Food Micro Midterm 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| What are the three types of food spoilage? | Chemical, physical, microbial
🗑
|
||||
| What is the sequence of events for microbial spoilage? | 1. Microorganisms enter food
2. Intrinsic and extrinsic properties favor growth
3. Storage temp and time allow for sufficient microbial growth for spoilage
🗑
|
||||
| Define spoilage detection level. | A particular microbial level must be reached to detect spoilage. Generally 10^7 CFU/ml
🗑
|
||||
| T or F: Spoilage is only caused by one species. | False
🗑
|
||||
| What are four side effects of microbial spoilage? | Protein breakdown (off-odors, texture changes), carbohydrate breakdown (fermentation, off-flavors), Lipid breakdown (rancidity), slime formation, color change
🗑
|
||||
| T or F: Meat carcasses must be left out before storage to prolong spoilage. | False
🗑
|
||||
| What three types of bacteria are important in meat spoilage? | Mesophiles, psychrotrophs, proteolytic bacteria
🗑
|
||||
| What four types of microorganisms are found in meat? | Enterococcus (gram +), Clostridium, E. coli, Listeria
🗑
|
||||
| What three types of microorganisms are found in poultry? | Pseudomonas, Arcobacter/Campylobacter, Salmonella
🗑
|
||||
| What three things can influence microbial counts in meat? | Addition of soy protein to ground meat, mechanical deboning, hot-boning
🗑
|
||||
| Why do fish have such a high level of microbial growth? | High nitrogen content, high water activity, high pH
🗑
|
||||
| Neutral pH vegetables are spoiled by bacteria producing _____ enzymes to break down plant cell walls. | pectolytic
🗑
|
||||
| Why are sprouts considered a high risk? | Their life cycle: seeds are soaked in large volumes of water, incubated in a dark room for several days, rich in nutrients, often eaten raw
🗑
|
||||
| T or F: Milk is a good growth medium for microorganisms. | True
🗑
|
||||
| T or F: The purpose of pasteurization of milk is to kill all microorganisms. | False
🗑
|
||||
| Canned foods must be treated with heat greater than 100C for a pH > _____. | 4.6
🗑
|
||||
| With eggs, contamination is of most concern with the egg ____. | yolk
🗑
|
||||
| What four factors help determine microbial populations in food? | Initial count, contaminating microorganisms, level of growth, effect of processing/kill steps.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
goberoi
Popular Agriculture sets