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Questions and Answers
Which type of bacteria is considered beneficial and is known for producing lactic acid?
Which type of bacteria is considered beneficial and is known for producing lactic acid?
- Pathogenic bacteria
- Lactobacillaceae (correct)
- Escherichia coli
- Saprophytic bacteria
Saprophytic bacteria are organisms that live on healthy organic matter.
Saprophytic bacteria are organisms that live on healthy organic matter.
False (B)
What is the definition of saprophytic bacteria?
What is the definition of saprophytic bacteria?
Organisms that live on dead or decaying organic matter.
_______ bacteria are responsible for fermenting sugars and producing lactic acid.
_______ bacteria are responsible for fermenting sugars and producing lactic acid.
Match the following types of bacteria with their characteristics:
Match the following types of bacteria with their characteristics:
Which of the following microorganisms is NOT typically associated with foodborne illness?
Which of the following microorganisms is NOT typically associated with foodborne illness?
Air and dust in food processing facilities contain a majority of spoilage organisms.
Air and dust in food processing facilities contain a majority of spoilage organisms.
Name one microorganism that is commonly found in food processing operations.
Name one microorganism that is commonly found in food processing operations.
Which of the following is NOT a primary source of microorganisms found in meat?
Which of the following is NOT a primary source of microorganisms found in meat?
Animal feeds are a primary source of microorganisms found in meat.
Animal feeds are a primary source of microorganisms found in meat.
Coli O157:H7, Salmonella, and Listeria are examples of __________ microorganisms.
Coli O157:H7, Salmonella, and Listeria are examples of __________ microorganisms.
Match the microorganisms to their type:
Match the microorganisms to their type:
Which of the following factors can contribute to cross-contamination during food processing?
Which of the following factors can contribute to cross-contamination during food processing?
What is the role of food handlers in relation to microorganisms on meat?
What is the role of food handlers in relation to microorganisms on meat?
Cross-contamination only occurs in raw meats.
Cross-contamination only occurs in raw meats.
The ______ tract is one of the primary sources of microorganisms found in meat.
The ______ tract is one of the primary sources of microorganisms found in meat.
Match the following sources of microorganisms with their descriptions:
Match the following sources of microorganisms with their descriptions:
Name one organism that can be found in the intestinal flora of humans and animals.
Name one organism that can be found in the intestinal flora of humans and animals.
The process of __________ can occur when bacteria are transferred from one surface to another.
The process of __________ can occur when bacteria are transferred from one surface to another.
Match the following bacteria with their associated risks:
Match the following bacteria with their associated risks:
Which of the following are considered spoilage bacteria in meat products?
Which of the following are considered spoilage bacteria in meat products?
All bacteria found in meat products are harmful to human health.
All bacteria found in meat products are harmful to human health.
Name two pathogenic viruses that can be found in food.
Name two pathogenic viruses that can be found in food.
Fish-borne trematodes are an example of a _____ found in food.
Fish-borne trematodes are an example of a _____ found in food.
Match the following pathogenic bacteria with their associated effects:
Match the following pathogenic bacteria with their associated effects:
What is the Temperature Danger Zone (TDZ) in Fahrenheit?
What is the Temperature Danger Zone (TDZ) in Fahrenheit?
Microorganisms cannot grow outside the Temperature Danger Zone.
Microorganisms cannot grow outside the Temperature Danger Zone.
What is the optimum temperature range for microorganism growth?
What is the optimum temperature range for microorganism growth?
Food should be stored hot at temperatures above _____ degrees Celsius.
Food should be stored hot at temperatures above _____ degrees Celsius.
What temperature is recommended for storing cold food?
What temperature is recommended for storing cold food?
Match the temperature to its corresponding safety level:
Match the temperature to its corresponding safety level:
The pasteurising temperature is lower than the boiling point.
The pasteurising temperature is lower than the boiling point.
At what temperature should food be stored in the freezer?
At what temperature should food be stored in the freezer?
Flashcards
Temperature Danger Zone (TDZ)
Temperature Danger Zone (TDZ)
The range of temperatures (40°F to 140°F or 5°C to 60°C) where most microorganisms grow best.
40°F (5°C)
40°F (5°C)
Lower boundary of the Temperature Danger Zone (TDZ).
140°F (60°C)
140°F (60°C)
Upper boundary of the Temperature Danger Zone (TDZ).
Optimum Temperature
Optimum Temperature
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Food Safety Temperatures
Food Safety Temperatures
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Cooking Temperatures
Cooking Temperatures
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Refrigerator Temperature
Refrigerator Temperature
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Freezer Temperature
Freezer Temperature
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Beneficial bacteria
Beneficial bacteria
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Lactic acid producing bacteria
Lactic acid producing bacteria
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Saprophytic bacteria
Saprophytic bacteria
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Dead organic matter
Dead organic matter
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Lactobacillaceae
Lactobacillaceae
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Meat Microorganism Sources
Meat Microorganism Sources
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Food Utensils
Food Utensils
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Food Handler Contamination
Food Handler Contamination
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Animal Feeds Role
Animal Feeds Role
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Air and Dust
Air and Dust
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Salmonella
Salmonella
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Pathogenic Bacteria
Pathogenic Bacteria
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Spoilage Bacteria
Spoilage Bacteria
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Listeria
Listeria
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E. coli
E. coli
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Foodborne pathogens
Foodborne pathogens
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coli O157:H7, Salmonella, Listeria
coli O157:H7, Salmonella, Listeria
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Spoilage organisms
Spoilage organisms
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Air and Dust Microbes
Air and Dust Microbes
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Food Processing Operations
Food Processing Operations
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Cross-contamination
Cross-contamination
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Slaughter and processing
Slaughter and processing
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Intestinal flora
Intestinal flora
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Foodborne pathogens
Foodborne pathogens
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Color coding
Color coding
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Study Notes
Food Poisoning Overview
- Food poisoning is an acute illness related to recent food consumption, marked by gastrointestinal symptoms and sometimes neurological signs
- Studying meat microbiology is essential for providing safe, clean, and healthy meat products
- Essential areas of interest concern meat spoilage and food poisoning prevention
- Microbial growth on food leads to spoilage and food poisoning
Causes of Food Spoilage and Food Poisoning
- Bacteria + Food = Food Poisoning, Disease, or Spoilage
- Food can be contaminated by:
- Soil and water
- Food utensils
- Intestinal tract
- Food handlers
- Animal feeds
- Animal hides
- Air and dust
- Food ingredients, such as spices
- Food handlers (e.g., chefs, cooks) are frequent sources of contamination
- Microflora on hands, and outer garments are significant contamination factors
- Nasal and oral cavities are important contamination sources
- Common foodborne pathogens linked to food handlers:
- Staphylococcus aureus
- Salmonella
- Shigella
- Hepatitis A virus
- Food utensils (e.g., cutting boards, knives, grinders, mixers) can become contaminated during processing, thus facilitating cross-contamination
Cross-Contamination
- Transfer of harmful substances (e.g., bacteria) from one food item to another, equipment, or person.
- Types of cross-contamination include:
- Direct contact: transfer from raw to cooked
- Indirect contact: transfer via a surface
- Drip: transfer from raw food (e.g., meat) to another
- Prevention methods include color-coded surfaces and utensils (e.g., raw meat - red, cooked meat - yellow)
Factors Affecting Microbial Growth
- The acronym FATTOM describes critical factors that affect microbial growth.
- Factors include:
- Food: All microorganisms require it
- Acidity (pH): Most microorganisms grow best in slightly neutral environments (pH 6.6-7.5)
- Time: Bacteria can multiply rapidly, doubling every 20 minutes
- Temperature (TDZ): The temperature danger zone (5°C - 60°C) is critical for rapid bacterial growth
- Oxygen: Various microbes have different oxygen requirements
- Moisture (Water Activity): Water is essential for most microbial growth
Bacterial Growth Curve
- Phases of microbial growth include:
- Lag phase: minimal increase in numbers but increase in size
- Log phase: rapid bacterial reproduction and is the exponential growth curve
- Stationary phase: growth rate equals death rate
- Death phase: bacteria start dying due to nutrient depletion and/or accumulation of toxic waste products
Temperature Danger Zone (TDZ)
- The temperature range (5°C-60°C/41°F-140°F) where bacteria rapidly grow and reproduce
- Maintaining food outside TDZ prevents rapid bacterial growth.
- Temperature control is essential in food handling and storage to mitigate the risk of microbial growth.
Types of Microorganisms
- Bacteria:
- Gram-positive: Listeria, Staphylococcus, Bacillus, Clostridium
- Gram-negative: Salmonella, Campylobacter, Escherichia coli
- Viruses: Norovirus, Hepatitis A virus
- Parasites: Fish-borne trematodes, Taenia, Trichinella, Toxoplasma, Sarcocystis
Additional Details
- Microbes from various sources (e.g., soil, water, intestinal tract) can contaminate meat.
- Spoilage microorganisms can change the odor, flavor, and appearance of the meat.
- Particular emphasis should be placed on color-coded systems for utensils for preparing, storing, and serving food to minimize cross-contamination risks
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Description
This quiz covers the essential aspects of food poisoning, including its symptoms, causes, and methods for prevention. Learn about the role of meat microbiology in ensuring food safety and understand the various sources of contamination. Test your knowledge on keeping food safe and healthy.
