Bacteria
three main microorganism kingdoms that pose many problems with food quality
What is monera, protista, and fungi
temperature range that is considered the danger zone in which microorganisms can thrive
what is 40 degrees F to 140 degrees F
use of heat to destroy selected pathogenic microorganisms present in food materials
what is pasteurization
acute gastrointestinal or neurologic disorder caused by bacteria and other microorganisms, viruses, parasites, and or harmful chemicals in foods
what is food poisoning
this helps jumpstart or speed up a chemical reaction
what is enzymes
unicellular (one-celled) fungi
What is yeast
Orange juice, vinegar, and similar liquids are considered to be ________ so they do not support the growth of microorganisms
what is acidic
this process destroys bacteria without the use of a high temperature or chemical additives.
what is ultra high pressure treatment
term for when chickens ingest a blend of good bacteria, which ultimately shields them from pathogenic microbes
what is competitive exclusion
removal of moisture from a food product
what is drying
Multicellular, eukaryotic fungi
what is mold
the process of keeping food wholesome and free of organisms or substances that cause illness
what is food safety
this process uses gamma rays are used to kill foodborne pathogens
what is food irradiation
sign of sauerkraut spoilage when it is unwashed or improperly trimmed
what is darkness
two goals of the food industry is to control food spoilage by microorganisms, this is achieved how?
what is preventing contamination and preventing the growth and reproduction of microrganisms
the study of microorganisms that affect food materials
what is food microbiology
controlling the temperature at which food is stored will help reduce the likelihood of what?
what is spoilage
cooks burgers on both sides simultaneously, using a sensor to ensure that all burgers reach a safe internal temperature
what is the high tech clam shell
sign of sauerkraut spoilage when it was prepared with insufficient salt or high temps during fermentation
the 4 C's of food safety are
what is clean, cross-contamination, chill, and cook.
***will need to describe these
Bacteria are not affected by heat, but the _____ the temperature, the quicker they can be inactivated
what is lower temperature
sign of sauerkraut spoilage when it is not completely covered to exclude air during fermentation.
what is rotted kraut
techniques meant to prolong the life of a food product
what is food preservation
sign of sauerkraut spoilage when there is a growth of yeast on the surface
example of a food borne illness
what is: norovirus, salmonella, clostridum perfringens, campylobacter, staphylococcus aureus, lysteria, escherichia coli (e.coli) vibrio