List of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine

Transcription

1 FINAL REVIEW FILL IN THE BLANK 1. Ice cream is usually frozen using this process (be specific): 2. This type of mycotoxins can be found in peanuts, are highly toxic and potently carcinogenic: 3. The mechanism of heat transfer in canned tomato juice is primarily by: 4. This term defines the heat treatment applied to ensure that no viable organisms will be present: MATCHING List of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine Questions 1. Microorganism associated with hamburger disease 2. Toxin associated with scombroid poisoning 3. Sugar substitute made of 2 amino acids 4. Sugar found in nectar of flowers collected by honey bees SHORT ANSWERS Fruit juices sold in the refrigerated case of the grocery store are an example of a perishable food commodity, yet these fruit juices can also be purchased as a shelf-stable product stored at room temperature 1. Define perishable and shelf-stable foods (2marks) Perishable: have a shelf life of less than 60 days (0.5) and are not processed or are only minimally processed (0.5) Shelf-stable: shelf life of > 6 months (0.5); some process of preservation is used (0.5) 2. Compare and contrast the processes that lead to the two types of fruit juices. Explain the method for shelf-life extension of these two types of fruit juices (4marks) process kills pathogenic bacteria (0.25) but not all the spoilage causing MOs (psychrotrophic bacteria) (0.25). Pasteurized prod. still need to be refrigerated in order to extend their shelf life (0.25) and have a Durable life date (Best before date) printed on the label (0.25) Shelf stable fruit juice: UHT- -6 sec (0.5) with aseptic packaging (0.5). This process destroys spoilage (0.25) and disease-causing (0.25) MOs. Products can be stored at room temp (0.25) and their shelf life is a lot longer than pasteurized fruit juices >6 months...(0.25) 3. What is food irradiation as defined by Food and Drug Regulations of Canada? (2marks)

2 Treatment of food with Ionizing Energy (0.5)- Using beta, gamma rays, etc.. (0.5); these are short wavelengths with high penetrating power (1) 4. Explain the underlying mechanism(s) for food preservation by ionizing radiation (4marks) I.E. can destroy spoilage, pathogenic MOs, prevent sprouting, pest control (1) By Direct effects- (DNA) (0.5) Direct hit of Ionizing energy upon genetic material of microbial cells, causing random, extensive damage (1) By Indirect effects ( FR) (0.5) Ionizing energy interacts with water in the food. The absorbed energy will dislodge electrons from water molecules creating ion pairs & free radicals (1) 5. Define margin of safety in thermal processing. Explain your answer by providing numeric example. How is it applied to acid versus low-acid goods? (3marks) Margin of Safety- used to minimize possibility of viable survivors of C. botulinum (1) For low-acid foods a 12-D (0.5) must be applied, meaning that 12D = 12 log cycle reduction = can kill 1012 (1 trillion) microbes (0.5) For acid foods a 5-D (0.5) is used b/c C. botulinum doesn t grow in acidic conditions (therefore there should be a lower starting microbial load of C. botulinum and other pathogens) (0.5) LESSON FOSHU 2. Functional foods 3. Nutraceuticals 4. Probiotics 5. Lactic acid bacteria 6. Natural Health Products LESSON Electromagnetic spectrum 2. Ionizing energy 3. X-rays 4. Gamma rays 5. Beta rays 6. Division 26 of the Food and Drugs Act and Regulations 7. MeV 8. kgy 9. Free radicals 10. Unique radiolytic products 11. Radurization

3 12. Radicidation 13. Radappertization 14. Radura symbol LESSON 9 1. Biotechnology 2. Genetic engineering 3. Aerobic 4. Anaerobic 5. Microbial antagonism 6. Antimicrobial agents 7. Starter cultures 8. Rennin 9. Chymosin 10. Rennet 11. Cheddaring 12. Curd 13. Whey 14. Lactic acid bacteria 15. Propionibacterium shermanii 16. Streptococcus thermophilus 17. Penicillium roquefortii 18. Penicillium camembertii 19. Penicillium candidum LESSON 7 1. Psychrotropic microorganism 2. Modified atmosphere packaging (MAP) 3. Freezing point 4. Latent heat 5. Concentration effects 6. Freezer burn 7. Freezing rate 8. IQF (individually quick frozen) 9. Indirect contact freezers

4 10. Cryogenic 11. Water vapour LESSON 6 1. Blanching 2. Pasteurization 3. Commercial sterilization 4. UHT processing 5. Aseptic packaging 6. Thermal Death Curves 7. Margin of safety 8. D-value 9. Z-value 10. F-value 11. Inoculated pack studies 12. Tetra Pak 13. Retort 14. Cold point 15. Conduction 16. Convection LESSON 5 1. Bacteria 2. Mould 3. Yeast 4. Psychrotrophs 5. Mesophiles 6. Thermophiles 7. Spores 8. Vegetative cells 9. Aerobic 10. Anaerobic 11. Facultative anaerobic 12. Oxidative rancidity 13. Hydrolytic rancidity

5 14. Lipolytic rancidity 15. Enzymatic browning 16. Perishable 17. Semi perishable 18. Shelf stable LESSON 4 1. Health Canada 2. Canadian Food Inspection Agency 3. Food and Drugs Act and Regulations 4. Standards of Identity and Composition 5. Food Grades 6. No Effect Level (NOEL) 7. Acceptable Daily Intake (ADI) 8. Probably Daily Intake (PDI) 9. Diketopiperazine (DKP) 10. Phenylketonuria (PKU) 11. Clostridium botulinum 12. Nitrosamines LESSON 3 1. Appearance 2. Flavour 3. Aroma 4. Volatile 5. Taste Receptors 6. Shearing 7. Tensile Strength 8. Compression 9. Cutting 10. Umami 11. Monosodium glutamate (MSG) 12. Astringency 13. Pungency 14. Coolness

6 LESSON 1 1. Food Science 2. Food Technology 3. Pioneers in Food Science and Technology 4. Highlights of Canadian Food Systems 5. Apple processing and storage 6. Food consumption highlights in Canada