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A snapshot of the summary - Advanced food microbiology
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1 Microbiological Food Safety
This is a preview. There are 4 more flashcards available for chapter 1
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Why is there almost no salmonella on eggs but has it a lot of deaths?Because it is eaten raw, there is no further processing and therefore the salmonella is not inactivated.
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What are the prerequisites for safe food?Basic/common sense
GMP (good manufacturing practice), GHP (good hygienic practice) and GLP (good laboratory practice) -
What are the seven steps in HACCP?
- Hazerds
- CCPs
- limits
- monitor
- corrective actions
- verification
- documentation
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What is QRA and what part of the HACCP does it contain and how are they determont?Quantitative risk assessment,
- hazards
- CCPs
- limits
Can be determont globaly, specific or extensive.
And can be set by authorities -
For what part of the HACCP is ISO and certification?ISO:international organization for standardization
Is used for:
5. corrective action
6. verification
7. documentation -
What does this formula stand foreH(0): initional microorganisms pressent
∑R: some of reduction (washing, heating)
∑G: growth
∑C: contamination
FSO: food safety objective (cfu/g or prevalence) -
What does ALOP stand for?Appropriate Level of Protection
illnesses/year
D/R, consumption, ethics, “distribution” of product groups -
What does PO stand for?Performance Objective
cfu/g or prevalence (%)
“distribution” over phenomena (initial contamination, growth, inactivation, recontamination)
Limit witch industry should stay under -
What is the difference between PO and FSO?PO: performance objective.
The limit which the industry should stay under.
So growth and inactivation due to processing with the consumer still has to be taken into account.
FSO: Food Safety Objective
The limit which the food product with the consumer should stay under.
Does take into account growth and inactivation. -
What does PC stand for?Performance Criterion
>6D inactivation, <3 logs growth
quantitative microbiology, experiments, literature
Process criterion 15s 71.5°C
Product criterion pH<4.6
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The following topics are covered in this summary
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cell, wall, virus
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fungi, spores, food
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product, products, standard
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method, quality, antibody
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sequencing, dna, pathogen
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viruses, virus, food
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biofilm, formation, biofilms
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probability, cans, year
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risk, assessment, account
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proteins, stress, shock
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dna, rrna, pcr
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flora, probiotics, bacterial
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stress, cell, adaptive
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probiotics, bacteria, people
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genes, microbes, expression