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College Bowl > 4. Food Safety, Toxicology, and Microbiology > Flashcards

4. Food Safety, Toxicology, and Microbiology Flashcards

1
Q

What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above

A

D: None of the above;

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2
Q

Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer

A

A: Orange Juice;

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3
Q

At what pH is benzoic acid most effective?

A

pH 3-5;

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4
Q

What metabolic end product does the Voges-Proskauer test detect?

A

Acetoin in a baceterial broth culture;

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5
Q

Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

A

Microorganisms are very versatile - MO’s can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes

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6
Q

What is the F value?

A

Minutes required to destory a given number of microbes at a given temperature;

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7
Q

Sauerkraut results from what kind of fermentation process?

A

Lactic Acid

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8
Q

What is kefir?

A

Milk fermentation by yeast and lactic acid bacteria

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9
Q

What is the name for the phenomenon which draws water into materials?

A

Capillary action (surface tension)

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10
Q

What is the common vector for inserting foreign genes into a bacteria?

A

Plasmid

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11
Q

What does MPN stand for?

A

Most probable number

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12
Q

What are the microorganisms that prefer to live without oxygen?

A

anaerobic

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13
Q

What is the circular single stranded exonuclear DNA known as?

A

Plasmid;

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14
Q

A polypeptide antibiotic produced by some Streptococcus lactis strains is called what?

A

Nisin

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15
Q

The D value of green peas is 0.2 minutes. What is the F value at 250 F?

A

12D so 2.4 minutes

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16
Q

What is the perigo factor?

A

Substance formed in heated foods containing nitrite and it has antibacterial activity

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17
Q

Which of the following types of organism is not defined by temperature ? A. Psycrophiles B.Thermophiles C.Mesophiles D. Thermoduric

A

Thermoduric

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18
Q

What are halophiles?

A

Microorganisms that can survive high concentrations of salt

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19
Q

What yeast is in soy sauce production?

A

Zygosaccharomyces rouxii and Torulopsis spp

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20
Q

Which bacteria is added to Swiss cheese for eye formation?

A

Propionibacterium shermanii

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21
Q

What is the term for a complete set of genetic material in an organism?

A

Genome

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22
Q

What term describes plants that can grow in high-salt environments?

A

Halophytes

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23
Q

What is the scientific term for a n increase in the size of the cells in an organism?

A

Hypertrophy

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24
Q

What two lactic acid thermophilic bacteria are inoculated into pasteurized milk in the fermentation process that yields yogurt?

A

Streptococcus Thermophilus and Lactobacilus Bulgaricus

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25
Q

Name and describe the component of pineapple that will make your mouth sore and give you a stomach ache if you eat too much of it.

A

Bromellin- a proteolytic enzyme

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26
Q

For what foods has irradiation been approved as a preservation method?

A

Poultry-Pork-Spices

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27
Q

What is the white colony growth of molds called?

A

Mycelium

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28
Q

What are the four main stages in the life cycle of the Drosophila fruit fly?

A

Egg-Larva-Pupa-Adult Fly

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29
Q

Which of the following molds has a foot cell: Aspergillus Penicillium or Alternaria?

A

Aspergillus

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30
Q

Molds grow in an oxidation-reduction potential of?

A

Positive Values

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31
Q

What do aerogenic bacteria produce?

A

Gas

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32
Q

What are Halophilic bacteria?

A

Love Salt

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33
Q

What do microaerophiles require for growth?

A

Some oxygen

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34
Q

Why are plates for total plate count incubated upside down?

A

To prevent condensation from dripping on the surface of the agar.

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35
Q

Sporeforming aerobic rods occur as what?

A

Psychortrophs-Mesophiles-Thermophiles

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36
Q

What are Xerophilic molds?

A

Dry Loving

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37
Q

In what types of foods are thermophilic sporeformers of primary concern?

A

Aseptically processed low acid foods

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38
Q

What is the form of aflatoxin excreted in milk?

A

M1 and M2

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39
Q

What is the order of heat resistance for microorganisms?

A

Bacterial spores are more heat resistant than bacterial vegetative cells/yeast cells/molds.

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40
Q

Why was Schwan’s ice cream recalled from the marketplace in October of 1994?

A

For presence of Salmonella Enteriditis

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41
Q

What does obligate mean for microorganisms?

A

Absolute Requirements

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42
Q

For what pathogen(s) is/are there a zero tolerance in ready to eat processed foods?

A

Salmonella species and Listeria monocytogenes

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43
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Points

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44
Q

Which of the following is not a microbial preservative? (1) Nisin (2) Sodium Propionate (3) Sodium Alginate or (4) Nitrite

A

Sodium Alginate

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45
Q

Name two mycotoxins produced by Fusarium species.

A

Zearalonone-Trichothecenes-Fumonisins-Fusarin

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46
Q

What are coliforms?

A

Coliforms are gram-negative (aerobic to facultatively anerobic) nonsporeforming rods that ferment lactose to gas within 48 hours at 35C

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47
Q

Which microorganisms produce endospores?

A

Bacillus and Salmonella

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48
Q

What are the dominant spoilage microflora of fish?

A

Pseudomonas-Flavobacterium-Moraxella

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49
Q

What does high total counts in dehydrated foods indicate?

A

Poor raw materials-Improper processing techniques-Poor sanitation

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50
Q

What bacteria can cause flat sour in foods?

A

Bacillus stearothermophilus

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51
Q

What are the five steps used in the traditional isolation of Salmonella species?

A
  1. Preenrichment
  2. Selective Broth Isolation
  3. Selective Plate Isolation
  4. Biochemical Test
  5. Serology;
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52
Q

What food-borne parasite can be found in hogs eating uncooked food waste?

A

Trichinella Spiralis;

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53
Q

When is a microorganism considered dead?

A

When it fails to grow or reproduce in or on media

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54
Q

What are flagella?

A

Appendages that allow microbes to be motile

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55
Q

what are the four most important spoilage microorganisms associated with refrigerated meats?

A

Pseudomonas spp. - Flavobacterium spp. - Acinetobacter spp. - Moraxella spp

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56
Q

What causes greening of luncheon type meats?

A

Lactobacillus Viridescens

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57
Q

What is the minimum pH of growth for most Gram-negative aerobic bacteria?

A

pH 5.3

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58
Q

How is the relative humidity related to water activity?

A

Water activity= relative humidity/100

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59
Q

What is a facultative anaerobe?

A

A microbe that can grow with or without oxygen

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60
Q

What is a psychrotroph?

A

A microorganism that grows at 7 degrees Celsius or below (in the refrigerator)

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61
Q

What property does Aspergillus glaucus have that allows it to grow on dried fruit?

A

It is xerophillic

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62
Q

What are coliforms?

A

Aerobic to facultatively anaerobic Gram-negative non -sporeforming rods that ferment lactose with the formation of gas within 48 hours at 35C

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63
Q

What color are Staphylococcus aureus colonies on Baird Parker agar?

A

Black

64
Q

Why is egg yolk used in the media for the isolation of Bacillus cereus?

A

To check for the lecithinase reaction

65
Q 
What is the selective agent in the following medium mixture? : 
Proteose peptone yeast extract 
Sodium chloride 
Sodium glycerolphosphate
Maltose
Lactose
Sodium azide
Bromcresol purple 
Agar
Water
A

Sodium Azide;

66
Q

What does LAL stand for?

A

Limulus ameobocyte lysate

67
Q

Which way does DNA replicate?

A

5’ to 3’

68
Q

Most common pathogen found in outbreaks of cheese?

A

L. monocytogenes

69
Q

Green bean canning pathogen ?

A

C. botulinum

70
Q

What is the light absorbing pigment in plants?

A

Chlorophyll

71
Q

Difference between fungi-algae-other higher plant?

A

Photosynthesis

72
Q

Difference between eukaryotic and prokaryotic?

A

Defined nucleus (eukaryotic) - circular DNA (procariotic) - mitocondria (eukariotic)

73
Q

Time in minutes for one log reduction?

A

D-value

74
Q

Name 5 organelles of cells:

A

Mitocondrias-Nucleus-Vacuola-Ribosome-Golgi aparatus.

75
Q

What is the difference between prebiotic and probiotic?

A

Probiotic is living microbials which promotes health; prebiotic is some indegestible food which promotes growth of microbials to promote health

76
Q

Name two homofermenters?

A

Lactobacillus acidophilus-Lactobacillus bulgaricus-Lactobacillus helviticus-Lactococcus fascu-Streptococcus thermophilus

77
Q

Name two heterofermenters?

A 
Lactobacillus casei
Bifidobacterium breve 
Lactobacillus fermentum
Bacillus infantis
Lactobacillus fermentum
Lactobacillus plantarum
Bacillus longum
78
Q

What are the 2 principle mechanisms by which preservatives stop the growth of microorganisms?

A

Water availability and acidity

79
Q

What does antisense refers to?

A

A messenger RNA having a base sequence that is complementary to the mRNA for a protein

80
Q

What is the purpose of pasteurization?

A

To innactivate all pathogens

81
Q

What is not the storage temperature of food?

A

40 to 140F

82
Q

Vitamin C is sometimes added to frankfurters why?

A

To enhance the rate of cured color formation in the frankfurter It sounds good to have Vitamin C on the label

83
Q

Why is summer sausage shelf-stable?

A

pH is near the isoelectric point of myosin and actin

84
Q

what is the maximum % of fat that you can legally have in a cooked sausage product?

A

30%

85
Q

what is proteose peptone?

A

is an enzymatic digestion of animal tissues. commonly used in the prep of culture media for the production of toxins and in the fermentation industry for starter cultures. It is a highly nutritious source for the growth of a wide range of microorganisms

86
Q

if the total plate count is 500 CFU/ml with the generation time of 30 min - what will the total plate count be after 3 hours?

A

32

87
Q

what is the color of typical Salmonella colony on EMB agar?

A

colorless

88
Q

in the US what is the maximum amount of fat allowed in frankfurters?

A

30%

89
Q

in the US what is the maximum amount of combination of fat and water allowed in frankfurters?

A

40%

90
Q 
According to the federal regulations what food product open dating terms is required for frankfurter packages? 
A.sell by  
B.use by  
C.best if used by  
D.none of the above
A

none is required. product dating is voluntary and not required by federal regulations

91
Q 
Range these foodborne pathogens in the increasing order of their approximate onset time of symptoms due to infection or intoxication: 
Listeria monocytogenes
Staphylococcus aureus
Clostridium perfringens
Vibrio cholerae
A 
Staphylococcus aureus (2-4hr)
Clostridium perfringens (6-12hrs)
Vibrio cholerae (18-36hrs)
Listeria monocytogenes (1-30 days or more)
92
Q

in predictive food micro growth rate is calculated by linear or non-linear regression on log of counts vs. time plot. which model cannot be used for calculating growth rate: A.logistic model B. Arrhenius model C.Gompertz model D.baranyi model?

A

Arrhenius model;

93
Q

A food sample was analyzed for aerobic plate count by diluting 100 and 1000 times separately. the # of colonies on plate with 1:100 dilution was 240 with 1:1000 was 35
What is the exact aerobic plate count of the food sample?

A

(240+35) X 100/(1X1 + 0.1X1)= 25,000 CFU/ml

94
Q

Pathogens that are responsible for more than 75% of human deaths caused by known pathogens in the US

A

Salmonella, Listeria and Toxoplasma. Followed by norwalk-like viruses, campylobacter and E. coli O157:H7;

95
Q

Name the foodborne pathogen that has the highest mortality rate

A

Vibrio vulnificus (50% fatality rate);

96
Q

Of the following pathogens which one was recognized even 30 years ago: Campylobacter jejuni - Listeria monocytogenes - Bacillus cereus - Cyclospora cayetanensis?

A

Bacillus cereus

97
Q

What do the Grashof number/Nusselt number/Prandtl number/Biot number/Fourier number all have in common?

A

they are all dimensionless;

98
Q

Prior to refrigeration what was the primary method used for food preservation?

A

Fermentation;

99
Q

Name 4 of the 6 primary classes of pathogenic E. coli that cause diarrhea

A

Diffuse-adhering (DAEC) - Enteropathogenic (EPEC) - Enterotoxigenic (ETEC) - Enteroinvasive (EIEC) - Enterohemorrhagic (EHEC) - Enteroaggregative (EAEC);

100
Q

what is the genus and species of the Thompson seedless grape?

A

Vitus vinifera;

101
Q

which fungus is responsible for producting the etiologic agents of aflatoxicosis?

A

Aspergillus flavus;

102
Q

what is the difference between the envelopes (everything outside the plasma membrane) of gram positive and gram negative cells?

A

Gram positive cells have a single thick peptidoglycan or murein layer while gram negative cells have a thin peptidoglycan layer surrounded by an outer membrane;

103
Q

many fungi are dimorphic. what does dimorphic mean?

A

they can change from a yeast form to a mold form;

104
Q 
aflatoxin can be detected by placing material under: 
A.fluorescent light 
B. light bulb 
C.UV light 
D. infared light?
A

C. UV light

105
Q

the fungus Claviceps purpurea produces a group of toxins that cause: A. turkey X disease B. ATA C. diarrhea and vomiting or D. ergotism

A

D. ergotismc

106
Q

aflatoxins are NOT produced by: A.Aspergillus flavus B. Aspergillus parasiticus or C.Aspergillus chraceus

A

C.Aspergillus chraceus;

107
Q

the consumption of rotten apples may lead to intoxication by the presence of: A.yeast B.spoilage bacteria C.aflatoxins or D.patulin

A

D. patulin

108
Q

the critical events of infection by ingested virus appear to occur in: A.esophagus B.stomach C.small intestine or D. large intestine

A

C.small intestine;

109
Q

what is the process of adding sugar to wine making?

A

Chaptalization;

110
Q

what is the difference between regular beer and light beer?

A

light beer averages 33% less calories than regular beer;

111
Q

in the brewing industry what is pitching?

A

addition of yeast to the cooled wort;

112
Q

the presence of mold Botrytis cinerea in wine can create a problem in: A.fermentation B.crushing C.filtration or D.aging

A

C. filtration: it produces B-glucans which are large polymers that clog filters;

113
Q

What is the cause of the haze in beer?

A

incomplete protein hydrolysis during mashing or insufficient protease activity

114
Q

what does the acronym NARMS stand for?

A

National Antimicrobial Resistance Monitoring System

115
Q

what variety of grape is used for fume blanc wine?

A

Sauvignon Blanc

116
Q

what is a terrior in the winemaking industry?

A

the soil

117
Q

How did cheese-makers overcome the kosher problem of rennet?

A

its produced from a microbiological source as chymosin

118
Q

How is CO2 produced in traditional champagne manufacture?

A

additional sugar (24g/L) is added prior to bottling whereafter yeast participate in a 2nd fermentation to produce CO2

119
Q

what is the main difference in the manufacturing steps between red and white wine production?

A

red wine is fermented with the grape skins on

120
Q

which media may be used to selectively enumerate coliforms?

A

Violet Red Bile Agar (VRBA)

121
Q

what are the selective agents of VRBA?

A

bile salts and crystal violet

122
Q

what do Z-values represent for a microbial population?

A

The temp required to change a D-value by one log (D is a decimal reduction time at a specific temperature)

123
Q

in a recent outbreak of foodborne illness in RTE meats by Bil Mar Foods resulted in a recall of 76 million pounds of product. Name the causitive agent and rare strain that was found in these products.

A

Listeria monocytogenes type E

124
Q

List 5 genera of bacteria and molds that produce antimicrobial agents

A

Penicillium-L. lactis-Lactobacillus-Pediococcus-Streptomyces;

125
Q

Name 4 bacteriocins produced by lactic acid bacteria and state the most thoroughly studied

A

Nicin-Pediocin-Diplocoxin-Helveticin-Lactacin (nicin most thoroughly studied);

126
Q 
Give the genus and species of one microorganism for each of the following categories: 
Gram negative
Strict anaerobe
Foodborne pathogen
Sulfide spoiler
A

Gram-negative= Salmonella typhimerium or E. coli/
Strict anaerobe= C. botulinum
Foodborne pathogen= S. aureus - Listeria monocytogenes
Sulfide spoiler= Desulfotomaculum nigrificans;

127
Q

give the genus and species for which the following media are selective:TSC, MacConkey, McBride and Hektoen enteric

A

TSC= C. perfringens
MacConkey= E. coli
McBride= Listeria monocytogenes
Hektoen enteric=Salmonella enteriditis;

128
Q

Name the microorganism associated with the following: Ergot poisoning, Zearalenones in corn, Patulin and Aflatoxin

A

Ergot poisoning= Claviceps purpurea
Zearalenones in corn= Fusarium graminarium
Patulin= Penicillium eseparsum
Aflatoxin= Aspergillus flavus;

129
Q

What cheese is associated with the following major microorganisms: Lactococcus, Propionibacterium shermanii, Penicillium roqueforti and Lactic streptococci

A

Lactococcus= cheddar (or mozzarella)
Propionibacterium shermanii= Swiss
Penicillium roqueforti= Blue
Lactic streptococci= Edam-Gouda;

130
Q

Name 5 microorganisms that have been associated with food poisoning outbreaks

A

C. botulinum - C. perfringens - B. cereus - S. aureus - Salmonella- Shigella - Vibrio parahaemolyticus - E. coli - Listeria monocytogenes;

131
Q

What agency regulates the production/labeling/sale of the following products: wine coolers, emu, turkey and lite beer

A

Wine coolers= FDA
Emu= FDA
Turkey= USDA
Lite Beer= Alcohol and Tobacco Tax and Trade Bureau (TTB);

132
Q

What 2 microorganisms are the principal acid producers in the manufacture of sour cream?

A

Lactococcus lactis spp cremoris and Lactococcus lactis ssp lactis;

133
Q

Name 4 water-soluble vitamins

A

B1 (thiamin) B2 (riboflavin) B3 (niacin) B6 (pyridoxine) B12 B5(pantothenic acid) Folic Acid Vitamin C;

134
Q

what microorganism is used in the fermentation of both bread and beer?

A

Saccharomyces cerevisiae;

135
Q

a microbial population of 3000 CFU/ml that is exposed to a 2D process will theoretically have a final population of what?

A

30 CFU/ml;

136
Q

Name the 3 proteins (Tripartite toxin) in non-hemolytic enterotoxin and their ratios

A

NheA - NheB - NheC -> 10:10:1;

137
Q

What are the 6 stages of the reproduction of animal viruses

A
  1. Attachment of the virus to the host cell cytoplasmic membrane
  2. Entry of the virus/its nucleic acid into the host cell.
  3. Uncoating of the virus.
  4. Biosynthesis of new viral nucleic acids and proteins.
  5. Assembly of new viruses within the host cell.
  6. Release of the new viruses from the host cell;
138
Q

What are the 3 mechanisms for virus entry?

A

Direct penetration - Membrane fusion - Endocytosis;

139
Q

Acid A turns into acids B in second wine fermentation, what is acid A and B?

A

A - malic, B - lactic

140
Q

Name 2 genus of microorganism that causes intoxincation

A

Escherichia-Clotridium-Bacilus-Stapphyloccus;

141
Q

What is the mammal that transmits the most S. aureus?

A

Humans;

142
Q

What is the name of the microorganism used to make Swiss cheese?

A

Propionii Shermanii;

143
Q

Name genus and species of 2 microorganisms used to make chicha

A

S. cerevisiae and S. uvarum ;

144
Q

Why are petri dish for mold incubated upside down?

A

to prevent contamination from the lid;

145
Q

What is the name for organisms that use inorganic chemicals as an energy source?

A

Chemolithotrophs/Chemoautotrophs;

146
Q

What are the three categories of nutrients required by all living cells?

A

Macronutrients-Micronutrients-Growth Factors ;

147
Q

What type of carbon source does the word auto- denote?

A

Organic Carbon (CO2);

148
Q

Name three cellular functions of manganese in microorganisms?

A

Activator of many enzymes - Present in certain superoxide dimutases - In the water splitting enzyme in oxygenic phototrophs (photosystem II) ;

149
Q

What is the different between a normal prion and a pathogenic prion?

A

The conformation of amino acid sequence (more beta sheets and less alpha helices);

150
Q

What is the name for time in minutes at a given temperature to reduce the numbers of a specific microorganism by 90% or 1 log?

A

D-Value (or Decimal Reduction Time);

151
Q

Name a cellular function of iron in microorganisms?

A

Essential for funtion of cytochromes/catalases/peroxidases/oxygenases/all nitrogenases;

152
Q

What is the toxin found in potatoes?

A

Solanine;

153
Q

Original root used for root beer that is not used anymore because of toxin?

A

Saffron and saffrol;

154
Q

What it the protein involved in the immune response?

A

IgE;

155
Q

Define a fortified wine and give an example

A

When distilled alcohol is added to wine to increase the alcohol content;

College Bowl (17 decks)

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