Food Microbiology Overview

Flashcards focused on key terms and concepts from the Food Microbiology lecture notes.

Food Microbiology

The study of microorganisms associated with different food products, examining both beneficial and harmful effects on food quality and safety.

Pasteurisation

A process of heating food substances to kill pathogens and extend shelf life, discovered by Louis Pasteur.

Fermentation

A natural process of microbial metabolism where microorganisms convert sugars into simpler compounds, often under anaerobic conditions.

Foodborne Illnesses

Illnesses resulting from the consumption of contaminated foods, often caused by pathogenic microorganisms.

Zoonoses

Diseases and infections that can be transmitted between animals and humans, particularly through food or water.

Microbial Spoilage

The deterioration of food quality due to the actions of bacteria and fungi, resulting in undesirable characteristics.

pH Levels

A measure of acidity or alkalinity; foods are classified as high-acid (pH below 4.6) or low-acid (pH 4.6 and above).

Water Activity (aw)

A measure of the availability of water for biological functions in food; critical for microbial growth.

Probiotics

Beneficial bacteria ingested through food, commonly found in yogurt and other fermented products.

Food Preservation Techniques

Methods used to prevent food spoilage and extend shelf life, including salting, drying, and canning.

Cross Contamination

The transfer of harmful microorganisms from one food item to another, often due to improper food handling.

Microaerophilic

Microorganisms that can tolerate small amounts of oxygen but normally grow in reduced oxygen conditions.

Psychrophiles

Microorganisms that thrive in cold environments, specifically at temperatures between 0°C to 10°C.

Thermophiles

Microorganisms that grow optimally at high temperatures, typically between 40°C to 80°C.

Bacterial Foodborne Infections

Infections caused by consuming foods contaminated with pathogenic bacteria, leading to illnesses such as cholera and salmonellosis.

Foodborne Diseases

Diseases caused by the ingestion of food contaminated with pathogenic organisms, leading to health risks and economic losses.