3 Elementary Food Technology: Food Deterioration by Microorganisms

These flashcards cover key vocabulary and concepts related to food technology and the deterioration of food by microorganisms.

Microorganism

A living entity that can be unicellular or multicellular, often too small to be seen with the naked eye.

Bacteria

Unicellular organisms that can be found in different shapes, including cocci, bacilli, and spiral.

Gram-positive bacteria

Bacteria that retain the crystal violet stain used in the Gram staining procedure.

Gram-negative bacteria

Bacteria that do not retain the violet stain and can be identified by a counter-stain (safranin).

Food spoilage

Disagreeable changes in a food’s normal state, making it unacceptable for human consumption.

Intrinsic factors

Factors related to the food itself that affect microbial growth, such as pH, nutrient content, and water activity.

Extrinsic factors

Environmental factors affecting microbial growth, including temperature and humidity.

Yeast

A type of unicellular fungus that can reproduce by budding and is used in fermentation.

Mold

A type of fungus that can be unicellular or multicellular, forming a mycelium.

Antimicrobial constituents

Natural substances in foods that help inhibit microbial growth.

Water activity (aw)

A measure of the availability of water for microbial growth, ranging from 0 (bone dry) to 1.0 (pure water).

Synergism

An interaction where different organisms support each other's growth.

Antagonism

An interaction where one organism benefits at the expense of another.

Commensalism

A relationship where one species benefits while the other is neither helped nor harmed.

Aerobes

Organisms that require oxygen to survive and grow.

Anaerobes

Organisms that do not require oxygen for growth and can be harmed by its presence.

Facultative anaerobes

Organisms that can grow with or without oxygen, switching between aerobic respiration and fermentation.

Microaerophiles

Microorganisms that require a lower level of oxygen than is present in the atmosphere.

Decomposition

The process by which complex organic substances are broken down into simpler forms of matter.

Food poisoning

A sickness caused by consuming contaminated food, often due to microbial activity.

Food preservation

Methods used to prolong the shelf life of food by inhibiting microbial growth.