Food Microbiology

Flashcards on food microbiology, covering topics like microbial growth, food spoilage, foodborne illnesses, and factors influencing microbial activity in food.

Food Spoilage

Deterioration of food quality caused by microbial activities, making it unacceptable for consumption.

Foodborne Pathogens

Pathogenic organisms contaminate food, potentially causing harm, illness, or even death.

Fermented Foods

Foods Prepared or manufactured with the involvement of microbes through the fermentation process.

Three sections of food microbiology

Spoilage, foodborne microbial diseases, and fermented foods and beverages.

Food microbiology

The interaction between microorganisms, food, and humans and is described as "The Good, The Bad, and The Ugly."

Impact of microbes on food supply

Microbes can cause food spoilage, leading to waste, foodborne illnesses due to pathogens, and the production of food and beverages through fermentation.

Food Spoilage Cause

Microbial activity is a significant cause of food spoilage, leading to waste.

Microbes in Food Production

Microbes are a source for producing food ingredients like vitamins and colorings.

Three main types of microbes found in food

Bacteria, filamentous fungi (mold), and yeast.

Bacillus

Rod-shaped bacteria.

Cocci

Spherical-shaped bacteria.

Budding

The reproduction mechanism of yeast, where they form a small bud that grows and eventually separates from the mother cell, leaving a scar.

Colony morphology

The shape, size, and color variations in mold colonies that help differentiate between different mold species.

Virus Reproduction

Viruses do not reproduce themselves and rely on a host cell to reproduce.

Bacteriophage

A virus that is specific to bacteria and can be harmful or beneficial in the food industry.

Ubiquitous

Microorganisms are basically everywhere.

Lag phase

This is the period where the number of microbial cells does not change very much as they acclimatize to a new environment.

Exponential Phase

This is the phase where microbial cells start to multiply very rapidly, building up their numbers.

Carbon source for Microbes

Sugars, polysaccharides, fat, and protein.

Nitrogen source for Microbes

Ammonia, amino acid, or proteins.

Doubling time

The ability of microbes, typically bacteria, to double in number during reproduction.

Binary fission

The process of reproduction in bacteria where one cell grows and divides into two.

Breakage

Complex components of food are broken down into simpler, utilizable nutrients.

Interaction Consequences

Complex components of food are transformed/broken-down into simpler chemicals, ultimately altering the sensory perception (smell, flavor, texture, appearance).

Intrinsic factors

The properties of the food itself (physical and chemical composition) that affect microbial growth.

Extrinsic factors

Processing methods or environmental conditions (heating, freezing, storage temperature, packaging) that affect microbial growth.

Implicit factors

Inherent properties of microorganisms that affect their growth and survival.

Microbial Spoilage Definition

Microbial spoilage is a sensory judgment based on whether the food is perceived to be unsuitable for consumption.

Foodborne Microbial Illness

Consumers become ill after consuming food or beverages contaminated with specific microorganisms.

Foodborne Infection

Consumers ingest food containing live pathogenic microbial cells, which then grow and cause infection in the body.

Foodborne Intoxication

Consumers ingest toxins released by microorganisms that have grown in the food, causing illness.

Botox

A potent neurotoxin produced by Clostridium botulinum that can cause paralysis and death and is used in very low doses as Botox.