CHAPTER 32

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