ANSC 424 Exam 1 Questions With
Complete Answers
Minimally Processing Methods - ANSWER preserve food by inactivating
microorganisms and or enzymes without significant heating so little damage to
color, flavor, structure, nutritional and sensorial characteristics occurs
Minimal Processing methods - ANSWER pasteurization, dehydration/drying,
refrigeration/frozen
Raw Diet - ANSWER variety of products comprised of uncooked ingredients or
ingredients that have been minimally processed
FDA stance on raw pet food - ANSWER FDA does not believe raw meat foods for
animals are consistent with the goal of protecting the public from significant
health risks
CDC stance on raw pet food - ANSWER not recommended because of risk of
germs such as salmonella and campylobacter
Salmonellosis Risk - ANSWER children under 5, pregnant women, the eldery,
people with weakened immune system
Listeriosis Risk - ANSWER rarer than salmonella but 20-30% mortality rate,
almost exclusively occurs in pregnant women, newborns, the elderly, and
people with weakened immune systems
Handling Raw Pet Food - ANSWER keep frozen until use then thaw in fridge or
microwave, keep away from other foods and surfaces, throw away after 2 hours
if not eaten, rinse preparation areas with bleach
FDA guidelines for safe food handling - ANSWER Clean, Separate, Cook, Chill
Batch Pasteurization - ANSWER low temperature for a long time
Flash Pasteurization - ANSWER high temperature for a short time
Ultra Pasteurization - ANSWER very high temperature for a very short time
Non-thermal Pasteurization - ANSWER high pressure process
, High Pressure Processing - ANSWER cold pasteurization technique by which
products already sealed in final package are introduced into a vessel and
subjected to a high level of isostatic pressure transmitted by water
How does HPP work to reduce microbes? - ANSWER increases cell
permeability, inhibits enzymes vital for the survival and reproduction of bacterial
cells
HPP Applications - ANSWER fruits and vegetables, meat and fish, dairy, egg, pet
food
HPP Advantages - ANSWER suitable for high water content products, little effect
on flavor, texture, or nutritional characteristics, low energy consumption,
extended shelf life, reduced risk of food-born illnesses, applied in packaged
products
HPP Disadvantages - ANSWER very high capital cost, inability to process dried
or entrapped air foods, implementation and validation of quality assurance
program to eliminate or reduce pathogens, not a high throughput technology
HPP Critical Process Factors - ANSWER pressure, residence time at pressure,
lag phase to achieve pressure, decompression period, initial and final
temperature, pH, packaging material
HPP Packaging Considerations - ANSWER flexible and able to retract and
expand, small headspace on package, vacuum sealed packages are preferred
HPP Regulatory Aspects - ANSWER development of validation methods can be
difficult, needs to follow GMPs and HACCP plan
Dehydration - ANSWER method of food preservation in which the food is dried or
dehydrated, refers to the removal of moisture from a substance/food
Dehydration Processes - ANSWER drying, sun drying, osmotic dehydration,
freeze-drying
Dehydration Advantages - ANSWER avoids food spoilage, stop food enzymatic
reaction, increases shelf life, reduce weight
Lypophilization - ANSWER freeze drying
Freeze-drying - ANSWER sublimation of water content from frozen foods
Freeze-drying Steps - ANSWER Loading, Freezing, Main Drying, Secondary
Drying, Stopping/Unloading
Complete Answers
Minimally Processing Methods - ANSWER preserve food by inactivating
microorganisms and or enzymes without significant heating so little damage to
color, flavor, structure, nutritional and sensorial characteristics occurs
Minimal Processing methods - ANSWER pasteurization, dehydration/drying,
refrigeration/frozen
Raw Diet - ANSWER variety of products comprised of uncooked ingredients or
ingredients that have been minimally processed
FDA stance on raw pet food - ANSWER FDA does not believe raw meat foods for
animals are consistent with the goal of protecting the public from significant
health risks
CDC stance on raw pet food - ANSWER not recommended because of risk of
germs such as salmonella and campylobacter
Salmonellosis Risk - ANSWER children under 5, pregnant women, the eldery,
people with weakened immune system
Listeriosis Risk - ANSWER rarer than salmonella but 20-30% mortality rate,
almost exclusively occurs in pregnant women, newborns, the elderly, and
people with weakened immune systems
Handling Raw Pet Food - ANSWER keep frozen until use then thaw in fridge or
microwave, keep away from other foods and surfaces, throw away after 2 hours
if not eaten, rinse preparation areas with bleach
FDA guidelines for safe food handling - ANSWER Clean, Separate, Cook, Chill
Batch Pasteurization - ANSWER low temperature for a long time
Flash Pasteurization - ANSWER high temperature for a short time
Ultra Pasteurization - ANSWER very high temperature for a very short time
Non-thermal Pasteurization - ANSWER high pressure process
, High Pressure Processing - ANSWER cold pasteurization technique by which
products already sealed in final package are introduced into a vessel and
subjected to a high level of isostatic pressure transmitted by water
How does HPP work to reduce microbes? - ANSWER increases cell
permeability, inhibits enzymes vital for the survival and reproduction of bacterial
cells
HPP Applications - ANSWER fruits and vegetables, meat and fish, dairy, egg, pet
food
HPP Advantages - ANSWER suitable for high water content products, little effect
on flavor, texture, or nutritional characteristics, low energy consumption,
extended shelf life, reduced risk of food-born illnesses, applied in packaged
products
HPP Disadvantages - ANSWER very high capital cost, inability to process dried
or entrapped air foods, implementation and validation of quality assurance
program to eliminate or reduce pathogens, not a high throughput technology
HPP Critical Process Factors - ANSWER pressure, residence time at pressure,
lag phase to achieve pressure, decompression period, initial and final
temperature, pH, packaging material
HPP Packaging Considerations - ANSWER flexible and able to retract and
expand, small headspace on package, vacuum sealed packages are preferred
HPP Regulatory Aspects - ANSWER development of validation methods can be
difficult, needs to follow GMPs and HACCP plan
Dehydration - ANSWER method of food preservation in which the food is dried or
dehydrated, refers to the removal of moisture from a substance/food
Dehydration Processes - ANSWER drying, sun drying, osmotic dehydration,
freeze-drying
Dehydration Advantages - ANSWER avoids food spoilage, stop food enzymatic
reaction, increases shelf life, reduce weight
Lypophilization - ANSWER freeze drying
Freeze-drying - ANSWER sublimation of water content from frozen foods
Freeze-drying Steps - ANSWER Loading, Freezing, Main Drying, Secondary
Drying, Stopping/Unloading
