Intro to Food Science
Food science is the study of processing, preparing, evaluating, and this of food.
Usage
All food businesses must follow this set of regulations/protocols that ensure food safety and proper food handling.
Good Manufacturing Practices
There are many beneficial strains of E. coli, but the strain that commonly causes foodborne illnesses is this.
O157:H7
This area of food science can focus on using biotechnology to create new plant and animal food products.
Production
Any object, equipment, or article of clothing that is used to protect an individual and/or test sample from contamination is also known as this.
Personal Protective Equipment
This pathogen commonly contaminates eggs and poultry meat.
Salmonella
This area of food science monitors the quality and safety of food products.
Evaluation
Cleaning helps remove this, but does not kill microorganisms on the surface.
Physical contaminants
This bacteria is the main reason why pregnant women are advised not to eat deli meats.
Listeria
This particular food scientist studies the microorganisms that help produce food products or cause food spoilage.
Microbiologist
If cleaning and sanitizing are done correctly, the surface of the equipment/tool is considered to be this, meaning it is devoid of all life and no microorganisms are present.
Aseptic
This cocci bacteria is naturally found in the environment and is known to cause TSS as well as foodborne illness.
S. aureus
This particular food scientist helps create, modify, and market food products.
R & D specialist
Poor cleaning and sanitation may result in this- a thin, invisible layer of bacteria still present on the surface.
Biofilm
Contamination of any fooborne pathogen may result in this, which can cause a loss in sales for the food business.
Facility shut down