Name that sanitizer!
This powerful oxidizing agent is generated by passing air through high voltage fields
What is ozone?
This type of organism is non-pathogenic but shares the same environmental niche as the target pathogen (its presence means the pathogen could be there too)
What is an indicator microorganism?
This phenomenon explains why fresh eggs sink and spoiled eggs float in water
What is expansion of the air pocket?
Irradiation results in the production of these highly unstable and reactive species
What are free radicals?
This pathogen is the leading cause of foodborne illness, despite its low severity of illness
What is norovirus?
This inexpensive sanitizer has a long history of use and a broad range of antimicrobial activity, although it is corrosive and easily sequestered by organics
What is chlorine?
This type of sampling involves combining multiple samples collected from a lot or over time
What is composite sampling?
The levels of these microbes, which do not initially form a dominant population, are negatively correlated with remaining product shelf-life
What are specific spoilage organisms (SSOs)?
Keith refers to this pathogen as a "softie" because it is quite sensitive to various environmental stressors and conditions
What is Campylobacter jejuni?
These are the three main components of risk analysis (in no particular order)
What are risk assessment, risk management, and risk communication?
Sanitizing and acid rinsing are combined in one step with the use of this sanitizer that is effective against biofilms
What are peroxy acid compounds?
This is the acceptable percentage of false negatives in isothermal PCR amplification (false positives are generally a bigger issue)
What is 5%?
This aerobic spoilage bacterium is responsible for gas production in meat and green rot in eggs
What is Pseudomonas?
This is the only processing technology intervention (thermal or non-thermal) discussed in this course that does not actually kill pathogens
What is microfiltration?
These are the two types of hepatitis that are most commonly associated with foods
What are A and E?
These sanitizers are considered the closest we have to an ideal sanitizer in the food industry, even though they can stain processing equipment
What are iodophors (iodine compounds)?
ELISA and VidasUP are types of this rapid detection technique that exploits the binding specificity of antibodies?
What is immunoassay?
This three-word term describes meat that undergoes a steep pH drop upon death due to the conversion of excess glycogen to lactic acid
What is pale, soft, and exudative (PSE)?
These are the two target pathogens in the pasteurization of milk
What are Coxiella burnetii and Mycobacterium tuberculosis?
This type of pathogenic E. coli acts similarly to EHEC by forming a pedestal on the gastrointestinal epithelium, but does not produce a toxin
What is enteropathogenic E. coli (EPEC)?
These non-corrosive sanitizers are more effective against yeasts, moulds, and Gram positives (not so much viruses and Gram negatives)
What are quaternary ammonium compounds (QACs)?
These two selective agents in MacConkey agar are responsible for inhibiting Gram positives
What are bile salts and crystal violet?
These two compounds are the breakdown products of trimethylamine N-oxide (TMAO) in the spoilage of fish
What are formaldehyde and dimethylamine?
This food item was critical in the application of high pressure processing to inhibit constituent enzymes and reduce spoilage microflora
What is guacamole?
He is often considered the founder of food safety analysis, as he developed the first tools to detect and identify toxins in food