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FSC 342 > Definitions > Flashcards

Definitions Flashcards

1
Q

Microbiology

A

The study of microscopic organisms

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2
Q

Food Microbiology

A

The study of biochemical, physiological and ecological interactions of microorganisms with food

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3
Q

Activities of a food microbiologist

A
  1. predict types/ numbers of microorganisms associated with a food
  2. isolate/ identify microorganisms from food
  3. detect microbially produced toxins
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4
Q

Activities of a food microbiologist (cont.)

A
  1. identify changes in food attributable to microbial growth
  2. predict growth/ survival of microorganisms in a food product, based on intrinsic & extrinsic parameters of the food
  3. Inhibit microbial growth to extend product quality/ shelf-life
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5
Q

Employment of Food Microbiologists

A
  1. Industry
  2. Academia
  3. Government
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6
Q

Free-living organisms

A

Can be cultivated using laboratory media

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7
Q

Unicellular (Prokaryotes)

A
  • Cell wall: protein, lipid, peptidoglycan (rigidity)
  • Cell membrane: Lipid bilayer (respiration)
  • No nuclear membrane
  • Circular DNA
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8
Q

Bacterial Size

A
  • measured in microns

- μm, > 10^6

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9
Q

Bacterial Multiplication (Binary fission)

A

-Growth Rate: 20 min

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10
Q

Bacterial Growth Requirements (6):

A
  1. Nutrient Source (food)
  2. Carbs (energy)
  3. Carbon
  4. Nitrogen
  5. Vitamins
  6. Trace minerals, sulfur, phosphorus
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11
Q

Growth Curve

A

Lag, Log, Stationary, Death

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12
Q

Lag

A

Physiological adaptation to new environment

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13
Q

Log

A

Rate of increase, function of absolute cell number, exponential

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14
Q

Stationary

A

Steady-state equilibrium, rate of cell growth is exactly balanced by rate of cell death

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15
Q

Death Phase

A

Occurs because vegetative cells can survive exposure to harsh conditions (few nutrients or too many toxins) for only so long

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16
Q

Psychrophylic Growth Temp

A
  • ≤0°C (optimum 10-15°C)

- e.g. Vibrio spp

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17
Q

Psychrotrophic Growth Temp

A
  • 0-7°C (optimum 30-35°C)

- e.g. Spoilage = Pseudomonas, Pathogens = Listeria, Yersinia, Vibrio

18
Q

Mesophilic Growth Temp

A
  • no growth at 4°C, optimum at 30-37°C

- e.g. Pathogens = Salmonella, E. coli, Shigella,

19
Q

Thermophilic Growth Temp

A
  • growth at temperatures >45-50°C (optimum at 55-65°C)

- e.g. Some starter cultures

20
Q

Enterobacteriaceae

A

Enteric, Gram negative rod, Anaerobe, peritrichous flagella

21
Q

Coliforms

A
  • Produce gas from lactose

- E.g. E. Coli

22
Q

Non- Coliforms

A
  • Doesn’t produce gas from lactose

- E.g. Salmonella

23
Q

Eukaryotes

A
  • Cell wall absent
  • Nuclear Membrane
  • Strands of DNA
  • Sexual/asexual
  • Respiration: mitochondria
24
Q

Yeasts

A

Unicellular Fungus

25
Q

Yeast: reproduction

A

Asexual: budding
Sexual: (ascospore)

26
Q

Yeast: Helpful

A

Fermentation: Saccharomyces Spp

27
Q

Yeast: Harmful

A
  • Cause of spoilage

- Outgrow bacteria in acidic foods (pH <5)

28
Q

Molds

A

Multicellular Fungi-filamentous

29
Q

Mycelium

A

Total mass of mold

30
Q

Hyphae

A

Individual filaments compromising the mycelium

31
Q

Mold: Reproduction

A

Asexual: Conidiospore
Sexual: Ascospore (sac), Zygospore (motile), Basidiospore (fruiting body)

32
Q

Mold: Helpful

A

Cheese ripening

e.g. blue cheese, camembert

33
Q

Mold: Harmful

A

Cause of spoilage: Cheese, fruit/veggies, grain, bakery, jam/jelly

34
Q

3 major parasite groups

A
  1. Protozoa
  2. Flatworms
  3. Roundworms
35
Q

Parasite Characteristics

A
  • Intracellular Pathogens
  • Don’t proliferate in food
  • Non-culturable
36
Q

How many known human pathogens?

A

40

37
Q

Roundworms are…

A

Nematodes

38
Q

Tapeworms are…

A

Cestodes

39
Q

Virus Characteristics

A
  • Most primitive life form
  • Intracellular parasites
  • RNA or DNA and protein coat
  • 50-100 X smaller than bacteria (25-75 nm)
  • low infectious dose
40
Q

Viruses are totally inert…

A

Unable to replicate outside host cell (i.e. food, water, environment)

41
Q

Foodborne Viruses (4)

A
  1. Hepatitis A
  2. Norwalk Virus
  3. Astrovirus
  4. Rotovirus

FSC 342 (15 decks)

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