indicator organisms

Question 1

Cadaverine & putrescine

Answer 1

vacuum–packaged beef

Question 2

Diacetyl

Answer 2

• frozen juice concentrate

Question 3

Ethanol

Answer 3

apple juice; fishery product

Question 4

Histamine

Answer 4

canned tuna

Question 5

Lactic acid -

Answer 5

canned vegetables

Question 6

Total volatile bases (TVB)

Answer 6

seafoods

Question 7

Trimethylamine (TMA)

Answer 7

• fish

Question 8

Volatile fatty acids

Answer 8

butter, cream

Question 9

Byssochlamys spp

Answer 9

canned fruits

Question 10

Geotrichum spp

Answer 10

fruit cannery sanitation

Question 11

Leuconostoc mesenteriodes

Answer 11

sugar
(during refinery)

Question 12

Yeasts -

Answer 12

• fruit juice concentrate

Question 13

Zygosaccharomyces balli -

Answer 13

mayonnaise, salad dressing

Question 14

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

Answer 14

-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

Question 15

Microbial safety indicator

Answer 15

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

Question 16

ENTEROBACTERIACEAE assess the

Answer 16

adequacy of processing and hygiene practice

Question 17

ENTEROBACTERIACEAE indicate

Answer 17

inadequate processing or post-process contamination

Question 18

ENTEROBACTERIACEAE indicate

Answer 18

poor sanitation in the processing environment

Question 19

Coliform monitor the

Answer 19

effectiveness of hygiene measures post treatment

Question 20

Coliform indicate inadequate

Answer 20

processing or post-process contamination

Question 21

Coliform gram +/-

Answer 21

gram negative, lactose fermenter

Question 22

fecal coliform possess

Answer 22

high resistance to environment

Question 23

fecal coliform detectable

Answer 23

at low levels

Question 24

e.g. of fecal coliforms

Answer 24

Enterobacter, Citrobacter,
and Klebsiella. Majority E. coli

Question 25

Fecal coliform is

Answer 25

Indicative of the potential for pathogen contamination

Question 26

E. coli indicates

Answer 26

recent contamination

Question 27

ecoli indicate

Answer 27

pathogen may present

Question 28

ecoli more specific

Answer 28

than fecal coliform

Question 29

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

Answer 29

-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

Question 30

CRITERIA FOR INDICATOR ORGANISMS FOR SAFETY (GDA)

Answer 30

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

Question 31

INDICATORS FOR HYGIENE & SANITATION (EAVA)

Answer 31

-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

Question 32

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

Answer 32

-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

Question 33

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

Answer 33

- Staphylococci -Fecal coliform and e coli -salmonella -listeria

Question 34

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

Answer 34

-UV illumination -Alkaline phosphatase -Thermonuclease test

Question 35

Basis of quality indicator: Heat resistance molds

Answer 35

Efficacy of thermal process or equipment sanitation

Question 36

Basis of quality indicator: Flat sour spores

Answer 36

Efficacy of commercial sterilization process

Question 37

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

Answer 37

Total viable and non-viable microbial load

Question 38

Basis of quality indicator: howard mold count

Answer 38

mold filaments

Question 39

Basis of quality indicator: Diacetyl (in fruit juice)

Answer 39

metabolic product of lactic acid bacteria fermentation

Question 40

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

Answer 40

metabolic products of amino acid degradation by bacteria found in fish