mixture of broken down starch and solubilized protein in wort Hops None of these

Cereals like corn and rice added used to cut down cost and add flavor

Poultry

Chickens, turkeys, duck, and geese

Why does the processor want to remove chlorophyll from vegetable oil? To improve the taste Chlorophyll is an off-odor Chlorophyll would contribute to oxidation of the oil To convert the liquid oil to solid fat

Chlorophyll would contribute to oxidation of the oil

What microorganism is considered the most heat resisitant pathogen found in food?

Clostridium botulinum

less than 4.6

Clostridium botulinum is a sporeforming bacterium that will not germinate at a pH...

Regulations written by FDA are published in _____________, under Title ______.

Code of Federal Regulations, 21

Which is FALSE regarding coffee production? Pulping removes the bean from the cherry Fermented beans are dried in sun or hot air Coffee grows best at sea level. Beans are roasted after fermentation

Coffee grows best at sea level.

Which attribute of foods do we quantify when we use the L a b scale? Color Viscosity Mouthfeel Shape

Color

Which preservation method leaves a few bacterial spores that do not multiply in the food supply?

Commercial sterilization

Which preservation method leaves a few bacterial spores that do not multiply in the food supply? Sterilization Commercial sterilization Pasteurization Blanching

Commercial sterilization

Cold Preservation

Commercialized in the 1920s in the US. Very important in developed countries.

Vibro vulnificus

Consuming raw oysters will put you at risk of foodborne illness caused by

What causes skunky beer? Skunks climbing into fermentation tanks. An oversight that goes back 6,000 years to Sumerians. Unsanitary conditions of brewing. Conversion of isohumulones from hops into thiols in the presence of sunlight.

Conversion of isohumulones from hops into thiols in the presence of sunlight.

What is the very first method of food processing discovery? Cooking Pasteurization Fermentation Canning

Cooking

Immersion freezing

Coolants (liquid nitrogen) - Very cold - Expensive - Non-toxic - All parts of food are frozen

The form of BSE that is found in humans is known as:

Creutzfeldt-Jakob Disease

This parasite has been associated with imported raspberries.

Cyclospora

Which of the following will be observed in a food product that is being dehydrated?

D) Both A and B are correct A) Solute concentration in the food increases B) Boiling point elevation

Clarification

D-value is time•Higher for more resistant organisms•Z-value is temperature•If large, larger changes in temperature are needed to reduce processing time•F-value is an equivalent time at a given temperature•A measure of the capacity of a heat treatment to destroy microorganism/lethality

Viruses replicate in food and living cells.

False

Which of the following is desirable in frozen foods?

Fast freezing

Air drying is a method used to

Dehydrate foods

Air drying is a method used to...

Dehydrate foods

This provision of the Food Additives Amendment prohibits the addition of any food ingredient that has been shown to cause cancer in humans or animals.

Delaney Clause

Louis Pasteur

Demonstrated that air was not the cause of spoilage, it was something carried in the air

Anton Van Leeuwenkoek

Developed the first microscope

Anton Van Leeuwenkoek: first microscope

Developed the first microscope: anton van

USDA

Domestic and imported meat and poultry products - FMIA (1906) - PPIA (157) - EPIA (1970)

Which microorganism is otherwise known as STEC? E. coli O157:H7 Shigella Salmonella Clostridium botulinum

E. coli O157:H7

A. Bloody diarrhea B. Hemorrhagic colitis C. HUS

E. coli causes which of the following unique symtoms?

Which of the following causes toxin-mediated infections?

E.Coli, shigella

Which agency sets tolerances on pesticide residues in foods?

EPA

Which of the following is NOT an example of separation in food processing?

Gelation is not.

Which of the following are types of food additives?

Emulsifiers

A highly resistant structure produced by only certain bacteria.

Endospore

Browning

Enzymes (sulfite prevents) Caramelization (low temps limit) Maillard (low temps limit)

Which of the following is not a function of Agricultural Marketing Service of USDA?

Establishes standards for food additives used in meat and poultry

Bacillus cereus

is a facultative anaerobe that produces two different types of toxins.

Standard of Identity

Examples of foods with standards of identity: Milk, yogurt, peanut butter, canned tuna, mayonnaise, maple syrup

Federal Food Drug/Cosmetic Act (1938)

F-Tightened controls over food and drugs-Authorized standards of identity, quality and fill-of containers-Authorized factory inspections-Enhanced the government's ability to enforce the law

- Primary agency responsible for all food in interstate commerce (products other than meat, poultry, shell eggs, dietary supplements, gum, food additives, and infant formula)

FDA

The Food Code sets forth model provisions for keeping food safe in restaurant, cafeteria, and institutional food operations. These model provisions may be adopted by local governments as legal requirements for food service establishments within their jurisdiction. Which agency publishes the Food Code?

FDA

All E.coli strains are pathogenic, meaning that all E.coli strains are a human threat.

False

In a restaurant food-prep area, mold is discovered on a 5 lb block of cheddar cheese. This should be carefully trimmed off before serving to customers.

False

Patulin is a carcinogen produced by molds growing on corn.

False

The Vitamin and Minerals Amendment 1976 was an effort to prevent the food supplement industry from selling substances that did not address the condition they promised.

False

Viruses are spoilage organisms on food

False

FDA is authorized to regulate various aspects of foods by the following laws except Federal Food Drug and Domestic Act Food Safety Modernization Act Nutritional Labeling and Education Act Food Additives Amendment

Federal Food Drug and Domestic Act

Which legislative act regulates standards of identity?

Federal Food, Drug, and Cosmetic Act

Food Laws

Federal Meat Inspection Act (1906)•Pure Food and Drug Act (1906)•Federal Food, Drug and Cosmetic Act (1938)•Agricultural Marketing Act (1946)•Federal Poultry Products Inspection Act (1957)•Federal Egg Products Inspection Act (1960)•Infant Health Formula Act (1980)*•Nutrition Labeling and Education Act (1990)*•Organic Foods Production Act (1990)•Dietary Supplement Health and Education Act (1994)*•Food Quality Protection Act (1996)*•Food and Drug Administration Modernization Act (FDAMA) (1997) *•FDA Food Safety Modernization Act (2011)*

Microorganisms

Fermentation is a process of converting raw foods into fermented foods by using:

What nutrient is not added back to a refined grain that has been enriched? Iron Fiber Thiamine Folic Acid

Fiber

Which of the following pairs shows two cuts that cannot be obtained from the same side of a beef carcass? Chuck roast and rib eye steak Filet mignon and T-bone steak Shank and brisket Shank and round steak

Filet mignon and T-bone steak

Quality changes of dehydrating

Flavor changes, remove flavors, off colors, sugar may crystallize, denaturation of proteins, microbial spoilage

What is the name of the local agency which regulates coffee shops in Florida?

Florida Department of Agriculture and Consumer Services

What is the name of the local agency which regulates coffee shops in Florida? Florida Food and Drug Administration Florida Department of Agriculture and Consumer Services Florida Bureau of Beverage Industry Florida Parks and Recreation

Florida Department of Agriculture and Consumer Services

Moving food through pipes is an example of

Fluid Flow

Moving food through pipes is an example of

Fluid flow

How are blueberries typically frozen?

Fluidized bed freezing

How does Food Technology differ from Food Science? It does not. The two are the same. Food Science studies the effect of food on the consumer, Food Technology is a study of nature of foods. Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.

Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise?

Food and Drug Administration

Which agency sets up standards of identity for manufactured foods such as milk, peanut butter and mayonnaise? U.S. Department of Agriculture U.S. Department of Commerce Food and Drug Administration National Institute of Standards

Food and Drug Administration

Which of the following food components does not protect against heat treatment?

Food color

Which of the following food components does not protect against heat treatment? Sugar Fats Starch Food color

Food color

Freezing Rate Factors

Food composition, fat and air

Which of the following statements is TRUE about frozen foods?

Food freezes from the outside in.

Which of the following is a reason to dehydrate food?

Food preservation

Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA?

Food, drug or cosmetic manufacturer using color additives

Drying curves

Foods don't lose water at constant rate Free water removed rapidly Bound water harder to remove

Poultry: 165 °F Grounds Meats: 155 °F Other potentially hazardous foods: 145 °F

Foods should be cooked at least to the minimum recommended temperatures. Those temperatures are

Freeze concentration

Form slush, remove crystals

Which of the following statements is incorrect about freezing? The initial freezing of water in foods decreases the freezing point of the food. When extracellular water freezes, microbial cells lose water. Freezing is a lethal process that can be used to eliminate all microbial cells. Surviving microorganisms in thawed products can cause spoilage.

Freezing is a lethal process that can be used to eliminate all microbial cells.

What is the correct order of heat transfer in sealed cans?

From the heating medium to packaging, through packaging, and then from the inner surface to the cold point

How is the yeast removed from champagne after production is complete?

Frozen in a bath and pulled out through the top of the bottle

These additives were given an exemption from the Food Additives Amendment, if they were used for a long period of time and experts thought they were safe:

GRAS

Which of the following is NOT an example of separation in food processing?

Gelation

In reference to food additives, the acronym GRAS stands for:

Generally Recognized As Safe

In reference to food additives, the acronym GRAS stands for: Government Record of Additive Safety Generally Recognized As Safe Government Recognized Additive Safety Generally Recognized Additive Safety

Generally Recognized As Safe

This toxin interferes with the function of the thyroid gland.

Goitrogen

What is best quality grade given to eggs?

Grade AA

Natural sun drying

Grains, raisins, figs, meats, other - Advantages: free energy, natural - Disadvantages: weather, slow, will dry beyond 15%, requires lots of space, contamination

In solvent extraction of oil from oilseeds, what is one way of increasing yield?

Grinding or flaking the seeds

His activities in the USDA resulted in the first federal law that addressed food safety issues.

Harvey Wiley

Upton Sinclair

He wrote a book that was instrumental in the passage of the Meat Inspection Act 1906.

liver

Hepatitis A is the only hepatitis transmitted from food. It targets the

Which of the following combinations are not commonly encountered during drying? Low temperature-high humidity High temperature-high humidity High temperature-low humidity Medium temperature-medium humidity

High temperature-high humidity

Which of the following is the major cause of microbial death during drying? High temperature-low moisture conditions that last throughout cooling High temperature and high moisture conditions at the beginning of drying The porous structure of the final product High temperature high moisture conditions at the end of drying

High temperature-low moisture conditions that last throughout cooling

Harvey Wiley

His activities in the USDA resulted in the first federal law that addressed food safety issues.

Which of the following is NOT used to transport liquid food during food processing

Homogenizer

Which of the following is NOT used to transport liquid food during food processing?

Homogenizer

Which of the following is NOT used to transport liquid food during food processing? Centrifugal pump Gravity Positive displacement pump Homogenizer

Homogenizer

Fluidized Bed Drying

Hot air blown up through light products

Which of the following is not used to thermally process food that is already packaged? Agitating retorts Still retorts Hydrostatic sterilizers Hot pack

Hot pack

Frozen in a bath and pulled out through the top of the bottle

How is the yeast removed from champagne after production is complete?

The Nutrition Labeling and Education Act:

made nutritional labeling mandatory

Which of the following foods needs to be pasteurized at a higher temperature or for a longer time than milk for the same level of microbial destruction? Grape juice Water Ice cream Orange soda

Ice cream

The term facultative anaerobic means an organism will grow under what type of conditions?

In the presence or absence of oxygen

Which of the following cannot be attributed to the discoveries and developments in Food Science & Technology? Increase in the variety of foods Increase in the availability of food outside the growing region and/or season Increase in % disposable income spent on food Safer food

Increase in % disposable income spent on food

The acronym "IQF" stand for

Individually Quick Frozen

The acronym "IQF" stand for Incomplete Quality Factor Individually Quick Frozen Individual Quality Freezing Incomplete Quantitative Freezing

Individually Quick frozen

yersinia enterocolita

causes severe stomach pain that could be misdiagnosed as appendecitis

Which processing method is classified as an additive according to the Food Additives Amendment?

Irradiation

Which processing method is classified as an additive according to the Food Additives Amendment? Pasteurization Dehydration Radiation Irradiation

Irradiation

Homogenization is an example of

It is not Seperation

Which of the following is an advantage found in the drum drying of foods?

It's most often a continuous process

Which is a good way to keep guacamole from turning brown? Keeping in a well-sealed container Using avocados dipped in sugar Adding salt All of these

Keeping in a well-sealed container

women and children

Kuru appeared just in the __________________ of the New Guinea tribe, because they were only allowed to eat the non-muscle parts of their dead relatives.

Drum Drying

Liquid placed on hot surface in thin layers and scraped off - Adv: continous and cheap - Dis: cooked/burnt flavors, thermoplastics are too sticky

vibrio; spiral shape organisms

spiral shape organisms; vibrio

a. Almonds b. Apples c. Cherries d. Peaches

Laetrile (cyanogenic glycosides) which was used as an alternative cancer treatment can be found in all of the following foods: (contain pits)

Spray drying

Liquids atomized into small particles, good quality food, thermoplastic food (powder-like)....can be rehydrated

A. Lunch meat B. Still births C. Unpasteurized milk

Listeria is associated with:

Which of the following microorganism(s) is/are psychrotrophs (able to grow at low/refrigerator temperatures?

Listeria, Yersinia

What is a probiotic?

Live bacteria that are good for your health especially your digestive system

What causes freezer burn?

Loss of water over time due to fluctuations in temperature

What causes freezer burn? Underprocessing of food Use of overripe produce Rubbing of food against its package Loss of water over time due to fluctuations in temperature

Loss of water over time due to fluctuations in temperature

How do egg whites remain liquid during the pasteurization of liquid egg products?

Lower temperatures are employed to prevent the coagulation of albumen

How do egg whites remain liquid during the pasteurization of liquid egg products? Egg whites are separated out before pasteurization Lower temperatures are employed to prevent the coagulation of albumen Instead of heat, the processor uses hydrogen peroxide to pasteurize the eggs Egg whites are frozen prior to pasteurization

Lower temperatures are employed to prevent the coagulation of albumen

Vacuum drying

Lowers the boiling point of water

Which of the following unit operations help achieve uniformity in product properties? Fluid flow Mixing Mass transfer Size adjustment

Mixing

Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA?

Manufacturers and distributors of dietary supplements

Which of the following are responsible for evaluating the safety of their products instead of seeking premarket approval by FDA? Food manufacturer using additives Food, drug or cosmetic manufacturer using color additives Manufacturers and distributors of dietary supplements None of these

Manufacturers and distributors of dietary supplements

The Market

Meals/entrees $84B Meat $69.8B Dairy $21.9B Bakery Products $16.1B Snacks $15.8B Fruits/Veggies $11.6B

In poultry processing, feathers are removed with

Mechanical "fingers" made of rough, molded rubber like material

Fermentation is a process of converting raw foods into fermented foods by using

Microorganisms

a. Toxins b. Alcohol c. CO2 d. Acids

Microorganisms are capable of producing....

Refrigeration is a ? form of preservation

Mild

Which of the following is typically processed in a high temperature short time pasteurizer?

Milk

Which of the following unit operations help achieve uniformity in product properties?

Mixing

Heat Penetration/Transfer

Modes of heat transfer in a can-Conduction: by contact-Convection: by circulation within the can, faster.-Tuna (conduction), pears in syrup (conduction and convection), tomato juice (convection) •Heat applied from the outside, the food heats from the outside in. is last to reach the final heating temp.

0.91

Most spoilage bacteria require an Aw that is greater than

What illustrative educational tool is intended for an easy way for consumers to remember which food groups to eat the most of and which to eat the least of? MyPlate The Atkins Diet USDA Nutrient Database IFT Pyramid

MyPlate

How are blueberries typically frozen?

N/A (Not "Any of these methods will work")

What is the name of the method used to freeze liquid or semi-liquid foods?

N/A (Not Air blast freezing)

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

N/A (Not belt)

Which of the following agencies has the authority to inspect fishing vessels?

NMFS or NOAA Fisheries

Food Labeling

NUTRIENT CLAIMS •Claim on a food product that characterizes the level of a nutrient in the food, e.g. low fat, high in oat bran, contains 100 calories.•Free, low, reduced/less defined for: calories, total fat, saturated fat, cholesterol, sodium, sugars. -Except low sugar which is not defined and therefore may not be used HEALTH CLAIMS Suggest relationship exists between the presence or level of a substance in the food and a disease or health-related condition-Statements, symbols, vignettes STRUCTURE/FUNCTION CLAIMS Describe the effect that a substance has on the structure or function of the body OTHER Grades, religious symbols, Universal Product Code, Organic

Information Panel

Name and address of the manufacturer, packer or distributor, the ingredient list, nutrition labeling and any required allergy labeling.

a. Adding salt b. Creating anaerobic conditions (anaerobiosis) c. Lowering the pH

Non-lactic acid bacteria can generally be inhibited and good bacteria can be selected for in fermented products by

Addition of folic acid to foods is an example of

Nutrient fortification

Principal Display Panel , Information Panel

On PDP: statement of identity, and the net quantity statement Statement of identity: Name established by law or the common name of the food, or, appropriate descriptive name, that is not misleading.

FDA

Oversees all imported and domestic food in interstate commerce including shell eggs but not meat or poultry•Makes food plant and warehouse inspections•Collects and analyzes samples for contamination•Reviews safety of additives and food colors before marketing•Develops model codes, ordinances and guidelines•Tests for pesticide residues to ensure tolerances are met•Examines imported foods for acceptability•Sets up standards of identity and labeling requirements for manufactured foods•Establishes good manufacturing practices, plant sanitation standards•Works with state and local agencies in times of disaster to detect and dispose of contaminated foods

What are two proteins important in foaming properties of eggs?

Ovomucin and ovalbumin

Which is a juice box made of? Paper Paper and plastic Paper, aluminum foil and plastic Glass and plastic

Paper, aluminum foil and plastic

The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

Pasteurization

What food ingredient is needed to make jams and jellies?

Pectin

Reasons to dehydrates

Preservation (changes in water activity), decreases weight and bulk, convenience

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Plate

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

Plate N/A (Not belt)

Among the ones listed below, which type of freezer provide the fastest heat transfer?

Plate freezer

Among the ones listed below, which type of freezer provide the fastest heat transfer? Plate freezer Belt freezer Still air room freezer None of these because freezing does not involve heat transfer

Plate freezer

Which of the following enzymes cause browning of apple slices? Protease Pectin methyl esterase Polyphenol oxidase Pectinase

Polyphenol oxidase

Which of the following is not a correct match? Calcium chloride in canned green beans-Preserving texture Lecithin in ice cream-Combining oil, air and water into a smooth mixture Glycerine in granola bar-Retaining moisture for a chewy texture Polysorbate in squeezable relish-Antioxidant

Polysorbate in squeezable relish-Antioxidant

Foods should be cooked at least to the minimum recommended temperatures. Those temperatures are

Poultry: 165 °F Grounds Meats: 155 °F Other potentially hazardous foods: 145 °F

Goitrogen

This toxin interferes with the function of the thyroid gland.

Which of the following grades indicates highest quality in beef? Commercial Grade Prime Choice Select

Prime

What is the name of the panel shown on this food label?

Principal Display Panel

mold; yeast and mold

Propionate inhibits ______________ while benzoate inhibits _____________

An acid produced during spoilage of milk causes

Protein denaturation

Purposes of Food Processing

Provide food free from pathogens•Preservation/Extending shelf life•Providing variety and convenience•Providing nutrients through supplementation•Adding value

What is the name of the agent in Mexican mushrooms that causes hallucinations?

Psilocybin

The microorganism responsible for milk spoilage (while it is kept in the refrigerator)is

Psychrotoph

trypsin inhibitor

This toxin is found in soybeans, oats and wheat, and interferes with the digestion of protein.

The moisture in food is not

Pure water due to dissolved solids

What is the name of the seal required on the label of irradiated foods?

Radura

Which of the following is the primary reason why you should not eat raw cookie dough? It does not taste good. You would end up with fewer baked cookies. Raw eggs in the recipe may harbor Salmonella. No reason. I eat raw cookie dough all the time.

Raw eggs in the recipe may harbor Salmonella.

Received the Novel Prize: Robert Koch

Received the Novel Prize in 1905 for demonstrating that a particular organism is responsible for a disease and that it can be transmitted from one animal to another. • germ theory

Robert Koch

Received the Novel Prize in 1905 for demonstrating that a particular organism is responsible for a disease and that it can be transmitted from one animal to another. • germ theory

Which of the following foods contains the highest level of Hemagglutinin which causes issues with blood clotting:

Red Kidney Beans

Which of the following is not a manifestation of excessive moisture? Soggy chewing gum sticking to its wrapper Breakfast cereal with no crisp Caking in instant coffee Reduced mold growth

Reduced mold growth

Which of the following is not a result of light exposure of food? Off-flavor formation in milk Discoloration of cured meat Reduced tenderness and juiciness in meat Destruction of vitamins

Reduced tenderness and juiciness in meat

Which of the following are reasons to concentrate foods?

Reduces the weight and volume of the food

Lard which is typically sold in the form sticks in the grocery store is extracted with which of the following methods? Solvent extraction Pressing Rendering All of the above

Rendering

taenia

Reproduce by producing proglottids

What is the name for the study of flow and deformation characteristics of (food) materials? Deformatics Rheology Flowology None of these

Rheology

What is another name for Vitamin B2? Thiamine Riboflavin Niacin Folic Acid

Riboflavin

Why would one sometimes see rice salt shakers? Rice gives the salt its authentic taste. Salt marinates the rice is then cooked. Rice helps salt flow freely by binding excessive moisture. Rice prevents the salt from spilling which some consider to be bad luck.

Rice helps salt flow freely by binding excessive moisture.

At the stationary phase, organisms are doing what?

Running out of food, space, etc.

What organism was the number one cause of bacterial foodborne illness in the United States in 2012? Salmonella Campylobacter E. coli Listeria

Salmonella

This organism is found inside the egg of a chicken.

Salmonella enteriditis

What pathogen(s) is/are associated with poultry?

Salmonella, Campylobacter

What is the name of the method used to freeze liquid or semi-liquid foods?

Scraped surface freezing

What is the name of the method used to freeze liquid or semi-liquid foods?

Scraped surface freezing N/A (Not Air blast freezing)

protozoa

Single cell organism

Homogenization is an example of

Size Reduction

Homogenization is an example of Size reduction Aggregation Separation None of the above

Size reduction

Homogenization is an example of

Size reguction

Enzyme activity in foods that undergo freezing conditions

Slows down

The most severe time temperature combination is used for

Sterilization

What is controlled atmosphere storage? Storage conditions where air is filtered to remove pollutants Storage under atmospheric conditions Storage conditions where carbon dioxide level is increased and oxygen level is decreased Storage conditions optimized for aerobic organisms

Storage conditions where carbon dioxide level is increased and oxygen level is decreased

What kind of a claim is "Helps support your immune system"? Structure/Function Claim Health Claim Nutrient Benefit Claim Nutrient Content Claim

Structure/Function Claim

What kind of a claim is "Helps support your immune system"?

Structure/Function claim

Immersion freezing

Sugar (62% solution) Salt (21% solution) Glycerol (67% solution)

Which of the following categories from the food manufacturing industry is not represented in MyPlate? Dairy products Seafood Bakery and tortilla products Sugar and confectionery products

Sugar and confectionery products

Thermoplastics have high

Sugar content and form crystals

Protective Effects of Food Components

Sugar in high concentrations-Fruit in heavy syrup•Fats and oils interferes with the penetration of wet heat-Moisture will not penetrate cells covered in oils•Ex. Ice cream mix needs to be pasteurized at a higher temp or for a longer time than milk for the same level of microbial destruction•Starch or other thickener would change the mode of heat transfer from convection to conduction

This drug which caused many deaths revealed the deficiencies in the Food and Drug Act of 1906.

Sulfanilamide

Factors affecting drying rates

Surface area, temp, air velocity, humidity, pressure, solute concentration

False

T or F: All E.coli strains are pathogenic, meaning that all E.coli strains are a human threat.

True

T or F: All of the viruses discussed in class are fecally transmitted.

False

T or F: In a restaurant food-prep area, mold is discovered on a 5 lb block of cheddar cheese. This should be carefully trimmed off before serving to customers.

False

T or F: Patulin is a carcinogen produced by molds growing on corn.

True

T or F: St. Anthonys Fire, an epidemic during the Middle Ages, was the result of consuming moldy rye.

false

T or F: Viruses are spoilage organisms on food

False

T or F: Viruses replicate in food and living cells.

true

T or F:Honey is not safe for kids under 1 year of age, because Clostridium botulinum spores will be able to germinate, grow, and produce toxin in their intestinal track.

false

T or F:The Vitamin and Minerals Amendment 1976 was an effort to prevent the food supplement industry from selling substances that did not address the condition they promised.

Triglycerides are also known as TAG or triacylglycerol triglycerol fatty acid methyl esters acylglycerol

TAG or triacylglycerol

Which of the following is NOT a method used for proximate analysis of food composition? Drying to measure moisture content Kjeldahl digestion for protein content Tasting for sweetness as an indication of carbohydrate content Organic solvent extraction for fat content

Tasting for sweetness as an indication of carbohydrate content

Which is a toxic compound found in the puffer fish?

Tetrodoxin

Giardia

The #1 parasite associated with humans is

mold fragment columns

determine quality of a raw agricultural product ex: using the best peaches in baby food

Which of the following statements is correct regarding the Food Additives Amendment? The amendment required FDA approval before an additive could be used in food. The amendment placed the burden on the manufacturer to prove additive's safety for the intended use. Both of the statements above are correct. None of these.

The amendment required FDA approval before an additive could be used in food.

Creutzfeldt-Jakob Disease

The form of BSE that is found in humans is known as:

The first graph on slide 5 of the lecture "Thermal Processing-Part 2" is cold point v. time. What does the other graph on the same slide show?

The lethality of the process on Salmonella in ground beef that has been treated with cold point temperature changes shown in the first graph

whey

The main byproduct (waste) of fermented cheese manufacturing is:

Psychrotoph

The microorganism responsible for milk spoilage (while it is kept in the refrigerator)is

In the presence or absence of oxygen

The term facultative anaerobic means an organism will grow under what type of conditions?

A toxin-mediated infection is caused by

The toxin produced by the bacteria once it is growing inside you

a. Bacteria (lactobacillus) b. Yeast (Saccharomyces) c. Molds (Aspergillus)

The types of microorganisms that are used in fermented food production include:

lysergic acid

There is a hypothesis that the strange behavior of the residents of Salem Massachusetts was the result of consuming mold-infested rye. What is the compound produced by the mold that could account for bizarre behaviors?

Which of the following terms describes a heat-loving organism?

Thermophile

GRAS

These additives were given an exemption from the Food Additives Amendment, if they were used for a long period of time and experts thought they were safe:

Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^\circ∘C for a few minutes? Fruits and vegetables do not harbor harmful microorganisms associated with animal based products These foods are likely have not been exposed to microorganims These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims All of the above

These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims

Why can foods such as pineapples, pickles and tomatoes be treated with temperatures less than 100LaTeX: ^\circ∘∘C for a few minutes? Fruits and vegetables do not harbor harmful microorganisms associated with animal based products These foods are likely have not been exposed to microorganims These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims All of the above

These foods are highly acidic (pH<4.6) which provides a hurdle to microorganims

What do whey protein and plum puree have in common? They are the same color They have similar flavor They caramelize at the same rate They are used as fat substitutes

They are used as fat substitutes

Which is incorrect about enzymes in foods? They accelerate chemical reactions. They are not used up in reactions they accelerate. They may cause food deterioration. They taste sour.

They taste sour.

Sulfanilamide

This drug which caused many deaths revealed the deficiencies in the Food and Drug Act of 1906.

Salmonella enteriditis

This organism is found inside the egg of a chicken.

shigella

This organism is frequently involved in outbreaks in daycare centers.

Cyclospora

This parasite has been associated with imported raspberries.

leaves

This part of rhubarb should NEVER be eaten, because it is poisonous.

Delaney Clause

This provision of the Food Additives Amendment prohibits the addition of any food ingredient that has been shown to cause cancer in humans or animals.

Which of the following is NOT one of the purposes of food processing?

To eliminate bacteria in the gut

Which of the following is NOT one of the purposes of food processing?

To eliminate the bacteria in the gut

Which of the following is NOT one of the purposes of food processing? To eliminate the bacteria in the gut To extend shelf life by inactivating enzymes To provide convenience To eliminate pathogens

To eliminate the bacteria in the gut

What is the main reason commercial sterility is preferred over sterility in thermal processing of foods?

To preserve the nutritional and sensory properties of the food product

What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? To preserve a few bacterial spores in the food product To preserve the nutritional and sensory properties of the food product Because sterility is impossible to achieve Because sterility can only be achieved in home canning

To preserve the nutritional and sensory properties of the food product

What is the main reason commercial sterility is preferred over sterility in thermal processing of foods? To preserve a few bacterial spores in the food product (not) To preserve the nutritional and sensory properties of the food product Because sterility is impossible to achieve Because sterility can only be achieved in home canning

To preserve the nutritional and sensory properties of the food product

The ingredient list on a food label must include the common name and function of any approved preservative used in the food. What is the function of powdered cellulose as indicated on the ingredient list of the pizza maker we used as an example in the lecture? To promote color retention To prevent caking To substitute gluten To inhibit mold growth

To prevent caking

Which of the following organisms is associated with the direct contact of cat feces? Felix felicis Toxoplasma gondii Cyclospora Cryptosporidium parvum

Toxoplasma gondii

Which of the following is not a desirable effect of blanching?

Traps air

Pork is associated with

Trichinella

All of the viruses discussed in class are fecally transmitted.

True

Honey is not safe for kids under 1 year of age, because Clostridium botulinum spores will be able to germinate, grow, and produce toxin in their intestinal track.

True

St. Anthonys Fire, an epidemic during the Middle Ages, was the result of consuming moldy rye.

True

Under the Food Additives Amendment of 1958, a GRAS substance is not a food additive. True or False?

True

Poultry Processors

Tyson (57%), Perdue (30%), Banquet (9%), Foster Farms (8%)

Which preservation method allows the safe transportation of milk in a lunch-box at room temperature?

UHT pasteurization

Which government agency oversees the harvesting of poultry?

US Dept. of Agriculture

Which government agency oversees the harvesting of poultry?

US dept of ag

Which of the following organizations has a national nutrient database mentioned in the lecture? USDA IFSAC IFT IFAS

USDA

A. Yeast B. Bacteria C. Mold Answer: bacteria

Under optimal conditions, which of the following grows fastest?

bacteria

Under optimal conditions, which of the following grows fastest?

The Food safety and inspection Service is under which government agency?

United States Department of Agriculture

He wrote a book that was instrumental in the passage of the Meat Inspection Act 1906.

Upton Sinclair

Which of the following is a disadvantage of sun drying?

Usually can't get moisture content below 15%

Which of the following is a disadvantage of sun drying? Very expensive Usually can't get moisture content below 15% Sun drying is so fast the products will be charred All of the above

Usually can't get moisture content below 15%

Which of the following is a disadvantage of sun drying?

Usually can't get moisture level below 15%

Consuming raw oysters will put you at risk of foodborne illness caused by

Vibro vulnificus

Which of the following is not a fat soluble vitamin? Vitamin A Vitamin C Vitamin D Vitamin A

Vitamin C

Which of the following is not required to be on the new Nutrition Facts Label?

Vitamin C

What vitamin is formed in the body when skin is exposed to sunlight? Vitamin A Vitamin D Vitamin E Vitamin K

Vitamin D

Dietary Supplement Health and Education Act (1994)

Vitamins, minerals, herbs, amino acids, enzymes-To supplement the diet by increasing dietary intake

Which of the following is not a major element of FSMA?

Voluntary product recall

Which of the following is not a major element of FSMA? Voluntary product recall More frequent inspections Foreign supplier verification program Preventive controls plan to identify hazards and related controls

Voluntary product recall

Evap/temp

Water evap removes heat and cools food....slows the process (like sweating)

Campylobacter

What bacterium causes the most cases of foodborne illness?

Live bacteria that are good for your health especially your digestive system

What is a probiotic?

a. LABS produce lactic acid and lower pH b. Produce flavor c. Out-compete pathogenic microorganisms

What is the function of the starter culture in sausage fermentation?

100 fold

What is the margin of safety for additives that do not cause cancer?

Psilocybin

What is the name of the agent in Mexican mushrooms that causes hallucinations?

Are difficult to kill even with heat. B. Are very resistant structures. C. Is a survival mechanism of the organism.

What is true of a bacterial endospore?

Salmonella, Campylobacter

What pathogen(s) is/are associated with poultry?

molds (0.80)

Which category of microorganisms grow under the lowest water activity?

Tetrodoxin

Which is a toxic compound found in the puffer fish?

a. Add a culture containing desired organisms b. Rely on indigenous organisms c. Use of back-slopping during production

Which of the following are ways that microorganisms can be introduced into foods to initiate fermentation?

E.Coli, shigella

Which of the following causes toxin-mediated infections?

Calcium propionate

Which of the following inhibitory substances is added to bread to control the growth of mold?

a. Temperature (hot or cold) b. Salting c. Drying d. Smoking e. Irradiation f. Fermentation

Which of the following is a good way to preserve meat?

clenching of jaw muscle, wrinkle remover

Which of the following is a medical use for Clostridium botulinum toxin:

Listeria, Yersinia

Which of the following microorganism(s) is/are psychrotrophs (able to grow at low/refrigerator temperatures?

Thermophile

Which of the following terms describes a heat-loving organism?

bacteria

Which of the following usually requires the highest pH (lowest acid level) for growth?

norovirus

Which virus causes the most cases of foodborne disease?

Which of the following processing step is utilized to prevent formation of crystals in fats and oils that may be stored at lower temperatures?

Winterizing

Which of the following statements about Black Tea Processing is FALSE? Withering softens the leaves, dries them slightly Color and flavor develop during fermentation Rolling releases the enzymes that ferment the tea Yeasts are added for fermentation of tea leaves

Yeasts are added for fermentation of tea leaves

Your friend is majoring in Food Science. Which of the following statements is accurate? Their studies examine the influence of food on consumer health. You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling. Their dream job is in Food Product Development. All of the above.

You would hear them talk about the courses they take such as Nutrition and Metabolism or Nutrition Counseling.

fermentation vs. spoilage

a matter of control, spoiled foods don't have control over microorganisms

Refrigeration is considered

a mild form of food preservation

Refrigeration is considered a mild form of food preservation a severe form of food preservation a food preservation method only useful close to the equator the most insignificant method of food preservation

a mild form of food preservation

Which of the following are ways that microorganisms can be introduced into foods to initiate fermentation?

a. Add a culture containing desired organisms b. Rely on indigenous organisms c. Use of back-slopping during production

Non-lactic acid bacteria can generally be inhibited and good bacteria can be selected for in fermented products by

a. Adding salt b. Creating anaerobic conditions (anaerobiosis) c. Lowering the pH

Laetrile (cyanogenic glycosides) which was used as an alternative cancer treatment can be found in all of the following foods: (contain pits)

a. Almonds b. Apples c. Cherries d. Peaches

The types of microorganisms that are used in fermented food production include:

a. Bacteria (lactobacillus) b. Yeast (Saccharomyces) c. Molds (Aspergillus)

fermented foods

a. Cheese b. Beer c. Sausages d. Sauerkraut e. Bread

What is the function of the starter culture in sausage fermentation?

a. LABS produce lactic acid and lower pH b. Produce flavor c. Out-compete pathogenic microorganisms

Which of the following is a good way to preserve meat?

a. Temperature (hot or cold) b. Salting c. Drying d. Smoking e. Irradiation f. Fermentation

Viruses replicate in food and living cells.

a. Toxins b. Alcohol c. CO2 d. Acids

This is a potent liver carcinogen

aflatoxin

Which of the following answers is associated with the quality of red meat and fish?

age of the red meat or fish

Which of the following is a factor associated with the drying rate of food?

air velocity

A standard of identity establishes and maintains the identity and quality of a food product by specifying mandatory ingredients. allowing optional ingredients. specifying processing steps involved in the manufacturing of the food. All of the above

allowing optional ingredients.

Heat transfer through the food container is faster if the container is made of

aluminum

Butylated Hydroxytoluene is an example of

an antioxidant

St. Anthony's Fire

an epidemic during the middle ages that was a result of consuming moldy rye

What causes rigor mortis in poultry?

anaerobic glycolysis

What causes rigor mortis in poultry? processing plants using ultraviolet light anaerobic glycolysis diseased chickens improper freezing practices

anaerobic glycolysis

camylobacter monocytogenes

associated w/ poultry

When using heat treatment to produce a safe food product, one should assume that a highly resistant spore former is present first pasteurize the product determine the identity and quality of all present microorganism pressurize the contents of the package

assume that a highly resistant spore former is present

Spray drying

atomizes liquids into small solid particles

Spray drying converts solid foods to semi-solid foods atomizes liquids into small solid particles increases moisture content is similar to fluidized bed drying

atomizes liquids into small solid particles

Under optimal conditions, which of the following grows fastest?

bacteria

Which of the following usually requires the highest pH (lowest acid level) for growth?

bacteria

microorganisms used in fermentation

bacteria, mainly lactic acids and yeast (saccharomyces) molds (pericullium, aspergillus)

grow at a neutral pH (7)

bacteria, yeast, and mold grow best

4 microorganisms

bacteria, yeast, mold, viruses

In beer production, roasted barley is also known as barley malt barley soup malted milkshake baked barley

barley malt

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

blanching

The process applied to fruits and vegetables to inactivate natural food enzymes is known as

blanching, oxidation, emulsification

enterotoxin

causes diarrhea

Which of the following is TRUE regarding drying curves?

bound water is harder to remove compared to free water

Which of the following is considered a quality downgrade in raw poultry? inadequate size of legs compared to thighs yellow color of skin broken bones major differences in wing size between the previous day of production

broken bones

How do microwave ovens heat food? by ionizing molecules by convection by heating water molecules through intermolecular friction. by oscillating fats and oils

by heating water molecules through intermolecular friction.

norovirus

causes more gastrointestinal disease than any other organism and has been associated with outbreaks on cruise ships.

facultative anaerobic

can grow with air or without: yeasts and bacteria

anaerobic

can't grow in presence of air: bacteria

sticky, slimy material that adheres to bacterial cell; capsule

capsule; sticky

mycotoxins

category of toxins produced by mold, in peanut butter, milk/daily (smells)

Staphylococcus aureus

causes a low body temperature and produces a heat-stable toxin

Staphylococcus aureus: causes a low body temp

causes a low body temperature and produces a heat-stable toxin: staphylococcus aureus

Foods are ___________ composed of elements from the periodic table. chemicals inorganic plasma All of the above

chemicals

Fruit stored under refrigeration conditions for extended periods of time might undergo

chill injury

Fruit stored under refrigeration conditions for extended periods of time might undergo flavor inversion seed inflation chill injury spontaneous peel removal

chill injury

What is the most common acid added to food? citric acid malic acid tartaric acid proprionic acid

citric acid

Which of the following is a medical use for Clostridium botulinum toxin

clenching of jaw muscle, wrinkle remover

Any spherical or nearly spherical bacteria

cocci

Which of the following instruments measure color? farbenometer crayolanometer colorimeter All of the above

colorimeter

infant botulism

commonly find clostridium botulinum spores in honey

infant botulism: commonly find clostridium...

commonly find clostridium botulinum spores in honey: infant botulism

Fermentation and pickling of vegetables are examples of uncontrolled spoilage controlled spoilage biotechnology chelation

controlled spoilage

After the harvest of vegetables or the slaughter of animals it is necessary to

cool the produce or meat as soon as possible to extend the shelf-life

After the harvest of vegetables or the slaughter of animals it is necessary to cool the produce or meat as soon as possible to extend the shelf-life wait for a significant period of time before placing under refrigerated conditions hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained

cool the produce or meat as soon as possible to extend the shelf-life

After the harvest of vegetables or the slaughter of animals it is necessary to.

cool the produce or meat as soon as possible to extend the shelf-life

Fats are equivalent to moisture content in foods crystalline in nature non-crystalline at any temperature the least efficient source of energy for human energy storage

crystalline in nature

aspergillus flavus

death by liver damage, found in corn

responses to adverse conditions

death, dormancy (ex: yeast is living on food but isn't going to grow unless given water/sugar) endospores

Air drying is a method used to

dehydrate foods

Air drying is a method used to dehydrate foods refrigerate foods freeze foods keep food from undergoing syneresis

dehydrate foods

As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal is

difficult to freeze

As it is associated with the freezing of foods, the water that has yet to be frozen after significant heat removal is only frozen when the food is heated above 250F, then cooled immediately after heating frozen immediately easy to freeze difficult to freeze

difficult to freeze

plate count method

diluting at the 100 fold each time

binary fission

division of bacteria

binary fission; division of bactereia

division of bacteria; binary fission

Saturated fatty acids contain an equal number of double bonds to carbons contain an equal number of double bonds to hydrogen do not contain double bonds in the carbon chain contain 18 carbons

do not contain double bonds in the carbon chain

virus

doesn't replicate in food, not spoilage organisms but are pathogens

moisture to preserve

dry it or add salt/sugar (binds the water)

bacillus cereus

endospore former, two toxins, diarrhea, strong emetic,

chymosin

enzyme that goes from a liquid to a solid (cheese)

Immersion freezing can be

expensive

The cooking of red meat before rigor mortis sets in results in

extra tender meat

bacillus cereus

facultative anaerobe, 2 types: diarrhea and vomiting • outbreaks associated w/ rice

If an animal is stressed before harvest, which of the following will occur? fast rigor mortis slow rigor mortis no rigor mortis occurs chemical reactions in the muscle tissue will not occur

fast rigor mortis

Which of the following is associated with the palatability of ice cream? protein content fat content sugar content sweetener content

fat content

Nicholas Appert

father of canning

Nicholas Appert :father of canning

father of canning: Nicholas Appert

The process in beer production that produces carbon dioxide and ethanol is known as sequestration filtration hydrogentation fermentation

fermentation

a. Cheese b. Beer c. Sausages d. Sauerkraut e. Bread

fermented foods

A long, whip-like filament that helps in cell motility. Many bacteria are flagellated

flagella

Moving food through pipes is an example of

fluid flow

The use of thermal and nonthermal processing techniques to minimize the number of pathogenic and spoilage organisms in food, making them safe and giving them extended shelf-life is a definition for

food preservation

Which of the following is a reason to dehydrate food?

food preservation

Hydrogenating vegetable oils thins the vegetable oil forms triglycerides forms cis- fatty acids forms trans- fatty acids

forms trans- fatty acids

virbrio vulnificus

found in oysters

yeast

fungi, reproduces by budding, a little larger than bacteria

The aircell size in eggs

gets bigger as the egg gets older

bacteria, yeast, and mold grow best

grow at a neutral pH (7)

mold

grow by filaments, group up to form mycelia (chunk of mold on cheese), spores land on things and they grow from there

aerobic

has to have air to grow: mold and bacteria

clostridium botulinum

heat liable neurotoxin, endospore former • paralysis, respiratory failure • canned foods, other foods (baked potatoes, garlic in oil) • bombs were made containing botox • if you heat it up, it will be destroyed (6hrs)

Pectin helps form jams and jellies is a type of lipid is a dietary supplement that helps build pectoral muscles is a protein

helps form jams and jellies

Which of the following is similar to cellulose because it is insoluble dietary fiber? inulin hemicellulose oligosaccharides All of the above

hemicellulose

Which of the following does NOT constitute a food as "potentially hazardous"?

high in lipids

Infant botulism might be obtained by the consumption of contaminated milk contaminated water honey soft drinks

honey

coliforms

indicates feces has come in contact w/ the food ex: cattle

Calcium Propinoate

inhibits growth of just mold, added to bread

Ice crystals in food get larger under which of the following conditions?

intermittent thawing

FDA regulates all foods and food ingredients in ___________ commerce, with the exception of meat, poultry, and processed egg products.

interstate

salmonella

intestinal tract of humans and animals, reptiles are common carriers, in poultry, meat and fish • fruits and veggies contaminated

Clostridium botulinum

is an anaerobic bacterium that is heat-labile/sensitive and difficult to diagnose. • sporeforming - plants, soil, honey • kill by boiling for 5 hours • sensitive to low water activity • won't grow below a pH of 4.6

Toxoplasma

is associated with cats and can affect the unborn.

Bacterial capsule

is responsible for the slimy "texture" of spoiled fish or chicken.

For a ___________ z-value ___________ increases in temperature are needed to reduce processing time.

large, larger

This part of rhubarb should NEVER be eaten, because it is poisonous.

leaves

Clostridium botulinum is a sporeforming bacterium that will not germinate at a pH..

less than 4.6

Which of the following is a factor associated with the drying rate of food? pH air velocity color level of oxidation

level of oxidation

thermoduric

likes high temps ok, usually will survive but will die at extremes

Which fatty acid is also called 18:2? oleic acid linoleic acid linolenic acid stearic acid

linoleic acid

Which of the following are considered cryogenic freezing methods?

liquid nitrogen

Hepatitis A is the only hepatitis transmitted from food. It targets the

liver

psychrophiles

loves cold

thermophiles

loves high temp

mold grows at

lowest pH

There is a hypothesis that the strange behavior of the residents of Salem Massachusetts was the result of consuming mold-infested rye. What is the compound produced by the mold that could account for bizarre behaviors?

lysergic acid

pathogen

makes you sick

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue?

marbling

Which term is associated with high quality of red meat by visually evaluating fat dispersed throughout muscle tissue? rendering marbling exsanguination Maillard products

marbling

Which of the following is the technique in beer making that's used to produce wort for subsequent fermentation? pitching sparging mashing malting

mashing

water activity

measure of the availability of water; vapor pressure food/vapor pressure of water • mold grows at lowest (0.80) • yeast grows at intermediate (0.85) • bacteria grows at highest (0.91)

Titratable acidity is equivalent to pH measures total acidity measures only associated ions measures only dissociated ions

measures total acidity

In poultry processing, feathers are removed with

mechanical "fingers" made of rough, molded rubber like material

Foodborne Intoxication

microorganism grows, produces a toxin in the food

lowest pH

mold grows at

Propionate inhibits ______________ while benzoate inhibits _____________

mold; yeast and mold

Which category of microorganisms grow under the lowest water activity?

molds (0.80)

In poultry, dark meat contains

more fat compared to white meat

Which of the following is a beginning stage of rigor mortis? surrounding non-muscle tissues consume lactic acid and add moisture to the meat water activity is increased to 1 muscle tissue becomes very tough all stages of rigor mortis do not effect the quality of the meat

muscle tissue becomes very tough

natural

naturally occurring antimicro substance, a lot of spices prevent growth

Which virus causes the most cases of foodborne disease?

norovirus

foodborne illnesses

nothing is wrong with the food but there's something in it that will make you sick

listeria monocytogenes

occurs in pregnant women, the bacteria can cross placental barrier, found in milk/cheese

biological space

once all vitamins/proteins is used up, can't grow anymore

Short-chain organic acids are mostly used in foods that have a pH<5.5 because... they taste better in those foods. only at low pH the acid can penetrate the microbial cell membrane. that is how the consistency of the food is maintained. these acids remain protonated at pH>5.5.

only at low pH the acid can penetrate the microbial cell membrane.

foodborne infection

organism gets you sick

toxin mediated infection

organism grows inside you and produces a toxin

Which of the following lipids comes from a plant source? palm & palm kernel oil tallow lard marbeled fat

palm & palm kernel oil

Hexadecanoic fatty acid is also known as myristic acid palmitic acid docosahexaenoic acid eicosapentaenoic acid

palmitic acid

The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as

pasteurization

Food companies can legally add water to meat and fish using ginger extract phosphates activated charcoal potassium hydroxide

phosphates

Which freezing method DOES NOT utilize direct contact between the food product and the cooling medium?

plate

From which animal source is there an organism that might take 10 years to show symptoms and last for 20 to 30 years after infection? beef chicken pork turkey

pork

aflatoxin

potent carcinogen compound

psychrotrophs

prefer room temp, can grown in cold

Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to

preventing the contamination

Food Safety and Modernization Act aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to

preventing the contamination.

A _______________ is a non-replicating molecule that converts the shape of a healthy, chemically identical protein to a deadly form which causes BSE, CJD, and Kuru.

prion

fermentations

product of fermentation can prevent growth ex: alcohol, swiss cheese • conversion of raw foods into fermented foods by microorganisms (coffee and chocolate are fermented)

Single cell organism; protozoa

protozoa; single cell organism

Which of the following are reasons to concentrate foods? reduces the weight and volume of the food increases weight and volume of the food provides no increase in the concentration of solutes rapidly cools the food to below 0 degrees C

reduces the weight and volume of the food

Which of the following are reasons to morntrate foods?

reduces the weight and volume of the food

2 ways to restrict water

remove it or bind it

Egg substitutes most often

remove the fat from the yolk

Egg substitutes most often remove the fat from the yolk contain no egg contents are made of synthetic eggs are eggs from genetically modified chickens

remove the fat from the yolk

Egg substitutes most often.

remove the fat from the yolk

bacteria

reproduces by splitting in half

The Color Additives Amendment

required the manufacturers to establish the safety of color additives in foods, drugs, cosmetics and certain medical devices.

What bacterium causes the most cases of SERIOUS foodborne illness?

salmonella

bacilli rods

sausage shape

bacilli rods; sausage shap

sausage shape; bacilli rods

What is the name of the method used to freeze liquid or semi-liquid foods?

scraped surface freezing

This organism is frequently involved in outbreaks in daycare centers.

shigella

vibrio

spiral shape organisms

streptococcus salivarious

someone cough/spit on the food

inhibitory substances

something you put in the food to reduce growth or microoroganisms

capsule

sticky, slimy material that adheres to bacterial cell

taenia

tapeworm; Reproduce by producing proglottids;

When eggs undergo candling

the egg is passed by a light source to check the position of the yolk and size of aircells

Roasted coffee is often vacuum packaged because the flavor is very sensitive coffee beans pick up water quickly it's part of the decaffeination process it contains Swiss water

the flavor is very sensitive

On the food ingredient label the most predominant ingredient is listed first. the ingredients are listed in alphabetical order. the least predominant ingredient is listed first. the order of ingredients does not follow any rule.

the most predominant ingredient is listed first.

Water Activity (Aw) is defined as humidity the ratio of substance vapor pressure / vapor pressure of pure water free water All of the above

the ratio of substance vapor pressure / vapor pressure of pure water

generation time

time required for a population to double

The most common way of reducing foodborne pathogens in food is to properly cook the food store food at room temperature to use sterile containers to use a microwave

to properly cook the food

This toxin is found in soybeans, oats and wheat, and interferes with the digestion of protein.

trypsin inhibitor

An emetic, such as the toxin produced by Bacillus cereus, causes

vomiting

Bacterial Growth

when conditions are acceptable, bacteria grow faster than yeasts which grow faster than molds

The main byproduct (waste) of fermented cheese manufacturing is:

whey

bacteria

which organism produces endospores?

bacterial pathogens

will not grow below 4.6

Kuru appeared just in the __________________ of the New Guinea tribe, because they were only allowed to eat the non-muscle parts of their dead relatives.

women and children

xanthonomonas campestris

xanthan gum; thickener

xanthonomonas campestris; xanthan gum

xanthan gum; thickener; xanthonomonas

Heating Food in Containers

•Canned foods •Saturated steam, hot water, steam and air•Heat transfer-From the heating medium to packaging-Through packaging-From the inner surface to cold point

staphylococcus aureus

• source: humans (boogers) • heat-stable enterotoxin • low body temp

Federal Grades and Standards

•Beef, poultry, pork, goat, lamb•Eggs•Dairy•Fruit and vegetables•Fish and seafood•Nuts

Examples of Grades

•Butter and cheese: Based on flavor, body, texture•Poultry: Absence of defects for A •Shell Eggs: AA, A or B•Beef

Inoculated Pack Studies

•Calculations approximate a safe treatment that will spare the nutritional and sensory properties•Results are checked by inoculated pack studies-A population of Putrefactive Anaerobe 3679 added into cans of food-Process in the retort for a little longer and shorter than what the calculations called for-Store cans at a temp suitable for the growth of the spores-Check cans for evidence of growth or spoilage-Shortest heat treatment that consistently produces a commercially sterile product is the effective heat treatment that should be used.

Heat Transfer

•Destroy microorganisms•Destruct enzymes•Change sensory characteristics of food•Temperature gradient is the driver•3 modes•Conduction•Convection•Radiation

Mixing

•Even distribution of ingredients for•Efficient heat transfer•Uniformity in composition and properties•Consistency in eating quality•Mixing time, power and product uniformity are the important variables•Rate of mixing, possible effects of mixing on food components and hygienic design are other considerations

Unit Operations in Food Processing

•Heat transfer•Mass transfer•Fluid flow•Mixing•Size reduction or enlargement•Separation

USDA

•Inspects food animals for disease before and after slaughter (FSIS)•Ensures meat and poultry processors exporting to the US meet standards (FSIS)•Inspects meat and poultry processors (FSIS)•Monitors and inspects processed egg products (FSIS, AMS)•Collecting and analyzing food samples (FSIS)•Establishes standards for food additives used in meat and poultry, for plant sanitation and processing (FSIS)•Seeks voluntary recalls by meat and poultry processors (FSIS)•Educates the industry and the consumers on safe food-handling practices (FSIS)

Mass Transfer

•Migration/diffusion of fluid constituent or mixture component•Concentration gradient is the driver.•Within one phase or across phases•Distillation, crystallization, filtration, evaporation, drying, etc. utilize mass transfer.

Fluid Flow

•Moving liquid food through pipes•Pressure gradient is the driver.•Gravity flow or pumps•Centrifugal pumps•Positive displacement pumps

What is Food Processing?

•Segment of manufacturing industry•Transforms materials of animal, plant, aquatic and other origin into intermediate or finished products.

Size Adjustment

•Size reduction: cutting, slicing, dicing, grinding, etc. •Size enlargement: aggregation, gelation, agglomeration.

Separation

•Solid from solid (e.g. shelling of nuts)•Solid from liquid (e.g. filtration, extraction)•Liquid from liquid (e.g. evaporation, distillation)•Often an intermediate step

Degrees of Heat Preservation

•Sterilization-121°C for 15 min for every particleof food•Commercial sterilization•Pasteurization-Temperatures below Tboilingof water•Blanching-Inactivates enzymes, enhances color, expels air, cleans surface

Heat Resistance of Microorganisms

•Thermal death curves *1. Death rate curve* •D-value: Heating time at constant temperature required for the reduction of number of microorganisms by a factor of 10•D-value is microorganism, temperature and medium (pH, composition) specific *2. Death time curves* •z-value: Temperature rise (units of temp) needed for a 10-fold acceleration of thermal death rate. Depends on the organism and the food (medium).•F-value: Thermal death time-The number of minutes required for the destruction of a specified number of microorganisms at a given constant temperature

Selecting Heat Treatments

•Time-temperature combination for the inactivation of the most heat resistant microorganism•Heat penetration characteristics of the product

Thermal Processing

•Time-temperature combination-Not just temperature

canning methods

•boil food items that are below 7 pH to kill microorganism • pressure cooker