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Questions and Answers
Which yeast is resistant to benzoate and sorbate preservatives and causes spoilage in mayonnaise, tomato sauce, fruit drinks, and wine?
Which yeast is resistant to benzoate and sorbate preservatives and causes spoilage in mayonnaise, tomato sauce, fruit drinks, and wine?
Which bacteria causes 'sulfide stinker' spoilage and leads to black discoloration when it reacts with iron in cans?
Which bacteria causes 'sulfide stinker' spoilage and leads to black discoloration when it reacts with iron in cans?
Which spore-forming mesophile bacterium has been isolated from canned tomato products and causes reduction in pH of spoilt products?
Which spore-forming mesophile bacterium has been isolated from canned tomato products and causes reduction in pH of spoilt products?
What type of bacteria is Bacillus cereus?
What type of bacteria is Bacillus cereus?
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What type of toxin does Clostridium botulinum produce?
What type of toxin does Clostridium botulinum produce?
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Where is Staphylococcus aureus commonly found?
Where is Staphylococcus aureus commonly found?
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What type of bacteria is Escherichia coli?
What type of bacteria is Escherichia coli?
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What is the main characteristic of Pseudomonas spp. in food spoilage?
What is the main characteristic of Pseudomonas spp. in food spoilage?
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What is food preservation?
What is food preservation?
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What are some hurdles to microbial growth in food preservation?
What are some hurdles to microbial growth in food preservation?
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What is the purpose of heat treatment in food preservation?
What is the purpose of heat treatment in food preservation?
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What is hurdle technology in food preservation?
What is hurdle technology in food preservation?
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What is the benefit of using hurdles to microbial growth?
What is the benefit of using hurdles to microbial growth?
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What is the basis for the food sterilization principle for low acid and acid foods?
What is the basis for the food sterilization principle for low acid and acid foods?
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What is biodegradation?
What is biodegradation?
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What is biodegradation vs. biodeterioration?
What is biodegradation vs. biodeterioration?
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What are the effects of food loss and food spoilage?
What are the effects of food loss and food spoilage?
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Why is the issue of food losses important in the effort to combat hunger?
Why is the issue of food losses important in the effort to combat hunger?
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What are the characteristics of molds?
What are the characteristics of molds?
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What is the role of lysozyme in microbial growth in food?
What is the role of lysozyme in microbial growth in food?
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What is the significance of pH in relation to microbial growth in food?
What is the significance of pH in relation to microbial growth in food?
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What is the function of skins and shells in relation to microbial growth in food?
What is the function of skins and shells in relation to microbial growth in food?
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What is the impact of water activity on microbial growth in food?
What is the impact of water activity on microbial growth in food?
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What is the role of carvacrol in microbial growth in food?
What is the role of carvacrol in microbial growth in food?
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What type of bacteria require a substantial amount of salt to grow?
What type of bacteria require a substantial amount of salt to grow?
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What does the term 'Redox Potential' measure?
What does the term 'Redox Potential' measure?
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What is the redox potential range for anaerobic bacteria?
What is the redox potential range for anaerobic bacteria?
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At what temperature do thermophiles grow optimally?
At what temperature do thermophiles grow optimally?
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What does a high relative humidity environment lead to?
What does a high relative humidity environment lead to?
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What is the practice of modifying the composition of the internal atmosphere of a food package in order to improve the shelf life called?
What is the practice of modifying the composition of the internal atmosphere of a food package in order to improve the shelf life called?
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Which mold is associated with the complete breakdown of texture in fruits and off-flavor development?
Which mold is associated with the complete breakdown of texture in fruits and off-flavor development?
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Which mycotoxin is produced by Aspergillus and has a potent carcinogenic effect?
Which mycotoxin is produced by Aspergillus and has a potent carcinogenic effect?
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What is the main problem in apple juice production caused by Patulin?
What is the main problem in apple juice production caused by Patulin?
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What is the group of molds associated with food spoilage that typically spoil fruits causing blue and blue-green coloration?
What is the group of molds associated with food spoilage that typically spoil fruits causing blue and blue-green coloration?
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Which yeast is implicated in the spoilage of jams, jellies, and candies?
Which yeast is implicated in the spoilage of jams, jellies, and candies?
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Which yeast can cause spoilage in beer, wine, and other fermented products?
Which yeast can cause spoilage in beer, wine, and other fermented products?
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Study Notes
Biodegradation and Biodeterioration
- Biodegradation: the breakdown of complex materials into simple end products by microorganisms, playing a crucial role in the decomposition of organic matter.
- Biodeterioration: any undesirable change in the property of a material caused by vital activities of organisms, distinguishing it from biodegradation.
Effects of Food Loss and Food Spoilage
- Food loss and food spoilage lead to loss of food quality and safety, negatively impacting the overall quality and safety of food products.
Importance of Food Losses in Combating Hunger
- Food losses have a significant impact on food security, particularly for poor people, making them a crucial aspect of efforts to combat hunger.
Characteristics of Molds
- Molds grow as multicellular filaments (hyphae) forming a mycelium and reproduce sexually, distinguishing their characteristics and reproductive process.
Role of Lysozyme in Microbial Growth
- Lysozyme, found in eggs, inhibits microbial growth in food, serving as a protective factor against the proliferation of harmful microorganisms.
Significance of pH in Microbial Growth
- pH affects the hydrogen ion concentrations in a system, influencing the environment in which microorganisms can thrive, and playing a crucial role in microbial growth in food.
Function of Skins and Shells in Microbial Growth
- Skins and shells act as natural physical barriers that prevent the ingress of moisture and nutrients, inhibiting microbial growth in the fleshier parts of plants or animals.
Impact of Water Activity on Microbial Growth
- Water activity in food influences the availability of water for biological functions, directly affecting the potential for microbial growth by affecting the water present in the food in free form.
Role of Carvacrol in Microbial Growth
- Carvacrol, found in nutmeg, acts as an antimicrobial agent, inhibiting microbial growth in food and contributing to the preservation of food products.
Halophiles
- Halophiles are bacteria that require a substantial amount of salt to grow, making them highly dependent on saline conditions for their survival.
Redox Potential
- Redox potential measures the potential difference in a system generated by a couple reaction, providing insight into the oxidative and reductive processes within a system.
Anaerobic Bacteria
- Anaerobic bacteria have a redox potential of +100 to -250 mV, indicating their ability to thrive in low oxygen environments and their distinct redox requirements for growth and metabolism.
Thermophiles
- Thermophiles grow optimally at a temperature of 55°C, showcasing their preference for and adaptation to high-temperature environments.
Relative Humidity
- A high relative humidity environment increases moisture content and water activity, leading to the formation of molds, which highlights the impact of humidity on microbial growth and food spoilage.
Modified Atmosphere Packaging (MAP)
- MAP is the practice of modifying the composition of the internal atmosphere of a food package to improve its shelf life, involving the alteration of oxygen, nitrogen, and carbon dioxide levels to create an environment that slows down the growth of aerobic organisms and oxidation reactions.
Molds Associated with Food Spoilage
- Byssochlamys spp. produce pectic enzymes that cause the complete breakdown of texture in fruits and off-flavor development, making them a significant factor in food spoilage, particularly in canned fruit products.
Mycotoxins
- Aflatoxin, produced by Aspergillus spp., has a potent carcinogenic effect, making it a major concern in food safety as it can occur in crops post-harvesting if the moisture levels exceed critical values.
Apple Juice Production
- Patulin, produced by Penicillium, Aspergillus, and Byssochlamys molds, is a main problem in apple juice production as it can lead to toxin contamination, posing a significant risk to food safety.
Penicillium
- Penicillium is a group of molds associated with food spoilage that typically spoil fruits, causing blue and blue-green coloration, and producing mycotoxin, Ochratoxin A.
Rhodotorula
- Rhodotorula is a diverse organism that can grow in high sugar concentrations and is specifically implicated in the spoilage of jams, jellies, and candies, making it a significant factor in food spoilage.
Brettanomyces spp.
- Brettanomyces spp. is known for producing acetic acid from glucose under aerobic conditions and can cause spoilage in beer, wine, and other fermented products, highlighting its impact on the quality of these food items.
Saccharomyces bailii
- Saccharomyces bailii is a spoilage yeast that is resistant to benzoate and sorbate preservatives, causing spoilage in mayonnaise, tomato sauce, fruit drinks, and wine, making it a significant concern in food preservation.
Desulfotomaculum nigrificans
- Desulfotomaculum nigrificans is a strict anaerobic thermophile that causes 'sulfide stinker' spoilage and leads to black discoloration when it reacts with iron in cans, highlighting its impact on food quality and safety.
Bacillus coagulans
- Bacillus coagulans, a spore-forming mesophile bacterium, has been isolated from canned tomato products and causes reduction in pH of spoilt products, indicating its role in food spoilage and preservation challenges.
Clostridium botulinum
- Clostridium botulinum produces botulinum toxin, which is a heat-resistant spore-forming bacterium found in soils and can contaminate vegetables, leading to foodborne illness if not properly sterilized or heated.
Staphylococcus aureus
- Staphylococcus aureus is commonly found in the nasal passages, throats, on the skin, and hair, with food handlers being the most common source of contamination, making it a significant concern in food safety.
Escherichia coli
- Escherichia coli is a gram-negative bacterium found in the intestines of mammals, associated with fecal contamination of water by food handlers or unprocessed foods, and is linked to foodborne illnesses.
Pseudomonas spp.
- Pseudomonas spp. is a large group of gram-negative rod-shaped bacteria responsible for spoilage of refrigerated and proteinaceous products, and may produce blue-green pigments, contributing to its implication in various food spoilage conditions.
Food Preservation
- Food preservation involves treating food to prevent or slow down spoilage caused by microorganisms and intrinsic enzymes, which is essential for maintaining food quality and safety.
Hurdles to Microbial Growth
- Hurdles to microbial growth in food preservation include water activity, pH, storage temperature, and preservatives, which are critical factors in controlling microbial spoilage and maintaining food quality.
Heat Treatment
- Heat treatment in food preservation aims to provide the necessary food safety profiles and extend the shelf-life of the product, although it may result in some loss of organoleptic and nutritional properties.
Hurdle Technology
- Hurdle technology in food preservation involves the intelligent combination of different preservation factors or techniques to achieve multi-target, mild but reliable preservation effects, which is a strategic approach to maintaining food quality and safety.
Benefits of Hurdle Technology
- The use of hurdles to microbial growth allows for lower intensity hurdles, resulting in improved product quality, making it more effective than single targeting.
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Description
Learn about the process of biodegradation, where microorganisms break down complex materials into simple end products.
