Course Notes for Test One Flashcards
What are Microorganisms?
- small living organisms
- Invisible to the unaided human eye
Type of food borne microorganisms w/ examples
Bacteria (can multiply on its own) - E.Coli, Salmonella, Bacillus (rice, forms spores)
Yeasts - Candida, Sacchromyces
Protozoa - Cryptosporidium (common in water), Giardia
Molds - Aspergillus, Fusarium
Viruses (needs host to multiply) - Hepatitis (strawberries), Norwalk (cruise ships)
List the 11 primary sources of food borne microorganisms
1) Soil and Water
2) Plants and plant products
3) Food Utensils
4) Intestinal track of human and animals
5) Food handlers
6) Animal feeds
7) Animal hides
8) Air and Dust
9) Food Ingredients
10) Equipment
11) Miscellaneous sources
List the 3 roles of DESIRABLE microorganisms
1) Food bioprocessing
2) Food biopreservation
3) Probiotics
Effects of Soil and Water
1) Microbes contaminate via runoff
2) Soil is packed with nutrients for microbial growth
Effects of plants and plant products (fruits and vegetables)
1) Inside tissue is sterile
2) Surface contamination from soil condition, types of fertilizers (treated manure), water used (municipal water, lakes, streams) , air quality
3) Molds, yeast, lactic acid bacteria
4) pathogens (soil containing untreated sewage)
5) diseases of plants, damage of surface, delay between harvesting and washing, unfavorable storage & transport conditions after harvesting and before processing
Effects of food utensils
1) contaminated containers for harvesting produce
Ex. Knives, scissors
Effects of intestinal track of humans and animals
1) Fecal contamination of soil and water
2) water used for washing fresh produce
3) Enterobacteriaceae (enteric) Ex. E. Coli, salmonella, shigella
Effects of food handlers
1) microbes on hands & outer garments
2) skin, naval cavity, mouth
3) carries of staphylococcus aureus
4) poor personal hygiene
Animal Feeds
1) source of salmonellae to poultry and other farm animals
2) silage (feed)
3) source of listeria monocytogenes to dairy and meat animals
Ex. Antibiotics (can lead to antibiotic resistance in humans)
Effect of animal hides
1) microbial contamination of meat & milk
2) removal of hide during processing
3) contaminated udder
4) Bacillus Spp., enteric bacteria from feces
Effects of air and dust
1) Bacillus Spp. (spores)
2) Mostly gram-positive bacteria
3) molds, mold spores
4) some yeasts
Effects of food ingredients
1) Spices (sources of spoilage organisms and pathogens, mold & bacterial spores)
2) starch, sugar, flour (sources of spores of thermophilic bacteria)
3) Pathogens Ex. Salmonella spp. isolated from dried coconut, eggs, and chocolate
- sanitary processing conditions
- Antimicrobial treatment for spices (irradiation)
- Microbial specifications for ingredients (received from outside suppliers)
Effects of equipment
1) Harvesting, transportation, processing & storage of food
2) contamination from air, raw foods, water & workers
3) cleaning & sanitizing important for food safety
Effects of Miscellaneous sources
1) packaging materials ex. Wrappers, containers
2) insect, birds, rodents, pets can carry pathogens
What is food bioprocessing?
1) use of food grade microorganisms (starter cultures) ex. Yogurt
2) different types of fermented foods made where microorganisms are necessary
What is food biopreservation?
1) use of Antimicrobial metabolites from desirable microorganisms to preserve food
2) control of pathogens and spoilage microorganisms
What are probiotics?
1) viable bacteria that seem to produce health benefits when consumed in foods
What are the two forms microorganisms come in?
1) vegetative state - easier to kill
2) spore state - can withstand harsh conditions (bacillus, any clostridium)
Notes about silage (feed)
1) bag is tied tight (anaerobic)
2) lactic acid is then produced (pH 6.5 to 4)
3) rodents damage bag, air enters (aerobic)
4) mold grows & uses lactic acid as a nutrient
5) pH rises to 5.8 to 6
6) now listeria will grow
7) animal consumes
What is 1 of the 7 foundational rules under FSMA?
The Transportation Rule
What are the 2 categories for undesirable microorganisms?
1) Food spoilage
2) Foodborne Disease
What is food spoilage?
Growth of microbes in food or action of microbial heat stable enzymes
Does pasteurization kill spoilage organisms?
NO, it kills pathogens
What can cause foodborne disease?
1) Pathogenic microorganisms
2) increased with importation
- now more oversight by FSMA
3) Mass production of food
- increased chances of disease outbreaks
- introduction of new pathogens
Which type of organism is E. Coli and Salmonella?
Bacteria
What type of organisms are candida and sacchromyces?
Yeasts
What type of organisms are cryptosporidium and giardia?
Protozoa
What type of organisms are aspergillus and fusarium?
Molds
What type of organisms are hepatitis and Norwalk?
Viruses
