Food Micro Midterm 1
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| What are the two sources of food microorganisms? | Natural microflora of plants/animals, microbial contamination
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| T or F: It is impossible to increase the quality of food, the highest quality is at the beginning of processing. | True
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| Name three uses of water in food products. | Irrigation of crops, drinking water, ingredient in products, processing aid.
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| T or F: Potable water does not have any bacteria in it. | False
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| What types of microorganisms can be found in potable water? | Pseudomonas, Alcaligenes, Flavobacterium
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| What types of microorganisms are associated with sewage contamination? | E.coli, Giardia Iamblia, Hepatits A, Cryptospridium, Cyclospora, Norovirus
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| Water can be treated with ______ to make it potable. | chlorine
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| T or F: Water as an ingredient should be higher quality than potable water. | True
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| T or F: Waste water should never be used for crop irrigation. | False
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| Define sediments. | Harvesting areas for fish and shellfish.
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| What types of microorganisms are found in soils? | Yeasts and mold, enteric bacteria from fecal contamination, Enterobacter, Pseudomonas, Proteus
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| How is microbial contamination reduced in shellfish? | Depuration, no harvesting of shellfish less than one week after rainfall.
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| What are three factors which affect levels of microorganisms in the air? | Humidity, dust particles, temperature, air velocity, resistance to drying
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| What types of microorganisms are particularly present in the air? | Spores of Bacillus/Clostridium, yeasts and molds, gram-positive bacteria
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| What factors can affect microorganisms on crops? | Location, soil condition, personal hygiene during harvest, type of fertilizer
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| What types of microorganisms predominate in plants? | Yeasts and molds, lactic acid bacteria, pseudomonas, alcaligenes, enteric pathogens
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| T or F: The internal tissues of healthy animals are full of bacteria. | False
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| How can the micoorganisms in animal products be reduced? | Non-crowded environment, uncontaminated feed, effective removal of organs.
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| What pathogens are of concern with fish and shellfish? | Vibrio spp, viruses
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| How can microorganisms in fish and marine products be reduced? | Harvest from unpolluted water, proper sanitation and storage
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| Spices may contain ______ or _______. | mold, spores
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| T or F: Spices many have antimicrobial properties. | True
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| Starch, sugar, and flour may contain spores of _______ bacteria. | thermophillic
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| Dried coconut, eggs, and chocolate are at risk for ______. | Salmonella
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| What are three common control methods for microbial contamination? | Antimicrobial washing, irradiation, cooking
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| Contamination by humans is especially important for _____ foods. | RTE
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| What pathogens are of concern with human contamination? | Staphylococcus aureus, Salmonella, Shigella, E.coli, norovirus
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