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COMMON FOODBORNE MICROORGANISMS Flashcards

1
Q

Funcion of microorganisms in foods

A
  • Produce desirable changes in food i.e. Fermentaion, milk cheese,
  • Spoilage-undesirable changes in food Of-lavor, odor,changes in texture or appearance of the food i.e.putrefacion of meat
  • Health hazard-pathogenic bacteria that cause disease or death
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2
Q

Gram-negaive bacteria

Can be

A

Aerobic
Microaerophilic
Facultaive

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3
Q

Gram Posiive Bacteria

Can be

A

Cocci
Rods
Spore formers

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4
Q

example of Gram-negaive bacteria Aerobic:

A
  1. Pseudomonas
  2. Acetobacter
  3. Acinetobacter
  4. Moraxella
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5
Q

Pseudomonas Spoilage of

A

refrigerated foods

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6
Q

Pseudomonas found in

A

in soil and water

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7
Q

Pseudomonas Found in food

A

vegetables, meat, poultry, and seafood

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8
Q

Pseudomonas produce

A

blue green pigments

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9
Q

Converts ethanol to Aceic acid. (Produce vinegar)

A

Acetobacter

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10
Q
  • Distributed in the soil and water
  • Found especially in refrigerated fresh products
  • Responsible for spoilage of Meat, all types
A

Acinetobacter

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11
Q

Common contaminate of milk and meat products

A

Moraxella

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12
Q

Example of Gram-negaive bacteria Microaerophilic :

A
  • Campylobacter (jejuni or coli)
    a. Pathogenic
    b. Require 3 to 6% oxygen to grow
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13
Q

Example of Gram-negaive bacteria Facultaive :

A
  1. Escherichia
  2. Shigella
  3. Salmonella
  4. Erwinia
  5. Yersinia
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14
Q

is a large family of gram negaive bacieria -Facultaive

A

Enterobacteriaceae

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15
Q

Shigella is Found in the

A

intesine of humans

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16
Q

Found in the intesinal contents of humans, animals, birds and insects.

A

Salmonella

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17
Q

Associated with plants and causes Sot rot in vegetables.

A

Erwinia

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18
Q

Only one species is associated with foodborne illness . found in environment (ponds, lakes)
One species causes the black plague .

A

Yersinia

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19
Q

Seafood pathogen

A

Vibrio

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20
Q

Example of Gram Posiive Bacteria Cocci

A
  1. Micrococcus
  2. Staphylococcus aureus
  3. Lactococcus
  4. Enterococcus
  5. Pediococcus
  6. Leuconostoc
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21
Q
  • Strict aerobes,Gram Positive Bacteria
  • Produce orange pigments
  • Salt tolerant
  • Spoilage of meat, milk
A

Micrococcus

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22
Q

Produce toxin in the food and the toxin is heat resistance

A

Staphylococcus aureus

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23
Q

Staphylococcus aureus Found associated with

A

Skin and Nasal membranes

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24
Q

Homofermentaive

A

Lactococcus

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25
Q

Lactococcus Produces

A

lacic acid during growth
Produces diacetyl (buter aroma)
Used in fermentaion to produce Lacic acid

26
Q

Commonly used for fermentaion of Dairy products

A

Lactococcus

27
Q

associated with spoilage of vegetables

A

Enterococcus • E. faecalis

28
Q

Homofermentaive

A

Pediococcus

Lactococcus

29
Q

Lacic acid producing

A

Pediococcus

Lactococcus

30
Q

Starter culture for meat fermentaion

A

Pediococcus

31
Q

Used as an indication of sanitation

A

Enterococcus

32
Q

Heterfermentaive

A

Leuconostoc

33
Q

Used as starter culture for vegetables

A

Leuconostoc

34
Q

Leuconostoc Causes

A

spoilage of vacuum – packaged meat by gas formaion

35
Q

Leuconostoc Produces

A

Slim when grown on sucrose

36
Q

Example of Gram Posiive Bacteria Rods

A
  1. Lactobacillus

2. Propionibacterium

37
Q

Lactobacillus

A
  • Gram positive Bacteria
  • Rods ,Facultaive
  • Used for fermentaion
  • Can cause spoilage by slime formaion
  • Can cause spoilage of meat by souring
38
Q

Propionibacterium Produce

A

Propionic acid and CO2 .

39
Q

forms the eyes in Swiss cheese

A

Propionibacterium

40
Q

Example of Gram Positive Bacteria Spore formers

A

Bacillus and Clostridium

41
Q

Spores are

A

encapsulated with protein layers that resist heat, radiaion,chemicals, and freezing

42
Q

Some spore formers cause

A

foodborne poisoning

43
Q

Members of the fungi, muli-cellular or unicellular

44
Q

Molds produce:

A

Mycotoxins
Alatoxin
Erogot

45
Q

Molds of importance in foods muliply by

46
Q

is the mycelium in Molds

47
Q

The mass in molds is composed of

A

filaments called hyphae

48
Q

Molds or fungi Found in

A

decaying organic mater

49
Q

Yeasts Most are

A

unicellular

50
Q

Yeasts Reproduce

A

by budding

51
Q

Yeasts such a

A

Saccharomyces

Candida

52
Q

Saccharomyces means

A

sugar fungus

53
Q

Produces ethanol and CO2 for bread yeast

A

Saccharomyces

54
Q

Most common yeasts associated with fresh Ground meat, poultry,turkey

55
Q

Candida C. uilis

A

spoils fruit juices

56
Q

Viruses Spread by

A

fecal contaminaion and through food

57
Q

Most important foodborne viruses are

A

RNA viruses

58
Q

Viruses that infect bacteria are called

A

bacteriophage

59
Q

Noroviruses cause

A

gastroenteritis

60
Q

Viruses such as

A

Hepaiis A , Noroviruses

61
Q

Primary contaminaion sources of viruses:

A
  1. Water
  2. Humans
  3. Fecal

Food Safety (11 decks)

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