1. What are the 4 major pathogens responsible for high percentages of foodborne illness attributed
to meat & poultry products that lead USDA to implement HACCP in this industry?
c. E.coli O157:H7
Study guide Exam 2
1. What is an indicator?
a. Are organism to detect a contamination.
2. What kind of 2 aspect of foods are indicator organism useful for to indicate?
a. Food quality (i.e. spoilage organisms)
b. Food safety (i.e, pathogens)
Early forms of manufacture food?
How was food initially preserved?
a. Food left out in the sun, dried
b. Food left out in winter, frozen
c. Food heated in fire.
3. Anton van Leeuwnhoek
a. Invented the simple light microscope (magnifying gl
List D-values for each temperature (for each of the 3 organisms)
The D-value was obtain by using the slope of the trendline in the graph log CFU/ml vs Time. The
D value= 1/slope.
List the 3 z-values obtained.
The Z-value was obtain by using the slope of