Term
| what MOs would might be found in soft-centered candies? |
|
Definition
yeasts
Clostridium sporogenes |
|
|
Term
| what is 'exploding candy'? |
|
Definition
| soft centered candies that have been contaminated with gas producing MOs |
|
|
Term
| explain how invert sugar allow candy industry to fight spoilage? |
|
Definition
1. only so much sucrose can be added until supersaturated
2. Invert sugar contains fructose, glucose and invertase
3. combines glucose and fructose into sucrose, allowing higher sugar concentration to be possible |
|
|
Term
| what does 'commercially sterile' mean in the canning industry? |
|
Definition
target MO and MOs that would grow in the can on the shelf destroyed.
spores definitely present though |
|
|
Term
| what often prevents spores from germinating in canned goods? what may result in germination? |
|
Definition
|
|
Term
| what is the general shelf life of canned foods? what happens after this? |
|
Definition
2 yrs
non-microbial spoilage begins (lower quality, not really dangerous) |
|
|
Term
| what are 2 examples of non-microbial spoilage in canned goods? |
|
Definition
enzymatic browning
corrosion of can |
|
|
Term
| what 3 factors are responsible for microbial spoilage in canned goods? |
|
Definition
inadequate cooling
inadequate heating
damage to can |
|
|
Term
| what is the main type of organism that is most likely to contaminate canned food during the process? |
|
Definition
| spore forming thermophiles |
|
|
Term
| what is used to determine the time and temp neede to destroy a target organism? |
|
Definition
|
|
Term
| name MOs that might be used in an inoculated pack study for a canned prodcut? why are these good choices? |
|
Definition
C.thermosacchrolyticum
C.sporogenes
B.stearothermophilus
all non-pathogenic spore-formers with higher heat resistance that C-bot |
|
|
Term
| which of the indicator organisme for canned food is a TA spoiler? |
|
Definition
|
|
Term
| which of the indicator organisms for canned foods is a putrefactive spoiler? what strain often used? |
|
Definition
|
|
Term
| what indicator organism for canned foods causes flat sour spoilage? what strain often used? |
|
Definition
| B.stearothermophilus FS 1518 |
|
|
Term
| what are the disadvantages to over-heat treating cans? |
|
Definition
1.texture/color changes
2.vitamin and nutrient breakdown
3.energy cost |
|
|
Term
| what are the three general steps for determining the time and treatment of processing for a new product? |
|
Definition
1. Research literature/existing protocols
2. inoculated pack study
3. plate counts |
|
|
Term
| what percentage of the total organisms are destroyed with each log reduction? |
|
Definition
|
|
Term
|
Definition
| the time in minutes at a particular temperature (Fahrenheit) that results in 1 log reduction |
|
|
Term
| what is an equivalent kill? |
|
Definition
| an equivalent temp/time process that results in the same reduction |
|
|
Term
| what 5 members often make up a food development team? |
|
Definition
1. Food chemist
2. Advertising person
3. Microbiologist
4. Production engineer
5. Nutritionist |
|
|
Term
| what are the steps that would commonly follow if a new food-product idea was accepted? |
|
Definition
prototype
customer survey
in-house sampling |
|
|
Term
| what were the product ideas from the group projects? |
|
Definition
OneShot
Banana butter
Cake in a Box
Maxwell House Plus
Chaloney
PBJ Sticks/ Grilled Cheese Pops |
|
|
Term
| What are the 3 main laws that govern food in the US? |
|
Definition
1906 Pure Food and Drug Act
1938 Food, Drug, and Cosmetic Act
1958 The Delaney Clause |
|
|
Term
| explain the Pure Food and Drug Act |
|
Definition
| companies must provide 'safe and wholesome foods', if found unsafe, they can be taken to court |
|
|
Term
| what are the 2 government agencies that are in charge of food in the US? |
|
Definition
| the FDA and the USDA (Dept of Ag) |
|
|
Term
| what act pertaining to the USDA came out the same time as the Pure Food and Drug Act? |
|
Definition
| the Meat Inspection Act - states that the type of meat must be specified on the label |
|
|
Term
| what event prompted the Food, Drug, and Cosmetic Act? |
|
Definition
| increase in manufacturing after WWI |
|
|
Term
| what did the Food, Drug, and Cosmetic Act state? |
|
Definition
1. prohibited manufacturing of unsafe or spoiled food or ingredients
2. holds manufacturers responsible for recalls and drug companies responsible for their drugs |
|
|
Term
| what is the Delaney Clause? |
|
Definition
an ammendum to the Food, Drug, and Cosmetic Act
says that you cannot have known carcinogens in food |
|
|
Term
|
Definition
| list of chemicals/ingredients Generally Regarded As Safe |
|
|
Term
| what is one of the best known controversies of the GRAS list? how must this product be labeled? |
|
Definition
saccharin
"has caused cancer in lab rats" |
|
|
Term
| what 3 pieces of infromation are included in a products code # |
|
Definition
|
|
Term
| what are the two options for recalled foods? |
|
Definition
|
|
Term
| whare may re-processed recalled foods end up? |
|
Definition
| discount stores (dollar store, Amelias, etc.) or overseas markets |
|
|
Term
| what factors are important to developing a sampling plan? |
|
Definition
1.must be random
2.must be representative of the lot
3. must be meticulously documented
4. must involve the complete rejection or acceptance of the lot |
|
|
Term
| what is 'the lot' in regards to quality control? |
|
Definition
all of a product made under the same conditions (same code #)
ex.-shift change, new lot |
|
|
Term
| what determines the jurisdiction of FDA and USDA? |
|
Definition
USDA - unprocessed foods (raw spinach)
FDA - processed foods (frozen spinach) |
|
|
Term
| what is n, C, and m in regards to quality control? |
|
Definition
n - sample size
C - acceptance #
m - value of deficiency |
|
|
Term
| if quality control reports poor quality food products, what can be done? |
|
Definition
1. examine processing
2. increase sample size to get more accurate gauge of product
3. change C value
4. develop a product that can be made from defectives |
|
|
Term
| what is the vendor's risk in quality control? |
|
Definition
| probability that the company will hae to throw out an entire lot |
|
|
Term
| what is the consumer's risk? |
|
Definition
| the risk that a consumer receives a bad product |
|
|
Term
| which is generally higher, vendor or consumer risk? |
|
Definition
|
|
Term
|
Definition
| a word found on some products that a rabbi was present during production to assure that the food is kosher |
|
|
Term
|
Definition
a systematic approach to food safety that addresses prevention.
Hazard Analysis/Critical Control Points |
|
|
Term
| what are the goals of HACCP? |
|
Definition
1. analyze hazards associated with the food
2. determine the critical control points
3. establish control measures for each CCP
4. Establish procedures
5. Develop corrective measures
6. Meticulous record-keeping |
|
|
Term
| what are three types of food hazards and examples? |
|
Definition
1.Biological - pathogens, spoilage
2.Chemical - pesticides, cleaning agents
3.Physical - allergies, foreign objects - glass, hair, plastic, etc |
|
|
Term
| what is a critical control point? what are some examples? |
|
Definition
a point in the process where a hazard may enter
ingredients, processing, storage, shipping |
|
|
Term
| why is record keeping important to HACCP? what types of things are recorded? |
|
Definition
must be a detail paper trail to follow to determine how much product may be hazardous
equipment maintenece, personnel, machinery calibrations, cleaning schedule, etc |
|
|
Term
| what changes are causing an increase in HACCP for the FDA and USDA? |
|
Definition
1.emerging infectious diesases
2.more imported foods
3.more diversity of foods
4.new packaging and processing methods |
|
|
Term
| name two emerging infetious diseases that are affecting HACCP of government agencies? |
|
Definition
|
|
Term
| what is the main cahracteristics of HACCP? |
|
Definition
1.based on solid science
2.preventative, not reactive
3.in depth record-keeping
4.forces manufacturer to be responsible |
|
|
Term
| what agency originally developed HACCP? |
|
Definition
|
|
Term
| what are the 4 main types of fermentations? |
|
Definition
1.Lactic acid
2.Yeast
3.Mold
4.Acetic Acid |
|
|
Term
| name a product that involves mold fermentation? |
|
Definition
| soy sauce, Roquefort cheese |
|
|
Term
| what are the 3 roles that fermentations have played over history? |
|
Definition
1.Alters flavor
2.Preserves the food
3.Provides a variety of food choices from one source |
|
|
Term
| what does salt do in a vegetable fermentation? how much salt generally added? |
|
Definition
2.5-3.5% w/w NaCl
the salt alters the flavor and pulls nutrient-rich cytoplasm out of cells providing rich substrate for MOs |
|
|
Term
| what does vegetable cytoplasm provide for fermenting organisms? |
|
Definition
| vitamins, minerals, glucose from photosynthesis |
|
|
Term
| what are the affects of an anaerobic environement for vegetable fermentations? |
|
Definition
1.inhibits most spoilage MOs
2.allows fermentation (anaerobic process) to occur |
|
|
Term
| what is the pH of most fermented vegetables? why does it stop here? |
|
Definition
3.6
fermentation bacteria inhibited and/or sugar is used up |
|
|
Term
| how are yeasts and mold inhibited one fermnative bacteria are inhibited by pH? |
|
Definition
| yeasts and molds are aerobic so product usually packaged anaerobically |
|
|
Term
| what are the 5 main organisms responsible for vegetable fermentations? |
|
Definition
Leuconostoc mesenteroides
Pediococcus sp
S.faecalis
Lactobacillus plantarum
L.brevis |
|
|
Term
| what is the final lactic acid % in sauerkraut? |
|
Definition
|
|
Term
| what are the 3 steps of sauerkraut fermentation? |
|
Definition
1.pH down to 0.6% by Leuconostoc mesenteroides products
2.pH down to 1.2% due to lactic acid of L.plantarum
3.pH down to 1.5-1.7% by L.brevis |
|
|
Term
| what sauerkraut fermenter is homofermentative? |
|
Definition
|
|
Term
| what are the products formed by Leuconostoc mesenteroides during the first stage of sauerkraut fermentation? |
|
Definition
lactic acid
acetic acid
mannitol
ethanol |
|
|
Term
| what is the type of relationship between the sauerkraut fermenters? |
|
Definition
|
|
Term
| what are the four types of sausage? which are fermented? |
|
Definition
fresh
smoked
semi-dry (ferm.)
dry (ferm.) |
|
|
Term
| explain the sausage making process |
|
Definition
1.meat chopped up/blended (comminuted meat)
2.packed into casing
3.fermentation |
|
|
Term
| what organisms involved in sausage fermentation? |
|
Definition
Pediococcus w/ Lactobacillus OR
Pediococcus w/Bacillus thuringiensis |
|
|
Term
| what is the substrate of meat fermentations |
|
Definition
|
|
Term
| what are the affects of exercising an animal before slaughter? |
|
Definition
glycogen is decreased (less fermentation)
meat will be tougher |
|
|
Term
| who probably discovered milk fermentations? |
|
Definition
| nomadic herders who stored milk in animal stomachs |
|
|
Term
| what is the general succesion of products in milk fermentations? |
|
Definition
Lactose =>
Glucose + Galactose =>
all Glucose =>
Pyruvate =>
Lactic acid |
|
|
Term
| what organisms perform the simplest milk fermentations producing mildly acidic, creamy products. |
|
Definition
|
|
Term
| what products for heterofermenters are used for flavor in milk fermentations? |
|
Definition
CO2
diascetyl
acetic acid
ethanol
endproducts from non-sugar substrates |
|
|
Term
| why is milk a good substrate for fermentations? |
|
Definition
naturally buffered
many different substrates |
|
|
Term
| what organisms involved in Koumiss fermentation? |
|
Definition
S.lactis
Lactobacillus casei
Torula spp. |
|
|
Term
| what do S.lactis and L.casei produce in Koumiss? what does Torula produce? |
|
Definition
bacteria - lactic acid only, makes the curd
yeast - ethanol and CO2 |
|
|
Term
| what is the final acidity and alcohol content of Koumiss? |
|
Definition
|
|
Term
| what type of milk ususally used in Koumiss? |
|
Definition
|
|
Term
| where is Koumiss traditionally made? |
|
Definition
| W.Asia, Russia, Turkey, N.Iraq |
|
|
Term
| how would you make Koumiss more alcoholic? |
|
Definition
add sugar
add more yeast
add acid to kill lactics before they use up too much substrate |
|
|
Term
| where is Kefir traditionally made? |
|
Definition
| W.Russia, Ikraine, Bulgaria, Yugoslavia |
|
|
Term
|
Definition
popcorn-like globs that contain bacteria, yeast, and curdled milk
acts as starter for new batches of Kefir
3-D polymers of glucose and galactose formed by L.acidohilus. skimmed and dried from previous batch |
|
|
Term
| what bacteria are often used in making Kefir? |
|
Definition
S.lactis
L.brevis
Leuconostoc kefir
L.acidophilus |
|
|
Term
| what yeasts are often used in kefir? |
|
Definition
Torula
Saccharomyces
Candida |
|
|
Term
| what does L.acidophilus do in the making of Kefir? |
|
Definition
| forms 3-D polymers of glucose and galactose that traps MOs and CO2. |
|
|
Term
| what are 2 fairly recent trends in beer? |
|
Definition
more imported beers
more micro-breweries |
|
|
Term
| how old is the oldest known beer recipe? |
|
Definition
|
|
Term
| what are the 4 main phases of beer making? |
|
Definition
malting
mashing
fermentation
post fermentation steps |
|
|
Term
| what are the steps of malting? |
|
Definition
1.barley grains germinated
2.shoots and roots removed
3.remaining parts dried |
|
|
Term
|
Definition
| dried barley grains that have been germinated and had roots/shoots removed |
|
|
Term
| why are barley grains allowed to germinate in the malting process? |
|
Definition
1.amylase released from embryo causing breakdown of starch into glucose and maltose
2.proteolytic enzymes breakdown proteins into amino acids |
|
|
Term
| what are the steps of mashing? |
|
Definition
1.malt crushed
2.adjuncts added
3.H2O added
4.held at specific temp for specific time |
|
|
Term
| what time and temp. is mashing often performed at? |
|
Definition
40C <= hour
followed by 70C <= hour |
|
|
Term
| what does the mashing step of beer-making accomplish? |
|
Definition
1.enzymatic changes determining sugar content (affecting favor and alcohol content)
2.surface MO's inhibited by heat treatment |
|
|
Term
| what is the resulting product after mashing? |
|
Definition
|
|
Term
| what are the steps of the fermentation process in beer making? |
|
Definition
1.Hops added
2.Yeast added
3.Time and temperature determined |
|
|
Term
|
Definition
| the dried flowers from the Humulus plant |
|
|
Term
| what do hops do for in beer making? |
|
Definition
1.adds to flavor
2.inhibits many MOs
3.contributes to foam by adding proteins |
|
|
Term
| what yeast typically used in beer making? |
|
Definition
|
|
Term
| what is the final range of alcohol content in most beers? |
|
Definition
|
|
Term
| what is the average time and temp. for beer fermentation? |
|
Definition
|
|
Term
| what are might beer vats be made out or? |
|
Definition
glass
stainless steel
copper or copper lined |
|
|
Term
| how do glass and steel differ from copper beer vats? |
|
Definition
glass/steel - inert materials, no rxtn w/proteins and amino acids - less foam
copper - stabilizes proteins and a.a for better foam production |
|
|
Term
| why do kegs have a much shorter shelf life than cans/bottles? |
|
Definition
cans/bottles are heat treated
kegs are not |
|
|
Term
| what are the post-fermentation steps in beer making? |
|
Definition
1.settling/clarification
2.filtration
3.CO2 adjustment |
|
|
Term
| why is the clarification process performed? what temp? |
|
Definition
to allow yeast and particulate material to settle out of solution
done at 0C |
|
|
Term
| when would filtration be included in a beer making process? what would be used? |
|
Definition
if clear color is desired (most clear bottled beers)
diatomaceous earth used |
|
|
Term
| what does it mean that bacterial death has a 'logarithmic order'? |
|
Definition
decrease in surviving bacter duringa treatment is exponential
survivors plotted on a logarithmic scale results in a straight line |
|
|
Term
| which show lagarithmic order of death - vegetative or spore cells? |
|
Definition
|
|
Term
| what is a survivor curve? |
|
Definition
| plot with survivors/volume on y-axis and time on x-ais |
|
|
Term
| what factors in food accect the heat resistance of MOs? |
|
Definition
moisture level
pH
salts, sugars, solutes, colloidal materials |
|
|
Term
| why might two identical products with the same MOs need different heat treatments? |
|
Definition
| different initial concentrations of MOs |
|
|
Term
| what is a thermal destruction curve? |
|
Definition
| plot of D-values (or TDT values) on logarithmic scale on y-axis vs. temperature on x-axis |
|
|
Term
| what does a TD curve allow you to do? |
|
Definition
determine time and temperatures that will result in the same D-value
determine z-value |
|
|
Term
|
Definition
| the number of degrees F required to reduce the D-value one log cycle (90%) |
|
|
Term
|
Definition
| the TDT at 250F (121C - common autoclave temp) |
|
|
Term
| what may cause deviations from the linear nature of a survivor curve? |
|
Definition
1.spore germination prompted by initial heat
2.clump or chain configurations of bacteria
3.multiple strains of diff. heat resistance
4.microbial injury |
|
|
Term
| what is an example of an MO with a non-linear survivor curve? |
|
Definition
| ascospores of Byssochlamys fulva |
|
|
