INDICATOR ORGANISMS

Question 1

Why use indicators?

Answer 1

Assess food sanitaion
Shelf life
Product Qualit

Question 2

Reasons to use indicators:

Answer 2

• Save money
• Screen large lots of foods
• Save ime

Question 3

Coliforms Examples

Answer 3

Family – Enterobacteriaceae, genus –
Citrobacter, Enterobacter, Escherichia
and Klebsiella

Question 4

Coliforms Normally found in the

Answer 4

Intesinal tract of humans and animals

Question 5

Characterisics of a perfect indicator organism:

Answer 5

Non-pathogenic
Be easily disinguishable from other members of the food lora
Present at higher counts then pathogen of concern
Detected and ideniied within short ime
Have same growth and survival rate in a food as the pathogen
Should not sufer sub-lethal injury rate more then the pathogen (physical or Chemical)
Should be present when the pathogens are present in the food
Should have a direct relaionship between the level of the presence of the pathogen

Question 6

The presence of coliforms suggests that there is

Answer 6

Sanitaion problems

Question 7

Fecal coliforms are

Answer 7

Gram- Negaive , rods that ferment lactose at 45.5°C produce acid and gas from
lactose.

Question 8

Are more indicative than

coliforms

Answer 8

fecal coliforms

Question 9

as Quality and Safety Indicators

Answer 9

Enterococcus

Question 10

The primary sources of fecal Enterococci are the

Answer 10

Intesinal tract of humans and warm blooded animals.

Question 11

Potential Control Methods for Bacteria

Answer 11

Prevent contamination
them Kill
control growth

Question 12

Source of Hazard

Answer 12

Ingredients
Environment
People

Question 13

Ingredients Potenial Controls

Answer 13

• Supply-chain programs

* Process controls, e.g., cooking, chilling

Question 14

Environment Potenial Controls

Answer 14

• Sanitaion controls, e.g., cleaning,saniizing, sanitary design, zoning
• Process controls, e.g., cooking in package

Question 15

People Potenial Controls

Answer 15

• Process controls, e.g., cooking in package
• Sanitaion controls, e.g., zoning
• GMPs, e.g., training, personal hygiene,
disease exclusion

Question 16

Factors that Inluence Bacterial Growth part 2#

Answer 16

atmosphere
Preservaives
Reducing growth reduces risk but may not eliminate it!

Question 17

……… scientific basis for process preventive controls in the Food Safety Plan

Answer 17

Validation establishes

Question 18

Validaion establishes May include:

Answer 18

• Using scieniic principles and data 
• Use of expert opinion 
• Conducting in-plant
observaions or tests 
• Challenging the process at the limits of its operaing controls

Question 19

Targeted sampling and laboratory tesing of:

Answer 19

• Ingredients
• In-process materials
• Finished products

Question 20

Product Testing Procedures Must Be

Answer 20

• scientifically valid .
• Idenify:
  • The microorganism or analyte
  • Relaionship to lots
  • The number of samples, frequency, and analyical unit
  • Analyical test method
  • Laboratory
  • Correcive acion procedures

Question 21

Foodborne Illness Classiication ;

Answer 21

• Foodborne infections
• Foodborne intoxication’s
• Foodborne toxicoinfecions

Question 22

Ingesion of a microorganism in food that establishes itself in the
human host

Answer 22

Foodborne infections

Question 23

Foodborne infections Ataches to the

Answer 23

intestines

Question 24

Foodborne infections Example

Answer 24

Salmonella, Campylobacter

Question 25

Grows and releases toxins in the food prior to consumpion

Answer 25

Foodborne intoxication’s

Question 26

Foodborne intoxication’s Example

Answer 26

Staphylococcus aureus, Clostridium botulinum

Question 27

What is Foodborne toxicoinfecions ?

Answer 27

Microbe ingested causes illness by producing toxin while growing in human

Question 28

Foodborne toxicoinfecions

Usually

Answer 28

non-invasive, but they can colonize

Question 29

examples of Foodborne toxicoinfecions

Answer 29

Shiga toxin-producing E. coli (STEC),

Vibrio cholerae

Question 30

Foodborne Pathogens in Food- What Do We Need to Know?

Answer 30

• Unique characterisics
• Reservoir/Species
• Transmission vehicle
• Symptoms of disease
• Major outbreaks
• Control methods

Question 31

Factors Contribuing to the Emergence of Foodborne Outbreaks:

Answer 31

1-Human Demographics
2-Human Behavior
3-Changes in Industry and Technology
4-Microbial Adaptaion
5-Economic Development and Land Use
6-Informaion Technology

Question 32

Example of Human Behavior

to the Emergence of Foodborne Outbreaks:

Answer 32

• Increase in the consumpion of fresh fruits and vegetables

* Eaing in restaurants

Question 33

Example of Human Demographics

to the Emergence of Foodborne Outbreaks:

Answer 33

• Increase in elderly populaion

* Increase in immunocompromised individuals

Question 34

Example of Changes in Industry and Technology

to the Emergence of Foodborne Outbreaks:

Answer 34

• Minimally processing of raw fruits and vegetables and
development of ready-to-eat meat products
• Modiied atmosphere packaging

Question 35

Example of Microbial Adaptaion

to the Emergence of Foodborne Outbreaks:

Answer 35

• Environmental condiions

* Animicrobial resistance

Question 36

Example of Economic Development and Land Use

to the Emergence of Foodborne Outbreaks:

Answer 36

• Manure disposal

Question 37

Example of Informaion Technology

to the Emergence of Foodborne Outbreaks:

Answer 37

• Surveillance

* Development of Rapid Methods