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Questions and Answers
What temperature range is considered the danger zone for foodborne illness?
What temperature range is considered the danger zone for foodborne illness?
At what temperature should hot foods be kept to prevent the growth of bacteria?
At what temperature should hot foods be kept to prevent the growth of bacteria?
What is the temperature range where most bacteria experience inhibited growth except for thermophiles?
What is the temperature range where most bacteria experience inhibited growth except for thermophiles?
In which temperature range does bacteria growth and toxin production depend on the bacterial species?
In which temperature range does bacteria growth and toxin production depend on the bacterial species?
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At what temperature range does slow growth of bacteria typically occur?
At what temperature range does slow growth of bacteria typically occur?
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What is the temperature range for the Danger Zone for Foods mentioned in the text?
What is the temperature range for the Danger Zone for Foods mentioned in the text?
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What is the impact of temperatures between 60-4°C on bacteria growth according to the text?
What is the impact of temperatures between 60-4°C on bacteria growth according to the text?
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In which temperature range does slow growth of bacteria typically occur, as mentioned in the text?
In which temperature range does slow growth of bacteria typically occur, as mentioned in the text?
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What happens to most bacteria at temperatures between 74-60°C according to the text?
What happens to most bacteria at temperatures between 74-60°C according to the text?
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How should hot foods be kept to prevent bacterial growth, as advised in the text?
How should hot foods be kept to prevent bacterial growth, as advised in the text?
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What is the main purpose of using HACCP principles in the food industry?
What is the main purpose of using HACCP principles in the food industry?
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Which type of bacteria is commonly found in poultry and can cause foodborne illness?
Which type of bacteria is commonly found in poultry and can cause foodborne illness?
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What is the classification of foodborne illness caused by the effect of microorganism on the gut wall?
What is the classification of foodborne illness caused by the effect of microorganism on the gut wall?
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Which type of bacteria does not require oxygen for growth?
Which type of bacteria does not require oxygen for growth?
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What is the shape of Bacilli bacteria according to the text?
What is the shape of Bacilli bacteria according to the text?
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Which staining reaction indicates Gram-negative bacteria?
Which staining reaction indicates Gram-negative bacteria?
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What kind of environmental tolerance does halophile bacteria exhibit?
What kind of environmental tolerance does halophile bacteria exhibit?
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Who accounts for 60% of foodborne illness cases in Canada over a 10 year period?
Who accounts for 60% of foodborne illness cases in Canada over a 10 year period?
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Which pathogen causes the highest number of domestically acquired foodborne illness cases?
Which pathogen causes the highest number of domestically acquired foodborne illness cases?
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Which group is particularly susceptible to foodborne illnesses according to the text?
Which group is particularly susceptible to foodborne illnesses according to the text?
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What percentage of foodborne illness cases is attributed to parasites?
What percentage of foodborne illness cases is attributed to parasites?
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Which factor contributes to the spread of bacteria in food preparation according to the text?
Which factor contributes to the spread of bacteria in food preparation according to the text?
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What is the estimated range of annual costs related to foodborne illness in the U.S. based on the text?
What is the estimated range of annual costs related to foodborne illness in the U.S. based on the text?
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Which group has a reduced ability to fight off infections and is susceptible to foodborne illnesses?
Which group has a reduced ability to fight off infections and is susceptible to foodborne illnesses?
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What is the main origin of foodborne illnesses according to the text?
What is the main origin of foodborne illnesses according to the text?
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Who accounts for 11% of foodborne illness cases in Canada over a 10 year period?
Who accounts for 11% of foodborne illness cases in Canada over a 10 year period?
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Which pathogen causes 5% of the domestically acquired foodborne illnesses?
Which pathogen causes 5% of the domestically acquired foodborne illnesses?
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What is the most common reason for the spread of bacteria during food preparation mentioned in the text?
What is the most common reason for the spread of bacteria during food preparation mentioned in the text?
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Which group is NOT mentioned as particularly susceptible to foodborne illnesses in the text?
Which group is NOT mentioned as particularly susceptible to foodborne illnesses in the text?
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What percentage of Canadian foodborne illness cases were attributed to unspecified agents annually over a 10 year period?
What percentage of Canadian foodborne illness cases were attributed to unspecified agents annually over a 10 year period?
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Which pathogen causes 8% of the domestically acquired foodborne illnesses?
Which pathogen causes 8% of the domestically acquired foodborne illnesses?
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What is the main reason for the presence of bacteria on food preparation surfaces and utensils?
What is the main reason for the presence of bacteria on food preparation surfaces and utensils?
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Which age group is indicated as the most susceptible to foodborne illnesses in the text?
Which age group is indicated as the most susceptible to foodborne illnesses in the text?
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Which bacteria species is characterized by being Gram positive and causing flu-like symptoms?
Which bacteria species is characterized by being Gram positive and causing flu-like symptoms?
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What is a distinguishing feature of Campylobacter Jejuni among the bacteria species mentioned in the text?
What is a distinguishing feature of Campylobacter Jejuni among the bacteria species mentioned in the text?
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Which classification applies to bacteria that require a specific oxygen concentration range for growth?
Which classification applies to bacteria that require a specific oxygen concentration range for growth?
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What type of food is most likely to be contaminated with Fecal coliforms according to the text?
What type of food is most likely to be contaminated with Fecal coliforms according to the text?
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Which bacteria species can lead to kidney failure and hemolytic uremic syndrome as symptoms of infection?
Which bacteria species can lead to kidney failure and hemolytic uremic syndrome as symptoms of infection?
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Which environmental tolerance factor enables bacteria to thrive in high salt concentrations?
Which environmental tolerance factor enables bacteria to thrive in high salt concentrations?
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What distinguishes Clostridia spp from other bacteria species?
What distinguishes Clostridia spp from other bacteria species?
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Which bacteria species resembles cheetos in shape and is associated with raw milk and poultry?
Which bacteria species resembles cheetos in shape and is associated with raw milk and poultry?
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What type of foodborne illness involves the effect of toxins produced by microorganisms once in the body?
What type of foodborne illness involves the effect of toxins produced by microorganisms once in the body?
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What mode of transmission is associated with Listeria monocytogenes as mentioned in the text?
What mode of transmission is associated with Listeria monocytogenes as mentioned in the text?
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What is the main purpose of fermentation in food preservation?
What is the main purpose of fermentation in food preservation?
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In controlled or 'innoculated' fermentations, what is the key difference compared to natural fermentations?
In controlled or 'innoculated' fermentations, what is the key difference compared to natural fermentations?
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Which type of bacteria is responsible for transforming wine into vinegar when left exposed to oxygen?
Which type of bacteria is responsible for transforming wine into vinegar when left exposed to oxygen?
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What distinguishes natural or 'wild' fermentations from controlled fermentations?
What distinguishes natural or 'wild' fermentations from controlled fermentations?
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Which of the following food transformations through fermentation is incorrect?
Which of the following food transformations through fermentation is incorrect?
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Why is fermentation considered a useful method for food preservation?
Why is fermentation considered a useful method for food preservation?
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What is a key feature of lactic acid bacteria in desirable fermentations according to the text?
What is a key feature of lactic acid bacteria in desirable fermentations according to the text?
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Which food transformation through fermentation involves the production of CO2 and acids?
Which food transformation through fermentation involves the production of CO2 and acids?
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What is the main reason lactic acid bacteria are important in fermentation according to the text?
What is the main reason lactic acid bacteria are important in fermentation according to the text?
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What distinguishes bacterial fermentations involving lactic acid bacteria from others mentioned in the text?
What distinguishes bacterial fermentations involving lactic acid bacteria from others mentioned in the text?
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Which type of fermentations involve an inoculum or starter culture added to the starting food material?
Which type of fermentations involve an inoculum or starter culture added to the starting food material?
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In fermentations involving lactic acid bacteria, what do they tolerate well in terms of concentrations?
In fermentations involving lactic acid bacteria, what do they tolerate well in terms of concentrations?
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For what reason is often little or no heat required in preparing fermentations involving lactic acid bacteria?
For what reason is often little or no heat required in preparing fermentations involving lactic acid bacteria?
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What distinguishes bacterial fermentations involving lactic acid bacteria?
What distinguishes bacterial fermentations involving lactic acid bacteria?
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What is the primary purpose of adding 2 strains of lactic acid bacteria to pasteurized, homogenized milk in yogurt production?
What is the primary purpose of adding 2 strains of lactic acid bacteria to pasteurized, homogenized milk in yogurt production?
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Which of the following statements best describes the role of Streptococcus thermophilus in yogurt production?
Which of the following statements best describes the role of Streptococcus thermophilus in yogurt production?
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In wine production, which aspect of fermentation primarily results in the conversion of glucose and fructose to ethanol and CO2?
In wine production, which aspect of fermentation primarily results in the conversion of glucose and fructose to ethanol and CO2?
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What distinguishes Sauerkraut Production from Yogurt Production in terms of the end products of fermentation?
What distinguishes Sauerkraut Production from Yogurt Production in terms of the end products of fermentation?
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What is a key difference between natural fermentation and controlled fermentation processes as mentioned in the text?
What is a key difference between natural fermentation and controlled fermentation processes as mentioned in the text?
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Which of the following is NOT a strain of yeast included in wine production?
Which of the following is NOT a strain of yeast included in wine production?
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How do bacterial cultures in yogurt differ from those added to wine for fermentation?
How do bacterial cultures in yogurt differ from those added to wine for fermentation?
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What effect does the addition of lactic acid bacteria have on lactose content during yogurt production?
What effect does the addition of lactic acid bacteria have on lactose content during yogurt production?
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Why is the control of undesirable bacterial growth crucial in sauerkraut production as mentioned in the text?
Why is the control of undesirable bacterial growth crucial in sauerkraut production as mentioned in the text?
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What is the role of lactic acid bacteria in wine fermentation?
What is the role of lactic acid bacteria in wine fermentation?
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What distinguishes acetic acid bacteria in vinegar production?
What distinguishes acetic acid bacteria in vinegar production?
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What is the basic requirement for vinegar production?
What is the basic requirement for vinegar production?
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In blue cheese production, what is the role of Penicillium roqueforti and P. glaucum?
In blue cheese production, what is the role of Penicillium roqueforti and P. glaucum?
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What is the primary function of an inoculum in fermentation?
What is the primary function of an inoculum in fermentation?
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Why are other organic acids produced in addition to acetic acid during vinegar fermentation?
Why are other organic acids produced in addition to acetic acid during vinegar fermentation?
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What is one key aspect of bacterial fermentations in vinegar production?
What is one key aspect of bacterial fermentations in vinegar production?
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What is the impact of higher alcohol concentrations on vinegar production?
What is the impact of higher alcohol concentrations on vinegar production?
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'Malolactic fermentation' refers to the conversion of which compound by bacteria?
'Malolactic fermentation' refers to the conversion of which compound by bacteria?
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What occurs when diacetyl is produced by lactic acid bacteria?
What occurs when diacetyl is produced by lactic acid bacteria?
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What percentage of the original kernel does whole wheat flour in Canada contain?
What percentage of the original kernel does whole wheat flour in Canada contain?
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Which part of the kernel serves as the storage depot for energy in plants?
Which part of the kernel serves as the storage depot for energy in plants?
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What happens to starch granules when exposed to water?
What happens to starch granules when exposed to water?
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How can lumping be prevented when mixing dry starch with warm or hot water?
How can lumping be prevented when mixing dry starch with warm or hot water?
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What is the primary purpose of a roux when preparing starch sauces?
What is the primary purpose of a roux when preparing starch sauces?
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Which factor influences the viscosity of starch besides the chemical composition of starch?
Which factor influences the viscosity of starch besides the chemical composition of starch?
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What is the base for several kinds of sauces including cheese sauce and souffles?
What is the base for several kinds of sauces including cheese sauce and souffles?
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What generally happens to the viscosity of starch thickened sauces with cooling?
What generally happens to the viscosity of starch thickened sauces with cooling?
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Which part of the tongue detects sweetness and sourness?
Which part of the tongue detects sweetness and sourness?
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Which area is responsible for initially detecting bitterness?
Which area is responsible for initially detecting bitterness?
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What part of the mouth detects dilute acid?
What part of the mouth detects dilute acid?
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Which area perceives concentrated sourness most intensely?
Which area perceives concentrated sourness most intensely?
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Where is intense saltiness primarily detected by taste buds?
Where is intense saltiness primarily detected by taste buds?
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What is the primary area where bitterness is perceived?
What is the primary area where bitterness is perceived?
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Where is dilute acid typically detected in terms of taste?
Where is dilute acid typically detected in terms of taste?
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On which part of the tongue are sweetness and sourness both detected?
On which part of the tongue are sweetness and sourness both detected?
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Study Notes
Foodborne Illnesses
- Factors contributing to the spread of foodborne illness:
- Temperature abuse
- Improper storage of raw or cooked foods
- DANGER ZONE: 4°C-60°C (growth of bacteria and toxin production)
- Foodborne illness statistics:
- U.S.: $10-83 billion in costs, 6.5-33 million ill people per year
- Canada: $100 million in costs, 19.7 million sick days per year (roughly 13% of population)
- Top four pathogens of domestically acquired foodborne illnesses:
- 1.05 million cases of Norovirus (65%)
- 0.18 million cases of Clostridium perfringens (11%)
- 0.14 million cases of campylobacter spp (8%)
- 0.09 million cases of salmonella (nontyphoidal 5%)
- Who is most susceptible to foodborne illnesses:
- Young children and infants
- Elderly
- Immunocompromised patients
- Pregnant and lactating mothers
- Sources of contamination:
- Environment (soil, water, air)
- Poultry (Salmonella spp)
- Beef (Escherichia coli)
- Sea food (Fecal coliforms, hepatitis A)
- Eggs, milk, dairy (Listeria monocytogenes)
- Contact surfaces
Bacterial Involvement in Foodborne Illness
- Bacteria involved in foodborne illness:
- Morphology (shape): Bacilli (cheetos shape), Cocci (balls)
- Reaction to staining: Gram positive (purple), Gram negative (pink)
- Metabolism (respiration requirements): Aerobic, Anaerobic, Facultative anaerobic, Microaerophilic
- Environmental tolerances: Thermophile, Halophile
- Classification of bacteria species:
- Campylobacter Jejuni: Gram negative, Microaerophilic, spiral shaped
- E.coli: Gram negative, facultative anaerobic, rod-shaped
- Listeria monocytogenes: Gram positive, facultative anaerobic, short rod-shaped
- Salmonella spp: Gram negative, facultative anaerobic, short rod-shaped
- Staphylococcus aureus: Gram Positive, facultative anaerobic, cocci
Food Safety and Sanitation
- Common symptoms of foodborne illness:
- Nausea, abdominal pain
- Diarrhea
- Fever and headache
- Vomiting and fatigue
- Classification of foodborne illness:
- Bacterial Infection
- Intoxication or toxin-mediated infection
- Foods of concern for transmission of foodborne illness:
- Improperly processed fruits and veggies
- Protein rich foods
- High moisture content foods
- Low-acid foods
Fermentation and Food Preservation
- What is fermentation?
- Involves the conversion of food components into a more stable form through the use of microorganisms
- Produces amino acids, acids, alcohols, and gases
- Results of fermentation:
- Reduces the likelihood of pathogens growing in the food
- Extends shelf life of product
- Produces a new food product from raw materials
- Types of fermentations:
- Natural or ‘wild’ fermentations
- Controlled or ‘innoculated’ fermentations
- Examples of fermented products:
- Sauerkraut
- Pickles
- Olives
- Cheese
- Yogurt
- Bread
- Sausage
Sensory Evaluation
- Sensory evaluation involves an understanding of:
- Biology, chemistry, and physics of food
- The subjects
- Color evaluation:
- Spectral color
- Hue
- Brightness (reflectance)
- Taste evaluation:
- Detection of taste on different areas of the tongue
- Sweetness and sourness are detected by the tip of the tongue
- Dilute acid is detected at the back of the tongue and hard palate
- Concentrated sourness is perceived most intensely on hard palate
- Intense saltiness is also detected by taste buds of the hard palate and sides of the tongue
- Bitterness is initially detected on hard palate
- Sensory tests:
- Analytical tests
- Determination of sensitivity (threshold of detection)
- Discriminative tests (detectable difference or not)
- Descriptive test (identification of sensory characteristics regarding intensity and strength)
- Affective tests (measuring the degree of liking of a sample)
Cereals, Grains, Breads, and Starches
- Canada's dietary guidelines indicate that whole grains should be consumed regularly
- Whole grains:
- Contain all three parts of the kernel (Bran, Endosperm, Germ)
- Represent an excellent source of dietary fiber and energy
- Grains and oilseeds:
- Source of polyunsaturated fatty acids
- Carbohydrates: sugars, starches, and fiber
- Factors that influence viscosity of starch:
- Chemical composition of starch
- Presence of other substances (fat, sugar, acid)
- Stirring and agitation
- Preparation of starch products:
- Lumping: prevention by mixing starch with a little COLD water first
- Roux: mixing starch with a little fat to separate flour particles and heat briefly
- Mix starch with sugar to separate starch granules before making thickened product
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Description
Learn about the factors that contribute to the spread of foodborne illnesses, including temperature abuse, improper storage of raw or cooked foods, and the danger zone temperature range. Understand the impact of temperature on bacterial growth and toxin production.
