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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
Q

Microbial source of amylase

A

B. licheniformis
B. subtilis

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26
Q

Microbial source of pentosanase

A

Trichoderma sp.

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27
Q

Microbial source of glucose oxidase

A

P. notatum

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28
Q

Microbial source of phytase

A

A. niger

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29
Q

Microbial source of pollulanase

A

B. acidopullulyticus

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30
Q

Microbial source of xylanase

A

A. oryzae
B. subtilis

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31
Q

Microbial source of lipases

A

Aspergillus niger

32
Q

Microbial source of B-glucanase

A

B. subtilis
A. niger
P. funiculosum

33
Q

Microbial source of A-acetolactate-decarboxylase

A

B. subtilis

34
Q

Microbial source of amyloglucosidase

A

A. niger
A. flavus

35
Q

Microbial source of cellulase

A

T. longibrachiatum

36
Q

Microbial source of pectinase

37
Q

Enzymatic action/process of protease

A

Cheese production

38
Q

Enzymatic action/process of catalase

A

Removing H2O2

39
Q

Enzymatic action/process of lactase

A

Lactose-free milk

40
Q

Enzymatic action/process of enzymes in cereals

A

Malting, mashing, liquefaction, and production of flavor esters

41
Q

Enzymes in beverages

A

Glucose oxidase
Tannase

42
Q

Enzymes in meat

A

Papain
Protease

43
Q

Microbial source of tannase

44
Q

Microbial source of papain

45
Q

Enzymatic action/process of glucose oxidase

A

Clarification of juices

46
Q

Enzymatic action/process of tannase

A

Removing O2
hydrolysis of esters

47
Q

Enzymatic action/process of enzymes in meat

A

Tenderization of meat

48
Q

microbes cause undesirable deterioration of food quality that may affect the appearance (color), odor, and/or taste of the final food product

A

Food spoilage

49
Q

illness from contaminated ingredients, improper cooking and processing, and unsanitary food handling

A

Foodborne illness

50
Q

Types of food poisoning and their sources

A
  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
Q

Food poisoning comes from many sources including ______, _________, and ______

A

bacteria; viruses, fungi

52
Q

Areas of interest in food microbiology:

A
  • 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
Q

__________ agar is selective for gram-negative bacteria against gram-positive bacteria.

A

Eosin-methylene blue (EMB) agar

54
Q

When placed in MacConkey’s Agar, lactose-forming colonies is (pink, colorless)

55
Q

When placed in MacConkey’s Agar, non-lactose-forming colonies is (pink, colorless)

56
Q

_____ 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.

A

MacConkey agar

57
Q

Food spoilage where bacteria produce gas are caused by:

A

Pseudomonas spp.
Shewanella spp.
Weissella spp.

59
Q

Food spoilage where bacteria produce slime are caused by

A

W. viridescens
L. mesenteroides
Pseudomonas spp.

60
Q

Food spoilage where bacteria produce discoloration are caused by

A

Carnobacterium spp.
Pseudomonas spp.
Serratia spp.

61
Q

Food spoilage where bacteria produce luminescence are caused by

A

Photobacterium spp.
Hafnia spp.
Vibrio qinghaiensis

62
Q

Parts of a Trichosporon

A

Blastoconidia = asexual spores produced by budding
Arthroconidia = asexual spores formed by the fragmentation
Hyphae
Pseudo-hyphae

63
Q

___________ 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

A

Saccharomyces spp.;
Candida spp.;
Debaryomyces spp.;
Zygosaccharomyces spp.;
Brettanomyces spp. ;
Schizosaccharomyces spp.;
Dekkera spp.;
Pichia spp.;
Yarrowia spp.

64
Q

___________ looks like an egg cell

A

Entamoeba histolytica

65
Q

________ looks like a kite with eyes and smiling lips

A

Giardia lamblia

66
Q

_________ looks like purple mosquito larvae

A

Toxoplasma gondii

67
Q

Toxoplasma gondii starts with an animal host and their fecal materials which transfer to humans

68
Q

_________ are asexual forms that invade host cells, and the cysts which contains ________, the dormant stage of the parasite in tissues.

A

Tachyzoite; bradyzoites

69
Q

What are prions?

A

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
Q

Foray tribe = cannibalism to the dead people as an act of kindness.

Kuru = means trembling

71
Q

rare prion disease

A

Creutzfeldt-Jakob Disease (CJD)

72
Q

Quick, involuntary jerky movements in a patient with Creutzfeldt-Jacob Disease are called

73
Q

When the gait is unsteady, we call it _________-

74
Q

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

A

sporadic; familial; iatrogenic; Variant

75
Q

CJD is also known as __________

A

Spongiform Encephalopathy

76
Q

Mute and motionless with rigid limbs. This special type of coma is called _________

A

Akinetic mutism

77
Q

There is no cure for CJD

Food Microbiology Lec (6 decks)

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