Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CP-FS Exam > Chapter 1 Biological Contaminants > Flashcards

Chapter 1 Biological Contaminants Flashcards

1
Q

facultative anaerobe

A

An organism that can multiply with or without the presence of oxygen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Vegetative Cells Vs. Spores

A

Vegetative cells are bacterial cells that are capable of growing and multiplying. Spores are hard to destroy and can last years; can be reactivated under the right conditions (Bacillus cereus, clostridium botulinum, clostridium perfringens)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Phases of bacterial growth (4)

A

Lag, log (exponential), stationary, death

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Exotoxin vs. Endotoxin

A

Exotoxin - actively secreting a toxin during log phase

Endotoxin - Not released until the bacterium is killed by the immune system

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Exotoxin examples & Effects

A

Clostridium Botunlinum, shiga toxin, tetanus toxin, diptheria toxin
Toxin = neurological effects

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Endotoxin examples & effects

A

Salmonella Tryphosa, Escherichia coli, pseudomonas aeruginosa
Effects - fever, body chills, some neuro

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Enterotoxin & Effects

A

Staph Aureus, Bacillus Cereus, Enterotoxigenic E Coli (ETEC)

-Effects: Vomit, Cramps, Diarrhea, Nausea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Virus Characteristics

A
  • submicroscopic parasite
  • Usually associated with feces; occasionally airborne
  • Sources: Human hygiene, unapproved sources
  • Infections ; not toxins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Parasite Charcteristics

A

Live and reproduce in the tissue/organs of the host; then excreted in feces
Contaminated food or water
- worms and nematodes
-Trichinosis (pork worms)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

5 Employee Illness for Mandatory Reporting

A
  1. Norovirus
  2. Hepatitis A
  3. Shigella
  4. Shiga Toxin - E. Coli
  5. Salmonella Tyhpi
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

5 Symptoms that call for exclusion

A

vomit, diarrhea, jaundice, sore throat WITH a fever or a wound/lesion that cannot be protected

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Thermophilic Bacteria

A

Thrive at relatively high temperatures 113-252 F.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Mesophilic Bacteria

A

Organisms that grow best in moderate temperatures typically from 68-113 F. Ex habitats: yogurt, cheese, beer/wine making

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Psychrophiles

A

Organisms capable of growth and reproduction in cold temperatures, 5-50 F. Most are bacteria.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Preferred pH range?

A

4.6-7

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Water Activity Characteristics

A

Aw = 0.0 - 1.0 which is water
Aw is the measurement of energy status of the water in a system
A solution may dramatically affect the ability of heat to kill a bacterium at a certain temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Intrinsic Factors (non TCS Foods)

A

preservatives, antimicrobials, humectants, acidulants or nutrients (added or natural)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Extrinsic Factors (non TCS Foods)

A

ROP, shelf life/us, temperature range for storage; Modified atmosphere

19
Q

Mycotoxin

A

Natural poisons produced by fungus as secondary metabolites. Aspergillus, penicillium, fusarium.

20
Q

Aflatoxin

A

Metabolic products of the molds; aspergillus flavus and parasiticus. Common occurrences peanuts, corn, brazil nuts, pistachio nuts, pumpkin seeds and watermelon seeds. Cannot be cooked off

21
Q

Fumonisins

A

FB1, FB2, FB3 natural toxins produced by Fusarium verticillioides (mold). Commonly associated with corn. Fatalities in animals and esophageal cancer in humans.

22
Q

Trichothecene Mycotoxins

A

Secondary metabolites of Fusarium, trichoderma, and myrothecium. Can cause toxicological effects such as necrosis, diarrhea and vomitting. Foods associated are wheat, barley, corn, oats, rice, rye etc.

23
Q

Ochratoxin A

A

Naturally occurring Nephrotoxic (to the kidneys) fungal metabolite from Aspergillus and Penicillium. Contaminated cereals, edible animal tissues, human blood sera, and milk. It has evidence of carcinogenecity in mice/rats. Cannot be completely destroyed by cooking. Safe source is key in protecting people

24
Q

Patulin

A

A mycotoxin that is produced by certain species of Penecillium, Aspergillus and Byssochylamys mold that grow on a variety of foods such as fruit, grain, cheese. (think unpasteurized apple juice). Prevention methods include HACCP, using only tree picked fruit and culling apples.

25
Q

Zearalenone

A

Estrogenic Mycotoxin. Interferes with ovulation, implantation, conception, and fetal development. Viability of newborn animals. Corn and corn-based feeds.

26
Q

Yeasts

A
  • Spoil food quickly
  • Need oxygen to grow
  • Carbon dioxide and alcohol are produced
  • Signs: smell, pink color, slimy or bubbly (think of salsa that tastes “carbonated”)
  • Can be destroyed quite easily by cooking
  • Common spoilage: jam, fruit, juice, honey, meats and wines
27
Q

5 Fish Poisoning Syndromes in the US

A 
PSP (paralytic shellfish poisoning)
NSP (Neurotoxic shellfish poisoning)
DSP (Diarrheic Shellfish poisoning) 
ASP (Amnesic shellfish poisoning) 
CFP (Ciguatera fish poisoning)
28
Q

PSP

A

Paralytic Shellfish Poisoning
Association with molluscan shellfish from the NE/NE Coastal regions of the US; on occasions mackerel, lobster, grab,
Sxs: happen 30 min to 2 hours; respiratory paralysis leading to death without treatment.

29
Q

NSP

A

Neurotoxic Shellfish Poisoning
Associated with molluscan fish from the Gulf of Mexico and sometimes the south Atlantic Coast. Onset is minutes to hours. Usually short duration and non-fatal.

30
Q

DSP

A

Diarrhetic Shellfish Poisoning
Molluscan shellfish; no reported cases in the US to date. Documented in Japan, SE Asia, Scandanavia, West Europe, Chile, New Zealand and E Canada. Onset within 30 minutes to a few hours. Lasts 2-3 days; recovery is complete and generally not life threatening

31
Q

ASP

A

Amnesic Shellfish Poisoning.
Molluscan shellfish from NE/NW north america; not associated with the Gulf yet. The algae of concern is in the Gulf. Been tied to crab and anchovies. Gastro in 24 hours Neuro in 48 hs

32
Q

CFP

A

Ciguatera fish poisoning. Associated with large fin fish - barracuda, amberjack, groupers, mackerel, snappers. Sxs - tingling, disturbance of vision, paralysis, nausea, vomiting, diarrhea

33
Q

Scromboid Poisoning

A

A histamine poisoning in fish. Most associated with tuna, mahi mahi, and bluefish. Levels from 200-500 ppm histamine.

34
Q

Histamine

A

Bacteria that produce an enzyme histidine decraboxylase during replication. Then a chemical reaction ensues with free histidine causing histamines. Capable of growing at wide temperature ranges. moderate 45 F, rapid 70 F, extremely rapid 90 F. More due to high temp abuse versus long term spoilage. Can be reactivated after thawing.

35
Q

90% of Food Allergens are derived from these 8 sources

A 
Milk
Eggs
Fish
Crustacean 
Tree Nuts
Wheat 
Peanuts
Soybeans
36
Q

Common Allergy Sxs

A

Tingling, itchy throat, swelling, difficulty breathing, wheezing, SOB, rash, hives, nausea/vomit, abdominal cramps, diarrhea, loss of conciousness

37
Q

The best prevention for allergic reactions

A

LABELING. Then preventing cross contamination

38
Q

True or False: Does food prepared by a retail establishment need to have ingredients labeled for food allergens?

A

False

39
Q

Allergen Control Plan Elements (6)

A
  1. Recieving and storage
  2. Food Protection
  3. Cleaning (special equipment should be wash before and after)
  4. Labeling
  5. Employee Hygiene
  6. Employee Training
40
Q

MAP

A

Modified Atmosphere Packaging. Created by altering the normal composition of air to provide the optimum atmosphere for increasing storage length and quality of the food. Active and Passive (naturally occuring replacement) options

41
Q

CAS

A

Controlled Atmosphere Storage

42
Q

MAP/CAS Gases

A

O2, CO2, and N2

43
Q

Irradiated Foods

A

Gamma rays, electron beams and X-rays. Evaluated by many organizations for safety to the consumer and was found to follow good manufacturing practices. Irradiated foods should be labeled; however in the US foods with irradiated foods added to them do not need to bear a label at this time.

CP-FS Exam (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions