Chapter 2 Flashcards by Isabella Even

Microorganism

Small & microscopic
Many harmless
(Tapeworm)

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Pathogen

Illness causing microorganism

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Toxin

Poison
Any substance poisonous to an organism

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Microorganisms that can cause foodborne illness

Bacteria
Virus
Fungi (yeast/mold/mushrooms)

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Transmition of pathogens

People

Sneezing or vomiting near food
Touching
Pathogens live in Gi track

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Bacteria

Living
Single cell organism
Can reproduce in 20 mins
Can survive freezing
Can change into spores
Some produce toxins that cause illness

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Cocci bacteria

Sphere shaped
Diplococci (pairs)
Staphylococci(grapes)
Streptococci (chains)

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Bacilli bacteria

Rod shaped (most)

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Spirilli bacteria

Comma corkscrew

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Bacteria reproduction

Binary fission
Doubling

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Lag

Adapting to environment
Goal is to make lag phase long

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Log

Adapted & rapidly reproducing

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Stationary

Reproducing & dying

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Death

Decline & food is very spoiled

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Reasons bacteria enter death phase

Lack of nutrients
Accumulation of waste from bacteria
Accumulation of toxins

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Spores

Form when nutrients is not there
Found in soil
Veggies, meat, poultry,fish
Only bacilli form spores
Extremely resistant

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When can spores revert back to growth

Food not stored at proper temp
Not cooled properly

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Spore formation

Sporulation

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Spore going back to vegetative call

Germination

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Exotoxin

Elaborated outside of cell into the food

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Endotoxin

Produced inside bacterial cell& stays until bacteria ruptures

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Enterotoxin

Gi track

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neurotoxin

Central nervous system

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Nephrotoxin

Kidney

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Heptatoxin

Liver

FAT TOM

Food Acidity Temp Time Oxygen Moisture

What foods are TCS

Proteins Starches (not sugars or fiber)

Acidity

Has to be between 7.5 - 4.6

What is the ph of most foods

7-14

Which bacteria can grow don to 4.6 acidity

Clostidium botulinum

Foods that are TCS have a

Ph greater than 4.6

What can you add to preserve food

Vinegar

Temp danger zone

41-135 F

What temp will bacteria grow fastest

100 F

Mesophiles

Medium temp lover 100-60 F

Thermophiles

Hot temp loving Above 100 F

Psychrophiles

Cold loving (Even just below freezing)

Thermoduric

Survive the hot

Psychroduric

Survive the cold

How many hours in danger zone causes illness

Aerobe

Requires oxygen to grow

Obligate anaerobe

Grows only without oxygen

Facultative anaerobe

Grow with or without oxygen

Microaerophile

Small amount of oxygen to grow

Modified atmosphere packaging

Vacuum packing High oxygen packing Gases (oxygen, carbon dioxide, nitrogen)

Controlled atmosphere

Bulk storage like for apples

What can grow in reduced oxygen packing

Clostridium botulinum

What do we introduce to packaging that has fats or oils

Nitrogen

What is the water activity that pathogens will not grow at

0.85 or less

What is the pathogen that will grow at 0.85

Staphylococcus aureus

Adding humectants can help preserve food what are they

Sugar Salt Propylene glycol

What are two of the three ways to preserve food with moisture

Dehydration or drying

What are antimicrobial factors

Foods that have natural defense (lactoferin in milk and allicin in garlic)

What are biological structures

Physical barriers that protect food from pathogens (Skins and shells)

Two conditions most controllable in food service

Temp and time

3 characteristics of viruses

Not living Can't reproduce itself Has to have a living cell to replicate

What requires a small infective dose

Viruses

Define a small infective dose

Less than 500 cells

What is a large infective dose

Thousands to millions

What are the two major viruses

Hepatitis A Norovirus gastroenteritis

What is hepatitis usually found in

Deli meats Produce Salads

What is the symptom that makes hepatitis special

Jaundice (you turn yellow)

What is the onset of hepatitis A

15-50 days

What part of the body is most affected by hepatitis A

Liver!

Where can you get norovirus from

Ready to eat food Shellfish contaminated by sewage

How many cases of norovirus annually

21 million

What is the onset and duration of norovirus

24-48 (for both)

What is an infection

Person eats food containing pathogen which then grow in intestines

What is an intoxication

Eating food that contains a toxin

What is a toxin-mediated infection

Eats food containing pathogen which creates a toxin inside you

What are the 6 major food borne illness caused by bacteria

Camplyobacteriosis Salmonellosis/Tyhpoid fever Shigellosis Listeriosis Vibrio Parahaemolyticus Vibrio vulnificus

Where can you find campylobacteriosis

Poultry Water Unpasteurized milk

What is a distinct symptom of campylobacteriosis

Bloody diarrhea

What is the onset and 2 characteristics of campylobacteriosis

Bacilli shaped Microaerophile 2-5 days

Characteristics of campylobacter jejuni

Low infective dose Causes paralysis

How many different types of salmonella

2500

5 characteristics of salmonella typhi

Can cause death High fever Vaccine available 11-21 million people get it worldwide

Paratyphoid fever

Less severe than typhoid

Where is salmonella adapted to

Primarily human GI tract

What is the onset of gastroenteritis salmonellosis and mortality rate

6-72 hours and 4.1%

What are the 4 things that severity of salmonellosis depends on

Age Health Dosage Type of salmonella

Salmonella specially with symptoms

5% are asymptomatic

Salmonellosis from backyard chickens (4 things)

895 cases 48 states 3 deaths 209 hospitalizations

How can you get shigellosis

Contaminated by humans

Special symptom of shigella

Bloody diarrhea

Infection dose of shigella

Low as in 100

Shigella onset, duration

Onset 1-2 days Duration USUALLY 5-7 days

How can you get listeria

Raw meat Deli meats Soft cheese

Symptoms of listeria

Can cause a miscarriage

What can listeria sustain in

The refrigerator

How can you avoid listeria

Getting rid of food after expiration date

What foods can you get vibrio parahaemolyticus from

Raw or partially cooked seafood

What is the environment of vibrio

The ocean

How can you get vibrio vulnificus

Raw oysters

What are the symptoms of vibrio vulnificus

Skin lesions and death

What time of the year is vibrio vulnificus mostly a problem

During the warmer months