Hurdle Concept in Food Preservation
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Questions and Answers

What is one of the preventive measures mentioned for producing and harvesting food?

  • Use of low-quality raw materials
  • Encourage workers to neglect personal hygiene
  • Implement safe agricultural practices (correct)
  • Skip quality assurance programs

    • Which method mentioned in the text can be used to kill pathogens during food processing?

  • Adding more contaminants
  • Increasing cross-contamination
  • Pasteurization (correct)
  • Storing food in unsanitary conditions

    • What technique is recommended in the text to prevent cross-contamination during food distribution?

  • Regulating and monitoring temperature (correct)
  • Not responding to recalls quickly
  • Ignoring cleaning procedures
  • Increasing cross-contamination risks

    • What concept is suggested to be applied during food processing to enhance safety?

    <p>Hurdle concept</p> Signup and view all the answers

    What is a key aspect of training for food handlers according to the preventive measures for preparing foods?

    <p>Proper hand-washing procedures</p> Signup and view all the answers

    Which method mentioned in the preventive measures for producing and harvesting food involves keeping the harvest free of contamination?

    <p>Implementing safe agricultural practices</p> Signup and view all the answers

    What is a recommended practice for ensuring quality in processing foods?

    <p>Implementing HACCP and other quality systems</p> Signup and view all the answers

    What is the water activity level that is most conducive to the growth of gram-negative bacteria?

    <p>0.95</p> Signup and view all the answers

    Which type of bacteria thrives in an environment with a water activity level of 0.75?

    <p>Halophilic bacteria</p> Signup and view all the answers

    In which moisture category would you classify flour according to its water activity level?

    <p>Low moisture food (aw below 0.6)</p> Signup and view all the answers

    Which type of food is more likely to spoil easily due to its high water activity level?

    <p>Processed meat</p> Signup and view all the answers

    What is the water activity level that is most conducive to the growth of moulds?

    <p>0.80</p> Signup and view all the answers

    How does the presence or absence of oxygen impact the redox potential in the environment where food is stored?

    <p>Increases the redox potential</p> Signup and view all the answers

    What role do saprophytic microorganisms play in the context of food?

    <p>Play a role in biodegradation and cause food spoilage</p> Signup and view all the answers

    Which bacterial group includes members that can survive at a very low pH?

    <p>Aciduric Bacteria</p> Signup and view all the answers

    What is the main characteristic of Gas-Producing Bacteria among the important bacterial groups in foods?

    <p>Production of carbon dioxide, hydrogen, and hydrogen sulfide</p> Signup and view all the answers

    Which genera of bacteria mentioned are characterized as negative rods and motile?

    <p>Citrobacter, Escherichia, Enterobacter</p> Signup and view all the answers

    What is the common respiration characteristic of the genera Bacillus, Clostridium, and Sporolactobacillus?

    <p>Facultative anaerobes</p> Signup and view all the answers

    Which bacterial group includes members that can grow at high temperatures?

    <p>Thermophilic Bacteria</p> Signup and view all the answers

    What is the main difference between foodborne intoxication and foodborne infection as discussed in the text?

    <p>Foodborne intoxication is caused by toxins produced by microbes, while foodborne infection is caused by the microbes themselves.</p> Signup and view all the answers

    Which symptom is NOT typically associated with foodborne intoxication according to the text?

    <p>Rash</p> Signup and view all the answers

    What environmental factor is essential for microbes to cause food spoilage?

    <p>Moisture</p> Signup and view all the answers

    Which of the following signs is NOT commonly associated with food spoilage as described in the text?

    <p>Acidity</p> Signup and view all the answers

    What is the primary outcome of the sequence of events in food spoilage as outlined in the text?

    <p>Production of enzymes</p> Signup and view all the answers

    How does food spoilage due to gas formation manifest according to the text?

    <p>Swollen packages and cans</p> Signup and view all the answers

    What is the primary objective of applying high temperature as a hurdle in food processing?

    <p>To reduce microbial activity</p> Signup and view all the answers

    What is a disadvantage of using low temperature as a hurdle in food processing?

    <p>It is costly to maintain low temperatures</p> Signup and view all the answers

    Which hurdle technology involves techniques like concentration, dehydration, and freeze drying?

    <p>Water activity</p> Signup and view all the answers

    What does the term 'Redox Potential' refer to in the context of hurdle technology?

    <p>A measure of oxidation-reduction reactions</p> Signup and view all the answers

    Why is the hurdle of competitive flora important in food protection?

    <p>To reduce spoilage rate caused by mold &amp; yeast</p> Signup and view all the answers

    Which hurdle technology aims at preserving food products through the use of preservatives?

    <p>Competitive Flora Hurdle</p> Signup and view all the answers

    Which microorganism is known for causing acute gastroenteritis in humans and was named after an outbreak in Norwalk, Ohio in 1968?

    <p>Norovirus</p> Signup and view all the answers

    Which microorganism associated with foodborne illnesses can be sourced from contaminated shellfish and seafood, as well as person-to-person transmission?

    <p>Staphylococcus aureus</p> Signup and view all the answers

    Which microorganism, characterized by being gram-negative and non-spore-forming, has many serotypes that can cause illness in humans?

    <p>Salmonella</p> Signup and view all the answers

    Which microorganism is commonly associated with foodborne illnesses, with symptoms typically appearing 1-2 days after consumption and including diarrhea, abdominal cramping, nausea, and vomiting?

    <p>Norovirus</p> Signup and view all the answers

    Which of the listed microorganisms is predominantly associated with symptoms such as abdominal pain, diarrhea, nausea, and vomiting starting 8-12 hours after consumption?

    <p>Salmonella</p> Signup and view all the answers

    Which microorganism causes symptoms that include abdominal cramping, diarrhea, nausea, vomiting, headache, and low-grade fever that can last up to 7 days?

    <p>Norovirus</p> Signup and view all the answers

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