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Food Microbiology Lec > Introduction > Flashcards

Introduction Flashcards

1
Q

What is Food Microbiology?

A

Food microbiology is the study of the specific microorganisms in food (food microbes), and their beneficial and harmful effects on the quality and safety of raw and processed food.

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2
Q

Beneficial microorganisms

A
  1. Microbial fermentation
    - bacteriocins
  2. Production of food additives (enzymes, amino acids, vitamins)
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3
Q

Harmful microorganisms

A
  1. Food spoilage
  2. Foodborne illness
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4
Q

What are the scopes of FM?

A
  • general biology of the microorganisms that are found in foods: growth characteristics, identification, and pathogenesis
  • food poisoning
  • food spoilage
  • food preservation
  • food legislation
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5
Q

What are the different types of microorganisms in foods?

A

bacteria
(Acinetobacter, Aeromonas, Bacillus, Campylobacter, Clostridium, Enterococcus, Escherichia, Flavobacterium, Hafnia, Kocuria, Lactobacillus, Listeria, Micrococcus, Moraxella, Proteus, Pseudomonas, Salmonella, Serratia, Vagococcus, Vibrio, Weissella, Yersinia)

fungi:
molds (Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Penicillium, Rhizopus, Trichothecium, Wallemia, Xeromyces)

yeasts (Candida, Dekkera, Hanseniaspora, Issatchenkia, Kluyveromyces, Pichia, Rhodotorula, Saccharomyces, Trichosporon, Yarrowia, Zygosaccharomyces)

protozoa (Cryptosporidium parvum, entamoeba histolytica, Giardia lamblia, Toxoplasma gondii)

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6
Q

What are the sources of microorganisms in foods?

A
  1. soil and water
  2. plant and plant products

air
animals
humans
food ingredients
equipment
insects

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7
Q

process that helps break down large organic molecules via the action of microorganisms into simpler ones (Sharma et al., 2020)

A

Microbial fermentation

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8
Q

Examples of fermented foods

A

Yogurt
Sauerkraut
Kimchi
Kombucha
Cultured cottage cheese
Fermented veggie brine
Water/Dairy kefir

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9
Q

Substrates used in dairy products:

Curd, yogurt, cheese, yakult, kefir

A

Milk and milk casein

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10
Q

Substrates used in vegetable products:

Kimchi, tempeh, natto, miso, sauerkraut

A

Soybean, cabbage, ginger, cucumber, broccoli, radish

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11
Q

Substrates used in cereals:

Bahtura, ambali, chilra, dosa, kunu-zaki, marchu

A

Wheat, maize, sorghum, millet, rice

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12
Q

Substrates used in beverages:

Wine, beer, kombusha, sake

A

Grapes, rice, and cereals

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13
Q

Substrates used in meat products:

sucuk, salami, arjia, jama, nham

A

Meat

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14
Q

Microorganisms involved in fermentation of dairy products

A

Lactobacillus bulgaris
Lactobacillus lactis
Lactobacillus acidophilus
Penicillium camemberti
Acetobacter lavaniensis
Saccharomyces cerevisiae

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15
Q

Microorganisms involved in fermentation of vegetable products

A

Rhizopus oligosporus
Aspergillus sp.
Enterococcus faecalis
Candida sake

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16
Q

Microorganisms involved in fermentation of cereals

A

Penicillium sp.
S. cerevisiae
E. faecalis

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17
Q

Microorganisms involved in fermentation of beverages

A

Aspergillus oryzae
Zygosaccharomyces bailii
S. cerevisiae
Acetobacter pasteurianus
Gluconacetobacter

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18
Q

Microorganisms involved in fermentation of meat products

A

Leuconostoc carnosum
Leuconostoc gelidium
B. licheniformis
E. faecalis
Bacillus subtilis

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19
Q

antimicrobial peptides produced by bacteria that inhibit or kill other bacteria, acting as a natural defense mechanism and potential alternative to antibiotics.

A

Bacteriocins

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20
Q

Enzymes found in dairy

A

protease
catalase
lactase

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21
Q

Enzymes found in cereals

A

amylase
protease
cellulase
phytase
Lipases
pectinase

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22
Q

Microbial source of protease

A

A. niger
A. oryzae
B. subtilis

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23
Q

Microbial source of catalase

A

S. boydii
Bacillus sp.

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24
Q

Microbial source of lactase

A

B. subtilis

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25
Microbial source of amylase
B. licheniformis B. subtilis
26
Microbial source of pentosanase
Trichoderma sp.
27
Microbial source of glucose oxidase
P. notatum
28
Microbial source of phytase
A. niger
29
Microbial source of pollulanase
B. acidopullulyticus
30
Microbial source of xylanase
A. oryzae B. subtilis
31
Microbial source of lipases
Aspergillus niger
32
Microbial source of B-glucanase
B. subtilis A. niger P. funiculosum
33
Microbial source of A-acetolactate-decarboxylase
B. subtilis
34
Microbial source of amyloglucosidase
A. niger A. flavus
35
Microbial source of cellulase
T. longibrachiatum
36
Microbial source of pectinase
A. niger
37
Enzymatic action/process of protease
Cheese production
38
Enzymatic action/process of catalase
Removing H2O2
39
Enzymatic action/process of lactase
Lactose-free milk
40
Enzymatic action/process of enzymes in cereals
Malting, mashing, liquefaction, and production of flavor esters
41
Enzymes in beverages
Glucose oxidase Tannase
42
Enzymes in meat
Papain Protease
43
Microbial source of tannase
A. niger
44
Microbial source of papain
S. aureus
45
Enzymatic action/process of glucose oxidase
Clarification of juices
46
Enzymatic action/process of tannase
Removing O2 hydrolysis of esters
47
Enzymatic action/process of enzymes in meat
Tenderization of meat
48
microbes cause undesirable deterioration of food quality that may affect the appearance (color), odor, and/or taste of the final food product
Food spoilage
49
illness from contaminated ingredients, improper cooking and processing, and unsanitary food handling
Foodborne illness
50
Types of food poisoning and their sources
1. Listeria - fresh milk, unwashed produce 2. E. coli - fecal contamination 3. Campylobacter - undercooking, unhygienic kitchen 4. Salmonella - undercooking, poor hygiene 5. Staphylococcus - unrefrigerated food 6. Ciguatera - coral algae toxin 7. Shigella - human waste contamination 8. Botulism - damaged cans
51
Food poisoning comes from many sources including ______, _________, and ______
bacteria; viruses, fungi
52
Areas of interest in food microbiology:
- Microbial growth limits for pathogens - Basic techniques for counting and identifying microbes in food samples - food preservation - Food spoilage - Foodborne illness - Personal hygiene affecting foods - Sanitation in the food-processing environment - Cross-contamination - Barriers and microbial hurdles to making food safer - Interaction of microbes with packaging - Critical limits for microbe survival
53
__________ agar is selective for gram-negative bacteria against gram-positive bacteria.
Eosin-methylene blue (EMB) agar
54
When placed in MacConkey's Agar, lactose-forming colonies is (pink, colorless)
Pink
55
When placed in MacConkey's Agar, non-lactose-forming colonies is (pink, colorless)
Colorless
56
_____ agar is a selective and differential culture medium used to isolate and differentiate gram-negative bacteria, particularly those that ferment lactose, by inhibiting the growth of gram-positive bacteria and allowing lactose fermenters to appear as pink or red colonies.
MacConkey agar
57
Food spoilage where bacteria produce gas are caused by:
Pseudomonas spp. Shewanella spp. Weissella spp.
58
59
Food spoilage where bacteria produce slime are caused by
W. viridescens L. mesenteroides Pseudomonas spp.
60
Food spoilage where bacteria produce discoloration are caused by
Carnobacterium spp. Pseudomonas spp. Serratia spp.
61
Food spoilage where bacteria produce luminescence are caused by
Photobacterium spp. Hafnia spp. Vibrio qinghaiensis
62
Parts of a Trichosporon
Blastoconidia = asexual spores produced by budding Arthroconidia = asexual spores formed by the fragmentation Hyphae Pseudo-hyphae
63
___________ looks like a boob with nipples _________ looks like the back of an elbow _________ looks like a flattened rice ball _________ looks like a white moldy leftover rice __________ looks like a tennis ball cross-section __________ looks like a yellow coral _________ looks like a wet circular paper __________ looks like an egg yolk with molds growing on the sides __________ looks like the top view of a broccoli
Saccharomyces spp.; Candida spp.; Debaryomyces spp.; Zygosaccharomyces spp.; Brettanomyces spp. ; Schizosaccharomyces spp.; Dekkera spp.; Pichia spp.; Yarrowia spp.
64
___________ looks like an egg cell
Entamoeba histolytica
65
________ looks like a kite with eyes and smiling lips
Giardia lamblia
66
_________ looks like purple mosquito larvae
Toxoplasma gondii
67
Toxoplasma gondii starts with an animal host and their fecal materials which transfer to humans
68
_________ are asexual forms that invade host cells, and the cysts which contains ________, the dormant stage of the parasite in tissues.
Tachyzoite; bradyzoites
69
What are prions?
a misfolded protein often found on the surface of cells that induces misfolding in normal variants of the same protein, leading to cellular death.
70
Foray tribe = cannibalism to the dead people as an act of kindness. Kuru = means trembling
71
rare prion disease
Creutzfeldt-Jakob Disease (CJD)
72
Quick, involuntary jerky movements in a patient with Creutzfeldt-Jacob Disease are called
Myoclonus
73
When the gait is unsteady, we call it _________-
Ataxia
74
80% are _________ CJD, meaning that they arise without a known trigger. 15% are _______ ________ CJD occurs when infection is spread through medical or surgical treatments. __________ CJD, caused by the same prions that cause Mad-Cow disease
sporadic; familial; iatrogenic; Variant
75
CJD is also known as __________
Spongiform Encephalopathy
76
Mute and motionless with rigid limbs. This special type of coma is called _________
Akinetic mutism
77
There is no cure for CJD

Food Microbiology Lec (6 decks)

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