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Food Microbiology > Chapter 8 > Flashcards

Chapter 8 Flashcards

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1
Q

Mention and explain methods of surface sampling

A
  1. Surface slides
    - thin slices, scalpels and forceps
  2. Rinse and wash
    - sterile diluents (ten part by weight), washings initial 10^-1 dilution)
  3. Swab
    quantitative results, area to be examined defined by previously sterilized template
  4. Impression method
    - transfer mo directly
  5. Adhesive tape
    - investigation of microflora on human skin/surfaces
    - tapes and labels self sterilizing
  6. Agar sausage
    - agar is cut, exposed part is pressed and removed, impressed, incubate
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2
Q

Impression techniques and adhesive tape transfer do not allow dilution series (small microbes load)

A
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3
Q

impression tech, adhesive tape, contact slides, swabs = non destructive

A
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4
Q

How to transport and store frozen samples?

A
  1. solid co2
  2. insulated containers
  3. deep freezer
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5
Q

How to transport and store unfrozen samples?

A

1, shouldn’t be frozen
2. if unavoidable, chilled and kept @ 4 degree c

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6
Q

qualitative analysis:

A

biochemical reaction, enzymatic reaction, redox potential reaction. ex: proteolytic activity, carbs, lipids

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7
Q

proteolytic activity:

A

hydrolysis of gelatin, casein, coagulated serum, protein2, deamination, nitrate reduction

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8
Q

Test for presence of active enzymes:

A

catalase, oxidase, coagulase test

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9
Q

Reactions involving carbs & other compounds

A

starch, sugar, litmus milk

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10
Q

Reactions involving lipids and phospolipids

A

hydrolysis of tributyrin, butter fat, tween, lecithin

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11
Q

Quantitative analysis:

A
  1. Direct microscopic count
    - no incubation, simplest method
    - rapid, stained n read later, ez equipment, morphological and/or gram strain identified
    disadvantages:
    - harus banyak mo, small qty ga precise, debris, analyst fatigue
  2. Colony count method:
    - plating tech: pour plate & surface/spread plate
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12
Q

Semi-quantitative method

A

Most probable number

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13
Q

DMC Standardization of equipment for food films:

A

calibrated by the breed DMC< MF 300,000-600,000

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14
Q

Explain method of DMC step by step

A
  1. loop
    - draw loop sample vertically, transfer n spread 0.01 ml portion over 1 cm^2 area, prepared films should be dried without delay over the 1 cm area 40-45 degree c, dried within 5 mins, place a drop of immersion oil
  • count separate fields, start midway at the top/bottom. kalo banyak, repeat 2 ,m away dri awal
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15
Q

What’s the function of counting chamber?

A

enumerate bacteria, yeast, and mold spores or hyphae fragments. = hymacytometer

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16
Q

cb sbutkan rumus2 DMC ceunah

A

THOMA, petroff hauser, neubauer
ga premium sih gbs paste gambar…

17
Q

CCM

A
  1. TPC
    aerobic mesophilic count: general viable count, indication of standard of hygiene/plant sanitation, potential health hazard
  2. MYC
    mould and yeast counts -> similar problems to bacterial counts (unicellular), difficult to interpret mycelia, depends on the number of colonies would depend on degree of homogenization and extent of consequent fragmentation of hyphae
18
Q

CCM method gmn kak

A
  1. liquid: pipet
  2. fine particulate solid: blending + sterile diluents,
    inoculation: 15-30 mins
19
Q

CCM choice of diluents

A

a) general purpose:
ISO standard methods: 0.1% peptone plus 0.85% sodium chloride

b) diluents for anaerobic
- low redox
- very oxygen sensitive, hungate/anaerobic

c) diluents for osmophiles and halophiles:
- osmophilic: sterile 20% sucrose
- halophilic: sterile up to 15% nacl

20
Q

Incubation temperatures

A

0-10: psychothrophs and psychrophiles

20-32: saprophytic mesophiles

35-37 or 45: parasitics and commensal of homoiothermic animals

55-63: higher count of thermophile

21
Q

many marine bacteria are able to grow if distilled water in the medium is replaced by sea water

A
22
Q

bacterial in the presence of moulds n yeast may be determined by using media containing the antifungal…

A

antibiotic cycloheximide to 10 ppm

23
Q

food sample is analysed by TMC and viable count, high total count in conjunction with a low viable count…

A

doesn’t indicate the majority is dead, cm unable to multiply in particular incubation environment

24
Q

Rumus pour plate method

A

BAM: 25-250
ISO: 10-300
TPC: 10-150 (yeast + mold)

25
Q

Surface plate method: spreading spatula and spiral plate

A

gampang dibedain soalnya morphology is easily observed

26
Q

Surface plate method

A

miles and misra surface colony count: placing drops of serial dilutions on the surface of poured agar plates and counting the colonies that develop on incubation of the plates. best: opaque medium and surface culture

27
Q

Surface plate method: spiral plater

A

diputer2 liquid across the surface of an agar plate. counts colonies on a part of the track

28
Q

Dry rehydratable films

A

used in surface plate method: petrifilm, small amount of space taken up by the films

29
Q

Most probable number

A

estimating the density of viable organism in sample

30
Q

general consideration in most probable number

A

low level of bacteria: enumeration using liquid media (MPN) to improve statistical reliability of the results.

31
Q

MPN can be used for

A

enumeration: enterbocateriaceae coliform, e. coli

isolation/or numeration pf staphyloccoci, streptococci, vibrio parahaemolytocus, salmonella

32
Q

MPN: detection of positive tubes

A
  1. turbidity
  2. metabolic end products (gas production, acid/base, reduction, other).
33
Q

Determination of MPN values:

A
  • calculation using mathematical formulae
  • consultation of MPN tables
  • utilization of specific computer programs

Food Microbiology (5 decks)

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