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Food Safety > INTRODUCTION AND HISTORY OF FOOD MICROBIOLOGY > Flashcards

INTRODUCTION AND HISTORY OF FOOD MICROBIOLOGY Flashcards

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1
Q

Microbial impact on foods

Positive effects such as

A

1.Food Fermentaion-flavors 2.Probiotic bacteria 3.Bacteriocins

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2
Q

Microbial impact on foods

Negative effects such as

A
  1. Spoilage

2. Lose of shelf-life 3.Foodborne pathogens

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3
Q

Cell division occurs on a

A

on a single plane (bacilli), muliple planes (cocci)

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4
Q

Listeria monocytogenes, Escherichia coli O157:H7, Salmonella, Shigella, Clostridium, Yersinia, Bacillus cereus,

A

Bacilli

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5
Q

Staphylococcus aureus

A

Cocci

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6
Q

Vibrio

A

Vibrio vulniicus,

Vibrio parahemolyicus

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7
Q

Campylobacter

A

Spirillum

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8
Q

What kinds of Bacterial Shapes ?

A
  1. Bacilli
  2. Cocci
  3. Vibrio
  4. Spirillum
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9
Q

what Structures External to the Cell Wall of Bacteria?

A

Flagella (H anigen)
Pili
Axial Filaments

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10
Q

Thin appendage; primary funcion moility

A

Flagella (H anigen)

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11
Q

Flagella Bacteria can be:

A

monotrichous means single

peritrichous means many around cell

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12
Q

✅❌

cocci are rarely moile

A

✅

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13
Q

✅❌

Generally only bacilli and vibrio posses flagella

A

✅

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14
Q

what is the Pili ?

A
  • Short, thin hollow hair like structures, -primarily on Gram negaive
  • Consist of a protein
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15
Q

✅❌

Pili have funcion regarding moility

A

❌ No .

common pili believed to have a role in the attachment to surfaces

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16
Q

Axial Filaments Found only on

A

spirochetes

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17
Q

Axial Filaments cause

A

entire cell to rotate for moility

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18
Q

Anchored at one end of cell, like flagella (structurally), but wrapped around
cell

A

Axial Filaments

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19
Q

What are Structures Internal to the Cell Wall

of Bacteria?

A

Ribosome -Nucleoid
Storage granules (cytoplasm)
Single membrane bound vesicles (Plasma membrane )
Cytoplasmic membrane

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20
Q

Ribosome of bacteria is Located in the

A

cytoplasm

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21
Q

Gives bacteria a granular appearance in electron micrographs

A

Ribosome

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22
Q

Ribosome Function

A

Translates mRNA into protein.

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23
Q

Location of the bacterial genetic DNA

A

Nucleoid

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24
Q

Storage granules Storage of nutrients in the

A

cytoplasm

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25
Q

Storage granules in bacteria is Composed of

A

glycogen, sulfur, or polyphosphates

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26
Q

Caused by increased osmoic condiions

A

Single membrane bound vesicles

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27
Q

Rapid lose of water causes

A

the Plasma membrane to pull away from

cell wall which allows the membrane to have a smoother appearance.

28
Q

Cytoplasmic membrane Made of

A

phospholipids with proteins embedded

29
Q

Cytoplasmic membrane function

A

It maintains the selecive permeability of the cell ( gate for in and out things)

30
Q

During cell division the chromosome is linked to cell membrane at a site
called

A

mesosomes

31
Q

Semi-rigid structure which gives cell its’ shape

A

Cell Wall

32
Q

what is the Cell Wall

Funcions ?

A

Functions to protect the cell from Osmotic pressure and serves as an
attachment point for flagella

33
Q

peptidoglycan is only found in the

A

cell walls of bacteria

34
Q

Cell Wall Contains porin for what?

A

To transport of low molecular weight substances.

35
Q

What is the diference between gram positive bacteria and gram negative bacteria?

A

Gram positive bacteria have a thick peptidoglycan layer and
no outer lipid membrane, whilst Gram negative bacteria have a
thin peptidoglycan layer and have an outer lipid membrane

36
Q

have antigenic properies and can be used to identify Gram posiive bacteria
by serological tests

A

Teichoic acids

37
Q

endotoxin in Gram Negative

A

Lipopolysaccharide (LPS)

38
Q

Outer membrane of Gram Negative is composed of

A

phospholipids and lipopolysaccharide

39
Q

Lipopolysaccharide (LPS) determines

A

determines antigenicity (O antigen) and pathogenicity

40
Q

Gram Negative

Consists of an

A

outer cell membrane and the periplasmic space

41
Q

Periplasmic space in Gram Negative

contains

A

lipoprotein and peptidoglycan layer

42
Q

✅❌
Fruits and Vegetables have natural
micro-flora on their surface
and can become contaminated with foodborne pathogens

A

✅

43
Q

Examples of natural micro-lora on their surface

A

Bell peppers > Listeria
Corn > Enterococcus
Garlic > Leuconostoc Cucumber Lactobacillus Grapes > Leuconostoc

44
Q

Examples about Fruits and Vegetables can become contaminated with foodborne pathogens

A 
Sprouts     >      Salmonella
Letuce      >     Listeria monocytogenes
Apples       >       E. coli O157:H7
Cantaloupe     >    Salmonella
Cabbage    >      Listeria monocytogenes
45
Q

Air can contain Molds,viruses and bacteria

Levels in the air depend on:

A
  1. Humidity ( high more Microorganisms)
  2. Size and level of dust paricles
  3. Temperature (opimum and minimum)
  4. Resistance to drying
46
Q

is rich source of microorganisms

A

Soil

47
Q

Bacteria spore formers

A

Clostridium, Bacillus

48
Q

fungal spores produced by

A

Aspergillus

49
Q

(soil speciic)

A

Enterobacter

50
Q

Water can be contaminated with

A

Pseudomonas,
Klebsiella,
Vibrio,
E. coli

51
Q

Wash water (municipal water) may contain

A

103 psychrotroph /ml

are known contaminates of dairy product

52
Q

Bacteria that are found in the intesinal tract

A

E. coli

53
Q

Animal hides, skin & hair contain

A

Staphylococcus

54
Q

How can Shellish bed contaminaion ?

A
  1. Improperly treated sewage

2. Pathogens naturally found in waters such as Vibrios

55
Q

life cycle of biofilms

A 
1-reversible atachment
2-Irreversible atachment
3-Early development of biofilm formaion
4-Maturation 
5-Dispersion
56
Q

Bacterial cells are released from biofilms into the surrounding environment.

A

Dispersion

57
Q

Maturation the biofilm

A

the biofilm develops into an organized resistant structure to chemicals and disinfectants.

58
Q

Initial reversible attachment Biofilms formation starts with the

A

attachment of bacteria to solid surfaces mainly due to van der Waals and electrostaic forces.

59
Q

Irreversible attachment

A

The biofilm grows through cell division and irreversible atachment with producion of extracellular polymers substance (EPS) .

60
Q

The EPS layer strengthens the structure between bacterial cells and atachment surface.

A

Early development of biofilm formation

61
Q

what is the Biofilms ?

A

as a community of bacteria enclosed in a self-produced

exopolysaccharide matrix that adheres to a biotic or abiotic surface.

62
Q

is the physical movement or transfer of harmful

bacteria from one person, object or place to another

A

Cross contamination

63
Q

Cause miscarriage in pregnant women.

A

Listeria monocytogenes

64
Q

Thermophilic 🦠bacteria

A

are those that can grow at high temperatures

which are normally found in hot springs.

65
Q

Psychrotrophic bacteria 🧫

A

are those that can grow at refrigeraion temperatures and lead to the spoilage of product.

Food Safety (11 decks)

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