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Questions and Answers
What is the main focus of food microbiology?
What is the main focus of food microbiology?
Which of the following is NOT a reason to study food microbiology?
Which of the following is NOT a reason to study food microbiology?
Which microorganisms are included in the study of food microbiology?
Which microorganisms are included in the study of food microbiology?
What is one of the key applications of understanding food microbiology?
What is one of the key applications of understanding food microbiology?
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How can microorganisms contaminate food?
How can microorganisms contaminate food?
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What is one consequence of poor understanding of food microbiology?
What is one consequence of poor understanding of food microbiology?
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Which of the following is considered an important aspect of food microbiology?
Which of the following is considered an important aspect of food microbiology?
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What is the overall goal of studying food microbiology?
What is the overall goal of studying food microbiology?
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What type of environment can molds generally tolerate better than bacteria and yeasts?
What type of environment can molds generally tolerate better than bacteria and yeasts?
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Which of the following colors is not mentioned as a pigment produced by certain bacteria?
Which of the following colors is not mentioned as a pigment produced by certain bacteria?
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What is the preferred pH range for mold growth?
What is the preferred pH range for mold growth?
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What characteristic distinguishes yeasts from bacteria?
What characteristic distinguishes yeasts from bacteria?
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At what water activity level do bacteria and yeasts grow more effectively compared to molds?
At what water activity level do bacteria and yeasts grow more effectively compared to molds?
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Which of the following best describes the appearance of yeast colonies?
Which of the following best describes the appearance of yeast colonies?
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What environmental conditions could allow mold growth below 0°C?
What environmental conditions could allow mold growth below 0°C?
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What effect do molds have on foods with unstable color pigments, such as meat?
What effect do molds have on foods with unstable color pigments, such as meat?
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Which genus of bacteria is known to be aciduric and can survive at low pH levels?
Which genus of bacteria is known to be aciduric and can survive at low pH levels?
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What is a characteristic of osmophilic bacteria?
What is a characteristic of osmophilic bacteria?
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Which of the following bacteria is classified as a gas-producing bacterium?
Which of the following bacteria is classified as a gas-producing bacterium?
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Which of the following groups of bacteria cannot grow in the presence of oxygen?
Which of the following groups of bacteria cannot grow in the presence of oxygen?
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Which type of bacteria is typically used as an index of sanitation?
Which type of bacteria is typically used as an index of sanitation?
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What defines facultative anaerobes?
What defines facultative anaerobes?
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What is the primary type of contamination found on the surface of fresh meats?
What is the primary type of contamination found on the surface of fresh meats?
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Among the following, which bacteria is a known spore former?
Among the following, which bacteria is a known spore former?
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Which type of bacteria can be found in high osmotic environments but are less osmophilic compared to yeasts and molds?
Which type of bacteria can be found in high osmotic environments but are less osmophilic compared to yeasts and molds?
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Which factor significantly influences the bacterial content of eggs?
Which factor significantly influences the bacterial content of eggs?
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What is the impact of low temperatures on the bacterial growth in fresh meats?
What is the impact of low temperatures on the bacterial growth in fresh meats?
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What is the expected bacterial count on the skin of freshly dressed poultry under optimal sanitary conditions?
What is the expected bacterial count on the skin of freshly dressed poultry under optimal sanitary conditions?
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What type of micro-organisms is mainly responsible for contamination on the skin of freshly dressed poultry?
What type of micro-organisms is mainly responsible for contamination on the skin of freshly dressed poultry?
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How do micro-organisms typically enter a freshly laid egg?
How do micro-organisms typically enter a freshly laid egg?
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What are fruits and vegetables primarily susceptible to?
What are fruits and vegetables primarily susceptible to?
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What primarily determines the normal microflora present in food groups?
What primarily determines the normal microflora present in food groups?
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What is the primary reason for the importance of molds in food?
What is the primary reason for the importance of molds in food?
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Which protozoan is commonly associated with foodborne illnesses?
Which protozoan is commonly associated with foodborne illnesses?
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Which species of Aspergillus is known for producing aflatoxin?
Which species of Aspergillus is known for producing aflatoxin?
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What type of spores do molds from the Aspergillus genus produce?
What type of spores do molds from the Aspergillus genus produce?
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Which of the following molds is used in the production of citric acid?
Which of the following molds is used in the production of citric acid?
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What is one effect of the mold Alternaria on food?
What is one effect of the mold Alternaria on food?
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Which of the following is NOT a characteristic of Penicillium molds?
Which of the following is NOT a characteristic of Penicillium molds?
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Which protozoan is NOT commonly recognized as a foodborne parasite?
Which protozoan is NOT commonly recognized as a foodborne parasite?
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What is the primary factor that increases the likelihood of spoilage in fruits and vegetables?
What is the primary factor that increases the likelihood of spoilage in fruits and vegetables?
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Which of the following pH ranges indicates a higher susceptibility of vegetables to bacterial attack compared to fruits?
Which of the following pH ranges indicates a higher susceptibility of vegetables to bacterial attack compared to fruits?
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What post-harvest practice is likely to contribute to microbial contamination of fruits and vegetables?
What post-harvest practice is likely to contribute to microbial contamination of fruits and vegetables?
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Which aquatic food sources are most likely to concentrate pathogens due to water quality?
Which aquatic food sources are most likely to concentrate pathogens due to water quality?
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What is the impact of pasteurization on the microbial content of milk?
What is the impact of pasteurization on the microbial content of milk?
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What is a common characteristic of raw milk found under refrigeration for several days?
What is a common characteristic of raw milk found under refrigeration for several days?
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Which genera of bacteria are most likely to be found in fresh, non-pasteurized milk?
Which genera of bacteria are most likely to be found in fresh, non-pasteurized milk?
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Why are fungal pathogens able to thrive on fruits despite their acidic pH?
Why are fungal pathogens able to thrive on fruits despite their acidic pH?
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Study Notes
Module 1: Introduction to Food Science and Technology
- Food microbiology is the study of microorganisms interacting with food, impacting safety, quality, and shelf life.
- Microorganisms (bacteria, yeasts, molds, and viruses) naturally exist in the environment and can contaminate food at various stages.
- Understanding food microbiology is crucial for food safety, preventing foodborne illnesses, and maintaining overall food quality.
Development of Early Food Microbiology (Before 1900 AD)
- Early civilizations developed preservation methods like drying, smoking, salting, and fermentation to ensure a steady food supply.
- These methods, though not understanding the science behind them, were crucial to food preservation.
- Key observations before 1900 AD linked food to disease, showing an early understanding of food safety.
Food Fermentation
- 1822: C.J. Person identified Mycoderma mesentericum, linked to vinegar production.
- 1837: Theodor Schwann named Saccharomyces (sugar fungus) for sugar fermentation.
- 1860: Louis Pasteur linked fermentation to bacteria and yeasts.
- 1883: Emil Christian Hansen used pure cultures for beer fermentation.
Food Spoilage
- 1804: Francois Nicolas Appert developed food preservation in sealed glass bottles via heat.
- 1819: Peter Durand advanced canning in steel cans.
- 1870: L. Pasteur introduced Pasteurization, heat treating wine for 30 mins at 145°F to eradicate dangerous bacteria.
- 1895: Harry Russel proved the connection between food poisoning and the growth of heat-resistant bacteria (spores).
Foodborne Diseases
- 1820: Justin Kerner described food poisoning from blood sausage (likely due to botulism).
- 1854: John Snow connected cholera to contaminated water supplies.
- 1849: John Snow proposed cholera was spread via contaminated water.
- 1885: Theodor Escherich isolated bacteria (E. coli) linked to infant diarrhea.
- 1895: Marie von Ermengem linked Bacillus botulinus to food poisoning (from contaminated meat).
Food Microbiology and Its Scope
- Food microbiology methods of food preservation and fermentation have been practiced since antiquity.
- Relation between food and microorganisms was established in the 1800s.
- Pasteur linked microorganisms to food & beverage chemistry.
Importance of Microorganisms in Food
- Foodborne diseases: Pathogenic microorganisms (bacteria, molds, and viruses) found in food during various stages of handling.
- Food spoilage: Microorganism growth affects food quality and safety.
- Food preservation and spoilage concern the economic losses from food waste.
- Foodborne diseases can have large economic losses if not treated timely.
Important Micro-Organisms
- Bacteria: Key microorganisms in food microbiology, diverse in morphology (cocci, bacilli, spiral).
- Molds: Multicellular, filamentous, appear fuzzy; can grow in diverse conditions.
- Yeasts: Unicellular, reproduce by budding; implicated in spoilage and food.
- Viruses: Inert outside a host, require a host for reproduction and function; can cause disease in the host that consumes the food.
Food Bioprocessing
- Microorganisms are used in food production (fermentation, production of various food additives)
- Genetic techniques increase productivity and quality.
- Microbial enzymes improve food quality and safety (preserving).
Food Additives
- Preservatives extend shelf-life by preventing microbial growth (bacteria, yeasts, molds).
- Antioxidants prevent oxidation that causes food discoloration and rancidity.
- Colorants improve food appearance using natural or artificial colorings.
- Flavor enhancers add appealing flavors to food by using natural or artificial materials.
- Sweeteners add sweetness to food by using natural or artificial substances.
- Emulsifiers improve the mixing of ingredients that naturally don't mix (oil/water)
- Thickeners and Stabilizers improve food texture and consistency.
- Nutritional additives enhance the nutritional value of food by adding vitamins, minerals, and other nutrients.
Food Microbiology Topics: Questions and Answers
- Questions and answers on topics from the document.
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Description
This quiz explores the fundamentals of food microbiology, focusing on how microorganisms affect food safety, quality, and preservation methods. You'll learn about early practices of food preservation and significant developments in the field before 1900. Understanding these concepts is essential for anyone interested in food technology and safety.
