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Exam 3 > Food bourne pathogens > Flashcards

Food bourne pathogens Flashcards

1
Q

Campylobacter examples

A

C. jejuni
C. coli

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2
Q

Campylobacter foods

A

Poultry and raw milk

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3
Q

Pros of Campylobacter

A

Grows at >30C
Responds to O2, drying, freezing and heating

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4
Q

Cons of Campylobacter

A

Very low infection dose

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5
Q

Salmonella examples

A

S. typhimurium
S. enteritidis
S. typhi

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6
Q

Salmonella foods

A

Eggs and poultry

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7
Q

Pros of Salmonella

A

Responds to temperature, H+ and low Aw
Controlled with lactic acid bacteria

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8
Q

Cons of Salmonella

A

High prevalence in food chains

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9
Q

Listeria examples

A

L. monocytogenes

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10
Q

Listeria foods

A

Dairy
Processed meats

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11
Q

Pros of Listeria

A

Low heat resistance

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12
Q

Cons of Listeria

A

Psychrotrophic (resistant to low temp)
Resistant to low Aw
High mortality rate

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13
Q

Staphylococcus examples

A

S. aureus

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14
Q

Staphylococcus foods

A

Any (handler contamination)

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15
Q

Pros of Staphylococcus

A

Large number needed for toxicity
Low heat resistance

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16
Q

Cons of Staphylococcus

A

Produces toxins
Resistant to low Aw and salt

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17
Q

Vibrio examples

A

V. cholerae
V, parahaemolyticus

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18
Q

Vibrio foods

19
Q

Pros of Vibrio

A

Low heat resistance

20
Q

Cons of Vibrio

A

High salt (NaCl) tolerance

21
Q

Yersinia examples

A

Y. enterocolitica

22
Q

Yersinia foods

A

Pork and raw milk

23
Q

Pros of Yersinia

A

Low heat resistance

24
Q

Cons of Yersinia

A

Psychrotrophic

25
Q

Escherichia examples

A

E. coli (O157:H7)

26
Q

Escherichia foods

A

Wide range

27
Q

Pros of Escherichia

A

Low heat resistance

28
Q

Cons of Escherichia

A

Can be H+ tolerant

29
Q

Bacillus examples

A

B. cereus
B. subtilis

30
Q

Bacillus foods

A

Grains
Cereals
Dairy

31
Q

Pros of Bacillus

A

Vegetative cells respond to heat

32
Q

Cons of Bacillus

A

Spore forming
High heat resistance
Pre-formed toxins

33
Q

Clostridium examples

A

C. perfringens
C. botulinum

34
Q

Clostridium foods

A

Meat and poultry

35
Q

Pros of Clostridium

A

Responds to O2
Large dose required for illness

36
Q

Cons of Clostridium

A

Some strains are psychrotrophic

37
Q

Yeasts examples

A

Saccharomyces
Candida
Zygosaccharomyces

38
Q

Yeast foods

A

Low Aw foods (jam, dried meats)
Low pH foods

39
Q

Pros of Yeasts

A

Responds to thermal treatment

40
Q

Cons of Yeasts

A

Resistant to H+, low Aw
Grow with or without O2
Resistant to weak acids

41
Q

Moulds examples

A

Penicillium
Aspergillus
Botrytis

42
Q

Moulds foods

A

Low Aw and pH foods

43
Q

Pros of Moulds

A

Responds to thermal treatment and reduced O2

44
Q

Cons of Moulds

A

Resistant to H+ and low Aw

Exam 3 (12 decks)

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