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Food Microbio > Exam 4 > Flashcards

Exam 4 Flashcards

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1
Q

What caused the wedding campylobacter outbreak?

A

undercooked chicken liver pate

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2
Q

Outbreak of Campylobacter jejuni infections associated with drinking unpasteurized milk procured through a ______________.

A

cow-leasing program

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3
Q

1978 to 2014 a total of 504 outbreaks, resulting in 57,221 cases. Contaminated __________ and __________ were responsible for half of these outbreaks.

A

water and unpasteurized milk

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4
Q

What species are the most frequently involved in campylobacter outbreaks?

A

C. coli and C. jejuni

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5
Q

What does campylobacteraceae consist of?

A

Campylobacter and Arcobacter

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6
Q

What are characteristics of campylobacter?

A

Spiral
Gram negative
Non-spore forming may be coccoid
Microaerophilic

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7
Q

True or False. Campylobacter is motile.

A

True

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8
Q

_____________ practices are recommended to prevent
Campylobacter infections

A

Basic food hygiene

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9
Q

Campylobacter is _______________. It is
the most common bacterial cause of human gastroenteritis in the
world

A

1 of 4 key global causes of diarrheal diseases

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10
Q

How do people get campylobacter infections?

A

By eating raw or undercooked poultry or eating something that touched it. They can also get it from eating other foods, including seafood, meat and produce.

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11
Q

Describe the environmental susceptibility of Campylobacter.

A

It is sensitive to drying, low pH, high oxygen levels, and does not grow below 30°C

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12
Q

True or False. Campylobacter can survive well in feces, milk, water, urine. In water enter VBNC state.

A

True

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13
Q

What are reservoirs of campylobacter?

A

Poultry, rabbits, rodent, wild birds, sheep, horses, cows, pigs, fish, and contaminated vegetables

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14
Q

As the Campylobacter does not grow below 30°C, _________________________ due to consumption of improperly heat treated or
handled products. Primarily poultry.

A

their cases peaks during summer

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15
Q

What are the common reservoirs of C. coli?

A

pigs and birds

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16
Q

What are the common reservoirs of C. jejuni?

A

Humans, other mammals and birds

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17
Q

What are the main causes of campylobacter cases?

A

Raw milk
Food not cooked at proper temperatures
petting zoos

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18
Q

What are symptoms of campylobacter?

A

Self-limiting diarrhea, cramps, fever, and vomiting, diarrhea may be
bloody. Re-occurring abdominal pain common.

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19
Q

What is Guillain barre syndrome?

A

A rare, autoimmune disorder in which a person’s own immune system damages the nerves, causing muscle weakness and sometimes paralysis.

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20
Q

True or False. Its difficult to differentiate between C. Jejuni and C. coli using biochemical or culture-based methods.

A

True

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21
Q

True or False. Campylobacter enterotoxin are related to
the heat-labile enterotoxins of E. coli.

A

True

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22
Q

True or False. Adults can develop immunity. People raised on farm or people
consuming raw dairy products have higher tolerance to Campylobacter.

A

True

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23
Q

When adults develop an immunity you have protection against illness but not against _______________.

A

Colonization

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24
Q

Which Campylobacter species are most commonly associated with foodborne outbreaks?

A

Campylobacter jejuni and Campylobacter coli

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25
Q

What are the optimal microaerophilic conditions for Campylobacter growth?

A

5% oxygen, 10% carbon dioxide, and 85% nitrogen

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26
Q

Why is Campylobacter significant globally?

A

It is one of the four key global causes of diarrheal diseases and the most common bacterial cause of gastroenteritis.

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27
Q

What are typical symptoms of campylobacteriosis?

A

Diarrhea (often bloody), abdominal pain, fever, and vomiting with symptoms lasting 2-10 days​

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28
Q

How do flagella contribute to Campylobacter virulence?

A

Flagella allow motility and adhesion to epithelial cells, essential for colonization​

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29
Q

What is a major cause of epidemic diarrheas throughout the developing world?

A

Cholera

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30
Q

What areas continue to report the vast majority of cholera cases?

A

Resource-poor areas

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31
Q

What is an intestinal infection caused by toxigenic vibrio cholerae, group O-1 or O-139?

A

Cholera

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32
Q

Describe the characteristics of vibrio.

A

Gram-negative
Asporogenous rods
Motile

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33
Q

True or False. Most members of the vibrio genus produce catalase.

A

True

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34
Q

True or False. Members for the vibrio genus ferment glucose without producing gas.

A

True

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35
Q

How many species of vibrio are there?

A

80

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36
Q

How many vibrio species are known human pathogens?

A

12

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37
Q

How many vibrio species are directly associated with food?

A

8

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38
Q

Vibrio are predominant bacterial genus in ___________ and are associated with a variety of seafood.

A

estuarine water

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39
Q

______ are predominant bacterial genus in estuarine water and are associated with a variety of seafood.

A

Vibrio

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40
Q

_______ causes cholera.

A

V. cholerae O1

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41
Q

Pathogenic strains produce _____________.

A

cholera enterotoxin

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42
Q

What are other virulence factors of cholerae?

A

Colonization factors
Flagella
LPS
Polysaccharide capsule

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43
Q

What is the mechanism of vibrio cholerae?

A
  1. ingestion of contaminated food or water
  2. Pass through acid barrier of stomach and colonize in small intestine
  3. Produce adherence factor
  4. Production of CT toxin
  5. Disrupt ion transports by intestinal epithelial cells, which leads to sever diarrhea
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44
Q

What is an endemic?

A

a disease that exists permanently in a particular region or population. Malaria is a constant worry in parts ofAfrica.

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45
Q

What is an epidemic?

A

An outbreak of disease that attacks many peoples at about the same time and may spread through one or several communities

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46
Q

What is a pandemic??

A

When an epidemic spreads throughout the world.

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47
Q

What is a characteristic of vibrio cholerae (disease)?

A

explosive, dehydrating diarrhea

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48
Q

“rice-water stools” is associated with what infection?

A

Vibrio cholerae

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49
Q

What are reservoirs of vibrio cholerae?

A
  1. Free-living bacterial flora estuarine
  2. Non-O1 and non-O139
  3. Shellfish
50
Q

True or False. Vibrio can enter in VBNC state in water and can become active after ingestion and cause disease.

A

True

51
Q

Vibrio are ________________ and food acts as buffer and increase pathogen survival.

A

sensitive to acidic pH

52
Q

True or False. Consumption of raw seafood can lead to vibrio infection.

A

True

53
Q

Vibrio infection __________ be controlled through shellfish sanitation program. Therefore, seafood must be refrigerated.

A

CANNOT

54
Q

What is a federal/state cooperative program recognized by the FDA and the interstate shellfish sanitation conference?

A

NSSP (National Shellfish Sanitation Program)

55
Q

What is the goal of NSSP?

A

maintain sanitary control of shellfish produced and sold for human consumption

56
Q

Participants in the NSSP include agencies from shellfish producing and non-producing States to the ____________________ and the shellfish industry.

A

FDA, EPA, NOAA

57
Q

True or False. Vibrio is sensitive to the cold.

A

True

58
Q

What is the growth medium for vibrio?

A

Alkaline peptone water (enrichment broth)
TCBS agar (plating media)

59
Q

What is an isolation and identification technique of vibrio?

A

Nucleic acid-based methods

60
Q

What targets the species-specific vibrio genes in combination with CT-producing (ctx) genes?

A

Nucleic acid-based methods

61
Q

What are the 5 steps for preventing cholera?

A
  1. Drink and use safe water
  2. Wash hand often with soap and water
  3. Use latrines, do not defecate in any body of water
  4. Cook food well
  5. Clean up safely
62
Q

_______ recently approved a single-dose live oral cholera vaccine called Vaxchora.

A

FDA

63
Q

What strain of vibrio posses the ability to produce hemolysin?

A

Vibrio parahaemolyticus

64
Q

What are examples of hemolysin?

A

TDH or kanagawa hemolysin

65
Q

What are reserviors of vibrio parahaemolyticus?

A

-Estuarine water
-Easily isolated from costal water
-Sediments, suspended particle, plankton
-Fish and shellfish
-Clam, oyster, lobster, scallops, shrimps, crabs

66
Q

True or False. Jan-Feb seafood are free of V. parahaemolyticus

A

True

67
Q

V. parahaemolyticus outbreaks are exclusively associated with what food?

A

Seafood

68
Q

What are disease characteristics that are associated with V. parahaemolyticus?

A

Symptoms: Diarrhea, abdominal cramps, nausea, fever

69
Q

sunshine and _____________ promote vibrio growth in sea water, increasing chances of infection

A

warm water

70
Q

True or False. Low level of V. parahaemolyticus can quickly multiply and reach infective dose, if the product is not refrigerated.

A

True

71
Q

V. vulnificus is a ……

A

flesh eating bacterium

72
Q

What is the leading cause of reported deaths due to foodborne illness in florida?

A

V. vulnificus

73
Q

What is the susceptibility of V. vulnificus?

A

It is susceptible to freezing, low temp, pasteurization, HHP and ionizing radiation

74
Q

What pathogen is not associated with presence of fecal coliforms?

A

V. vulnificus

75
Q

What is depuration?

A

A process by which shellfish are held in tanks of clean seawater under conditions which maximize the natural filtering activity

76
Q

What are three functions of microbes in food?

A
  1. Production of food: yogurt, wine
  2. Spoilage of raw/processed food
  3. Human illness
77
Q

What provides an estimation of number of aerobic microbes that can grow at 35±2°C

A

Aerobic plate count (APC)

78
Q

Why do we hear more about outbreaks associated with ground beef and not with steak?

A

Food can get contaminated
at different steps of processing (handling, grinding, packaging), bacteria can multiple (time of processing), variation in quality of ingredients.

79
Q

What are two manuals or guidebooks used in sample collection?

A

FDA Bacterial Analytical Manual
USDA Microbiologist Laboratory Guidebook

80
Q

How should sample collections be collected?

A

Using aseptic technique

81
Q

What are the disadvantages of spread plates?

A

Coalescence of colonies

82
Q

Spiral plater is used for

A

milk and food

83
Q

What is an AOAC approved method?

A

spiral plater

84
Q

What is an advantage of a spiral plater?

A

Use of less agar, less plates and less dilution bottle, AOAC approved

85
Q

What are disadvantages of spiral plater?

A

Useful for liquid samples, difficulty in counting colonies as they are tightly packed.

86
Q

What is membrane filtration useful for?

A

liquid samples that have a low bacterial population

87
Q

What are advantages of membrane filtration?

A
  1. Large volume of liquid samples can be concentrated
  2. Large volume of air samples can be concentrated
  3. Used for viscous samples such as milk and juice
  4. Used for water sample with low number of bacteria
88
Q

What is the fastest method as no incubation is required?

A

DMC

89
Q

What are advantages of DMC?

A

Little processing of samples and limited equipment

90
Q

What are disadvantages of DMC?

A

Detection of dead and live cells

91
Q

What test is an example o surface testing?

A

Swab test

92
Q

What can be used to label live and dead cells?

A

Fluorescent dyes

93
Q

What can be used to identify and characterize bacteria?

A

Microbial metabolism

94
Q

The rate at which the dye color changes is ________ proportional to the number of bacteria in sample.

A

directly

95
Q

Culture-based method are great, but _____________ for final
conformation.

A

they take a long time

96
Q

What is a diverse group of fungi characterized by their filamentous structure and ability to form spores?

A

Molds

97
Q

What is a long, thread-like structures that form the fungal body?

A

Hyphae

98
Q

What is a network of hyphae visible to the naked eye?

A

Mycelium

99
Q

What are reproductive structures that allow molds to disperse and colonize new environments?

A

Spores

100
Q

What is known for rapid growth?

A

Zygomycota

101
Q

What is the temperature range of mold growth?

A

10°C and 40°C

102
Q

What are the beneficial roles of molds?

A

Fermentation
organic acid production
Bioactive metabolites
Antibiotics

103
Q

What produces aflatoxins?

A

Aspergillus

104
Q

What food are affected by aflatoxins?

A

Grains, nuts and milk

105
Q

Aflatoxins are _____________ and cannot be destroyed by cooking or pasteurization.

A

heat-stable

106
Q

Aflatoxin M1 is found in

A

the milk of animals

107
Q

What is the target organ for aflatoxin?

A

Liver

108
Q

What can lead to the stunted growth and malnutrition in children?

A

AFGI

109
Q

What is the mechanism of Aflatoxins?

A
  1. Generation of reactive oxygen species
  2. Target mitochondria
  3. Target Red blood cells
110
Q

What are ochratoxins affected foods?

A

Cereal, beverage, and dried fruits

111
Q

Ochratoxins toxin effect

A

Kidney toxicity
Carcinogenicity
Immunosuppression

112
Q

What is the mechanism of ochratoxins?

A

Generate ROS
Lipid peroxidations
DNA Damage
Protein oxidation

113
Q

What myotoxins does mycotoxins produce?

A

Patulin and citrinin

114
Q

What is found in apples and apple-based products?

A

Patulin

115
Q

What is found in stored grains; nephrotoxic and linked to kidney damage?

A

Citrinin

116
Q

What mold grows within the cheese?

A

Penicillium roqueforti

117
Q

What is the limit for aflatoxins in food?

A

50 ppb

118
Q

What are the target organs for patulin?

A

GI tract

119
Q

Citrinins are ____________ and cannot be destroyed by cooking or pasteurization.

A

heat-stable

120
Q

What is the mechanism of action of citrinin?

A

Nephrotoxcitiy and membrane potential depolarization

121
Q
A

Food Microbio (10 decks)

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