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Food Microbiology Flashcards

1
Q

Known as the “Father of Microbiology” and the first to observe yeast cells, and also the first to observe bacteria and protozoa

A

Antonie van Leeuwenhoek

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2
Q

Invented the canning process

A

Nicolas Appert

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3
Q

Who patented the tin can?

They issues a British patent to preserve food in glass, pottery, tin & o

A

Peter Durand

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4
Q

Who issued a patent for steam sterilization (retort)

A

Raymond Chevallier-Appert

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5
Q

Invented the gram staining technique

A

Hans Christian Gram

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6
Q

Invented the petri dish

A

Julius Richard Petri

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7
Q

They demonstrated that living organisms cause lactic and alcoholic fermentations

A

Louis Pasteur

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8
Q

Who was the first person to isolate Salmonella eneteritidis from meat which caused 57 cases of food poisoning?

A

A.A. Gaertner

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9
Q

________ is passed in response to Upton Sinclair’s expose of the meat industry in this book, The Jungle

it is an act, series of guidelines

A

Food and Drug Act (FDA)

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10
Q

________ first used the term psychrophile for microorganisms that grow at 0 deg C

A

Schmidt-Nielsen

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11
Q

identify the bacteria

During the 1900s, ________ caused food poisoning and the first case of diphyllobothriasis was recognized

A

Bacillus cereus

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12
Q

The term osmophile was coined by ____ for yeasts that grow well in areas of high osmotic pressure

A

Richter

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13
Q

B.W. Hammer first isolated ________ from coagulated milk

A

Bacillus coagulans

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14
Q

Who was the first to isolate Geobacillus stearothermophilus from cream-style corn?

A

P.J. Donk

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15
Q

During the 1930s, outbreaks of ________ were traced in milk, which lead to the introduction of home refridgerators

A

Campylobacter enteritis

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16
Q

identify 2 contributors

These persons demonstrated that perfringens food poisoning is caused by a toxin which lead to Turkey X disease outbreak

think of dunkin donuts and superman

A

C. Duncan and D. Strong

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17
Q

identify the disease

In the 1980, foodborne outbreak ____ occurred in the US which was caused by L. monocytogenes

A

Listeriosis

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18
Q

idenitfy the bacteria

In 1980, ____ was also first recognized as a pathogen

very common, think of fecal contam

A

E. coli

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19
Q

In the year 1980, ____ were also discovered

misfolded proteins

A

prions

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20
Q

In 1960, the first commercial facility in the US was designed for ____

a process for extending shelf-life of food

A

Food Irradiation

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21
Q

____ was approved for pathogen control in meat and poultry in the 2000s

a process, think of food safety

A

Irradiation

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22
Q

identify the diease/outbreak

In 2000, the first report of ____ disease was reported in the US

A

Mad Cow disease

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23
Q

identify kind of processing

This processing was indicated by the USDA in 2000, to be used for meat, poultry, processed egg products

A

High Pressure Processing

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24
Q

In year 2000, this act was passed which provides preventative controls for both human and animal foods

A

Food Safety Modernization Act

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25
Q

It is the ratio the water vapor pressure of food substrate to the vapor pressure of pure water at a certain temp

A

Water activity

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26
Q

name the bacteria

A water activity of 0.86 or greater indicates the potential growth of ______.

A

Staphylococcus aureus

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27
Q

This refers to the tendency of a substance to accept or donate electrons. It is also related to the availability of O2.

an intrinsic parameter

A

Oxidation-Reduction Potential (ORP) or Redox Potention (Eh)

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28
Q

Low ORP values (more negative) are associated with anaerobic conditions which gives way to spoilage microbes like ________

A

C. botulinum

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29
Q

identify bacteria species

High ORP values (more positive) are associated with aerobic conditions which supports growth of _______

A

Pseudomonas spp.

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30
Q

Enumerate the extrinsic parameters of food

extrinsic - storage environment of food

A
  1. Temperature
  2. Humidity
  3. Atmospheric conditions
  4. Presence and concentration of Gases
  5. Presence and activity of other microorganisms
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31
Q

fill in the blanks

Identify the antimicrobial constituents present in the ff:
____ in cloves
____ & ____ in milk
____ in garlic
____ in eggs

A
  1. eugenol
  2. casein and lysozyme
  3. allicin
  4. conalbumin
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32
Q

List the intrinsic parameters of food

A
  1. pH
  2. Moisture content and water activity
  3. Antimicrobial constituents
  4. Nutrient content
  5. RedOx potential (Eh)
  6. Biological structures
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33
Q

They have the widest pH tolerance

A

Molds

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34
Q

These microorganisms have relatively high pH tolerance

A

Yeasts

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35
Q

They have the narrowest pH tolerance

A

Bacteria

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36
Q

A water activity that is greater than 0.86 indicates _______.

it’s an acronym

A

PHF (potentially hazardous food)

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37
Q

Fruits generally undergo ____ spoilage

A

mold and yeast

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38
Q

Meats and seafoods have a final pH greater than 5.6, making them susceptible to ______ and ________ spoilage

A

bacterial and fungal

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39
Q

Clostridium botulinum can grow in low-acid foods, with pH of ____.

A

less than 4.6

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40
Q

This is the available water for use by biochemical reactions

A

Water activity

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41
Q

This is an inhibitory system which naturally occurs in bovine milk. It is used in the preservation of raw milk when refrigeration units are absent

A

Lactoperoxidase system

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42
Q

The lactoperoxidase system consists of 3 things:

A
  1. lactoperoxidase
  2. thiocyanate
  3. H2O2
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43
Q

In the lactoperoxidase system, antimicrobial agents are bacteriostatic against ______

two different cell types, think of math signs

A

Gram + bacteria

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44
Q

In the lactoperoxidase system, antimicrobial agents are bactericidal against ______.

think of math signs; it refers to cell type

A

Gram - bacteria

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45
Q

What is the range of TDZ (temperature danger zone)?

A

4-60 deg C or 40-140 deg F

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46
Q

____ is the most important gas used to control microbes in foods

A

CO2

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47
Q

This gas also has antimicrobial properties however it is also strongly oxidizing

A

O3

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48
Q

Some organisms produce substances which are lethal/inhibitory to others such as:

A
  • Antibiotics
  • Bacteriocins (e.g. Nisin)
  • Organic acids
  • H2O2
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49
Q

Known as “barrier technology” and uses multiple techniques to inhibit microbial growth and extend the shelf life

A

Hurdle technology

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50
Q

State the 3 types of hurdles:

referring to hurdle technology

A
  1. Physical hurdles
  2. Physico-chemical hurdles
  3. Microbially-derived hurdles
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51
Q

choose which bacterial species

The predominant microbiota in meat are the following except: Staphylococcus, Micrococcus, Pseudomonas, some yeasts and molds, Campylobacter spp.

A

Campylobacter spp.

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52
Q

Predominant micobiota in poultry are mostly psychrotrophic bacteria primarily ____ and ______ species

A

Acinetobacter and Moraxella species

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53
Q

describe the characteristic of fungal spoilage

Thamnidium, Mucor and Rhizopus species cause ____ in food

A

whiskers

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54
Q

Cladosporium exhibit ____ in food

A

black spots

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55
Q

Geotrichum, Sporotrichum exhibit ____ in food

A

white spots

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56
Q

Green patches in foods are caused by ______.

A

Penicillium, Aspergillus

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57
Q

state the bacteria spp.

Souring (anaerobic spoilage) is caused by bacteria such as:
1. ____
2. ____
3. ____

A
  1. LAB
  2. clostridia
  3. coliforms
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58
Q

Predominant microbiota in finfish varies depending on the environment. Psychrotrophic bacteria such as Acinetobacter, Aeromonas, Shewanella, Flavobacterium, Pseudomonas, Vibrio thrive in ________ waters.

A

Temperate

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59
Q

Mesophilic bacteria such as Bacillus, coryneforms, Micrococcus thrive in ____ waters.

A

Tropical and subtropical waters

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60
Q

Predominant microbiota in shelfish depends on the quality of water. Includes the ff. except:
* Shewanella putrefaciens
* Pseudomonas spp.
* Acinetobacter
* Salmonella spp.
* Moraxella

A

All except Salmonella spp.

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61
Q

A type of differential staining technique to differentiate bacteria into two major groups based on the structure of their cell walls

A

Gram staining

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62
Q

Gram + bacteria will appear ____ under the microscope, indicating a thick peptidoglycan in cell wall

A

Blue or purple

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63
Q

Gram - bacteria will appear ____ under the microscope which indicates a thinner peptidoglycan layer in cell wall

A

Red or pink

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64
Q

Enumerate the steps in Gram staining

A
  1. Primary stain is applied (crystal violet)
  2. Mordant is applied (Gram’s iodine)
  3. A decolorizer is applied (Ethyl alcohol)
  4. Counterstain is applied for the last step (safranin)
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65
Q

What are the steps of Endospore staining?

A
  1. Primary stain (malachite green)
  2. Mordant (heat)
  3. Decolorizer (water)
  4. Counterstain (safranin)
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66
Q

Enumerate the kinds of biochemical tests for bacterial microorganisms

A
  1. Catalase test
  2. Oxidase test
  3. Carbohydrate Fermentation test
  4. IMViC test
  5. Motility Test
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67
Q

Define the Catalase test

A

It is a test used to identify bacteria that produces catalase, an enzyme that breaks down H2O2 into water and O2 which protects the bacteria from oxidative damage

68
Q

Give the positive and negative indication of Catalase test

A
    • catalase: formation of bubbles
    • catalase: no production of bubbles
69
Q

It is a test used to identify the presence of cytochrome c oxidase which is an enzyme produced by some bacteria involved in the ETC during respiration

A

Oxidase test

70
Q

Give the positive and negative indications of the Oxidase test

A
    • oxidase: purple or dark blue color change within 10-20 seconds
    • oxidase: no color change or a faint pink color change
71
Q

This is a test used to identify the ability of bacteria to ferment carbohydrates, such as glucose, sucrose, mannitol

A

Carbohydrate Fermentation test

72
Q

Give the indications for positive and negative carbohydrate fermentation test

A
    • for acid production: yellow color in the medium
    • for gas production: presence of bubbles or cracks in the medium
    • for carbohydrate test: no color change, no bubbles, no cracks in the medium
73
Q

What is the IMViC test?

A

The IMViC test is a series of 4 biochemical test that is used to differentiate the members of the Enterobacteriocae family based on their ability to ferment glucose, produce H2S and degrade tryptophan

74
Q

Give the indication for positive result of the IMViC test?

A
  • Indole test: color change to **red **
  • Methyl red test: color change to **red **
  • Voges-Proskauer test: color change to red
  • Citrate test: color change from **green to blue **
75
Q

What is the motility testing?

A

Motility test is used to test the motility of bacteria which is useful for differentiating and identifying different bacterial species

76
Q

What is the indication for positive and negative motility testing

A
    • Motility testing: bacteria swims through the medium, medium is turbid, bacteria extends from the original inoculation point
    • Motility testing: bacteria will remain localized, medium is clear
77
Q

TRUE or FALSE: Shigella species are generally motile while Shewanella spp. are generally non-motile

A

FALSE

Shewanella - motile
Shigella - nonmotile

78
Q

These are the common foodborne molds:
1. ____
2. ____
3. ____

A
  1. Rhizopus spp.
  2. Mucor spp.
  3. Aspergillus spp.
79
Q

Known as the “black bread mold”, and is a spoilage microorganism

A

Rhizopus stolonifer

80
Q

Known as starter culture for tempeh; also a beneficial microorganism

A

Rhizopus oligosporus

81
Q

identify what species of mold (general)

These mold species exihibit yellow to green to black rot in fruits and meats

A

Aspergillus spp.

82
Q

identify the species of molds

Microorganisms that produce aflatoxins

A
  1. *A. flavus
  2. A. parasiticus*
83
Q

identify species of molds (general)

These species cause rots in fruits and some produce mycotoxins

A

Penicillium spp.

84
Q

Plays a role in blue cheese production

A

P. roqueforti

85
Q

identify the species of yeast (general)

These species exhibit pink, red, orange color, spoiling refrigerated foods like meat, poultry, seafood, butter

A

Rhodotorula spp.

86
Q

This yeast is found in fruits and vegetables, and is the only species to cause human infections

A

Rhodotorula mucilaginosa

87
Q

These yeasts have hat-shaped ascospore; role in spoilage of picles

A

Pichia spp.

88
Q

identify pichia spp.

This yeast is found in cheese and other dairy products. Found in plants and crops and also involved in alcohol fermentation

think membrane

A

Pichia membranifaciens

89
Q

This yeast produces antimicrobial compounds

think pastor = protect against evil = protect against infections

A

Pichia pastoris

90
Q

Name the culture media and incubation period for the enumeration of foodborne yeasts and molds

A
  • culture media: DRBC/DG18 agar, aPDA
  • incubation period: 25 C for 5 days
91
Q

What is the culture media and incubation period for the enumeration of LAB?

A
  • culture media: MRS (De Man–Rogosa–Sharpe) agar
  • incubation period: 35-37 C for 24-48 hours
92
Q

Identify the culture media and incubation period for the enumeration of *Staphylococcus aureus

A
  • culture media: BPA (Baird-Parker Agar)
  • incubation period: 30 C for 18-24 hours
93
Q

What is the culture media and incubation period for Bacillus cereus

A
  • culture media: Bacara agar or MYP (Mannitol-egg yolk-polymyxin) agar
  • incubation period: 30 C for 18-24 h
94
Q

describe the color of colonies

Morphology of S. aureus

A

gray to jet-black in color

95
Q

What is the morphology of B. cereus?

state color

A

pink-orange color on Bacara agar and pink on MYP

96
Q

What is the bacterial count for B. cereus according to BAM?

A

10-150 colonies/plate

97
Q

Give the IMViC test for typical E. coli

98
Q

What is the IMViC test for atypical E. coli?

99
Q

What is the culture media and incubation period during the presumptive test of E. coli?

A
  • culture media: 3 LST (Lauryl Tryptose) broth
  • incubation period: 35 C +/- 0.5 C for 24 +/- 2 hours
100
Q

What is a positive indication for E. coli in the presumptive test?

A

gas production

101
Q

What is the culture media and incubation period during the confirmatory test of E. coli?

A
  • culture media: EC Broth
  • incubation period: 24 +/- 2 h at 44.5 C
102
Q

Positive indication of E. coli in the confirmatory test

A

gas production

103
Q

In the completed test for the enumeration of E. coli, what is the culture media and incubation period?

A
  • culture media: L-EMBA (Levine’s eosin methylene blue) agar
  • 18-24 h at 35 C +/- 0.5 C
104
Q

give morphology of colonies

Positive indication of E. coli in the completed test

A

dark centered, flat, with or without a metallic sheen

105
Q

name the parasite

It is an aerotolerant anaerobe; motility is via pseudopodia, and it produces enterotoxin causing Amoebiasis

foodborne protist

A

Entamoeba histolytica

106
Q

These are small, round structured viruses (SRSV) and the leading cause of gastroenteritis in the US

A

Noroviruses

107
Q

Choose the most unlikely pairing:
a. Meat: Pseudomonas
b. Milk: Bacillus
c. Finfish: Aeromonas
d. Canned goods: Escherichia

A

d. Canned goods: Escherichia

108
Q

Ropiness or sliminess in milk is an indication of spoilage which is due to certain microorganisms. Which of the ff: is responsible:
A. Coliforms
B. Candida
C. LAB
D. Proteus

A

A. Coliforms

109
Q

identify general bacteria spp.

Used as starter culture for yogurt

A

Streptococcus

110
Q

Starter culture for flavor and aroma production

A

L. mesenteroides

111
Q

Motile by petritrichous flagella and can grow at 4% NaCl at 10 deg C. Spoils fish, poultry, water, feces

think vagina

A

Vagococcus

112
Q

Species of pediococcus that is used as starter culture in meat production

think damn!

A

P. damnosus

113
Q

identify spp. of enterococcus

Responsible for the greening of interior parts of processed meat

2 species

A
  1. *E. faecium
  2. E. faecalis*
114
Q

Species of enterococcus responsible for the yellow pigment on luncheon meat

remember cassava (yellow color)

A

E. casseliflavus

115
Q

what genus

Yeast that is prevalent in dairy products, **uses lactose as carbohydrate source and produces lactase **

A

Kluyveromyces

116
Q

what genus

Yeast that is prevalent in **dairy products, juice concentrate, and yogurt spoilage **

A

Debaryomyces

117
Q

what species of debaromyces

Is halophilic, requiring 24% NaCl and water activity of 0.65

A

D. hansenii

118
Q

identify spp. of Zygosaccharomyces

____ is aerophilic (aw of 0.62) and ____ is acidophilic (pH 1.8) and causes spoilage in acidic foods like fruit juices

A

Z. rouxii, Z. bailii

119
Q

Species of yarrowia known to break down lipids and produce flavor compounds. It is also found in meat and dairy products

think breaking down (what process)

A

Yarrowia lipolytica

120
Q

identify the genus

Aerotolerant anaerobes that produces large amount of propionic acid. Is also used in vitamin b12 production

A

Propionibacterium

121
Q

Species of propionibacterium that produces off-flavor in orange juices

think orange = round = cyclo

A

P. cyclohexanicum

122
Q

Species of propionibacterium that is a pigmented contaminant in cheese

think toe

A

P. thoenii

123
Q

identify staph spp.

Present in fermented meat (e.g. dry sausages) in combination with lactobacilli or pediococci

think carne (karne)

A

S. carnosus

124
Q

Are aerobic, catalase and oxidase positive, pigmented, and grow at 5% NaCl. Common in shellfish and fish

A

Micrococcus

125
Q

Is non-pathogenic, causes sweet curdling in milk and ropiness in bakery products

A

B. subtilis

126
Q

Causes flat-sour spoilage in low-acid canned foods

A

G. stearothermophilus

127
Q

identify bacillus spp.

Causes emetic (Fried rice syndrome) and diarrheal syndrome. Motile, and present in production of enzymes

128
Q

Give the IMViC test for typical and atypical E. aerogenes

opposite sa typical E. coli and atypical E. coli

A

typical: –++
atypical: +-++

129
Q

Give the IMViC test for typical and atypical E. cloacae

enterobacter spp.

A

typical: ++-+
atypical: -+-+

130
Q

Causes typhoid (enteric) fever and systemic infection

A

Salmonella typhi

131
Q

Causes similar infection but is less severe than typhoid

A

Salmonella paratyphi

132
Q

Is used in vinegar production

AA

A

Acetobacter aceti

133
Q

Is used in cellulose production

think glucose

A

Gluconacetobacter

134
Q

Causes gastroenteritis associated with seafoods

A

Vibrio parahaemolyticus

135
Q

identify pseudomonas spp.

Produces pyovardin, pyocyanin (blue or green) pigments. Produces blue pus

think aero

A

Pseudomonas aeruginosa

136
Q

identify pseudomonas spp.

Spoilage organism of refrigerated foods (milk, milk products)

think fluorescent

A

Pseudomonas fluorescens

137
Q

identify pseudomonas spp.

Organism that spoils butter, exhibits ester-like odor

think fragments, rhyme with frogey

A

Pseudomonas fragi

138
Q

identify pseudomonas spp.

Produces yellow or brownish film spoilage of cottage cheese

think viscosity

A

Pseudomonas viscosa

139
Q

Causes taeniasis, also known as beef tapeworm

A

Taenia saginata

140
Q

Causes taeniasis, also known as pork tapeworm

A

Taena solium

141
Q

Known as intestinal roundworm, prevalent in regions where pork is consumed raw or undercooked

A

Trichinella spiralis

142
Q

A coccidian protozoan, lives in intestinall walls of cats and causes toxoplasmosis

rhymes with mahatma gandhi

A

Toxoplasma gondii

143
Q

A protist that causes colorful blooms
(red tides), produces saxitoxin in mollusks and causes paralytic shellfish poisoning

A

Dinoflagellates

144
Q

Bacteria that is capable of nitrogen fixation which is essential for soil fertility

A

Rhizobium leguminosarum

145
Q

Causes viral gastroenteritis via fecal-oral transmission

A

Enteroviruses

146
Q

Causes traveller’s diarrhea, usually affects infants and children

A

Rotaviruses

147
Q

Are misfolded/infectious proteins, causes BSE (Bovine spongiform encephalopathy) or mad cow disease

148
Q

List the 7 HACCP Principles

A
  1. Conduct a hazard analysis
  2. Determine CCPs
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish recordkeeping and documentation
149
Q

A management system and a systematic approach to the identification, evaluation, and control of food safety hazards

150
Q

Are detailed written procedures outlining steps for cleanliness and sanitation of whole food production process

A

SSOPs (Sanitation Standard Operating Procedures)

151
Q

Describes the method, equipment, facilities and controls for producing processed food

152
Q

Green rot in egg is due to ____.
a. Pseudomonas fluorescens
b. Serratia species
c. Proteus species

A

a. Pseudomonas fluorescens

153
Q

Ropiness in bread is due to ___.
a. Mold
b. Fungi
c. Bacteria

A

c. Bacteria

154
Q

Stickiness in meat is due to ___
a. Bacteria
b. Yeast
c. Mold

155
Q

Bacterial cells show their greatest resistance to heat during ____ phase.
a. Log phase
b. Late lag phase
c. Stationary phase

A

b. Late lag phase

This phase is a defense mechanism that allows bacteria to resist heat

156
Q

Butyric acid in milk is produced by the action of ____
a. Cladosporium
b. Clostridium
c. Lactobacillus

A

b. Clostridium

157
Q

^ Fishy odor in eggs is due to ____.
a. E. coli
b. Enterobacter species
c. Pseudomonas species

A

a. E. coli

158
Q

Which of the ff. is the most heat stable toxin?
a. Endotoxin
b. Botulin
c. Ochratoxin
d. Aflatoxin

A

a. Endotoxin

159
Q

Most sugar containing foods that are slightly acidic are spoiled by ____.
a. Bacteria
b. Yeasts
c. Mold
d. All of the above

A

b. Yeasts

Specifically, osmophilic yeasts

160
Q

^ Putrefaction of butter is due to ____.
a. Eurosic acid
b. Isovaleric acid
c. Elagic acid
d. All of the above

A

b. Isovaleric acid

161
Q

^ Rancidity of meat is due to spoilage by ____.
a. Pseudomonas
b. Achromobacter
c. Yeast
d. All of the above

A

D. all of the above

162
Q

^ Dairy mold is caused by:
a. Aspergillus niger
b. A. flavus
c. A. parasiticus
d. All of the above

A

a. A. niger

163
Q

Traveller’s dysentery is caused by:
a. Aflatoxin
b. S. aureus
c. E. coli
d. B. cereus

A

c. E. coli

164
Q

Bacteria responsible for spoilage of vegetables is:
a. Salmonella
b. Erwinia carotovora
c. Shigella dysentariae
d. C. perfringens

A

b. Erwinia carotovora

Causes soft rot of fleshy vegetables and ornamental plants

165
Q

identify pseudomonas spp.

Presence of this microorganism causes milk to turn bright blue

A

Pseudomonas syncyanea

166
Q

Mycotoxins produced in barley and oats
a. Ochratoxin
b. Sclerotia
c. Citrinin
d. Sterigmatocytin

A

d. Sterigmatocytin

Usually spoils foods and crops such as wheat, corn, peanut, barley

FT (5 decks)

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