Podcast
Questions and Answers
Which of the following is NOT a primary process contributing to food degradation?
Which of the following is NOT a primary process contributing to food degradation?
- Genetic modification (correct)
- Microbial growth
- Enzymatic reactions
- Physical damage
Proper handling, storage, and preparation techniques are most important to mitigate the risks associated with:
Proper handling, storage, and preparation techniques are most important to mitigate the risks associated with:
- Enzymatic reactions
- Foodborne diseases (correct)
- Physical damage
- Chemical spoilage
An innovative packaging solution primarily extends shelf life and enhances safety and marketability by:
An innovative packaging solution primarily extends shelf life and enhances safety and marketability by:
- Incorporating nanotechnology (correct)
- Using less material
- Lowering production costs
- Increasing product weight
The successful application of integrating traditional methods with modern technologies offers solutions to address:
The successful application of integrating traditional methods with modern technologies offers solutions to address:
Nutritional value, texture, and edibility can be affected in foods by:
Nutritional value, texture, and edibility can be affected in foods by:
Which of these is NOT a major preservation goal?
Which of these is NOT a major preservation goal?
Minimizing the connection between microorganisms and foods by using aseptic methods describes:
Minimizing the connection between microorganisms and foods by using aseptic methods describes:
By adding salt, using irradiation, or improved packaging, storage conditions are:
By adding salt, using irradiation, or improved packaging, storage conditions are:
How does processing food help diminish pathogenic microorganisms?
How does processing food help diminish pathogenic microorganisms?
Which intrinsic parameter has an antimicrobial function?
Which intrinsic parameter has an antimicrobial function?
What characterizes the survival of the fittest and the elimination of the unfit in microbiology?
What characterizes the survival of the fittest and the elimination of the unfit in microbiology?
How might damage to antimicrobial structures occur with food?
How might damage to antimicrobial structures occur with food?
The process of putrefaction in food spoilage results in the production of:
The process of putrefaction in food spoilage results in the production of:
The phenomenon known as 'protein-sparing action' occurs when microorganisms preferentially utilize:
The phenomenon known as 'protein-sparing action' occurs when microorganisms preferentially utilize:
Which of these is used first in a mixed culture?
Which of these is used first in a mixed culture?
Conalbumin in eggs limits microbial growth by:
Conalbumin in eggs limits microbial growth by:
Why the minimum and maximum growth pH are higher.
Why the minimum and maximum growth pH are higher.
Why do processing industries apply severe heating processes for foods?
Why do processing industries apply severe heating processes for foods?
For microbial growth initiation, what factor is most crucial for differentiating microbial groups?
For microbial growth initiation, what factor is most crucial for differentiating microbial groups?
In canning as a means for preserving food, a low REDOX potential is achieved. The intent is to:
In canning as a means for preserving food, a low REDOX potential is achieved. The intent is to:
What substance is formed when antimicrobials present in food undergo heating?
What substance is formed when antimicrobials present in food undergo heating?
Microorganisms' growth can be affected by all these factors EXCEPT?
Microorganisms' growth can be affected by all these factors EXCEPT?
What is mainly gram-negative rods that have more water in food?
What is mainly gram-negative rods that have more water in food?
Refrigeration slows microbial growth especially among mesophiles because:
Refrigeration slows microbial growth especially among mesophiles because:
Which of these cause's fermentation of sugar's, production of alcohol, carbon dioxide and bad texture.
Which of these cause's fermentation of sugar's, production of alcohol, carbon dioxide and bad texture.
Amylase enzymes create changes to texture and sweetness due to:
Amylase enzymes create changes to texture and sweetness due to:
Which type of spoilage is related to O2 presence?
Which type of spoilage is related to O2 presence?
Which of the following is the non-enzymatic process?
Which of the following is the non-enzymatic process?
What is NOT a preservative to extend food life?
What is NOT a preservative to extend food life?
What is essential for workers for good manufacturing processes?
What is essential for workers for good manufacturing processes?
Unstabilized water from a food product will:
Unstabilized water from a food product will:
What is the main result of not good harvest or not good slaughtering in the food line?
What is the main result of not good harvest or not good slaughtering in the food line?
In carbohydrate-based foods, which of the bacteria have the ability to ferment and lead to spoilage?
In carbohydrate-based foods, which of the bacteria have the ability to ferment and lead to spoilage?
How could polyphenyl be oxidized, for safety in food?
How could polyphenyl be oxidized, for safety in food?
As a spoilage process, Rancidity can increase through oxidation mainly if which group is present?
As a spoilage process, Rancidity can increase through oxidation mainly if which group is present?
Which food has the greatest ability for bacteria to germinate?
Which food has the greatest ability for bacteria to germinate?
To maintain quality, what must be done before freezing vegetables?
To maintain quality, what must be done before freezing vegetables?
Flashcards
Food Spoilage
Food Spoilage
Degradation of food caused by enzymatic reactions, microbial growth, and chemical changes, impacting safety and quality.
Foodborne Diseases
Foodborne Diseases
Illnesses caused by consuming food contaminated with pathogens like bacteria, viruses, and parasites.
Commercial Food Preservation
Commercial Food Preservation
Strategies such as packaging, storage, and modern technologies to extend shelf life, enhance safety, and improve marketability.
Food Preservation
Food Preservation
Essential practice to ensure food availability, safety, and quality by integrating traditional methods with modern technologies.
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Food Spoilage Processes
Food Spoilage Processes
Microbial, chemical, or physical processes are affecting a food's nutritional value, color, texture, and edibility.
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Food Preservation
Food Preservation
Various methods or techniques that control factors contributing to food spoilage which will prolong the shelf life of original product.
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Preventing Contamination
Preventing Contamination
Employing aseptic methods in handling it.
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Adjusting Storage Conditons
Adjusting Storage Conditons
Preventing contamination by employing irradiation, packaging, addition of salt, treating vegetables with chlorine.
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Processing Food
Processing Food
Eliminating pathogenic microorganisms from food can be detrimental to human health association.
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Intrinsic Factors
Intrinsic Factors
Factors such as nutrients, pH and water activity that affect microbial growth in foods.
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Extrinsic Factors
Extrinsic Factors
Conditions of storage environment like relative humidity and temperature.
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Implicit Factors
Implicit Factors
Interactions in factors of organisms presents specific growth rate, survival of the fittest etc.
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Processing Factors
Processing Factors
Parameters such as slicing, packaging, irradiation, and preservation .
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Microbial Contamination
Microbial Contamination
Bacteria, yeasts, and molds breaking down organic compounds in food, leading to off-flavors and odors.
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Enzymes
Enzymes
Enzymes catalyzing reactions that degrade proteins, fats, and carbohydrates, altering food characteristics.
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Chemical Reactions
Chemical Reactions
Reactions like oxidation and hydrolysis altering color, flavor, and texture of food.
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Physical Factors
Physical Factors
Temperature, moisture, and mechanical damage promoting faster spoilage rates.
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Insects and Pests
Insects and Pests
Insects, rodents, and pests directly feeding or contaminating food.
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Food as a Substrate
Food as a Substrate
Microorganisms using food as a source of nutrients, leading to spoilage; Microorganism carries the process out by multiplying in number, the increase use
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pH Optimal Range
pH Optimal Range
pH range for growth depends on other environmental conditions closer these are optimum higher the growth
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Electron Potential
Electron Potential
Defined as the ratio of oxidizing to reducing factors
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Antimicrobial Substances
Antimicrobial Substances
Antimicrobial substances in food are source of nutrient and naturally occurring biological substances
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Water Activity
Water Activity
Water influences microbial growth. is the major constituent, just as other living organism require for any kind of growth
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Storage Tempreture
Storage Tempreture
Microbes grow in a temperature of as low as 6 C- and others 45 Conwards the optimum is the condition of growth
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Carbohydrates and spoilage
Carbohydrates and spoilage
Spoilage in carbohydrate foods may include both and Microbial contamination from various organism.
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Enzymatic reactions and spoilage.
Enzymatic reactions and spoilage.
Enzymes can cause changes in fruits and vegetables due oxidation , Maillard reaction etc
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Migration and rapid Atmospheric Spoilage?
Migration and rapid Atmospheric Spoilage?
High moisture content promotes quick spoilage-due migration due atmospheric changes.
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Spoilage and protein
Spoilage and protein
Protein degradation leads to production of bad ordours and protein- sparing effect
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Proteins Methods against spoilage?
Proteins Methods against spoilage?
Preventation is done mainly by proper temperatures and atmospheres and suitable packagaing plus use of approved methods.
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Micro organism enzyes?
Micro organism enzyes?
Enzymes are normally from endogenus or micro organisms which attack cell tissue.
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