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Food Borne Pathogens > Introduction > Flashcards

Introduction Flashcards

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1
Q

<p>What is in a cell wall?</p>

A

<p>peptidoglycan</p>

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2
Q

<p>What is the cell membrane composed of?</p>

A

<p>LPS</p>

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3
Q

<p>What is the purpose of fimbrae and pilli</p>

A

<p>lead to cell attachment of other clels and sex pilli</p>

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4
Q

<p>What is the purpose of flagella?</p>

A

<p>Locomotion</p>

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5
Q

<p>What are serotypes?</p>

A

<p>Differentiated by the different cell surface structures</p>

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6
Q

<p>Carbon sources for bacteria?</p>

A

<p>Autotrophic (carbon fixation)
Heterotrophic (organic compounds)
Mixotorphic (auto and hetero)</p>

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7
Q

<p>Eenrgy sources for bacteria?</p>

A

<p>Chemotrophic (chemical)

| Phototrophic (light)</p>

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8
Q

<p>Sources of eletrons?</p>

A

<p>Lithotrophic (reducing equivalents from inorganic)

| Organotrophic (reducing equivalents from organic compounds)</p>

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9
Q

<p>What are terminal electorn accetors for cells?</p>

A

<p>Aerobic organisms ( oxygen as terminal electron acceptor)

| Fermentation (C as terminal electron acceptor)</p>

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10
Q

Explain the gram stain

A

Application of crystal violet , then iodine, alcohol to decolorize, then the application of safarin to countercolour
G+ purple
G- is pink

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11
Q

What are the serotypes of bacterial?

A

K- Capsule
O– LPS
F- Fimbrae
H- Flagella

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12
Q

Explain the hurdle concept

A

Deoptimizes a variety of factors at lower concentrations of each needed to inhibit bacterial growth. Can be additive or synergistic

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13
Q

What are some instrinstic factors?

A 
pH
Water Activity
Nutrients
Aerobic/anaerobic
Microenvironments
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14
Q

What are some extrinsic factors?

A

Temperature

Packaging/Gaseeous environment

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15
Q

Differentiate G- and G+ bacteria

A 
G+ 
THICK Cell wall
TEichoic ACids	
G- 
Double membrane
-Lipopolysaccharides
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16
Q

Explain bacterial growth curve

A

Lag phase- when bacteria are getting used to new envrionment
Exponential phase- exponential growth of bacteria in medium
Stationary phase- There is not enough nutrients for growth stalling
Death phase- due to lack of nutrients and space, they start to die off

17
Q

What are some factors that influence bacterial growth

A
  • Temperature
    Most important, every 10C increase, the catalytic rate of enzyme doubles
  • Redox Potential (oxygen)
    Potential energy difference, LEO GER
    Aerobic, Anaerobic, facultative, Aerotolerant, microaerophillic
    CAP, MAP, VP → types of packaging that controls air
  • pH
  • Water Activity
18
Q

What are some natural sources of pathogens and external sources of pathogens?

A 
Natural Sources
GI tracts
Feathers
Surface o cut fruits
Damaged tissues
Shells
Skin
Fur
External Sources of Pathogens
Water
Humans (workers
Air
 Soil
Sewage
Equipment
Packaging
19
Q

Explain the different physiological states of bacteria

A
  • Vegetative
    Normal cells
  • Injured
    Stressed- unable to grow on selective media (but can on non-selective)
    tf appear dead, extended lag phase
  • Viable but not culturable
    Do not grow on selective or non-selective media yet still cause problems
  • Biofilms
    Cellular communciation/quroum sensing to create aggregations of cell (heterogeneous structures that are super resistant
  • Sporulated
    Differentiated cells that are super resistant to heat and not easily destroyed
20
Q

What is the difference between the the lytic and lysogenic phase?

A

THe Lytic pathway lead to replication of viral DNA and the bacterial cell lyses at the end of it
The lysogenic pathways lead to viral DNA being integrated into the host DNA and gets

21
Q

What are the different mobile genetic elements?

A

Bacteriophage
Prophage: bacteriophage genomes inserted and integrated into circular bacterial DNA chromosome - carry genes for virulence factors or toxins required for pathogenesis
Lysogenic conversion- process prophage converts non pathogenic bacteria into a pathogen
Plasmids
Circular molecules of double standard DNA which self replicates
Pathogenicity island
Large DNA elements that are integrated in chromosome which genes the confer special properties on the bacteria that carry them
Transposons
DNA elements that hop from one place on the chromosome to another

22
Q

What are the three categories of foodborne diseases?

A

Intoxication - ingestion due to growth of bacteria or mould
Infection- consumption of viable bacterial cells/viruses that multiply in GI
Toxicoinfection- illness due to large number of viable cells that die and release toxins

Food Borne Pathogens (16 decks)

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