Chapter 16: Packaging and Preservation Exam Questions and Answers 100% Correct.

Types of Changes in food - ANSWER-biological, chemical, physical Food Spoilage - ANSWER-detectable changes that affect food attributes (appearance, taste, texture or odor Food Contamination - ANSWER-undetected growth of microorganisms in food which affects the safety of the food Common microorgamisms - ANSWER-bacteria, yeast, mold, viruses Leading cause of foodborne illness - ANSWER-bacteria Temperature Danger Zone - ANSWER-41-135 degrees F Bacteria generation time - ANSWER-2 minutes FATTOM - ANSWER-food, acidity, time, temperature, oxygen, moisture Environment of pathogenic bacteria - ANSWER-high protein, high water content Best line of defense for microbial growth - ANSWER-low temperature storage Foodborne Infection - ANSWER-Illness occurring form indigestion and growth for causative bacteria in the intestinal tract Foodborne Intoxication - ANSWER-Illness involving indigestion of toxins produced as by-products Foodborne Intoxification (toxin-mediated infection) - ANSWER-Illness occurring when causative bacteria are indigested, grow, and produce toxins within the small intestine Common food allergens - ANSWER-milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy Tem