Most large cities have required the pasteurization of milk and milk products since
1900
Human diseases from milk may include
BRUCELLOSIS & TUBERCULOSIS
The connection between unpasteurized milk and brucellosis in humans made by
EVANS
Dairy herds were inspected and vaccinated against tuberculosis in the
1920S
Herds vaccinated against tuberculosis were called
CERTIFIED HERDS
Foods that have been altered due to the carefully controlled growth of microorganisms are
FERMENTED
Foods that have been unacceptably altered due to uncontrolled bacterial growth are called
SPOILED
Growth of pathogens in a food generally does not result in perceptible changes in the quality of the food but the ingestion of this food can result in
FOODBORNE ILLNESSES
The conditions normally present in food such as moisture, acidity and nutrients are referred to as
INTRINSIC FACTORS
The growth of microorganisms in a food product is influenced by
THE AVALIABILITY OF MOISTURE, ACIDITY, NUTRIENTS & TEMPERATURE
The amount of moisture available in foods is designated by the term
WATER ACTIVITY
Pure water has a water activity value of
1.00
compared to jam, cake & syrup, which has the greatest amount of available water
STEAK
For growth, most bacteria require water levels above
0.90
Staphylococcus aureus can grow at a
LOWER WATER ACTIVITY THEN MORE SPOLIAGE BACTERIA
Staphylococcus aureus can multiply with little competition on
SALTY HAM
The water activity in foods that have high levels of salt or sugar is
LOW
Fungi is most likely to be found growing on
SALTED OR DRIED FOODS
Fungi and lactic acid bacteria may grow at
PH 3.5
Fungi may grow at
PH 2.2
Clostridium botulinum typically does not produce its toxin under conditions that are
ACID
Lactic acid bacteria
PRODUCE LACTIC ACID, ALLOWING THEM TO MAKE FOODS SUCH AS YOGURT & ARE IMPORTANT SPOLIAGE ORGANISMS
Which produce lactic acid
Lcatobacillus, Leuconostoc, Streptococcus & Lactococcus A
Foods such as acidic fruits are often spoiled by
FUNGI
Most bacteria are inhibited by a
PH OF 4.5
Egg white is rich in the antimicrobial
LYSOZYOME
Psychrophiles would most likely grow at
REFRIDGERATOR TEMPS
Slow cooking for a long time and then storage at room temperature would tend to
FAVOR ENDOSPORE FORMERS & MESOPHILES
In a cow's udder
MILK IS STERILE
The unique flavor of yogurt is due to the production of
LACTIC ACID & ACETALDEHYDE
Sugar is used in the making of fermented sausages to provide raw material for the
FERMINTATION PROCESS
Lactic acid bacteria are used to ferment and produce foods from
DAIRY, VEGETABLES & MEAT
The tart taste of yogurt, pickles & sharp cheeses is due to the presence of
ACETIC ACID
The resulting solids and juices of grapes used to make wine are termed
MUST
The most prevalent cause of wine spoilage is the presence of
ACETIC ACID BACTERIA
The maloactic fermentation of wine is performed by
Leuconostoc
The final characteristics of beer such as color, flavor, & foam primarily depend on the
ROASTED MALT
Soy sauce is made by fermentation of soybeans and wheat by
ASPERGILLUS
Most human pathogens grow at temperatures near
37 DEGREES C
S. aureus toxin is
HEAT STABLE & AN EXOTOXIN
As an added safety precaution, low-acid, home canned foods be
BOILED AT LEAST 15 MINUTES BEFORE CONSUMPTION
C. botulinum toxin is
EXOTOXIN & HEAT-SENSITIVE
The toxin of botulism is classified as a
NEUROTOXIN
The O157:H7 strain of E. coli may be involved in
FOODBORNE ILLNESSES
what are often associated with poultry products
Salmonella AND Campylobacter
The bacteria associated with hemolytic uremic syndrome is
E. coli O157:H7
Irradiation of foods involves the use of
GAMMA RADIATION
Single cell protein refers to the use of
SINGLED CELLED ORGANISMS AS A PROTEIN SOURCE
The most promising sources of single cell protein are
YEASTS