Food Microbiology: 16 flashcards
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1. Where are microorganisms mainly associated in a healthy fish?
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Outer slime, gills, and intestine.
2. Which part of a healthy fish has the highest microbial load?
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Intestine (followed by gills and outer slime).
3. Is the inner tissue of a healthy fish sterile?
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Yes, the inner tissue of healthy fish is sterile.
4. What determines the natural microflora of fish?
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Habitat (freshwater/marine/river/lake), feeding habit, and life history stages.
5. How does the bacterial flora differ between warm water and cold water fish?
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Fresh warm water fish generally have more mesophilic bacteria than cold water fish.
6. What is transient flora in fish?
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Microorganisms entering the food from fish contact surfaces (crafts, gears, baskets, fish holds), air, soil, water/ice used for washing, food handlers, packaging material, and storage environment.
7. What types of human pathogens can be found in fish harvested from polluted water?
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Bacteria, fungi, viruses, protozoans, and parasites.
8. What is the main aim of preservation methods for fish?
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To maintain quality by reducing, killing, or inactivating associated spoilage microorganisms.
9. Who first observed decaying bodies, meat, milk, and other substances and suggested the role of microorganisms in food spoilage?
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A. Kircher (1658).
10. What was L. Spallanzani's contribution to disproving spontaneous generation?
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In 1765, he showed that beef broth remained sterile after boiling and sealing.
11. How did Schwann disprove spontaneous generation in 1837?
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By passing heated air into boiling broth, which remained sterile.
12. Whose experiment finally put the theory of spontaneous generation to rest?
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Pasteur's swan neck flask experiment.
13. Who developed canning of meat in glass bottles and when?
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Nicholas Appert in 1809.
14. What did Pasteur demonstrate in 1837 regarding microorganisms in food?
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He demonstrated the role of microorganisms in souring of milk.
15. What heat application did Pasteur use in about 1860 for wine and beer?
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He applied heat to destroy undesirable microorganisms in wine and beer.
16. What is the overall goal of food microbiology?
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To ensure the wellbeing of consumers by studying microorganisms in food and developing preservation methods.
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