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level: Level 1

Questions and Answers List

level questions: Level 1

QuestionAnswer
Produced by Aspergillus fungi species. Hazard in peanut and corn. Can cause liver cancer.Aflatoxins
Fungi. Produced aflatoxins, patulin and ochratoxins.Aspergillus
Common food-borne pathogen. In cereals especially rice.Bacillus Cereus
Gram positive bacteria used to control pestsBacillus thuringiensis
Saccharomyces cerevisiaeBaker’s yeast
Beneficial Bacteria. Probiotic.Bifidobacterium bifidus
Probiotic, added as live cells to food and drink products.Bifidobacterium spp
Saccharomyces cerevisiaeBrewer’s yeast
Common food-borne pathogenCampylobacter jejuni
Lactic Acid Bacteria, Gram +ve, fermentative organismCarnobacterium
Common food-borne pathogenClostridium Botulinum
Common food-borne pathogenClostridium perfringens
Foodborne illnessDysentery
Harmful bacteriaE. Coli O157:H7
Lactic Acid Bacteria, Gram +ve, fermentative organismEnterococcus
PrebioticFructo-oligosaccharides
prebioticInulin
PrebioticLactitol
Lactic Acid Bacteria, Gram +ve, fermentative organismLactobacillus
Found in fermented milk products and added as live cells to food and drink products. Probiotic.Lactobacillus acidophilus
Probiotic, added as live cells to food and drink products.Lactobacillus casei
Found in fermented milk productsLactobacillus delbrueckii subsp. bulgaricus
Probiotic, added as live cells to food and drink products (probiotic)Lactobacillus reuteri
Beneficial Bacteria. Probiotic.Lactobacillus rhamnosus
Lactic Acid Bacteria, Gram +ve, fermentative organismLactococcus
Lactic Acid Bacteria, Gram +ve, fermentative organismLactosphaera
PrebioticLactulose
Lactic Acid Bacteria, Gram +ve, fermentative organismLeuconostoc
Common food-borne pathogenListeria monocytogenes
Common food-borne pathogenListeria monocytogenes
Foodborne illness caused by listeriaListeriosis
Produced by aspergillus and penicillium species of fungi.Ochratoxins
Lactic Acid Bacteria, Gram +ve, fermentative organismOenococcus
Fungi produces patulin.Paecilomyces
Can damage immune system. Associated with mouldy fruits/vegetables. Toxin produced by aspergillus, penicillium and PaecilomycesPatulin
Lactic Acid Bacteria, Gram +ve, fermentative organismPediococcus
Fungi. Produces Ochratoxins and patulinpenicillium
Common food-borne pathogenSalmonella Serovars
Harmful BacteriaSalmonella Typhimurium
Common food-borne pathogenStaphylococcus aureus
Lactic Acid Bacteria, Gram +ve, fermentative organismStreptococcus
Found in fermented milk productsStreptococcus thermophilus
Foodborne illnessTuberculosis
Foodborne illnessTyphoid and paratyphoid
Lactic Acid Bacteria, Gram +ve, fermentative organismVagococcus
Common food-borne pathogenVibrio Cholera
Common food-borne pathogenVibrio Parahaemolyticus
Common food-borne pathogenVibrio Vulnificus
Lactic Acid Bacteria, Gram +ve, fermentative organismWeissells
Common food-borne pathogenYersinia Enterocolitica
infection by the Campylobacter bacterium, most commonly C. jejuni. It is among the most common bacterial infections of humans, often a foodborne illness, often from chicken and unpasteurized milk.Campylobacteriosis
(Enterohemorrhagic E. coli). Assicated with Cattle.EHEC
Created by salt and sugar in preserved foods.Hypertonic Environment
In fungi, external sporesConidiaspores
In fungi, contained sporessporangiospores
primitive spore type, formed by the breaking up or disarticulation of fungal mycelia.Arthrospores
Fungi divided into cells by internal walls called septaSeptate fungi
Fungi not divided by internal wallsNon septate fungi
Food spoilage mould in bread, cheese jam.Penicillium
Food spoilage mould in fruitBotrytis
Food spoilage mould in meatThamnidium
Food spoilage mould in meat, bread, cheeseMucor
Food spoilage mould in fruit, onions, atmosphericAspergillus
Food spoilage mould in rice, bean, soybeanFusarium
Food spoilage mould in plants, cereals, dairyGeotrichum
Food spoilage mould in beefSporotrichum
Food spoilage mould in fruit, vegetables, meatAlternaria
Food spoilage mould in beef, fruit, vegetables, butter and margarine.Cladosporium