5 Written questions
5 Matching questions
- Injection of ozone
- Staphylococcus aureus
- benzoic acid
- a permitted for some foods. Will sterilize but can/will cause chemical changes in food. Creates peroxides that degrade proteins. End product: NH3 and amines. Degrade fats, short chain fatty acids. Was concern might create carcinogen.
- b Organic acids. Added to juices, jams, tomatoes, soda (salt)
- c (species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.
- d Disinfection after secondary treatment depends on next use. Very reactive, very damaging to living thing
- e inverted by N.Appert, big prize from napoleon. Heating of food in bottles and seal it. Main concern now is growth from any surviving bacterial spores.
5 Multiple choice questions
- ultra high temp. Usually sterilized milk, if sealed, don't need to refrigerate.
- prevent, slow spoilage. Dilemma, need to inhibit or kill microbes but agents can't be too toxic.
- high energy/ionizing radiation. Gamma rays. Knock electrons away from atoms. Creates very reactive free radicals that damage cell components. Kills cells
- Range of radiation sensitivity: clostridium and bacillus (spores)
- chemicals added primarily to stop chemical oxidation. Stop oxidation of fats that yields short chain fatty acids (odor, taste problems). May also have anti-microbial activity.
5 True/False questions
Pasteurization → prevent, slow spoilage. Dilemma, need to inhibit or kill microbes but agents can't be too toxic.
listeria → (genus)-associated with poultry. Meant-contaminated during slaughtering and eggs that pass through cloaca.
nitrates and nitrites → common in preserved meats such as bacon, pepperoni. KILL microbes (Cidal agent) like salmonella by inhibiting enzymes used in ATP productions. Preserve red color of hemoglobin.
activated sludge tank → clarified water aerated by injection of air. A way to add oxygen so that aerobic microbes will use up oxygen.
63C for 30mins → high temp, short time (HTST)