Chapter 30

Question 1

Food poisoning caused from the ingestion of bacteria that are toxin causing. The bacteria release toxins while in the digestive tract. Can take 12-36 hours for onset.

Answer 1

Infection

Question 2

Food poisoning resulting from the ingestion of food that contains exotoxins (released from bacteria). Quicker onset of symptoms (4-6 hours)

Answer 2

Intoxication

Question 3

Who am I?
I cause food-born intoxication via the release of an enterotoxin, I am heat-stable, I grow on the skin and thrive in salty conditions where other bacteria might not. 4-6 hour onset.

Answer 3

Staphylococcus aureus (aw-ree-us)

Question 4

Who am I?
I cause foodborne illness via intoxication; I cause a deadly paralytic disease when my neurotoxin is ingested. I am an anaerobic, endospore-forming, G+ rod. Just a few mg are enough to kill a city! pH above 4.5 can cause the endospores to germinate. Heat-labile. 12-36 hours onset

Answer 4

Clostridium botulinum

Question 5

True or False: The bacteria that cause food spoilage are not the same as the ones that cause food poisoning.

Answer 5

True

Question 6

Some foods have naturally occurring antimicrobial chemicals. Eggs have _____________, cranberries have ____________.

Answer 6

Lysozymes, benzoic acid

Question 7

Extremely harmful/toxic infection adjective

Answer 7

Virulent

Question 8

Fomites

Answer 8

Objects or materials likely to carry infection (door knobs, clothes, utensils)

Question 9

Define mycolic acid in Mycobacterium

Answer 9

Located in the outer membrane; similar to gram-neg bacteria but with mycolic acid instead of LPS

Question 10

Non-toxic disinfectant, safe on skin and mucous membranes

Answer 10

Antiseptic

Question 11

Disinfectant level of alcohols with contact time less than a minute

Answer 11

Low-level

Question 12

Disinfectant level of phenol and iodophors with contact time over a minute

Answer 12

Intermediate-level

Question 13

Contact time

Answer 13

Length of time a chemical needs to be in contact with a microorganism in order to kill it

Question 14

Disinfectant level of hydrogen peroxide and sodium hypochlorite with contact time 12 and 30 mins corrode metals

Answer 14

High-level

Question 15

Most of the following are resistant to general purpose disinfectants:

Answer 15

Endospores, non-enveloped viruses, mycobacteria

Question 16

Microbial growth is inhibited by:

Answer 16

Altering cell wall structure, damaging cytoplasmic membrane or denaturing proteins (alcohols+heavy metals)

Question 17

Minimum inhibitory concentration

Answer 17

The first tube in a series of serial dilutions that shows no growth —used to determine the minimum concentration of chemicals to inhibit bacterial cells

Question 18

TSA

Answer 18

Trypticase soy agar

Question 19

_______ bacteria ferment the main sugar in milk, lactose, producing _____. pH is lowered as a result.

Answer 19

Lactic acid

Question 20

Exotoxin that causes intestinal disturbance such as diarrhea and vomiting

Answer 20

enterotoxin

Question 21

Exotoxin that cause damage to the nervous system, causing symptoms such as paralysis

Answer 21

neurotoxin

Question 22

Exotoxins that cause damage to a variety of different cell types such as disrupting general cellular mechanisms or by lysing the cell

Answer 22

cytotoxin

Question 23

Heat-sensitive

Answer 23

Heat-labile