Podcast
Questions and Answers
What constitutes a crucial infraction in food hygiene?
What constitutes a crucial infraction in food hygiene?
Which of the following is considered a significant infraction?
Which of the following is considered a significant infraction?
What is the main carbohydrate found in fresh liquid milk?
What is the main carbohydrate found in fresh liquid milk?
Which bacteria are responsible for the spoilage of milk due to faster growth rates?
Which bacteria are responsible for the spoilage of milk due to faster growth rates?
Signup and view all the answers
What contaminants could freshly drawn milk acquire from its source?
What contaminants could freshly drawn milk acquire from its source?
Signup and view all the answers
Which bacteria is not typically considered part of the milk microbiota?
Which bacteria is not typically considered part of the milk microbiota?
Signup and view all the answers
Which nutritional component of milk is found in the highest percentage?
Which nutritional component of milk is found in the highest percentage?
Signup and view all the answers
What is the primary purpose of a re-inspection after a significant infraction?
What is the primary purpose of a re-inspection after a significant infraction?
Signup and view all the answers
What primarily causes the spoilage of pasteurized milk?
What primarily causes the spoilage of pasteurized milk?
Signup and view all the answers
Which two essential components are needed for the Lactoperoxidase system to extend the shelf life of raw milk?
Which two essential components are needed for the Lactoperoxidase system to extend the shelf life of raw milk?
Signup and view all the answers
Which method of heat treatment is primarily used to destroy pathogens in milk?
Which method of heat treatment is primarily used to destroy pathogens in milk?
Signup and view all the answers
Why is it illegal to sell raw milk in Canada?
Why is it illegal to sell raw milk in Canada?
Signup and view all the answers
What is a consequence of mould growth on the surface of spoiled milk?
What is a consequence of mould growth on the surface of spoiled milk?
Signup and view all the answers
Which bacteria is known to cause ropiness in raw milk?
Which bacteria is known to cause ropiness in raw milk?
Signup and view all the answers
What is a limitation of the Low Temperature-Long Time (LTLT) pasteurization method?
What is a limitation of the Low Temperature-Long Time (LTLT) pasteurization method?
Signup and view all the answers
What causes the rancid and bitter flavors in spoiled milk?
What causes the rancid and bitter flavors in spoiled milk?
Signup and view all the answers
Study Notes
Commodity Microbiology – Milk and Dairy Products
- Milk supports the growth of almost every organism.
- Milk in healthy animals' udders is almost sterile.
- Fresh milk is contaminated from various sources, including udder infections, dirty udders and teats, handlers, and equipment.
- Milk spoils due to lactic acid bacteria, which lower the pH and cause curdling.
- Mould growth can increase the pH and lead to proteolytic bacteria, which liquefy the milk curd.
- Raw milk can develop ropiness (slime) from Alcaligenes viscolactis.
- Pasteurized milk spoilage is mainly from psychrophilic bacteria that produce heat-stable enzymes (lipases and proteases).
- Lactoperoxidase is a heat-stable enzyme in cow's milk that catalyzes a reaction producing hypothiocyanite, which is antibacterial in raw milk.
- Thiocyanate and hydrogen peroxide are naturally present in milk.
- This system is useful to extend the shelf life of raw milk in regions without refrigeration.
- Selling raw milk is illegal in Canada, except for one specific case.
- All liquid milk must be heat-treated to eliminate pathogens, including endospores of Clostridium botulinum, thermoduric spoilage organisms, and Bacillus cereus.
- Two main heat treatment methods are pasteurization and sterilization (UHT).
DineSafe Pass System
- Crucial Infractions: These infractions must be immediately corrected.
- An order to close the premises may be issued, or immediate action must be taken.
- A Closed Notice must be issued, posted, and taken further enforcement action.
- Examples include contamination risks, time-temperature abuse, and lack of safe-to-drink water.
Significant Infraction
- These infractions must be corrected immediately and a re-inspection will happen within 24-48 hours.
- Legal action is possible if these infractions remain outstanding.
- Exceptional circumstances might extend re-inspection beyond 48 hours.
- These infractions involve food handling, preparation, storage issues.
Minor Infraction
- Minor infractions must be corrected immediately.
- A follow-up compliance check will happen at the next scheduled inspection.
Current Infraction Details
- Specific examples of infractions, with associated sections and required actions (e.g., handwashing, equipment, food storage).
Milk
- Fresh liquid milk contains 87% water, 3.5% protein, 3.9% fat, 4.9% carbohydrates (mostly lactose), and various vitamins and minerals.
Milk Microbiota
- A list of microorganisms commonly found in milk.
Milk Spoilage
- Milk spoilage described by different bacterial sources and their effects.
The Lactoperoxidase System
- Description of lactoperoxidase, its function, and the essential components (thiocyanate and hydrogen peroxide).
Milk Heat Treatment
- It is illegal to sell or distribute raw milk in Canada (with some specific exceptions).
- All liquid milk needs heat treatment to destroy pathogens.
- Two types of heat treatment are pasteurization and sterilization (UHT).
- Endospores of certain pathogens won't be destroyed by the heating.
Milk Pasteurization
- Description of low-temperature, long-time (LTLT) pasteurization method and its use cases (primarily smaller dairies).
- Time and temperature requirements for LTLT pasteurization, depending on fat content.
- Description of high-temperature, short-time (HTST) pasteurization.
- Time and temperature requirements for HTST pasteurization, depending on fat content.
HTST Pasteurization Components
- Detailed description of different components in the system, used for HTST milk pasteurization.
Ont. Reg. 493: Pasteurizers
- Regulations concerning equipment with indicating thermometers for recording temperatures during milk pasteurization.
Raw Milk
- Discussion on the illegality of selling raw milk in Canada (with limitations) and its health risks.
- Certain exceptions may exist.
- Raw milk cheese production (with restrictions).
- Potential dangers of consuming raw milk.
Raw Milk: PHO Report
- Report from Public Health Ontario on raw milk risks.
- Specific pathogens associated with raw milk.
- Epidemiological study findings for raw milk links to disease.
- Limitations of the review on raw milk consumption.
Ont. Reg. 493 Requirements
- Sanitation requirements and repackaging rules for milk.
Cold-Holding Containers for Milk
- Research project on the temperature effectiveness of various containers for milk storage.
Health Canada
- Health Canada's cautions for Canadians about risks associated with consuming breast milk obtained online or privately.
Donor Human Milk and Milk Banks
- Information on Canadian human milk banks and their regulations.
- Limited supply leading to potential risks in obtaining milk from private sources.
Eggs
- Hen's eggs protection from microbial ingress through three structures (waxy outer shell membrane, shell, and inner shell membrane).
- Components of egg albumen (white) to retard microbial growth (e.g., lysozyme, avidin, conalbumin, High pH).
- Egg yolks as growth medium.
Egg Spoilage
- Risks and consequences of egg spoilage during storage.
- Factors that influence microbial entry through cracks in the shell (e.g., handling, humidity).
Egg Spoilage (Bacterial)
- Types of bacterial spoilage are listed, along with the respective microorganisms.
Egg Pasteurization
- Methods and conditions for in-shell egg pasteurization and liquid egg products' pasteurization/ultra-pasteurization.
Egg Grading
- Regulations on egg grading, quality standards, and testing methods.
- Factors for grading (shell, interior, and weight).
- Different grades for different applications / markets.
Egg Legislation
- Description of CFIA's role in regulating eggs and its general requirements for handling and processing stations.
- Provincial regulations in Ontario for handling, grading and sale of eggs.
Specialty Egg Products
- Types of specialty egg products (e.g., duck, quail eggs, balut eggs, century eggs).
E. Coli Outbreak
- Information on the E. coli outbreak tied to romaine lettuce across different states.
Fruits and Vegetables
- Perception that raw fresh produce is safe.
- Potential contamination sources from farm-to-table.
- Contamination factors (water contamination, manure/compost, cross-contamination, equipment cleaning/sanitation, worker hygiene, and processing).
- How fruits and vegetables might be contaminated.
Fruit and Vegetable Food Safety
- Characteristics of fruits and vegetables that might have antimicrobial functions (low pH and protective covers).
- Potential spoilage hazards associated with cutting potentially hazardous fruits and vegetables.
- Recommendations on produce washing before consuming.
Unpasteurized Juice and Cider
- Risks associated with consuming unpasteurized juice and cider and their susceptibility to contamination (e.g., bacteria).
- How long microorganisms can survive in these products.
- CFIA Code of Practice for the production/handling of unpasteurized juices/cider.
Sprouted Seeds
- Popularity and potential health dangers associated with sprouted seeds.
- How microbial contamination of sprouted seeds can happen.
- Need for good hygienic practices during germination.
- Importance of a Code of Practice for safe sprouting.
Fruit and Vegetable Spoilage
- Descriptions of bacterial-caused "soft rot" and other rots.
- The significance of mould in spoiling.
Fruits and Vegetable Legislation
- CFIA's role in regulating fresh and processed fruits and vegetables.
- Specific regulations in Ontario, including licensing, grading, and standards.
Mushrooms
- Description of mushrooms and their regulatory classification.
- Common types of edible mushrooms.
- Potential dangers, especially regarding concerns about wild mushrooms.
Don't eat wild mushrooms
- Public health warnings regarding wild mushrooms, particularly Amanita species.
- Importance of avoiding wild-picked mushrooms.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
Explore the fascinating world of commodity microbiology focusing on milk and dairy products. Learn about the microbial growth, contamination sources, spoilage mechanisms, and the role of enzymes in extending shelf life. This quiz covers critical aspects of milk safety and preservation.
