ANSC 326 Exam 3 Questions with Complete Solutions
what are the 3 preservatives as described by the FDA Correct Answer-
chemical preservative
food additive
antimicrobial
chemical preservative Correct Answer-any chemical that when added to
food, tends to prevent or retard detroriation
does not inlclude salts, vinegars, and oil extracts
food additive Correct Answer-all substances.. the intended use of which
results or may reasonably be expected to result, directly or indirectly,
either in their becoming a component of food or otherwise affecting the
characteristics of the food
antimicrobial agents Correct Answer-substances used to preserve food
by preventing growth of microorganisms and subsequent spoilage,
including fungistats, mold, and rope inhibitors
- static Correct Answer-inhibit growth
,ex: fungistatic and bacteriostatic
keeps microbial population from increasing but may not show multi log
10 cycle decline
best at preserving lag phase of microbe population
-cidal Correct Answer-kills microbex
fungicide, insecticide, virucide, sporicide
traditional chemical antimicrobials Correct Answer--Include the
synthetic antimicrobial compounds
-Many in use for many years, decades
-Bear regulatory approvals for specific applications in various countries
-Often can be perceived as "bad," despite having natural sources
natural antimicrobials Correct Answer--All naturally occurring sources
-May be subject to less rigorous approval processes
-Perceived as being "better" because of being natural (green, clean label)
intrinsic factors Correct Answer-food product physico-chemistry and
interactions with food product ingredients
,extrinsic/ processing factors Correct Answer-how will food be handled
post-antimicrobial input
microbial factors (new) Correct Answer-what organisms are being
targeted for inhibition
numbers and phase of population growth
potential for adaptation or injury exposure
impact on other microorganisms
microbes physiological status
what are the factors that affect antimicrobial selection Correct Answer-
intrinsic
microbial
extrinsic/ processing
method of delivery of antimicrobial
regulatory
, direct addition of antimicrobial Correct Answer-quantity used does not
exceed that. required for intended technical effect
be of food grade and be handleed as ingredient (labeling)
existence of safe use conditions does not negate a prcoessore req to
adhere to other components of the FFDCA (federal, food, drug, and
cosmetic act)
indirect addition Correct Answer--fermentates produced during
fermentation
-sanitizers
-packaging components or other compounds reasonably likely to contact
food
organic acid reminders Correct Answer-pH based efficacy and most
function below pka
may have more tthan 1 donatable protons
can be natural or not
many bear GRAS approval when used in CGMPs= current good
manufacturing practice
what are the 3 preservatives as described by the FDA Correct Answer-
chemical preservative
food additive
antimicrobial
chemical preservative Correct Answer-any chemical that when added to
food, tends to prevent or retard detroriation
does not inlclude salts, vinegars, and oil extracts
food additive Correct Answer-all substances.. the intended use of which
results or may reasonably be expected to result, directly or indirectly,
either in their becoming a component of food or otherwise affecting the
characteristics of the food
antimicrobial agents Correct Answer-substances used to preserve food
by preventing growth of microorganisms and subsequent spoilage,
including fungistats, mold, and rope inhibitors
- static Correct Answer-inhibit growth
,ex: fungistatic and bacteriostatic
keeps microbial population from increasing but may not show multi log
10 cycle decline
best at preserving lag phase of microbe population
-cidal Correct Answer-kills microbex
fungicide, insecticide, virucide, sporicide
traditional chemical antimicrobials Correct Answer--Include the
synthetic antimicrobial compounds
-Many in use for many years, decades
-Bear regulatory approvals for specific applications in various countries
-Often can be perceived as "bad," despite having natural sources
natural antimicrobials Correct Answer--All naturally occurring sources
-May be subject to less rigorous approval processes
-Perceived as being "better" because of being natural (green, clean label)
intrinsic factors Correct Answer-food product physico-chemistry and
interactions with food product ingredients
,extrinsic/ processing factors Correct Answer-how will food be handled
post-antimicrobial input
microbial factors (new) Correct Answer-what organisms are being
targeted for inhibition
numbers and phase of population growth
potential for adaptation or injury exposure
impact on other microorganisms
microbes physiological status
what are the factors that affect antimicrobial selection Correct Answer-
intrinsic
microbial
extrinsic/ processing
method of delivery of antimicrobial
regulatory
, direct addition of antimicrobial Correct Answer-quantity used does not
exceed that. required for intended technical effect
be of food grade and be handleed as ingredient (labeling)
existence of safe use conditions does not negate a prcoessore req to
adhere to other components of the FFDCA (federal, food, drug, and
cosmetic act)
indirect addition Correct Answer--fermentates produced during
fermentation
-sanitizers
-packaging components or other compounds reasonably likely to contact
food
organic acid reminders Correct Answer-pH based efficacy and most
function below pka
may have more tthan 1 donatable protons
can be natural or not
many bear GRAS approval when used in CGMPs= current good
manufacturing practice
