p.7
Food Spoilage Mechanisms
What technological development aids in identifying metabolites of spoilage bacteria?
Molecular methods, specifically nanotechnology.
p.7
Food Legislation and Safety Standards
What is HACCP and its application?
Hazard Analysis of Critical Control Points, applied in food production, processing, and preservation.
p.7
History of Food Microbiology
What historical understanding is crucial for food microbiologists?
The importance of microorganisms in food spoilage and health hazards.
p.1
History of Food Microbiology
What time frame does the food-gathering period cover?
From human origin over 1 million years ago up to 8,000 years ago.
p.2
History of Food Microbiology
Who were the first great livestock breeders and dairymen?
The Sumerians, around 3000 BC.
p.6
Food Fermentation and Probiotics
What is one application of lactic acid bacteria in food processing?
Delivering immunity proteins.
p.3
Food Preservation Techniques
What milestone in food preservation occurred in 1782?
Canning of vinegar was introduced by a Swedish chemist.
p.1
History of Food Microbiology
What arts were stimulated by the development of pottery?
Cereal cookery, brewing, and food storage.
p.4
Food Spoilage Mechanisms
What did Scheele identify in 1780?
Lactic acid as the principal acid in sour milk.
What significant food poisoning agent was first isolated in 1888?
Salmonella enteritidis from meat.
p.6
Food Fermentation and Probiotics
What is food biopreservation?
Using desirable bacteria and their antimicrobial metabolites.
What methods are used to detect emerging foodborne pathogenic bacteria?
Molecular biology techniques, including nanotechnology.
What factors contribute to the increase in antibiotic-resistant pathogens in food?
Various environmental and handling factors.
p.2
Development of Food Microbiology
What theory did Spallanzani's experiment aim to disprove?
The doctrine of spontaneous generation of life.
p.6
Food Legislation and Safety Standards
What was recognized as important in the early 20th century to reduce contamination by microorganisms?
Sanitation in the handling of food.
What was first recognized in 1906?
Bacillus cereus food poisoning.
What was the first U.S. foodborne outbreak reported in 1971?
Vibrio parahaemolyticus gastroenteritis in Maryland.
p.5
Food Legislation and Safety Standards
What legislation was enacted in 1906?
The U.S. Federal Food and Drug Act.
p.1
History of Food Microbiology
What significant developments occurred during the food-producing period?
Encountering problems of spoilage and food poisoning with the advent of prepared foods.
p.3
Food Preservation Techniques
What was the first commercial use of controlled-atmosphere storage?
Storage of apples in Europe in 1928.
What was the cause of ergot poisoning during the Middle Ages?
Claviceps purpurea, a fungus that grows on rye and other grains.
What outbreak was traced to milk in Illinois in 1938?
Outbreaks of Campylobacter enteritis.
p.7
Food Spoilage Mechanisms
What is the focus of current research in food spoilage?
Identification and control of new spoilage bacteria associated with changes in food processing and preservation methods.
p.7
Food Spoilage Mechanisms
How does environmental stress affect spoilage bacteria?
It impacts their resistance to antimicrobial preservatives.
What significant foodborne illness outbreak occurred in the U.S. in 1975?
Demonstration of Salmonella enterotoxin by L.R. Koupal and R.H. Deibel.
p.3
Food Preservation Techniques
What process did Pasteur develop around 1860?
Pasteurization, using heat to destroy undesirable organisms.
p.3
Food Preservation Techniques
What was the first successful cargo transported in 1878?
Frozen meat from Australia to England.
What did Justinus Kerner describe in 1820?
“Sausage poisoning,” likely botulism.
p.6
Food Fermentation and Probiotics
What has genome sequencing of lactic acid bacteria and bacteriophages contributed to?
A better understanding of their characteristics.
p.1
Introduction to Food Microbiology
What are the main areas of interest in food microbiology?
Food poisoning, food spoilage, food preservation, and food legislation.
p.5
Food Legislation and Safety Standards
What significant food safety law was passed in 1967?
The U.S. Wholesome Meat Act.
p.5
Development of Food Microbiology
What was recognized about food spoilage and preservation methods?
They have been recognized since ancient times, but formal study began in the 1800s.
p.2
Food Preservation Techniques
What did Schwann demonstrate in 1837 about heated infusions?
That they remained sterile in the presence of air.
p.6
Food Fermentation and Probiotics
What is one of the focuses of food fermentation and probiotics?
Development of strains with desirable metabolic activities by genetic transfer.
What is a significant concern regarding prion diseases?
Transmission potentials from food animals to humans.
p.5
Food Legislation and Safety Standards
What milestone regarding aflatoxin levels was established in 1969?
An allowable level of 20 ppb of aflatoxin for edible grains and nuts.
p.1
History of Food Microbiology
What innovation was brought to Western Europe about 5000 BC?
The practice of making pottery.
p.3
History of Food Microbiology
What significant food preservation process did Nicolas Appert discover?
A food preservation process between 1789 and 1793.
p.3
History of Food Microbiology
What was the significance of Louis Pasteur's work in the 19th century?
He demonstrated the role of microorganisms in the spoilage of French wines.
p.7
Current Trends in Food Microbiology Research
What is the goal of current investigations in food microbiology?
Understanding microbes at the molecular level.
p.4
Food Preservation Techniques
What significant patent was issued in France in 1929?
A patent for the use of high-energy radiation for the processing of foods.
p.4
Food Spoilage Mechanisms
What did Pasteur show in 1857?
That the souring of milk was caused by the growth of organisms.
p.1
Introduction to Food Microbiology
What does food microbiology encompass?
The study of microorganisms that affect the quality and safety of raw and processed meat, poultry, and egg products.
What is the significance of pathogens in food?
They are major public health problems and lead to illnesses and death.
p.1
Development of Food Microbiology
What is necessary to study microorganisms in food?
Isolating them in pure culture and studying their morphological, physiological, biochemical, and genetic characteristics.
p.4
Food Preservation Techniques
What was approved regarding beef irradiation in 1997?
Irradiation of fresh beef up to 4.5 kGy and frozen beef up to 7.0 kGy.
p.6
Development of Food Microbiology
What are the main areas of interest in food microbiology?
Food-borne disease, food spoilage, food preservation, water quality, food hygiene, quality control, and laboratory management.
p.6
Food Fermentation and Probiotics
What is the goal of metabolic engineering of strains in food microbiology?
Overproduction of desirable metabolites.
What significant event regarding aflatoxins occurred in 1960?
The production of aflatoxins by Aspergillus flavus was first reported.
p.4
Food Preservation Techniques
What was patented in England in 1954?
The antibiotic nisin for use in certain processed cheeses.
p.2
Food Preservation Techniques
What was a significant food preservation technique used by the Romans around 1000 BC?
Using snow to pack prawns and other perishables.
p.2
Food Preservation Techniques
What did L. Spallanzani demonstrate in 1765 regarding food preservation?
That boiled beef broth sealed remained sterile and did not spoil.
p.4
Food Spoilage Mechanisms
What was the first reported study on microbial deterioration of eggs?
Conducted by Gayon in 1873.
Who incriminated milk as a transmitter of typhoid fever in 1857?
W. Taylor of Penrith, England.
p.6
Food Fermentation and Probiotics
What is a method developed for lactic acid bacteria in food microbiology?
Development of bacteriophage-resistant lactic acid bacteria.
p.6
Food Fermentation and Probiotics
What effective method is used in food processing?
Producing starter cultures for direct use.
p.1
History of Food Microbiology
What characterizes the prescientific era in food microbiology?
Human awareness of microorganisms in foods before the establishment of bacteriology as a science.
p.6
History of Food Microbiology
What did Pasteur demonstrate between 1857 and 1876?
Microorganisms were responsible for chemical changes in foods and beverages.
p.6
Development of Food Microbiology
What significant shift occurred in food microbiology after the 1950s?
An increase in basic information on microbial physiology, biochemistry, and genetics.
p.6
Food Fermentation and Probiotics
What is a key focus in developing probiotic bacteria?
Understanding important characteristics and developing desirable strains.
