17 Questions
What is the outcome of biochemical activity of microbial processes in food spoilage?
All of the above
Insects and pests attacking fruits and vegetables can lead to:
Production of off-flavors
Which factor promotes insect growth on food products?
High temperature and humidity
How do rats and mice contribute to food spoilage?
By contaminating food with disease-producing microorganisms
Which environmental factors are necessary for chemical reactions leading to food spoilage?
Presence of atmospheric oxygen and sunlight
Which group of bacteria are useful in producing fermented foods like yogurt and pickles?
Lactic acid bacteria (LAB)
Which bacteria are predominant spoilage organisms under low oxygen, low temperature, and acidic conditions?
Lactic acid bacteria (LAB)
What is the primary cause of spoilage due to enzymatic activity?
Action of endogenous enzymes
Which type of conditions inhibit the growth of Pseudomonas and related genera?
High water activity and low pH
Which group of bacteria includes a number of human pathogens and spoilage organisms?
Gram-negative bacteria
Which food is associated with spoilage by Alcaligenes according to the text?
High protein foods like meat and dairy products
Which type of bacteria are Gram-positive and useful in producing fermented foods?
Lactic acid bacteria (LAB)
What type of odors does Brochothrix produce during spoilage?
Sour, musty, and sweaty
Which bacteria are predominant on poultry carcasses on the processing line and have been isolated from spoiled meat and fish?
Moraxella and Psychrobacter
Which bacteria uses both lipases and proteases to produce disagreeable odors in dairy products, fish, and meat?
Flavobacterium
Which bacteria are found widely in the environment, particularly in dairy products, fish, and meat, causing disagreeable odors through lipid and protein degradation?
Flavobacterium and Brochothrix
Which bacteria is an important constituent of the microflora on the surface of fish and can produce trimethylamine in vacuum-packaged fish?
Photobacterium
Explore the concept of food spoilage due to enzymatic activity, a process influenced by microbial processes and ecological conditions. Learn about the complex biochemical activities that lead to the deterioration of specific foods.
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