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microbiology > indicator organisms > Flashcards

indicator organisms Flashcards

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Biology 101 flashcards
1
Q

Cadaverine & putrescine

A

vacuum–packaged beef

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2
Q

Diacetyl

A
  • frozen juice concentrate
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3
Q

Ethanol

A

apple juice; fishery product

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4
Q

Histamine

A

canned tuna

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5
Q

Lactic acid -

A

canned vegetables

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6
Q

Total volatile bases (TVB)

A

seafoods

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7
Q

Trimethylamine (TMA)

A
  • fish
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8
Q

Volatile fatty acids

A

butter, cream

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9
Q

Byssochlamys spp

A

canned fruits

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10
Q

Geotrichum spp

A

fruit cannery sanitation

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11
Q

Leuconostoc mesenteriodes

A

sugar
(during refinery)

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12
Q

Yeasts -

A
  • fruit juice concentrate
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13
Q

Zygosaccharomyces balli -

A

mayonnaise, salad dressing

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14
Q

CRITERIA F O R INDICAT O R
O RGANISMS F O R Q UAL ITY 2GE1P

A

-Present and detectable in all foods whose quality is to be assessed
-Growth and numbers should have a direct negative correlation with product quality
-Easily detected, enumerated and clearly distinguishable
-Enumerable in a short period of time
-Growth should not be affected adversely by other components of the food microbiota

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15
Q

Microbial safety indicator

A

process microbial indicator, Fecal indicator, Index organism and
model organism

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16
Q

ENTEROBACTERIACEAE assess the

A

adequacy of processing and hygiene practice

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17
Q

ENTEROBACTERIACEAE indicate

A

inadequate processing or post-process contamination

18
Q

ENTEROBACTERIACEAE indicate

A

poor sanitation in the processing environment

19
Q

Coliform monitor the

A

effectiveness of hygiene measures post treatment

20
Q

Coliform indicate inadequate

A

processing or post-process contamination

21
Q

Coliform gram +/-

A

gram negative, lactose fermenter

22
Q

fecal coliform possess

A

high resistance to environment

23
Q

fecal coliform detectable

A

at low levels

24
Q

e.g. of fecal coliforms

A

Enterobacter, Citrobacter,
and Klebsiella. Majority E. coli

25
Q

Fecal coliform is

A

Indicative of the potential
for pathogen contamination

26
Q

E. coli indicates

A

recent contamination

27
Q

ecoli indicate

A

pathogen may present

28
Q

ecoli more specific

A

than fecal coliform

29
Q

CRITERIA FOR INDICAT O R
ORGANISMS FOR SAFETY (2EHAN)

A

-Easily and rapidly detectable
-Easily distinguishable
-History of constant association with the pathogen
-Always be present when the pathogen is present
-Numbers should correlate with those of a pathogen

30
Q

CRITERIA FOR INDICATOR
ORGANISMS FOR SAFETY (GDA)

A

-Growth requirements and rate equaling or exceeding the pathogen
-Die-off rate parallels that of the
pathogen
-Absent from food free from pathogen

31
Q

INDICATORS FOR HYGIENE & SANITATION (EAVA)

A

-Evaluate adherence to
GAPs, GMPs, and GHP
-Assure that the production and
processing environments are clean
-Validate that adequate cleaning and sanitation procedures have been followed
-Assess the potential for, or the presence of, postprocess contamination

32
Q

CRITERIA F O R INDICAT O R
O RGANISMS F O R HYGIENE (APIS)

A

-Absent in highly processed foods or on adequately cleaned and sanitized surfaces
-Presence on surfaces is correlated with inadequate sanitary practices
-If present in highly processed foods, indication of post-process contamination.
-Sensitive to standard measures used for microbial inactivation

33
Q

Culture based indicators used to assess the hygiene and safety of food (culture based)

A
  • Staphylococci
    -Fecal coliform and e coli
    -salmonella
    -listeria
34
Q

Culture based indicators used to assess the hygiene and safety of food (metabolic products/enzymes)

A

-UV illumination
-Alkaline phosphatase
-Thermonuclease test

35
Q

Basis of quality indicator: Heat resistance molds

A

Efficacy of thermal process or equipment sanitation

36
Q

Basis of quality indicator: Flat sour spores

A

Efficacy of commercial sterilization process

37
Q

Basis of quality indicator: direct microscopic count (in dried milk and liquid eggs)

A

Total viable and non-viable microbial load

38
Q

Basis of quality indicator: howard mold count

A

mold filaments

39
Q

Basis of quality indicator: Diacetyl (in fruit juice)

A

metabolic product of lactic acid bacteria fermentation

40
Q

Basis of quality indicator: TVB/TVN/TMA in seafood product

A

metabolic products of amino acid degradation by bacteria found in fish

microbiology (9 decks)

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