Aseptic and Modified Atmosphere Packaging

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Questions and Answers

What is the main advantage of aseptic packaging over retort packaging?

Easy to implement

Cost-effectiveness

Longer shelf life

Preservative-free packaging (correct)

How does retort packaging kill germs?

By heating the food and packaging in a sealed container (correct)

By using modified environment packing

By using ultra-high temperature treatment

By sterilizing the product and packaging separately

What is the main difference between aseptic packaging and modified atmosphere packaging (MAP)?

Aseptic packaging is used for solid foods, while MAP is used for liquids

Aseptic packaging provides sterility, while MAP does not (correct)

MAP is used for fruits, while aseptic packaging is used for milk

MAP provides sterility, while aseptic packaging does not

What is the primary purpose of aseptic packaging?

To prevent microbial growth Signup and view all the answers

Which of the following is NOT a characteristic of aseptic packaging?

Heating of food and packaging Signup and view all the answers

What is the primary difference between aseptic packaging and retort packaging in terms of texture and taste?

Retort packaging affects texture and taste, while aseptic packaging does not Signup and view all the answers

What is the primary goal of maintaining a sterile environment in aseptic packaging?

To prevent contamination of the product and packaging materials Signup and view all the answers

What is the purpose of the preparation step in aseptic packaging?

To ensure the product is prepared according to precise specifications Signup and view all the answers

What is the purpose of sterilization in aseptic packaging?

To eradicate microorganisms from packaging materials Signup and view all the answers

What is the purpose of the forming step in aseptic packaging?

To fold the packaging material into its desired shape Signup and view all the answers

What is the purpose of the sealing step in aseptic packaging?

To prevent contamination from entering the package Signup and view all the answers

What is an example of aseptic packaging technology?

TetraPak A3 Compact Flex Signup and view all the answers

What is the purpose of steam sterilization in aseptic packaging?

To eradicate microorganisms from packaging materials Signup and view all the answers

What is an alternative to steam sterilization in aseptic packaging?

Hydrogen peroxide vapor sterilization Signup and view all the answers

What is a key benefit of aseptic packaging in terms of food quality?

Reduced need for preservatives Signup and view all the answers

What is a common application of aseptic packaging?

Baby food Signup and view all the answers

How does aseptic packaging compare to canning in terms of processing temperatures?

Canning requires higher temperatures Signup and view all the answers

What is a key difference between aseptic packaging and vacuum packaging?

Aseptic packaging sterilizes the product and packaging Signup and view all the answers

What is a disadvantage of aseptic packaging?

Initial investment Signup and view all the answers

What is a characteristic of aseptic packaging in terms of the environment?

Sensitivity to environmental conditions Signup and view all the answers

What is a key advantage of aseptic packaging in terms of convenience?

Convenient storage and distribution Signup and view all the answers

What is a common comparison made with aseptic packaging?

Aseptic packaging vs. vacuum packaging Signup and view all the answers

What is the primary purpose of aseptic packaging?

To prevent reinfection of a commercially sterile product Signup and view all the answers

Who received a patent for sterilizing cans and lids with saturated steam in 1917?

Dunkley Signup and view all the answers

What is the primary requirement for containers, lids, and films used in aseptic packaging?

They must undergo sterilization before use Signup and view all the answers

What is the primary purpose of sterilizing the product before packaging?

To get rid of any bacteria before packaging Signup and view all the answers

When was the classical Tetra Brik Aseptic (TBA) system launched?

1961 Signup and view all the answers

What is the primary requirement for equipment used in aseptic packaging?

They must undergo intensive cleaning and sterilization Signup and view all the answers

What is the significance of the FDA's recognition of hydrogen peroxide as a sterilant in 1981?

It recognized the safety of using hydrogen peroxide as a sterilant Signup and view all the answers

What is the primary advantage of aseptic packaging over other packaging methods?

It prevents reinfection of a commercially sterile product Signup and view all the answers

What is the purpose of gamma irradiation in packaging materials?

To achieve sterilization Signup and view all the answers

Which of the following methods is used to eliminate bacteria in liquid goods?

UV Radiation Signup and view all the answers

What is the primary advantage of direct aseptic filling?

It ensures the product is packaged in a sterile environment Signup and view all the answers

What is the purpose of hermetic sealing in aseptic packaging?

To provide a secure and firm closure Signup and view all the answers

What is the primary purpose of microbial testing in aseptic packaging?

To assess microbial contamination in the packaged product Signup and view all the answers

What is the purpose of environmental control in aseptic packaging?

To ensure a completely sanitary environment throughout the packaging process Signup and view all the answers

What is the purpose of CIP and SIP procedures in aseptic packaging?

To ensure sanitary conditions are maintained between manufacturing cycles Signup and view all the answers

What is the primary advantage of aseptic blow-fill-seal technique?

It manufactures, fills, and seals plastic containers in an uninterrupted procedure Signup and view all the answers

What is biopreservation?

The use of natural or controlled microorganisms to extend shelf life. Signup and view all the answers

What is a characteristic of biopreservatives?

They are environmentally friendly and cost-effective. Signup and view all the answers

What are bacteriocins?

Multifunctional protein substances produced by bacteria. Signup and view all the answers

What is an advantage of bacteriocins as biopreservatives?

They are more effective against Gram-positive microorganisms. Signup and view all the answers

What type of biopreservatives are produced by yeast?

Yeast-biopreservatives Signup and view all the answers

What is a characteristic of bacteriocins?

They are synthesized by ribosomes in bacteria. Signup and view all the answers

What is a benefit of using bacteriocins as biopreservatives?

They have potential health benefits. Signup and view all the answers

What is an application of biopreservation?

Food preservation Signup and view all the answers

What is the primary goal of biopreservation?

To preserve biological material in a viable state for extended periods Signup and view all the answers

What is a characteristic of bacteriocins?

They are multifunctional protein substances produced by bacteria Signup and view all the answers

What is an advantage of bacteriocins as biopreservatives?

They have a pronounced antibacterial effect Signup and view all the answers

What type of biopreservatives are produced by yeast?

Yeast biopreservatives Signup and view all the answers

What is a benefit of using bacteriocins as biopreservatives?

They do not have a negative impact on human and environmental health Signup and view all the answers

What is a characteristic of biopreservatives?

They are natural and environmentally friendly Signup and view all the answers

What is an application of biopreservation?

Dairy and meat preservation Signup and view all the answers

What are bacteriocins defined as?

Peptides or proteins synthesized by bacteria that inhibit or kill other microorganisms Signup and view all the answers

What type of bacterium is Listeria monocytogenes?

Gram positive, non-spore forming, psychrotropic Signup and view all the answers

What is the infectious dose of Listeria monocytogenes for immunocompromised individuals?

10^2-10^4 cells Signup and view all the answers

What is the tolerance policy for Listeria monocytogenes in the USA and Turkey?

Zero tolerance Signup and view all the answers

What type of foods are commonly contaminated with Listeria monocytogenes?

Milk, cheese, fruits, vegetables, meat, poultry, egg, ready to eat foods, fish, shellfish Signup and view all the answers

What is the primary purpose of surveillance reports in ECDC?

To monitor foodborne illnesses Signup and view all the answers

What is the name of the bacterium that causes listeriosis?

Listeria monocytogenes Signup and view all the answers

What is the term for the study of the spread of diseases?

Epidemiology Signup and view all the answers

What is the term for the outbreak of foodborne illnesses?

Foodborne outbreak Signup and view all the answers

What is the definition of an outbreak?

An increase in the number of cases of a disease in a short period of time. Signup and view all the answers

What are the symptoms of foodborne illnesses?

Nausea, diarrhea, and fever Signup and view all the answers

What was the cause of the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

Genetic analysis linking the strains to samples from the manufacturing facility. Signup and view all the answers

How many states were affected by the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

10 Signup and view all the answers

What was the outcome of the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

30 cases, 3 deaths Signup and view all the answers

What was the action taken by the company in response to the outbreak?

The company initiated a voluntary recall. Signup and view all the answers

What is the primary cause of foodborne illnesses?

Contaminated food Signup and view all the answers

What is the primary concern with recalled cheeses?

They may still be present in homes, restaurants, or retail locations. Signup and view all the answers

What was the source of E. coli O121 infections in the 2022 outbreak?

Frozen falafel products Signup and view all the answers

How many deaths were reported in the 2022 E. coli outbreak?

0 Signup and view all the answers

What was the location of the 2011 E. coli O104:H4 outbreak?

Germany, Western and Northern Europe, the United States, and Canada Signup and view all the answers

What was the source of the 2011 E. coli O104:H4 outbreak?

Organic fenugreek sprouts Signup and view all the answers

What is a measure to prevent E. coli outbreaks?

Ensuring thorough cooking Signup and view all the answers

How many cases of E. coli O104:H4 infections were reported in the 2011 outbreak?

3,950 Signup and view all the answers

What is the importance of enhanced farm hygiene in preventing E. coli outbreaks?

It reduces the risk of contamination of sprouted foods Signup and view all the answers

What type of bacteria is Escherichia coli?

Gram-negative, rod-shaped bacteria Signup and view all the answers

What is a severe complication of E. coli infections?

Hemolytic uremic syndrome Signup and view all the answers

Where are Escherichia coli commonly found?

In the intestines of humans and animals, as well as in contaminated water and food Signup and view all the answers

What is the typical infectious dose of Escherichia coli?

10-100 cells Signup and view all the answers

What is the tolerance policy for Escherichia coli in Turkey and the USA?

Zero tolerance policy Signup and view all the answers

What is the characteristic food associated with Escherichia coli?

Undercooked ground beef, unpasteurized milk, and fresh produce Signup and view all the answers

What is the significance of the ECDC Surveillance Report?

It provides information on the number of cases reported around the world Signup and view all the answers

What is the importance of raising awareness about listeriosis among risky groups?

It is important to ensure safety for immuno-compromised people Signup and view all the answers

What is the tolerance level for certain strains of Escherichia coli in the EU and Canada?

0 CFU per gram of product Signup and view all the answers

Which age group had the highest notification rate?

Children under five years old Signup and view all the answers

What is the shape of Salmonella bacteria?

Non-spore forming rod Signup and view all the answers

What is the primary source of Salmonella infection?

All of the above Signup and view all the answers

What is the most common symptom of Salmonella infection?

All of the above Signup and view all the answers

What is the age group with the highest mortality rate from HUS?

Elderly people over 60 years old Signup and view all the answers

How many serotypes of Salmonella bacteria are known?

More than 2500 Signup and view all the answers

What was the cause of an epidemic in 2015 that resulted in 192 confirmed cases of infection?

Salmonella Infantis contaminated pork Signup and view all the answers

Where was the farm that produced Maradol papayas contaminated with Salmonella Urbana located?

La Huerta, Jalisco, Mexico Signup and view all the answers

What was the total number of cases reported in 2019 due to Salmonella Javiana contaminated cut fruit?

165 Signup and view all the answers

What was the source of the outbreak in 2021 that sickened 115 people?

Contaminated raw and cooked fish Signup and view all the answers

What was the cause of the outbreak on March 28, 2024?

Salmonella Enterica Signup and view all the answers

How many people fell ill in the outbreak on March 28, 2024?

104 Signup and view all the answers

What was the outcome of the outbreak in 2015?

30 hospitalized patients and no fatalities Signup and view all the answers

What was the common factor among the sick individuals in the 2021 outbreak?

Consumption of raw and cooked fish Signup and view all the answers

What should you do after coming into contact with pets, farm animals, animal waste, or animal habitats?

Wash your hands Signup and view all the answers

What should you avoid consuming to prevent illness?

Unpasteurized milk Signup and view all the answers

Why should you not wash raw meat, poultry, or fish before cooking?

Germs can be transferred to surfaces, utensils, and other foods Signup and view all the answers

How should you handle raw food items to prevent cross-contamination?

Exercise caution to avoid cross-contamination Signup and view all the answers

How should you cook raw meat and poultry?

Until they're no longer pink in the center Signup and view all the answers

What was the source of the 2006 Salmonella Typhimurium outbreak?

Tomatoes served at restaurants Signup and view all the answers

Which product was linked to the 2011 Salmonella Enteritidis outbreak?

Pine nuts or pine nut-containing pesto Signup and view all the answers

What should you do with leftovers to prevent spoilage?

Freeze them at 0°F or below Signup and view all the answers

What was the median age of the people affected by the 2011 Salmonella Enteritidis outbreak?

43 Signup and view all the answers

What is an important step in preventing contamination in vegetables and fruits?

Proper manure treatment and water irrigation Signup and view all the answers

What was the source of the 2014 Salmonella Heidelberg outbreak?

Chicken products Signup and view all the answers

What should patients do if they have diarrhea?

Avoid handling food and working in sensitive jobs Signup and view all the answers

How many people were hospitalized in the 2011 Salmonella Enteritidis outbreak?

2 Signup and view all the answers

What was the source of the 2007 Salmonella outbreak?

Veggie Booty Signup and view all the answers

How many states were affected by the 2010 Salmonella Chester outbreak?

18 Signup and view all the answers

What percentage of the patients in the 2011 Salmonella Enteritidis outbreak were women?

60% Signup and view all the answers

What is the typical size of Salmonella bacteria in diameter and length?

0.7–1.5 micrometers in diameter, 2–5 micrometers in length Signup and view all the answers

How do people typically get infected with Salmonella?

By consuming undercooked or uncooked food, eating contaminated fruit, or drinking unpasteurized milk Signup and view all the answers

What is the approximate infectious dosage for non-typhoidal salmonellosis?

10^3 bacilli Signup and view all the answers

How many illnesses are estimated to be caused by Salmonella in the US each year?

1.35 million Signup and view all the answers

What is a common symptom of Salmonella poisoning?

Fever Signup and view all the answers

What factor can affect the infectious dosage of Salmonella?

The degree of stomach acidity Signup and view all the answers

What is a characteristic of Salmonella bacteria?

They are facultative anaerobic Signup and view all the answers

Why are people with achlorhydria more susceptible to Salmonella infection?

Because they have a lower stomach acidity Signup and view all the answers

What is the primary purpose of sanitation systems in food production?

To ensure food safety, quality, and compliance with regulatory standards Signup and view all the answers

What is the primary threat posed by phage contamination to starter cultures?

Economic losses and product defects Signup and view all the answers

What is the primary function of starter cultures in food production?

To impart specific flavors, textures, and quality characteristics to the final product Signup and view all the answers

What is a key component of sanitation systems in food production?

Sanitation protocols Signup and view all the answers

What is the primary characteristic of phages?

They are viruses that infect bacteria Signup and view all the answers

What is the significance of hygiene practices in sanitation systems?

To ensure food safety and prevent contamination Signup and view all the answers

What is the primary goal of sanitation systems in food production?

To ensure food safety, quality, and compliance with regulatory standards Signup and view all the answers

What is the primary purpose of waste management in sanitation systems?

To ensure food safety and prevent contamination Signup and view all the answers

What is a key component of an effective sanitation system in food production?

The routine monitoring and verification of sanitation efficacy Signup and view all the answers

What is a strategy for controlling phage contamination in food production?

Application of sanitizers and disinfectants effective against phages Signup and view all the answers

What is a benefit of implementing sanitation systems in food production?

Reduced risk of phage contamination Signup and view all the answers

What is a physical method for reducing phage presence in food production?

Heat treatment or pasteurization Signup and view all the answers

What is a biological method for controlling phage populations in food production?

Use of bacteriophage-resistant bacterial strains Signup and view all the answers

What is an important aspect of personal hygiene practices in food production?

Ensuring proper hand hygiene practices Signup and view all the answers

What is the purpose of waste management in food production?

To prevent contamination and pest attraction Signup and view all the answers

What is the purpose of cross-contamination prevention measures in food production?

To prevent cross-contamination between different food products Signup and view all the answers

What is the primary host of bacteriophages?

Bacteria Signup and view all the answers

What is the outcome of a lytic lifecycle of phages?

The host bacteria are destroyed, releasing new phages Signup and view all the answers

What is the primary goal of the dairy industry in managing phages?

To reduce the risk of phage contamination in starter cultures Signup and view all the answers

What is the result of phage infection of starter LAB cultures?

Incomplete or slow fermentation Signup and view all the answers

What is the primary characteristic of phages that follow a lysogenic lifecycle?

They integrate their genetic material into bacteria, allowing them to reproduce normally Signup and view all the answers

What is the primary environment where phages are commonly found?

Bacteria-rich environments Signup and view all the answers

What is the impact of phage infection on bacterial populations?

It decreases the population Signup and view all the answers

What is the primary reason for the significant efforts by industrial technologists and researchers in managing phages?

To reduce the risk of phage contamination in starter cultures Signup and view all the answers

What is the primary goal of combining effective sanitation methods with targeted phage control strategies?

To ensure product quality and safety Signup and view all the answers

What is the purpose of integrating AI and predictive modeling in sanitation systems?

To optimize sanitation schedules and resource allocation Signup and view all the answers

What is a key benefit of emerging technologies for phage detection and control?

Timely implementation of control measures Signup and view all the answers

What is the focus of scientists using biotechnology to combat phage infections?

Developing new antimicrobial agents and phage-resistant bacterial strains Signup and view all the answers

What is the purpose of using molecular biology techniques like PCR and metagenomics in phage detection?

To enable timely implementation of control measures Signup and view all the answers

What is the significance of strong sanitation measures in the food production sector?

To mitigate economic losses and ensure product quality and safety Signup and view all the answers

What is the focus of researchers exploring eco-friendly solutions for sanitation systems?

Creating probiotic-based biocontrol agents and phage-derived antimicrobials Signup and view all the answers

What is the primary benefit of using emerging technologies for phage detection and control?

Timely implementation of control measures Signup and view all the answers

What is necessary to remain ahead of emerging phage risks and preserve customer confidence in food products?

Constant monitoring, adaptation, and innovation of sanitation systems Signup and view all the answers

Who are the stakeholders involved in promoting phage control initiatives and preserving the integrity of starter cultures and fermented foods?

Food producers, scientists, and regulatory bodies Signup and view all the answers

What is the primary focus of phage control initiatives in the food industry?

Enhancing food safety and quality Signup and view all the answers

What is the significance of bacteriophages in food production?

They are a potential threat to food safety and quality Signup and view all the answers

What is the role of starter cultures in food production?

They are used to initiate fermentation processes Signup and view all the answers

What is the significance of cooperation among stakeholders in addressing phage-related challenges in the food industry?

It enhances food safety and quality Signup and view all the answers

What is the primary source of botulinum toxin?

Clostridium botulinum and Clostridium baratii Signup and view all the answers

What is the typical time range for the onset of botulism symptoms after toxin exposure?

12-36 hours Signup and view all the answers

What is the morphology of Clostridium botulinum?

Rod-shaped Signup and view all the answers

What is a characteristic of Clostridium botulinum?

Anaerobic bacteria Signup and view all the answers

How many persons were involved in a foodborne botulism epidemic connected to nacho cheese sauce in the USA?

10 Signup and view all the answers

What is a symptom of botulism?

Muscle weakness Signup and view all the answers

What was the average time for symptoms to appear after drinking the contaminated cheese sauce?

3 days Signup and view all the answers

What is the type of toxin produced by Clostridium baratii?

Type F toxin Signup and view all the answers

How many cases of botulism were reported to the CDC in 2018?

242 Signup and view all the answers

What was the notification rate of botulism per 100,000 people in Denmark in 2021?

0.10 Signup and view all the answers

What is the primary mode of transmission of botulism?

Foodborne transmission Signup and view all the answers

What is the autonomic nervous system affected by botulism?

Severely affected Signup and view all the answers

What was the temperature of the cheese sauce in the dispenser at the petrol station?

45°C Signup and view all the answers

How many ounces of sauce were found in the dispenser with obvious oil separation?

20 Signup and view all the answers

What was the source of botulism infection in the 2015 outbreak in France?

Eating Bolognese sauce at a restaurant Signup and view all the answers

How many days was the average hospital stay for patients in the 2015 botulism outbreak in France?

27 days Signup and view all the answers

What was the cause of botulism in the 2018 outbreak in Denmark?

Eating a handmade gelatinous ring containing preserved lumpfish roe Signup and view all the answers

What is the potential source of botulism in infants?

Consuming spores of Clostridium botulinum Signup and view all the answers

How many people were affected by the botulism outbreak in Denmark in 2018?

9 people Signup and view all the answers

What is the primary mode of transmission of botulism in the outbreak in France?

Foodborne transmission Signup and view all the answers

What was the cause of botulism in the 2017 outbreak in Türkiye?

Consuming menemen prepared with canned tomatoes Signup and view all the answers

What is a common symptom of botulism?

Oculomotor palsy Signup and view all the answers

What was the outcome for the patients affected by the 2017 botulism outbreak in Türkiye?

All patients died Signup and view all the answers

What is the name of the bacterium that causes botulism?

Clostridium botulinum Signup and view all the answers

What was the cause of the botulism symptoms in the 2018 outbreak in Denmark?

Neurotoxic type E botulism Signup and view all the answers

What is the mode of transmission of botulism in wound botulism?

Spores penetrating through wounds Signup and view all the answers

What is the risk associated with inhalation botulism?

Intentional spread of the toxin in bioterrorism scenarios Signup and view all the answers

What was the treatment required for the patients affected by the 2015 botulism outbreak in France?

Respiratory support Signup and view all the answers

What is the characteristic of an infant with botulism?

Floppy muscles Signup and view all the answers

What is the route of transmission of botulism in iatrogenic botulism?

Injecting botulinum toxin for therapeutic purposes Signup and view all the answers

What is the main source of radioactive isotopes used in food irradiation?

Cobalt-60 (Co-60) Signup and view all the answers

What is the benefit of using Cobalt-60 (Co-60) in food irradiation?

Consistent sterilization and reliability Signup and view all the answers

What is the primary concern regarding consumer acceptance of food irradiation?

Lack of education and clear labeling Signup and view all the answers

Why is licensing required for food irradiation plants?

To ensure compliance with license agreements Signup and view all the answers

What is the effect of high-energy ionizing radiation on food?

It does not affect the nutrient content Signup and view all the answers

What is a safety issue related to food irradiation?

Creating a dangerous radioactive material Signup and view all the answers

What is the main purpose of gamma irradiation in the food industry?

To extend the shelf life of various food products and enhance food safety Signup and view all the answers

What is the effect of gamma irradiation on microorganisms?

It damages their DNA, protein or cell membrane, leading to inactivation or death Signup and view all the answers

What is an advantage of gamma irradiation?

It extends the shelf life of food products Signup and view all the answers

What is the source of gamma rays used in gamma irradiation?

Radioactive isotopes such as cobalt-60 or cesium-137 Signup and view all the answers

What is the primary effect of low-dose gamma irradiation on fresh products?

Extension of shelf life Signup and view all the answers

What is the effect of gamma irradiation on vitamins and antioxidants in food products?

It reduces their amount even at low doses of radiation (>1 kGy) Signup and view all the answers

What is the primary factor that affects the antimicrobial potential of ionizing radiation?

Dose of ionizing radiation Signup and view all the answers

What is the primary effect of high-dose gamma irradiation on microorganisms?

Kill of microorganisms Signup and view all the answers

What is the purpose of gamma irradiation in preventing foodborne illnesses?

To inactivate or kill microorganisms that can cause foodborne illnesses Signup and view all the answers

What is the primary factor that affects the formation of radiolytic products during irradiation?

Presence or absence of oxygen Signup and view all the answers

What is the effect of gamma irradiation on the texture of food products?

It has no effect on the texture Signup and view all the answers

What does the Radura symbol indicate?

That a food item has undergone irradiation Signup and view all the answers

What is a purpose of gamma irradiation in food preservation?

To achieve both of the above Signup and view all the answers

What is the primary effect of temperature on the efficiency of gamma irradiation?

Affects the efficiency of the process Signup and view all the answers

What is one of the applications of gamma irradiation in food?

Preservation and shelf life extension Signup and view all the answers

What is the primary factor that affects the composition of radiolytic products during irradiation?

Food composition Signup and view all the answers

What is the primary purpose of gamma irradiation in food preservation?

To increase the shelf life of products Signup and view all the answers

What is an application of gamma irradiation in agriculture?

Phytosanitary control Signup and view all the answers

What is a benefit of gamma irradiation in food?

Reduced microbial load Signup and view all the answers

What is the primary effect of solute concentration on the efficiency of gamma irradiation?

Affects the efficiency of the process Signup and view all the answers

What is an application of gamma irradiation in the medical field?

Sterilization of medical devices Signup and view all the answers

What is an application of gamma irradiation in the food industry?

Spice decontamination Signup and view all the answers

What is the maximum overall average absorbed dose accepted for food irradiation?

10 kGy Signup and view all the answers

Which of the following organizations is responsible for setting international standards for food irradiation?

Codex Alimentarius Commission Signup and view all the answers

What is the primary purpose of gamma irradiation in food processing?

To extend the shelf life of food Signup and view all the answers

Which of the following is a limitation of gamma irradiation in food processing?

All of the above Signup and view all the answers

What is the year in which the Food Irradiation Regulation was revised to align with the European Union's regulation?

2019 Signup and view all the answers

What is the name of the international standard-setting organization for food irradiation?

Codex Alimentarius Commission Signup and view all the answers

What is the effect of gamma irradiation on the nutritional properties of fruits and vegetables?

It depends on the type of fruit or vegetable Signup and view all the answers

Which of the following is a food group that is permitted to be irradiated?

Cereals, nuts, oil seeds, pulses, dried vegetables, and fruits Signup and view all the answers

What type of hazards is 'Drug Residue' an example of?

Chemical Hazard Signup and view all the answers

What is the purpose of monitoring critical control points?

To ensure food safety Signup and view all the answers

What is one of the benefits of HACCP?

Enhanced Food Safety Signup and view all the answers

What is an example of a regulatory consideration in HACCP?

All of the above Signup and view all the answers

What is the purpose of establishing documentation and record keeping in HACCP?

To keep records of hazards and CCPs Signup and view all the answers

What is a challenge in HACCP implementation?

Complex Supply Chains Signup and view all the answers

What is the purpose of verification procedures in HACCP?

To verify the HACCP system Signup and view all the answers

What is an example of a biological hazard?

Molds Signup and view all the answers

What is the primary goal of the dairy industry?

To provide essential nutrients and support communities worldwide Signup and view all the answers

What is the first step in developing a HACCP plan?

Assemble HACCP team Signup and view all the answers

What is a food hazard in the context of HACCP?

A biological, chemical, or physical agent in a food with the potential to cause adverse health effects Signup and view all the answers

What is the purpose of on-site confirmation of the flow diagram?

To confirm the accuracy of the flow diagram by observing processing operations Signup and view all the answers

What is the primary purpose of principle 1 of HACCP?

To conduct hazard analysis Signup and view all the answers

What is the purpose of principle 4 of HACCP?

To monitor critical control points Signup and view all the answers

What is the purpose of principle 6 of HACCP?

To establish verification procedures Signup and view all the answers

What is the purpose of principle 7 of HACCP?

To establish record-keeping and documentation Signup and view all the answers

What is the main mode of transmission of Mycobacterium tuberculosis?

Airborne infected droplets produced when an infected person coughs or sneezes Signup and view all the answers

What is a characteristic of Mycobacterium tuberculosis that makes it resistant to many disinfectants and antibiotics?

Its unique thick cell wall Signup and view all the answers

What is the primary region of the body affected by tuberculosis?

Lungs Signup and view all the answers

What is a common symptom of tuberculosis?

Persistent cough Signup and view all the answers

Why is Mycobacterium tuberculosis able to survive and multiply within host cells?

Because it has evolved defenses against the immune system Signup and view all the answers

What is a public health concern related to tuberculosis?

It is a serious public health problem worldwide Signup and view all the answers

What is a characteristic of Mycobacterium tuberculosis that makes it a challenge to treat?

It is able to develop resistance to drugs Signup and view all the answers

Why is understanding the characteristics of Mycobacterium tuberculosis important?

To formulate efficient methods for the avoidance, diagnosis, and treatment of tuberculosis Signup and view all the answers

What is the target funding for effective TB vaccines per year from 2018-2022?

US$ 2 billion Signup and view all the answers

How much funding was available in 2021 for TB vaccines?

US$ 1 billion Signup and view all the answers

What is the target funding for effective TB vaccines per year by 2027?

US$ 5 billion Signup and view all the answers

What is the current challenge in funding TB vaccines?

Funding slowly increasing Signup and view all the answers

What is the source of most funding for TB vaccines in 2021?

Public sector Signup and view all the answers

What is the goal of TB research and innovation?

To develop effective TB vaccines Signup and view all the answers

What is the current status of funding for TB vaccines?

Funding slowly increasing Signup and view all the answers

What is the target for TB vaccines from 2018-2022?

US$ 2 billion per year Signup and view all the answers

What is the primary method of diagnosis for tuberculosis?

Medical history, physical examination, x-rays, sputum tests, and sometimes skin or blood tests Signup and view all the answers

What is the consequence of untreated or improperly treated tuberculosis?

Widespread infection, organ damage, lung failure, bone and joint problems, brain infections, and even death Signup and view all the answers

What is the global prevalence of tuberculosis?

The second most common infectious disease globally, after COVID-19 Signup and view all the answers

In 2014, which country accounted for approximately 27% of reported tuberculosis cases in EU/EEA countries?

Romania Signup and view all the answers

What is the estimated tuberculosis mortality rate in 2018?

3,700 estimated deaths overall Signup and view all the answers

What is the percentage of multidrug-resistant tuberculosis cases reported in 2015?

4.1% of cases Signup and view all the answers

In 2022, how many individuals died from tuberculosis globally?

1.3 million individuals Signup and view all the answers

What is the ranking of tuberculosis as a cause of mortality worldwide?

One of the top 10 causes of mortality Signup and view all the answers

What is the estimated number of deaths from TB in 2020 in 29 EU/EEA countries?

3,700 Signup and view all the answers

What is the effectiveness of BCG vaccination against TB?

80% for 15 years Signup and view all the answers

What is the goal of the Global Strategy to End TB?

A 17% annual decline in TB incidence by 2025 Signup and view all the answers

What is the estimated number of people affected by TB in South Africa in 2022?

2.5 million Signup and view all the answers

What is the importance of a healthy immune system in preventing TB?

It is vital for defense, with 60% of healthy adults able to kill TB bacteria Signup and view all the answers

What is the estimated number of cases reported in 29 EU/EEA countries in 2019?

49,752 Signup and view all the answers

What is the purpose of case finding in preventing TB?

To raise awareness, screen, and trace contacts Signup and view all the answers

What is the impact of R&D on TB prevention and treatment?

It has introduced shorter treatment regimens and new tests for TB Signup and view all the answers

What is the primary source of aflatoxins?

Aspergillus flavus and Aspergillus parasiticus Signup and view all the answers

Which of the following crops is most susceptible to aflatoxin contamination?

Peanuts Signup and view all the answers

What is the term used to describe the adverse health effects resulting from exposure to aflatoxins?

Aflatoxicosis Signup and view all the answers

What is the primary mechanism of trichothecene toxicity?

Inhibition of protein synthesis Signup and view all the answers

Which of the following mycotoxins is produced by Fusarium genus?

Trichothecenes Signup and view all the answers

What is the common symptom of aflatoxin exposure?

All of the above Signup and view all the answers

What is the primary source of ochratoxin A?

Penicillium verrucosum Signup and view all the answers

What is crucial in addressing mycotoxin contamination in food and feed?

A comprehensive approach to mitigate risks Signup and view all the answers

Which of the following crops is most susceptible to trichothecene contamination?

All of the above Signup and view all the answers

What is the primary purpose of regulatory guidelines for mycotoxin levels?

To protect public health and ensure product safety Signup and view all the answers

What is essential in reducing the risk of mycotoxin contamination during storage and processing?

Post-harvest management techniques Signup and view all the answers

What can advancements in technology offer for mycotoxin detection and prevention?

Promising solutions Signup and view all the answers

What is the main goal of implementing Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)?

To minimize fungal growth and mycotoxin production Signup and view all the answers

What is critical for proactive prevention measures?

Adherence to regulatory guidelines Signup and view all the answers

What is the main benefit of implementing proper drying methods and adequate storage conditions?

Inhibiting fungal growth and mycotoxin formation Signup and view all the answers

What is essential for ensuring consumer safety?

Implementing rigorous GAPs and GMPs Signup and view all the answers

What is the primary goal of emerging technologies in mycotoxin detection?

To improve the speed and accuracy of mycotoxin detection Signup and view all the answers

What is the benefit of timely interventions in mycotoxin management?

To prevent contaminated products from entering the market Signup and view all the answers

What is the focus of ongoing research and development in mycotoxin detection?

Driving improvements in sensitivity, specificity, and cost-effectiveness Signup and view all the answers

What is a potential health effect of chronic exposure to nephrotoxic mycotoxins?

Increased risk of kidney cancer Signup and view all the answers

Which mycotoxins are known to have estrogenic effects and may disrupt hormonal balance?

Zearalenone and certain trichothecenes Signup and view all the answers

What is the primary goal of mycotoxin management practices?

To prevent mycotoxin contamination in food and feed matrices Signup and view all the answers

Which of the following is a characteristic of innovative approaches to mycotoxin detection?

They provide more efficient and accurate means of detecting mycotoxins Signup and view all the answers

What is a common symptom of neurotoxicity caused by certain mycotoxins?

Tremors Signup and view all the answers

Why is mycotoxin management in the food industry essential?

To ensure food safety and protect consumers from the harmful effects of mycotoxins Signup and view all the answers

What is the purpose of rapid screening methods in mycotoxin detection?

To enable quicker identification of contaminated samples Signup and view all the answers

What is the benefit of molecular diagnostic tools in mycotoxin detection?

They enable quicker and more accurate detection of mycotoxins Signup and view all the answers

What is a potential health risk associated with immuno-suppressive mycotoxins?

Increased susceptibility to infections Signup and view all the answers

What is the impact of mycotoxins on animal health?

They have a negative impact on animal health Signup and view all the answers

Which organizations have prioritized addressing mycotoxins due to their detrimental effects on human and animal health?

WHO and FAO Signup and view all the answers

What is a factor that complicates the prediction of mycotoxin occurrences?

both A and B Signup and view all the answers

What is a potential reproductive issue associated with certain mycotoxins?

Infertility Signup and view all the answers

What is the primary focus of the study of mycotoxins?

Toxic effects Signup and view all the answers

What is the purpose of detecting mycotoxins in food products?

To prevent harmful effects on human health Signup and view all the answers

What is a common method used to control mycotoxin occurrence in food products?

Good agricultural practices Signup and view all the answers

What is a characteristic of mycotoxins?

They are toxic compounds produced by fungi Signup and view all the answers

What is the significance of reviewing mycotoxin types and their occurrence?

To enhance food safety and prevent harmful effects Signup and view all the answers

What is the purpose of degrading mycotoxins in food products?

To reduce the risk of harmful effects on human health Signup and view all the answers

What is the primary method of contamination by insects, such as flies and cockroaches?

Direct contact with food products Signup and view all the answers

What is a common way that insects can contaminate food products?

By carrying microbial pathogens on their bodies Signup and view all the answers

Which type of pest is responsible for causing wilting, leaf lesions, and overall decline in plant health?

Bacteria Signup and view all the answers

Why is preventing pests from entering food facilities crucial?

To reduce the risk of contamination Signup and view all the answers

What is the primary method of contamination by rodents, such as rats and mice?

Fecal droppings and urine Signup and view all the answers

What is the primary purpose of integrated pest management (IPM)?

To combine multiple strategies for pest control Signup and view all the answers

What is the primary target of insecticides?

Insects Signup and view all the answers

What type of pest is responsible for introducing pests like mites and lice into food facilities?

Birds Signup and view all the answers

What is a common way that rodents can contaminate food products?

By transporting food particles in their fur Signup and view all the answers

Which type of pest can feed on plant roots, leading to stunted growth, wilting, and reduced nutrient uptake?

Parasitic nematodes Signup and view all the answers

What is the mode of action of pyrethrins?

Disrupting the nervous system of insects Signup and view all the answers

Which type of rodenticide works by interfering with the blood clotting process in rodents?

Anticoagulants Signup and view all the answers

What is the primary method of contamination by wildlife animals, such as raccoons and squirrels?

Fecal droppings and urine Signup and view all the answers

What is the primary purpose of maintaining cleanliness and hygiene in food facilities?

To prevent pest infestations and contamination Signup and view all the answers

What is the primary purpose of sanitizers?

To maintain cleanliness and hygiene Signup and view all the answers

What is the primary method of contamination by birds, such as pigeons and sparrows?

Fecal droppings and urine Signup and view all the answers

What is a common way that birds can contaminate food products?

By transporting food particles in their beaks or claws Signup and view all the answers

What is the primary purpose of regular inspections and monitoring for signs of pest activity?

To detect early signs of contamination Signup and view all the answers

What is the characteristic of orthophosphates?

Strong neurotoxins Signup and view all the answers

Which type of pest can cause stunted growth, yellowing, mottling, and deformities in plants?

Viruses Signup and view all the answers

Which of the following is an example of a carbamate insecticide?

Carbamate Signup and view all the answers

What is the primary goal of preventative measures against pest infestations and contamination?

To reduce the risk of contamination Signup and view all the answers

What is the mode of action of carbamate insecticides?

Inhibiting the activity of Acetylcholinesterase Signup and view all the answers

What is the primary purpose of fumigants?

To eliminate pests in enclosed spaces Signup and view all the answers

What is the mechanism of action of non-anticoagulant rodenticides?

They act as acute toxins affecting the nervous system or metabolic inhibitors. Signup and view all the answers

What is the primary advantage of phosphine gas as a fumigant?

It is highly effective against pests at all life stages. Signup and view all the answers

Why was the use of methyl bromide as a fumigant restricted or phased out?

Due to its ozone-depleting properties. Signup and view all the answers

What is a common characteristic of fumigants?

They are poisonous to warm-blooded animals. Signup and view all the answers

What is the primary advantage of quaternary ammonium compounds (quats) as sanitizers?

They are highly effective against viruses and bacteria. Signup and view all the answers

What is the primary advantage of chlorine-based sanitizers?

They are highly effective against viruses and bacteria. Signup and view all the answers

What is a common limitation of alcohol-based sanitizers?

They are flammable. Signup and view all the answers

What is the primary purpose of using sanitizers?

To disinfect surfaces and equipment. Signup and view all the answers

What is the primary function of iodophors?

To help iodine release when diluted in water Signup and view all the answers

Which of the following sanitizers is effective against most forms of bacteria?

Peroxyacetic acid Signup and view all the answers

What is the common application of hydrogen peroxide?

Sanitizing most surfaces and equipment Signup and view all the answers

What is the reason for the fine imposed on Ever Dragon Foodstuff in Singapore?

Rat infestation Signup and view all the answers

Which of the following is an example of a chlorine-based sanitizer?

Sodium hypochlorite Signup and view all the answers

What is the primary advantage of peroxyacetic acid?

It is environmentally friendly Signup and view all the answers

What is the common use of iodophors in the food service industry?

Sanitizing surfaces Signup and view all the answers

What is the primary purpose of sanitizers?

To eliminate bacteria Signup and view all the answers

What is the function of peptidoglycan hydrolases in bacterial cell walls?

To destroy the peptidoglycan layer Signup and view all the answers

What is the function of depolymerases?

To hydrolyze polysaccharide compounds Signup and view all the answers

What is the goal of phage engineering in phage therapy?

To increase the therapeutic potential of phages Signup and view all the answers

What is the function of the CRISPR-Cas system in bacteria and archaea?

To provide adaptive immunity against mobile genetic elements Signup and view all the answers

What is the advantage of combining phage therapy with the CRISPR-Cas system?

Precise site interference of CRISPR-Cas and high infection efficiency of phages Signup and view all the answers

What is the function of the mini-CRISPR array in phage genomes?

To attack the host cell Signup and view all the answers

What is the result of integrating short fragments of nucleic acid into the CRISPR array?

Production of short RNA sequences complementary to the fragments Signup and view all the answers

What is the role of Cas protein complex in the CRISPR-Cas system?

To guide the degradation of foreign genetic elements Signup and view all the answers

What is the primary goal of phage therapy?

To harness the natural ability of bacteriophages to infect and replicate within bacterial cells Signup and view all the answers

What is a characteristic of phage therapy?

It has a minimal impact on the body's natural microbiota Signup and view all the answers

What is an application of phage therapy?

Treatment of bacterial infections Signup and view all the answers

What is a challenge of phage therapy?

Bacterial resistance to phages Signup and view all the answers

What is a potential advantage of phage therapy?

Ability to evolve alongside bacterial resistance Signup and view all the answers

What is the mechanism of action of phage therapy?

Phages infect and replicate within bacterial cells, leading to bacterial destruction Signup and view all the answers

What is a potential use of phage therapy?

Food safety applications Signup and view all the answers

What is an advantage of phage therapy?

It has specificity towards target bacteria Signup and view all the answers

How do bacteriophages facilitate the horizontal transfer of genetic material?

By attaching to the bacterial cell surface and injecting their genetic material Signup and view all the answers

What is a result of immune reactions to bacteriophages?

The emergence of novel microbes Signup and view all the answers

What do bacteriophages use to deliver their genetic material into the bacterial cell?

A tail sheath Signup and view all the answers

What is a mechanism used by bacteria to evade bacteriophages?

Activating defenses to block phage attachment Signup and view all the answers

What is the result of phage DNA injection into the bacterial cell?

The phage replicates and releases new phages Signup and view all the answers

What is a consequence of phage replication and release?

The phage population increases Signup and view all the answers

What is a potential outcome of immune reactions to bacteriophages?

The emergence of novel microbes with antibiotic resistance Signup and view all the answers

What do bacteriophages use to facilitate the transfer of genetic material?

Transduction Signup and view all the answers

What is the main goal of phage therapy?

To combat antibiotic-resistant bacteria Signup and view all the answers

What is the function of CRISPR-Cas systems?

To degrade foreign DNA Signup and view all the answers

What are bacteriophages used for?

To combat bacterial infections Signup and view all the answers

What is the mechanism of lysis by phage?

Through enzymatic degradation of the cell wall Signup and view all the answers

What is the advantage of phage therapy over antibiotics?

It targets specific bacterial strains Signup and view all the answers

What is the role of phage-encoded virion-associated enzymes?

To overcome carbohydrate barriers during infection Signup and view all the answers

What is the purpose of bacteriophage-based genome editing?

To delete virulence genes Signup and view all the answers

What is the benefit of phage cocktail therapy?

It targets multiple bacterial strains Signup and view all the answers

What is the primary function of the protein coat, or capsid, in a bacteriophage?

To encapsulate the genetic material (DNA or RNA) Signup and view all the answers

What is the term for the process by which a bacteriophage integrates its genetic material into the bacterial chromosome?

Lysogenic cycle Signup and view all the answers

What is the purpose of the tail-like structure in a bacteriophage?

To provide attachment to the bacterial host Signup and view all the answers

What is a characteristic of bacteriophages in terms of their host range?

They can only infect specific bacterial species or strains Signup and view all the answers

What is the result of the lytic cycle in a bacteriophage's life cycle?

The bacterial cell is lysed, releasing progeny phages Signup and view all the answers

What is the term for the process by which a bacteriophage injects its genetic material into the bacterial cell?

Infection Signup and view all the answers

What is the role of the bacterial machinery in the lytic cycle?

To replicate the phage's genetic material Signup and view all the answers

What can trigger the prophage to revert to the lytic cycle?

Stress Signup and view all the answers

Study Notes

Aseptic Packaging

Aseptic packaging is the process of filling a commercially sterile product into sterile containers under sterile conditions and sealing the containers to prevent reinfection.
Aseptic packaging involves the sterilization of both the product and packaging materials separately before filling and sealing the product in a sterile environment.

Historical Background

1917: Dunkley received a patent for sterilizing cans and lids with saturated steam and subsequent aseptic filling.
1961: The classical Tetra Brik Aseptic (TBA) system was launched.
1968: Tetra Pak introduced its first aseptic carton, the Tetra Classic.
1981: FDA recognized the safety of using hydrogen peroxide as a sterilant on aseptic packages.

Conditions of Being Aseptic

Sterilization of equipment, containers, filling machines, and sealing equipment to eliminate bacteria.
Sterile packaging materials to prevent contamination.
Sterile product to ensure no bacteria are present.
Sterile environment to maintain hygiene and cleanliness.

Steps of Aseptic Packaging

Preparation: Prepare product and equipment, including pasteurization, ultra-high temperature (UHT) processing, or other sterilizing techniques.
Sterilization of packaging materials: Sanitize packing materials, including containers, lids, and films, using steam sterilization, chemical sterilization, or irradiation.
Forming the packages: Fold packaging material into the desired shape.
Filling the product: Pour the product into the folded package.
Sealing: Ensure containers are tightly sealed to prevent contamination.

Aseptic Packaging Techniques

Sterilization of packaging materials: Steam sterilization, hydrogen peroxide vapor sterilization, and gamma irradiation.
Sterilization of product: Heat treatment, UV radiation, and other methods.
Aseptic filling: Direct aseptic filling, aseptic blow-fill-seal, and other methods.
Hermetic sealing: Heat sealing, ultrasonic sealing, and other methods.
Packaging integrity testing: Visual inspection, pressure testing, and microbial testing.
Environmental control: Control air quality, temperature, and humidity in the packaging plant.
CIP and SIP: Clean-in-place and sterilize-in-place procedures to maintain sanitary conditions.

Applications

Dairy products
Juices and beverages
Soups and sauces
Baby food
Ready-to-eat meals
Condiments and dressings
Coffee and tea
Concentrates

Advantages and Disadvantages

Advantages:

Extended shelf life
Preservation of nutritional value
Reduced need for preservatives
Convenient storage and distribution
Versatility

Disadvantages:

Initial investment
Complexity of process
Packaging material limitations
Sensitivity to environmental conditions

Comparison with Other Packaging Methods

Aseptic packaging vs. canning: Aseptic packaging sterilizes both product and packaging materials separately, while canning involves heat processing food within the container.
Aseptic packaging vs. vacuum packaging: Aseptic packaging ensures sterility, while vacuum packaging eliminates air to inhibit bacterial growth.
Aseptic packaging vs. modified atmosphere packaging (MAP): Aseptic packaging preserves sterility, while MAP adjusts the environment to prevent microbial growth.

Biopreservation

Biopreservation refers to preserving biological material (cells, tissues, or organs) in a viable state for extended periods.
It involves the use of natural or controlled macrobiotics or antimicrobials to preserve food and extend product shelf life.
Properties of biopreservatives include: • Antimicrobial activity • Natural origin • Safety • Environmental friendliness • Potential health benefits • Cost-effectiveness

Types of Biopreservation

Yeast biopreservatives
Microbial acids
Lacto-biopreservatives
Bacto-biopreservatives
Phyto-biopreservatives

Bacteriocins as Biopreservatives

Bacteriocins are protein toxins, defined as peptides or proteins synthesized by bacteria that inhibit or kill other microorganisms.
Characteristics of bacteriocins include: • Multifunctional protein substances produced by the ribosome • Pronounced antibacterial effect • Ability to eliminate certain pathogens
Bacteriocins have the following effects on microorganisms: • More effective on Gram (+) microorganisms • Inhibit microorganisms that cause food spoilage • Do not disrupt the physicochemical structure of foods • Do not have a negative impact on human and environmental health

Biopreservation

Biopreservation refers to preserving biological material (cells, tissues, or organs) in a viable state for extended periods.
It involves the use of natural or controlled macrobiotics or antimicrobials to preserve food and extend product shelf life.
Properties of biopreservatives include: • Antimicrobial activity • Natural origin • Safety • Environmental friendliness • Potential health benefits • Cost-effectiveness

Types of Biopreservation

Yeast biopreservatives
Microbial acids
Lacto-biopreservatives
Bacto-biopreservatives
Phyto-biopreservatives

Bacteriocins as Biopreservatives

Bacteriocins are protein toxins, defined as peptides or proteins synthesized by bacteria that inhibit or kill other microorganisms.
Characteristics of bacteriocins include: • Multifunctional protein substances produced by the ribosome • Pronounced antibacterial effect • Ability to eliminate certain pathogens
Bacteriocins have the following effects on microorganisms: • More effective on Gram (+) microorganisms • Inhibit microorganisms that cause food spoilage • Do not disrupt the physicochemical structure of foods • Do not have a negative impact on human and environmental health

Listeria monocytogenes

Gram-positive, non-spore-forming, psychrotropic bacteria
Causes listeriosis, commonly found in soil, water, and contaminated food
Characteristic foods: milk, cheese, fruits, vegetables, meat, poultry, egg, ready-to-eat foods, fish, and shellfish
Infectious dose: 10^2-10^4 cells for immunocompromised individuals, 10^8-10^10 cells for healthy individuals
Tolerance policy: zero tolerance in Turkey and USA, 100 cells/25 gram of product in EU and Canada

Listeriosis Outbreaks

Listeriosis linked to soft cheeses distributed by Karoun Dairies: 30 cases, 10 states, 3 deaths, 28 hospitalizations
Public health implications: raising awareness on listeriosis is crucial for risky groups, compliance with EU standards does not imply safety for immunocompromised individuals

Escherichia coli

Gram-negative, rod-shaped bacteria
Pathogenic strains can cause gastrointestinal infections, urinary tract infections, and bloodstream infections
Commonly found in the intestines of humans and animals, as well as in contaminated water and food, particularly undercooked ground beef, unpasteurized milk, and fresh produce
Characteristic foods: undercooked ground beef, unpasteurized milk, fresh produce, raw fruits, vegetables, and sprouts
Infectious dose: generally low, around 10-100 cells
Tolerance policy: zero tolerance in Turkey and USA, 0 CFU/gram of product for certain strains in EU and Canada

E. coli Outbreaks

E. coli outbreak linked to frozen falafel (2022): 24 cases, 6 states, 0 deaths, 5 hospitalizations
Prevention: ensuring thorough cooking, using hygienic food handling practices, employing proper sanitation, sourcing ingredients from reputable suppliers, regularly testing for bacterial contamination, and implementing rapid recall procedures
Germany E. coli O104:H4 outbreak (2011): 3,950 cases, 53 deaths, 800 severe cases, originated from an organic farm in Lower Saxony, Germany

Salmonella

G(-) bacteria, non-spore-forming rod
More than 2500 serotypes
Sources: human carriers, pets, feed animals, pests, and contaminated food
Disturbances: fever, diarrhea, abdominal pain, nausea, and vomiting
Mortality: varies depending on the severity of the infection

Brief Information about Salmonella

Salmonella is a gram-negative, rod-shaped bacterium that does not produce spores.
It is facultative anaerobic, motile, and measures 0.7–1.5 micrometers in diameter and 2–5 micrometers in length.

Transmission Methods of Salmonella

Consuming eggs, meat, poultry, or seafood that is undercooked or uncooked.
Eating fruit that has been infected.
Consuming unpasteurized milk or tainted water.
Not cleaning your hands after handling or consuming food.
Interaction with a salmonella-infected animal.

Infection Dose of Salmonella

The serotype affects the infectious dosage.
The infectious dosage for non-typhoidal salmonellosis is around 10^3 bacilli.
The infectious dosage for enteric fever is around 10^5 bacilli when consumed.
At a lower infectious dosage, patients with achlorhydria, impaired cell-mediated immunity, or advanced age may contract the infection.

Symptoms of Salmonella Poisoning

Diarrhea
Fever
Stomach cramps
Nausea
Vomiting
Headache

Incidence of Salmonella

The CDC estimates that each year in the US, Salmonella germs cause 1.35 million illnesses, 26,500 hospital admissions, and 420 fatalities.

Salmonella-based Outbreaks

2006: Outbreak caused by Salmonella Typhimurium, linked to tomatoes served at restaurants.
2007: Outbreak caused by Salmonella Wandsworth, linked to Veggie Booty snack.
2010: Outbreak caused by Salmonella Chester, linked to frozen entrées Marie Callender's Cheesy Chicken & Rice.
2011: Outbreak caused by Salmonella Enteritidis, linked to Turkish pine nuts or pine nut-containing pesto.
2014: Outbreak caused by Salmonella Heidelberg, linked to chicken products.
2015: Outbreak caused by Salmonella Infantis, linked to pork products.
2017: Outbreak caused by Salmonella Urbana, linked to Maradol papayas.
2019: Outbreak caused by Salmonella Javiana, linked to cut fruit made by Tailor Cut Products.
2021: Outbreak caused by Salmonella Thompson, linked to raw and cooked fish.
2024: Outbreak caused by Salmonella Enterica, linked to Charcuterie meat products.

Prevention Methods

Wash hands after coming into contact with pets, farm animals, animal waste, or animal habitats.
Ensure individuals with diarrhea, especially kids, wash their hands with soap frequently.
Keep raw meat and poultry separate from produce and other items during grocery shopping and storage.
Wash surfaces, cutting boards, silverware, and utensils after handling raw poultry.
Wash raw fruits and vegetables before consuming.
Avoid washing raw meat, poultry, or fish before cooking to prevent cross-contamination.
Avoid unpasteurized milk and foods made from unpasteurized milk.
Cook raw meat and poultry thoroughly to eliminate bacteria.
Defrost food in the microwave, refrigerator, or cold-water bath.
Keep food in a freezer at 0°F or below or in a refrigerator at 40°F or lower.
Prevent contamination in vegetables and fruits through proper manure treatment and water irrigation.
Implement Hazard Analysis and Critical Control Point (HACCP) system and international standards like ISO 22000 in food factories.
Train and educate food industry practitioners and regulators.
Ensure patients with diarrhea do not handle food or work in sensitive jobs until they have stopped diarrhea for at least 24 hours and have two consecutive negative stool specimens.

Sanitation Systems in Food Production

Sanitation systems refer to practices and procedures implemented to maintain cleanliness and hygiene in food processing facilities to ensure food safety, quality, and compliance with regulatory standards.
Key components of sanitation systems include:
- Sanitation protocols
- Cleaning agents
- Equipment sanitation
- Waste management
- Hygiene practices to prevent contamination

Phage Contamination in Starter Cultures

Starter cultures are mixtures of microorganisms used as starters for fermented foods, affecting the fermentation process and imparting specific flavors, textures, and quality characteristics to the final product.
Phages (bacteriophages) are viruses that infect bacteria, including those in starter cultures, and pose a significant threat to the stability and effectiveness of starter cultures, leading to product defects and economic losses.

Understanding Phages

Bacteriophages are a specific type of virus that infects and replicates only within bacterial hosts.
Phages come in different shapes and sizes and employ various mechanisms to infect their hosts.
Phages can have a lytic or lysogenic lifecycle, impacting bacterial populations differently.

Impact of Phage Contamination

Phage contamination can lead to:
- Product defects
- Economic losses
- Incomplete or slow fermentation
- Product downgrading

Sanitation Systems for Phage Control

Proper sanitation can reduce the risk of phage contamination by removing potential sources of bacterial hosts and viral particles from processing environments.
Key components of an effective sanitation system for phage control include:
- Adequate cleaning and disinfection protocols
- Routine monitoring and verification of sanitation efficacy
- Implementation of barrier methods and biosecurity measures to prevent cross-contamination between production areas

Strategies for Phage Control

Chemical interventions:
- Application of sanitizers and disinfectants effective against phages on surfaces, equipment, and processing water
- Use of bacteriophage-specific antimicrobial agents or virucidal treatments to target phage populations
Physical methods:
- Filtration techniques to remove phages from liquid media and processing streams
- Heat treatment or pasteurization to inactivate phages and reduce their viability in food products
Biological methods:
- Use of bacteriophage-resistant bacterial strains in starter cultures to mitigate the impact of lytic phages

Future Directions and Innovations

Emerging technologies for phage detection and control include:
- Rapid phage detection methods using molecular biology techniques like PCR and metagenomics
- Biotechnological approaches to develop new antimicrobial agents and phage-resistant bacterial strains
- Eco-friendly solutions like probiotic-based biocontrol agents and phage-derived antimicrobials
Integration of AI and predictive modeling to optimize sanitation schedules and resource allocation

Botulism and Clostridium

Botulism is a rare but deadly disease caused by eating food contaminated with botulinum toxin, produced by Clostridium botulinum and Clostridium baratii bacteria.
Clostridium botulinum is a gram-positive, anaerobic bacterium that produces neurotoxin and can form spores.
Clostridium baratii is a gram-positive, anaerobic bacterium that produces neurotoxin, has motility, and can form spores.

Symptoms of Botulism

Symptoms of botulism include muscle weakness, blurry or double-vision, dryness in the mouth and throat, breathing troubles, paralysis, and autonomic dysfunction.
Symptoms typically occur between 12 to 36 hours after toxin exposure, but can range from a few hours to several days.
Infant botulism symptoms include constipation, fussiness, poor feeding, excessive crying, reluctance to suck, difficulty swallowing, weakness, and floppy muscles.

Transmission Routes

Foodborne transmission: consuming food contaminated with Clostridium botulinum toxin.
Infant botulism: consuming spores of Clostridium botulinum, which multiply and generate toxin in the intestines.
Wound botulism: spores of Clostridium botulinum penetrate the body through wounds, causing botulism.
Inhalation botulism: aerosolization of the toxin, especially in industrial or laboratory environments, causing botulism.
Iatrogenic botulism: injecting botulinum toxin for therapeutic purposes, causing botulism.

Outbreaks

2023: Outbreak in France, three people infected with botulism after eating canned marinated sardines from Restaurant A in Bordeaux.
2015: Outbreak in France, three people infected with botulism caused by Clostridium baratii after eating Bolognese sauce at a restaurant.
2018: Outbreak in Denmark, nine people infected with botulism after eating handmade gelatinous ring containing preserved lumpfish roe.
2017: Outbreak in Türkiye, four people infected with botulism after eating menemen prepared with canned tomatoes.
2017: Outbreak in USA, ten people infected with botulism after eating nacho cheese sauce from a petrol station dispenser.

ECDC and CDC Reports

2021: 82 confirmed botulism cases reported worldwide, with 0.02 cases per 100,000 individuals.
2018: CDC reported 242 cases of botulism, with 67% being newborn cases, 25% wound cases, and 7% contaminated cases.

What is Irradiation?

Irradiation is the emission of energy as electromagnetic waves, such as gamma rays, X-rays, or electron beams.
It involves exposing a product to ionizing radiation, which can be used to extend shelf life and enhance food safety.

Types of Radiation

Ionizing radiation: includes gamma rays, X-rays, and electron beams
Non-ionizing radiation: includes microwaves, UV radiation

Gamma Irradiation

A non-thermal method used in the food industry to extend shelf life and enhance food safety
Involves exposing food products to gamma rays emitted by a radiation source, such as cobalt-60 or cesium-137

Purposes of Gamma Irradiation

Prevention of foodborne illnesses
Preservation and extending shelf life
Control of insects
Delay of sprouting and ripening
Sterilization

Effects on Food Quality

No change in texture, appearance, or taste
Some vitamins and antioxidants can be reduced even at low doses of radiation (>1 kGy)

Effects on Microorganisms

Damaging DNA, protein, or cell membrane of microorganisms, leading to microbial inactivation or death
Formation of reactive species from radiolysis of water, which can react with bacterial cell components and cause damage or death

Factors Affecting Gamma Irradiation

Antimicrobial potential of the ionizing radiation
Microorganism type and resistance to radiation
Temperature at which the food is irradiated
pH level of the food
Presence or absence of oxygen
Food composition (e.g., fat content, water content)
Irradiation dose

Sources of Gamma Radiation

Cobalt-60 (Co-60): most common choice, consistent sterilization, reliable source
Cesium-137 (Cs-137): less common choice, longer half-life, less energy than Co-60

Safety Issues

Gamma irradiation does not make food radioactive
Recommended doses of irradiation do not damage nutrient content or pose toxic hazards
Food irradiation plants must be licensed and undergo regular quality control
RADURA symbol indicates that a food item has undergone irradiation

Applications of Gamma Irradiation

Sterilization and decontamination
Preservation and shelf life extension
Research and development
Medical devices, cosmetics, agricultural products, and hospitals and blood banks
Phytosanitary control, quality preservation, and microbial reduction for fruits, vegetables, grains, and seafood

Limitations of Gamma Irradiation

High fat content and aqueous drug products have mechanical limitations
Public perception and regulatory approval can be limiting factors
Cost and infrastructure can be limiting factors
Nutritional changes can occur during irradiation

International Regulations

No global regulations, but international standards and guidelines exist
Codex Alimentarius Commission guidelines
World Trade Organization (WTO) and European Union (EU) regulations

National Regulations

Governed by the Food Irradiation Regulation, which is based on 7 food groups and a maximum overall average absorbed dose of 10 kGy
Revised in 2019 to align with European Union regulations

Overview of Dairy Industry and HACCP

The dairy industry is a vital sector in global economies, providing essential nutrients and supporting communities worldwide.
The industry is evolving with advancing technology, rising demand, and embracing innovation.

Dairy Products

Examples of dairy products include cheese, milk, yoghurt, butter, and ice cream.

Developing a HACCP Plan

Assemble a HACCP team consisting of a leader, quality assurance manager, microbiologist, production manager, and maintenance manager.
Describe the product and identify its intended use.
Construct a flow diagram and confirm its accuracy on-site during all stages and hours of operation.

Principles of HACCP

Conduct a hazard analysis to identify biological, chemical, or physical agents in food with the potential to cause adverse health effects.
Identify critical control points (CCPs) to prevent or minimize hazards.
Establish critical limits for each CCP.
Monitor CCPs and establish corrective actions.
Establish verification procedures, including audits and record-keeping.
Establish record-keeping and documentation.

Hazard Analysis

Biological hazards include bacteria, molds, and viruses.
Physical hazards include insects, metals, and plastics.
Chemical hazards include drug residues, pesticides, allergens, and processing chemicals.

Benefits of HACCP

Enhanced food safety.
Quality improvement.
Regulatory compliance.
Operational efficiency.
Consumer confidence.

Challenges and Solutions

Complex supply chains can be addressed through training.
Microbiological hazards can be addressed through risk assessment.
Chemical hazards can be addressed through sanitation protocols.
Allergens can be addressed through allergen management, supplier control, and continuous improvement.

Regulatory Considerations

FDA regulations.
Codex Alimentarius.
ISO regulations.
National regulatory agencies.

Mycobacterium Tuberculosis

Mycobacterium tuberculosis is a rod-shaped, aerobic bacterium with a unique thick cell wall that makes it resistant to many disinfectants and antibiotics.
It has a slow growth rate, can survive and replicate within host cells, and is highly infectious.
It has the ability to develop resistance to drugs.

Characteristics of Mycobacterium Tuberculosis

Crucial for understanding the bacterium's behavior and developing efficient methods for avoidance, diagnosis, and treatment of tuberculosis.

Epidemiology of Tuberculosis

Tuberculosis (TB) is an infectious disease that usually affects the lungs and is a serious public health problem worldwide.
Typical symptoms include persistent cough, fatigue, chest pain, weight loss, loss of appetite, night sweats, and fever.
Transmission occurs through airborne infected droplets produced when an infected person coughs or sneezes.
Diagnosis is usually made using medical history, physical examination, x-rays, sputum tests, and sometimes skin or blood tests.
Treatment involves a long-term medication regimen that usually combines several antibiotics.

Global Prevalence and Outbreaks of Tuberculosis

In 2022, 1.3 million individuals worldwide died from tuberculosis (TB).
Tuberculosis is the second most common infectious killing disease globally, topping HIV and AIDS.
One of the top 10 causes of mortality worldwide, tuberculosis is the major infectious agent-related cause of death.
Recent outbreaks have occurred in South Africa (2022), India (2020-2021), Russia (2020), Philippines (2019), and Brazil (2018).

Prevention and Research

BCG vaccination offers 80% effectiveness for 15 years.
Early diagnosis and treatment are crucial to reduce infectiousness.
Case finding, environmental management, and healthcare settings are essential for preventing the spread of TB.
A healthy immune system is vital for defense against TB, with 60% of healthy adults able to kill TB bacteria.
The WHO's Global Strategy aims for a 17% annual decline in TB incidence by 2025, requiring major breakthroughs like a new effective TB vaccine.
Funding targets are set at US$ 2 billion per year (2018-2022) and US$ 5 billion annually by 2027, with a need for innovative financing models.

Mycotoxins

Mycotoxins are naturally occurring toxic compounds produced by fungi, particularly species of Aspergillus, Fusarium, and Penicillium.
Common sources of mycotoxins include grains, nuts, and dried fruits.

Aflatoxins

Aflatoxins are a type of mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus.
They can contaminate various crops, such as peanuts, corn, cottonseed, Brazil nuts, pistachios, spices, copra, and figs.
Aflatoxins can cause aflatoxicosis, resulting in symptoms like nausea, vomiting, abdominal pain, fever, jaundice, loss of appetite, fatigue, liver damage, and liver failure.

Trichothecenes

Trichothecenes are a class of mycotoxins produced by various species of fungi, particularly Fusarium species.
They can contaminate grains like wheat, barley, oats, and maize, as well as crops like rice and soybeans.
Trichothecenes can inhibit protein synthesis, leading to nephrotoxicity, and have been linked to kidney disease, impaired renal function, and increased risk of kidney cancer.

Health Effects of Mycotoxins

Mycotoxins can cause immunosuppression, making individuals more susceptible to infections and illnesses.
Certain mycotoxins, such as zearalenone and trichothecenes, have estrogenic effects and can disrupt hormonal balance, leading to reproductive issues, infertility, miscarriage, and developmental abnormalities in offspring.
Mycotoxins can also cause neurotoxicity, affecting the central nervous system and causing symptoms like tremors, seizures, cognitive impairment, and behavioral changes.

Mycotoxin Management

Mycotoxin management is crucial to ensure food safety and protect consumers from harmful effects.
Prevention strategies involve implementing Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) to minimize fungal growth and mycotoxin production.
Regulatory guidelines and limits for mycotoxin levels in food and feed products are essential for proactive prevention measures.

Mycotoxin Detection and Prevention

Emerging technologies, such as sensor-based systems, rapid screening methods, and molecular diagnostic tools, offer promising solutions for mycotoxin detection and prevention.
Integrated mycotoxin management systems, including innovative approaches and technologies, can enhance mycotoxin management practices in the future.

Pest Control and Contamination

Insect frass (excrement) in stored food products can lead to contamination.
Rodent nests made of shredded paper or fabric in storage areas can harbor pests.
Bird nests constructed in rafters or ventilation systems of food facilities can also lead to contamination.
Insect nests built from materials like soil or webbing near food sources can also contribute to contamination.

Physical Damage

Rodents gnawing on packaging materials or electrical wiring can cause physical damage.
Insects chewing through bags or containers to access stored food can also cause damage.
Birds pecking at exterior surfaces or roofing materials can compromise their integrity.

Transportation

Insects carrying microbial pathogens on their bodies from contaminated areas to food preparation surfaces can lead to contamination.
Rodents transporting food particles and pathogens in their fur as they move through storage areas can also spread contamination.
Birds carrying food items or contaminants in their beaks or claws as they fly between locations can also contribute to contamination.

Preventative Measures

Regular sanitation practices, such as maintaining cleanliness and hygiene in food facilities, is essential for preventing pest infestations and contamination.
Preventing pests from entering food facilities through exclusion is crucial for minimizing the risk of contamination.
Conducting regular inspections and monitoring for signs of pest activity is essential for early detection and control.

Pest Types

Insects, including flies, cockroaches, ants, beetles, and moths, can contaminate food products with their bodies, feces, saliva, larvae, and may also serve as vectors for disease-causing microorganisms.
Rodents, including rats and mice, can cause extensive damage to food packaging and storage containers, contaminate food with their droppings and urine, and spread diseases.
Birds, including pigeons and sparrows, can introduce pests like mites and lice into food facilities and contaminate food products with their droppings, feathers, and debris.
Wildlife animals, including raccoons, squirrels, and possums, can gain access to food storage areas and contaminate food products with their feces, urine, and hair.
Microorganisms, including bacteria, viruses, and parasitic nematodes, can cause direct contamination and compromise food safety.

Chemicals Used in Pest Control

Insecticides, including pyrethrins, orthophosphates, and carbamates, are designed to target and eliminate insects.
Rodenticides, including anticoagulants and non-anticoagulant rodenticides, are specifically designed to prevent rodents.
Fumigants, including phosphine gas, methyl bromide, and sulfuryl fluoride, are used to eliminate pests in enclosed spaces.
Sanitizers, including alcohol-based sanitizers, quaternary ammonium compounds, chlorine-based sanitizers, iodine-based sanitizers, hydrogen peroxide, and peroxyacetic acid, are used to maintain cleanliness and hygiene in food production facilities.

Phage Therapy

Phage therapy is a form of treatment that utilizes bacteriophages, which are viruses that specifically infect and kill bacteria, to combat bacterial infections in humans, animals, or plants.

Definition of Phage Therapy

Phage therapy involves applying bacteriophages either externally (e.g., topically for skin infections) or internally (e.g., orally or intravenously for systemic infections) to target and eliminate the pathogenic bacteria causing the infection.

History of Phage Therapy

The concept of phage therapy dates back to the 1950s, with the first reports of phage therapy being used to treat bacterial infections.

Science Behind Phage Therapy

Bacteriophages are viruses that infect bacterial cells, using the bacterial machinery to replicate and produce progeny phages.
Phages have a unique structure and life cycle, allowing them to infect bacterial cells and use the bacterial machinery to replicate and produce progeny phages.
The two primary lifecycle pathways of phages are the lytic cycle and the lysogenic cycle.

Lytic Cycle

The phage injects its genetic material into the bacterial cell, hijacks the bacterial machinery to replicate its own DNA and proteins, and eventually lyses (bursts open) the bacterial cell, releasing progeny phages to infect other bacteria.

Lysogenic Cycle

The phage integrates its genetic material into the bacterial chromosome, becoming a prophage, and replicates along with the host cell.
Under certain conditions, such as stress, the prophage may revert to the lytic cycle and initiate cell lysis.

How Phages Infect Bacteria

Phages infect bacteria through a process involving attachment to the bacterial cell surface, injection of phage genetic material, and replication of phage DNA and proteins.

Advantages of Phage Therapy

Phage therapy offers specificity towards target bacteria, minimizing harm to the body's natural microbiota.
Phages can evolve alongside bacterial resistance, making them a potentially effective treatment against antibiotic-resistant bacteria.
Phage therapy has the potential for personalized medicine, as phages can be engineered to target specific bacteria or strains.

Strategies for Phage Therapy

Phage engineering involves increasing phage therapeutic potential by expanding or changing the lysis spectrum or delivering exogenous genes and proteins.
Phage combined with CRISPR-Cas system offers precise site interference, high infection efficiency, and the potential for personalized medicine.

Applications of Phage Therapy

Phage therapy has potential applications in treating bacterial infections, food safety, and environmental remediation.

Challenges and Limitations of Phage Therapy

Bacterial resistance to phages is a potential challenge, as bacteria can evolve to evade phage infection.
The risk of contributing to antibiotic-resistant bacteria is a concern, as phages may facilitate the horizontal transfer of genetic material.
Decrease in phage activity due to immune response is a potential limitation, as the immune system may recognize and eliminate phages.

Conclusion

Phage therapy is a promising treatment approach that offers a unique solution to combat bacterial infections, particularly in the context of antimicrobial resistance.
Further research and development are necessary to fully harness the potential of phage therapy and overcome its challenges and limitations.

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This quiz compares and contrasts aseptic packaging and modified atmosphere packaging, including their effects on microbial growth and shelf life.

Aseptic and Modified Atmosphere Packaging

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Questions and Answers

What is the main advantage of aseptic packaging over retort packaging?

How does retort packaging kill germs?

What is the main difference between aseptic packaging and modified atmosphere packaging (MAP)?

What is the primary purpose of aseptic packaging?

Which of the following is NOT a characteristic of aseptic packaging?

What is the primary difference between aseptic packaging and retort packaging in terms of texture and taste?

What is the primary goal of maintaining a sterile environment in aseptic packaging?

What is the purpose of the preparation step in aseptic packaging?

What is the purpose of sterilization in aseptic packaging?

What is the purpose of the forming step in aseptic packaging?

What is the purpose of the sealing step in aseptic packaging?

What is an example of aseptic packaging technology?

What is the purpose of steam sterilization in aseptic packaging?

What is an alternative to steam sterilization in aseptic packaging?

What is a key benefit of aseptic packaging in terms of food quality?

What is a common application of aseptic packaging?

How does aseptic packaging compare to canning in terms of processing temperatures?

What is a key difference between aseptic packaging and vacuum packaging?

What is a disadvantage of aseptic packaging?

What is a characteristic of aseptic packaging in terms of the environment?

What is a key advantage of aseptic packaging in terms of convenience?

What is a common comparison made with aseptic packaging?

What is the primary purpose of aseptic packaging?

Who received a patent for sterilizing cans and lids with saturated steam in 1917?

What is the primary requirement for containers, lids, and films used in aseptic packaging?

What is the primary purpose of sterilizing the product before packaging?

When was the classical Tetra Brik Aseptic (TBA) system launched?

What is the primary requirement for equipment used in aseptic packaging?

What is the significance of the FDA's recognition of hydrogen peroxide as a sterilant in 1981?

What is the primary advantage of aseptic packaging over other packaging methods?

What is the purpose of gamma irradiation in packaging materials?

Which of the following methods is used to eliminate bacteria in liquid goods?

What is the primary advantage of direct aseptic filling?

What is the purpose of hermetic sealing in aseptic packaging?

What is the primary purpose of microbial testing in aseptic packaging?

What is the purpose of environmental control in aseptic packaging?

What is the purpose of CIP and SIP procedures in aseptic packaging?

What is the primary advantage of aseptic blow-fill-seal technique?

What is biopreservation?

What is a characteristic of biopreservatives?

What are bacteriocins?

What is an advantage of bacteriocins as biopreservatives?

What type of biopreservatives are produced by yeast?

What is a characteristic of bacteriocins?

What is a benefit of using bacteriocins as biopreservatives?

What is an application of biopreservation?

What is the primary goal of biopreservation?

What is a characteristic of bacteriocins?

What is an advantage of bacteriocins as biopreservatives?

What type of biopreservatives are produced by yeast?

What is a benefit of using bacteriocins as biopreservatives?

What is a characteristic of biopreservatives?

What is an application of biopreservation?

What are bacteriocins defined as?

What type of bacterium is Listeria monocytogenes?

What is the infectious dose of Listeria monocytogenes for immunocompromised individuals?

What is the tolerance policy for Listeria monocytogenes in the USA and Turkey?

What type of foods are commonly contaminated with Listeria monocytogenes?

What is the primary purpose of surveillance reports in ECDC?

What is the name of the bacterium that causes listeriosis?

What is the term for the study of the spread of diseases?

What is the term for the outbreak of foodborne illnesses?

What is the definition of an outbreak?

What are the symptoms of foodborne illnesses?

What was the cause of the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

How many states were affected by the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

What was the outcome of the outbreak linked to Soft Cheeses Distributed by Karoun Dairies?

What was the action taken by the company in response to the outbreak?

What is the primary cause of foodborne illnesses?

What is the primary concern with recalled cheeses?

What was the source of E. coli O121 infections in the 2022 outbreak?

How many deaths were reported in the 2022 E. coli outbreak?

What was the location of the 2011 E. coli O104:H4 outbreak?

What was the source of the 2011 E. coli O104:H4 outbreak?

What is a measure to prevent E. coli outbreaks?

How many cases of E. coli O104:H4 infections were reported in the 2011 outbreak?