Food and Water Micro Flashcards

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1
Q

what is standard plate count procedure used for

A

determines the
total number of viable bacteria

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2
Q

what it the solution to too much bacteria in a sample

A

dilution

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3
Q

how is dilution expressed

A

as a ratio

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4
Q

what is the dilution factor for 1ml sample added to 5ml water

A

5 parts -one of the 5 parts is the sample

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5
Q

High heat for a short time -not a sterilization procedure

A

Pasteurization

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6
Q

why can you eat a bloody steak but not a bloody burger

A

The steaks surface -the ground meat has ways for bacteria to penetrate and grow

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7
Q

captures small amounts contaminated in large volumes

A

Vacuum filtration technique

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8
Q

Gram neg rods in intestine, water soil and vegetation-ferments lactose-fecal coliform E. coli

A

Coliform bacteria

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9
Q

lactose-sodium sulfite and basic fuchsin-inhibits gram pos bacteria -colony color identifies lactose fermentation

A

M-endo agar

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10
Q

Motile or non-motile Gram-negative non-spore forming Bacilli that possess β-galactosidase to produce acids and gases under their optimal growth temperature of 35-37 °C.[1] They can be aerobes or facultative aerobes, and are a commonly used indicator of low sanitary quality of foods, milk, and water.[2] Coliforms can be found in the aquatic environment, in soil and on vegetation

A

Coliform Bacteria

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11
Q

they are universally present in large numbers in the feces of warm-blooded animals as they are known to inhabit the gastrointestinal system.[1] While coliform bacteria are not normally causes of serious illness, they are easy to culture, and their presence is used to infer that other pathogenic organisms of fecal origin may be present in a sample, or that said sample is not safe to consume.[1] Such pathogens include disease-causing bacteria, viruses, or protozoa and many multicellular parasites.[1]

A

coliform bacteria

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