Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Microbio > Indicator Microorganisms > Flashcards

Indicator Microorganisms Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

What book exposed the unsanitary condition practices carried out by slaughter houses in the Chicago area?

A

The Jungle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What act was passed in 1906 by congress?

A

Food Meat Inspection Act

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What did the food meat inspection act establish?

A

Requirements for the meatpacking industry. The requirements included inspection of livestock before slaughter, mandatory postmortem inspection and sanitary standards for abattoirs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

When did poultry consumption increase?

A

WWII

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What two federal agencies work together to regulate food and prevent foodborne illness?

A

USDA and FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is guidance principle?

A

The action provided by a guide leadership and direction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is guidance documents?

A

Federal guideline which use language like “should”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

True or False. USDA regulates game meet such as venison, ostrich and snake.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

FDA is responsible for __________ (except meat and poultry) including water.

A

all food products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Who shares regulations for water?

A

FDA and EPA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

FDA ensures _________, _______ and sanitary.

A

food is safe, wholesome

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Human and __________, biological products and _______ are safe and effective.

A

Veterinary drugs; medical devices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

FDA ensures _______________ that emit radiation are safe.

A

Electronic products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

True or False. The FDA ensures products are honestly, accurately, and informatively represented.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Who issues a recall?

A

FDA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Foodborne Disease Outbreak

A

Two or more cases of a similar illness resulting from ingestion of a common food.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are two exceptions of the outbreak rule?

A
  1. Intoxication from chemical and marine toxin
  2. One case of botulinum caused by C. botulinum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What relies on reporting of foodborne diseases by clinical laboratories to state health departments?

A

Passive Surveillance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What does FoodNet provide?

A

A foundation for food safety policy and prevention efforts. It estimates the number of foodborne illnesses, monitor trends in incidence of specific foodborne illness, attributes illness to specific foods and settings.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Public health officials frequently contact laboratory directors to find new cases of foodborne diseases.

A

Active Surveillance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What estimates the number of foodborne illness?

A

FoodNet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What monitor trends in incidence of specific foodborne illnesses over time?

A

FoodNet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What attributes illnesses to specific foods and settings?

A

FoodNet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What is the 4th objective of FoodNet?

A

Disseminate information

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is an example of active surveillance?

A

FoodNet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

When an outbreak occurs what are the main aspects of investigation?

A

Epidemiological, laboratory, and environmental

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

True or False. Outbreak investigations can be complex and may take months

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is food safety?

A

The absence or presence of microorganism or toxin in the food, effective processing methods for their control, destruction and elimination

28
Q

What is food quality?

A

Wholesomeness of food, presence of spoilage organisms.

29
Q

Who established microbiological criteria?

A

FAO, WHO, ICMSF, NAS, and NACMCF

30
Q

What contains standards for all principle foods processed, semi-processed, or raw forms in which they are delivered to the consumer?

A

Codex Alimentarius

31
Q

Who provides the framework for ensuring fair trade and harmonized standards and import requirements for food trade through the agreement on sanitary and phytosanitary measures and technical barriers?

A

World Trade Organization

32
Q

What does microbiological criteria answer and access?

A
  1. Safety of the food
  2. GMP
  3. Keeping Quality
  4. Suitability of ingredient for a product
33
Q

What is an index organism?

A

A microorganism or group of microorganisms that is indicative of a specific pathogen

34
Q

What is an indicator organism?

A

Microorganism or group of microorganisms that are indicative that a food has been exposed to conditions that pose an increased risk that the food may be contaminated with a pathogen or held under conditions conductive for pathogen growth

35
Q

What points to the occurrence of a related pathogen?

A

Points to the occurrence of a related pathogen

36
Q

What positive test does NOT necessarily indicate the presence of pathogen?

A

Indicator organism

37
Q

A _______ can function both as an index and an indicator organism

A

marker

38
Q

What is a lot?

A

A quantity of product produced, handled, and stored

39
Q

What does a sampling plan consist of?

A

Sampling procedure and decision criteria

40
Q

What does the sampling procedure contain?

A

Microbiological criteria

41
Q

What are the two types of microbiological criteria?

A

Mandatory and advisory criteria

42
Q

What is the purpose of advisory criteria?

A

alert the deficiencies in processing

43
Q

What does the sampling procedure consist of?

A

Determine the number and size of sample units to draw analytical results

44
Q

True or False. It is impractical to examine the entire lot.

A

True

45
Q

What is used when the target organism is uniformly distributed in the food and the numbers can be converted into a Log value?

A

Variable Plan

46
Q

What is used when target organism is not homogeneously distributed. Used for pathogenic bacteria present in low number.

A

Attribute sampling

47
Q

What represents a level of microorganism above which action is required?

A

Microbiological Criteria

48
Q

What are preferred qualities of ideal indicators?

A

Microbial metabolites present initially before or after growth.
Easily detectable, quantifiable, and distinguishable

49
Q

What are examples of proposed or adopted indicator organisms?

A

Enterobacteriaceae
Enterococci
Bifidobacterium
Coliphages

50
Q

What is the problem with Enterobacteriaceae?

A

Not confined to the intestinal tract

51
Q

What is defined by phenotype not genotype?

A

Coliforms

52
Q

Concentrations may be very low and difficult to _______.

A

relate

53
Q

Presence may not relate to another ___________.

A

Pathogen

54
Q

What are advantages pathogens of indicator organisms?

A

Easily and rapidly detectable
Easily distinguishable
Association with another pathogen
Present concurrently with another pathogen
Numbers correlate with another pathogen
Growth requirements/rate equal to another pathogen
Die off rate parallels other pathogen
Common source with other pathogen

55
Q

What is intended to effectuate decrease in pathogen with goal to improve public health?

A

Performance standards

56
Q

What is a surrogate?

A

Microorganisms or representative material that serves as an alternate for target pathogen in evaluating control

57
Q

What is the criteria for a surrogate?

A

Non-pathogenic
Durable
Stable

58
Q

What is used to access both microbial quality as well as microbial safety of the food?

A

indicator organisms

59
Q

Those that assess numbers of microorganisms and/or ________________.

A

microbial activity

60
Q

Indicators of potential _______________________ or possible presence of pathogens.

A

human or fecal contamination

61
Q

____________ of pathogens that indicate a health hazard.

A

metabolic products

62
Q

What bacteria indicates fecal contamination and the potential presence of pathogens associated with wastewater or sewage sludge.

A

fecal coliform

63
Q

DMC measures _________________ and is used for samples with high microbial loads

A

viable and non-viable cells

64
Q

What is DMC used for?

A

Raw non-grade A milk, dried milk, frozen eggs

65
Q

What is common on foods and fruits where bacteria is hard to grow?

A

Yeast mold count

66
Q

What can survive thermal processing of fruit?

A

Heat resistant mold

67
Q

What can cause food defect in product stored at elevated temperatures?

A

Thermophilic-spore

68
Q

What can be used to estimate microbial count?

A

Metabolic products

Food Microbio (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions