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ACS CCP - Best Practice Guide For Cheesemakers > Ch 4 Microbiological Sampling And Testing > Flashcards

Ch 4 Microbiological Sampling And Testing Flashcards

1
Q

What type of bacteria can grow under refrigerated conditions?

A

Psychotropic
45F or less

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2
Q

What is a gram stain?

A

A test that helps to determine gram positive or gram negative organisms

Gram negative lose the violet color of the stain; Gram positive retain the color

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3
Q

What bacteria are considered Gram-negative?

A

Pseudomonas-the most common and most harmful for milk quality

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4
Q

What characteristic of gram negative psychrotropic bacteria makes them a hazard for both raw and Pasteurized milk?

A
  • can grow under refrigerated conditions
  • enzymes released by the bacteria can be heat stable and survive pasteurization
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5
Q

What are the 9 organisms of concern as outlined by the Compliance Policy for FDA?

A
  1. Salmonella
  2. Shiga toxin producing E Coli
  3. E Coli
  4. Campylobacter Jejuni
  5. Yersernia Enterocolitica
  6. Clostridium botulinum
  7. Enterotoxiginic Staphylococcus
  8. Bacillus Cereus
  9. Listeria Monocytogenes
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6
Q

What is the source of salmonella; where can it be found in the dairy chain?

A

Can be shed in the feces of animals; can be found in pastures or milking parlors

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7
Q

How many salmonella organisms can cause an illness?

A

15-20 organisms

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8
Q

What is an infected dose of shiga toxin EColi?

A

10-100 organisms

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9
Q

Which organism is not organically found in milk so when present, is a sign of cross contamination?

A

E. coli

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10
Q

What does the presence of E. coli in a milk sample indicate?

A

Contamination from animal or human feces

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11
Q

How many organisms of campylobacter jejuni is needed for illness?

A

400-500

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12
Q

What are the possible sources of campylobacter jejuni in milk?

A

Either from feces or an infection in the udder that is passed on to the milk

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13
Q

Which organism is considered to be a neurotoxin?

A

Clostridium botulinum

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14
Q

Is Clostridium botulinum killed by pasteurization?

A

No

Can survive pasteurization. Destroyed at 176F for 10 minutes

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15
Q

What is a source of enterotoxigenic staph in milk?

A

Mastitis

poor/unclean handling of milk or cheese throughout the cheese making process

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16
Q

What threshold for staphylococcus aureus indicates unsanitary conditions?

A

Greater than 10,000 cfu/g

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17
Q

What is cfu/g?

A

Measurement of viable bacterial cells in a sample

Colony-forming units per gram

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18
Q

What is the threshold for illness of Bacillus Cereus?

A

1 million cfu/g

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19
Q

Where can listeria be found?

A

Soil, water, animals (including cattle)

Can grow in cold environments, including refrigeration

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20
Q

What is the tolerance for L. Monocytogenes?

A

None-there is no tolerance for this organism in milk/cheese

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21
Q

What is SPC?

A

Standard Plate Count

22
Q

What is a DMC?

A

Direct Microscopic Count

15 minute rapid microbial test. Both dead and living organisms are counted, so may have a higher total

23
Q

What is the SPC limit for Grade A milk? Commingled or Grade B?

A

Grade A: 100,000 cfu/g
Grade B: 300,000 cfu/g

24
Q

For optimum shelf life, what are the desirable SPC counts at a farm? At a milk processor level?

A

At farm: 10,000 cfu/ml

Processor: 50,000 cfu/ml

25
Q

What can be indicators of high colifirm counts?

A

Poor hygiene
Poor animal housing
Muddy/rainy conditions
Improper cleaning and sanitizing

26
Q

Is there a federal standard for Coliform counts in raw milk or raw milk products?

A

No!

Individual states may have regulations

27
Q

What is the count of coliforms in pasteurized milk?

A

Less than 10 cfu/g

These are easily killed by pasteurization

28
Q

What are coliforms?

A

Group of organisms used to indicate sanitary conditions

29
Q

What is the incubation time for a SPC for psychrotropic bacteria?

A

10 days at 45F

30
Q

What quicker test is used, along with a SPC, to test for psychrotropic bacteria in raw milk?

A

A PIC (preliminary Incubation Count); results ready in 24-36 hours at 45F

31
Q

What does the presence of thermoduric bacteria indicate?

A

The thoroughness of cleaning/sanitizing of equipment or unsanitary production practices

32
Q

What test is used to find thermoduric bacteria?

A

Laboratory pasteurization count

33
Q

According to FSMA, what three protocols should be in place for food safety?

A
  • GMPs (Good manufacturing practices)
  • HACCP plan
  • testing of product after 60 day aging window elapsed
34
Q

What are the Big 4 organisms you should test for when using raw milk for cheese?

A
  • salmonella
  • listeria
  • STEC E Coli (shiga toxin producing
  • enterotoxigenic Staph
35
Q

What is the purpose of an environmental monitoring program?

A

To detect the presence of listeria in the production facility

36
Q

What are some specific areas of the production facility that should be tested regularly as part of the environmental monitoring program?

A
  • brine tanks
  • drying racks
  • aging rooms
  • air quality
37
Q

What is an ATP test and when is it performed?

A

Adeonsine Triphosphate

Rapid swab test that indicates food residue, microorganisms (alive or dead) that may be on a surface.

Equipment Should be tested prior to the start of the day’s production

38
Q

What are the 4 general zones in a production facility?

A
  • Zone 1: food contact surfaces (FCS)
  • Zone 2: non food contact surfaces (NFCS)
  • Zone 3: area that directly surrounds zone 2
  • Zone 4: areas outside of production areas
39
Q

What are examples of a Zone 1 area?

A
  • all pasteurization lines and equipment
  • vat/ bulk equipment
  • knives/ hoops/ utensils
  • packaging
  • ANYTHING THST COMES IN DIRECT CONTACT WITH FOOD
40
Q

What are examples of a Zone 2 area?

A

PPE worn by employees
Pipes/hoses
Catwalks
Control panels
Draining tables
Anywhere that milk/or whey can contaminate
Anywhere warm or wet or humid

41
Q

What are examples of a Zone 3 area?

A

Packaging areas that are NFCS
Dollies/carts
Trash cans
Hand sinks
Employee shoes
Forklifts/pallet jacks

42
Q

What are examples of a Zone 4 area?

A

Areas that are outside of production rooms

Warehouses
Dock
Break rooms
Bathroom/locker room

43
Q

In what zones are you able to test for listeria?

A

All!

44
Q

According to the 2008 FDA guidance for control of listeria, how often should you test Zone 1:

A

Samples from all FCS at least once a week. If using a representative set, plan so that all areas are tested at least once a month.

Should collect from at least 5 sites

45
Q

According to the 2008 FDA guidance for control of listeria, how often should you test Zone 2:

A

Collect samples at least once every two weeks. If using a representative set, plan so that all areas tested at least once a quarter.

If consistent negative results, make sure that the collection sites are rotated

46
Q

According to the 2008 FDA guidance for control of listeria, how often should you test Zone 3 &4:

A

At discretion if the producer, but recommended monthly.

If found in areas 1 or 2, increase the sampling of these areas

47
Q

Where should testing of zones be primarily focused as a form of prevention?

A

Zones 2-4. If it’s reached Zone 1, it’s too late!!!

48
Q

What does a standard plate count show?

A

Only the numbers of bacteria not the specific bacteria in the sample

49
Q

Other than the cheese itself, what else should be tested for contamination?

A

All ingredients (spices, flavorings, etc)
Packaging

Can obtain a COA (certificate of Analysis) from purveyors of ingredients and/or packaging

50
Q

When testing for contamination, when should samples be taken?

A

When pathogen population should be at it’s highest

51
Q

What is a determining factor in the frequency of finished product testing?

A

The nature of the product (soft cheese vs. aged cheese)

52
Q

In 2015, which 3 food retailers made the Artisan Cheesemaker Level One Food Safety Audit and Supplier Checklist?

A

Whole Foods Market
Wegmans
Lund Food Holdings

ACS CCP - Best Practice Guide For Cheesemakers (9 decks)

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