food microbiology

Vocabulary flashcards based on the key concepts and terms discussed in the food microbiology lecture.

Food Fermentation

A natural process of microbial metabolism where microbes convert sugars into simpler compounds like acids, gases, and alcohol, usually under anaerobic conditions.

Probiotics

Beneficial bacteria that are ingested in foods such as yogurt and fermented milks.

Cross contamination

Transfer of harmful microorganisms from one food item or surface to another.

Aerobic

Microorganisms that grow only in the presence of oxygen.

Anaerobic

Microorganisms that grow only in the absence of oxygen.

Mycotic foodborne infections

Foodborne infections caused by fungi, such as Candida spp. and Sporothrix spp.

Zoonoses

Diseases and infections that can be transmitted from animals to humans.

Microbial spoilage

Spoilage caused by the action of bacteria and fungi resulting in undesirable traits in food.

Water activity (aw)

A measure of the availability of water for microbial growth within food.

Foodborne diseases

Illness resulting from the consumption of contaminated foods, potentially causing severe health issues.