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ASCI 211 > Exam 3 Bad Bugs > Flashcards

Exam 3 Bad Bugs Flashcards

1
Q

how many people get sick from food borne illness each year?

A

48 million people (1 in 6 Americans)

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2
Q

how many people die from food borne illness each year?

A

3,000 people

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3
Q

what do recalls of contaminated foods often result in?

A

businesses shutting down

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4
Q

who is at greatest risk for getting food borne illnesses?

A
  • elderly
  • children
  • pregnant women
  • immunocompromised (people with weak immune systems)
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5
Q

what portion of meat is usually free of microorganisms

A

interior portions of muscles

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6
Q

4 microorganisms

A
  • bacteria
  • fungi: yeasts and molds
  • parasites
  • viruses
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7
Q

what is susceptible to contamination and spoilage

A
  • surfaces

- cutting and grinding bc spreads bacteria from outside surface to the inside

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8
Q

intoxication

A
  • consumption of toxins produced by bacteria in the food
  • bacteria might not still be in the food
  • ex. staphylococcus aureus
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9
Q

infection

A
  • consumption of live bacteria and then they grow inside your body
  • visual/ will be able to see them
  • problem causing factors (ex. diarrhea)
  • ex. salmonela, e. coli, parasite
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10
Q

pathogens

A
  • can cause food poisoning or infection

- no visual signs necessary

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11
Q

food spoilage

A
  • color, odor and texture deterioration of meat
  • caused by microorganisms on the meat
  • if you can see spoilage, sign that pathogenic bacteria is probably present too
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12
Q

round or cocci

A
  • staphylococcus

- 7 round spread out balls

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13
Q

rod or bacilli

A
  • lactobacillus

- small rods like seeds

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14
Q

spiral or spirilli

A
  • leptospirosis

- long spirals

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15
Q

comma or vibrios

A
  • vibrio cholerae

- bean or comma like

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16
Q

filamento

A
  • actinobacteria

- tree branch like

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17
Q

diplococci

A
  • strep enterococcus

- 2 small balls connected

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18
Q

streptococci

A
  • strep thermophilus

- caterpillar/ chain of balls

19
Q

staphylococci

A
  • staph aureus

- rubix cube of balls

20
Q

10^3 bacteria per gram of meat

A

raw fresh meat

21
Q

10^9 bacteria per gram of meat

A

spoiled meat

22
Q

one cubic inch can hold _______ bacteria

A

9 trillion

23
Q

how do bacteria reproduce

A
  • binary fission

- cell replicates then splits into 2 daughter cells

24
Q

where are pathogens found

A

intestinal tract

25
Q

what stage has the highest risk for contamination

A
  • kill floor
  • opening hide
  • during skinning
26
Q

6 factors that affect microbial growth

A

F: food
A: acidity (avoid pH 4.6 - 7.5)
T: time (keep under 4 hrs)
T: temperature (avoid 40-140 degrees)
O: oxygen (most pathogens are aerobic/ survive with air)
M: moisture (keep water activity below .85)

27
Q

what is meat pH

A

5.6- 5.9

28
Q

mold and yeast pH tolerance

A

-broad: btwn 2.0 - 8.0

29
Q

rate at which bacteria cells multiply

A 
1 hr: 1 - 4
2 hr: 4 - 16 
3 hr: 16 - 64 
3 1/2 hr: 64 - 128 
(7 generations)
30
Q

aerobic vs anaerobic vs facultative

A
  • aerobic need oxygen to survive (yeasts and molds)
  • anaerobic cant have oxygen
  • facultative anaerobes can survive with or without oxygen
31
Q

yeast

A
  • unicellular fungi (mushroom)
  • reproduce by budding
  • psychrophilic/ can grow in cold temp
  • tolerant to high salt & sugar levels
  • some pathogenic
  • mostly cause spoilage
  • need oxygen to survive/ aerobic
32
Q

mold

A
  • multicellular fungi
  • hyphage/ grow in multicellular filaments
  • reproduce through spores
  • psychrophilic/ can grow in cold temp
  • can produce mycotoxins
  • causes spoilage
  • need oxygen to survive/ aerobic
33
Q

spores

A
  • hard to get rid of
  • unit of asexual reproduction
  • adaptive for survival
  • heat can activate (grow whenever conditions are not favorable/ extreme)
34
Q

top pathogens causing illness

A
  1. norovirus

2. salmonella

35
Q

top pathogens causing death

A
  1. salmonella

2. toxoplasma gondii

36
Q

norovirus

A
  • most common cause for gastroenteritis
  • linked illness to cruise ships
  • easily transferred
37
Q

salmonella

A
  • commonly carried in intestines
  • symptoms 12 hours later
  • 80% poultry carry it (skin of chicken is preferred conditions for growth)
  • prevent by cooking meat and eggs
  • start with 2 microorganisms, double every 20 min (100 make person sick)
38
Q

bacterial growth chart

A
  1. lag phase
  2. log phase
  3. stationary phase (top)
  4. death phase
39
Q

clostridium perfingens

A
  • forms toxic spore
  • need to heat to 250 F under 15 PSI for 15 min
  • anaerobic/ no oxygen
40
Q

clostridium botulinum

A
  • causes botulism (most toxic substance leading to paralysis or death, injected during botox)
  • need oxygen
  • don’t buy dented cans
41
Q

HACCP

A

hazard analysis critical control point

42
Q

prerequisites of HACCP

A
  • good manufacturing practice (GMP)

- sanitation standard operation procedure (SSOP)

43
Q

7 HACCP principals

A
  1. conduct hazard analysis
  2. determine critical control points
  3. establish the critical limits for the CCPs
  4. establish monitoring procedures
  5. establish corrective actions
  6. establish verification procedures
  7. establish record-keeping systems

ASCI 211 (11 decks)

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