Food Micro Midterm 1
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| Give three food preservation techniques. | Salting, fermenting, radiation, drying, MAP, HPP.
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| Define food microbiology. | The study of microorganisms which have both beneficial and deleterious effects on the quality and safety of foods.
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| What four components make up food microbiology? | Growth characteristics, identification, pathogenesis, control measures.
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| What are the three areas of interest in food microbiology? | Food preservation, food spoilage, foodborne illness.
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| Name the four categories of microorganisms. | Bacteria, fungi (yeasts and molds), protozoa, viruses
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| _____ can grow at low pH and high sugar content. | Yeasts
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| _____ are transmitted via blood-sucking insects and ingestion. | Protozoa
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| Eukaryotes include both _____ and ______. | fungi, protozoa
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| What are the three different morphologies of bacteria? | Cocci, bacilli, tetrads
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| Gram ______ bacteria have a thin peptidoglycan layer and produce endotoxins. | negative
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| Gram ______ bacteria have a thick peptidoglycan layer and produce exotoxins. | positive
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| Define a bacterial strain. | Genetic variant of a microorganism
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| Define serovars. | Strain differentiation by specific characteristics.
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| What are the four most important molds in foods? | Aspergillus, Fusarium, Penicillium, Rhizopus
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| ______ may produce toxins, some strains are used in processing, and can cause spoilage. | Aspergillus
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| _____ is associated with rot in citrus fruits, potatoes, and grains. | Fusarium
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| ______ is used in the food production of cheeses and can produce mycotoxin, or spoil foods. | Penicillium
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| ______ spoil fruits and vegetables and cause black mold on bread. | Rhizopus
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| What are the three important yeasts in foods? | Saccharomyces, Candida, Zygosaccaromyces
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| ______ is used in the leavening of bread and in alcohol fermentation, but can also cause spoilage. | Saccharomyces
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| ______ cause spoilage in food with high acid, salt, and sugar, such as dairy products. | Candida
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| _______ cause spoilage in high acid foods like ketchup. | Zygosaccharomyces
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| What are the three important viruses in foods? | Hapatitis A, norovirus, bachteriophages
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| Lactic acid bacteria are considered ______. | producers
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| What are the three types of hydrolyzing bacteria? | Proteolytic, lipolytic, and saccharolytic bacteria
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| ______ bacteria can cause gastrointestinal infections. | Enteric
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