Exam 8: Food Deterioration

Food-borne disease is caused when microorganisms present in food causes an infection in the human who consumes the food.

Smoke contains formaldehyde and other preservatives so adding smoke helps reduce microbial populations.

Adding carbon dioxide or nitrogen to the storage atmosphere would increase deterioration.

Food manufacturers put code dates on their products and one of these code dates is the harvested date.

_____ are the largest of the microorganisms but are still single cells,and some produce spores.

Life forms in the fungus kingdom,such as molds,mushrooms,and yeasts,are in the plant family.

_____ are single-celled organisms occurring in three shapes.

Because product dates are a guide to the safe use of products,the consumer knows exactly how long a product can be stored and still be used when the food is at peak quality.

Much of today's harvesting is accomplished by ​mechanical methods because fruits and vegetables are delicate items and must reach maturity before harvesting.

_____ containing ethylene gas are an important part of the processing of certain fresh fruits and vegetables.

Rigor mortis is an essential process in the conversion of live muscle to meat.

​​As foods become more acidic,the heat required for sterilization is reduced so corn requires _____ minutes at 226 degrees F and pears _____ minutes at the same temperature to destroy C.botulinum.

The term _____ refers to the last date a food should be eaten or used.

Microbial growth slows at temperatures under ____ºF.

Microbes that prefer cold temperatures are ____.

Most bacteria are killed at ____º to ____ºF,but spores are not.

Only infant formula and a few other foods are required by federal law to be labeled with an expiration date.

Bacteria or molds that require atmospheric oxygen are ____.

Microbes that prefer hot temperatures are called thermophilic and those that prefer normal temperatures are called mesophilic.

____ can destroy the microorganisms and inactivate enzymes.