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NUFS 100 > Lecture 4: Food Microbiology > Flashcards

Lecture 4: Food Microbiology Flashcards

1
Q

What are Microbes?

A

Microscopic organisms

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2
Q

What are the most important microbes associated with food?

A
  • Virus
  • Bacteria
  • Yeasts
  • Molds
  • Parasites
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3
Q

Where are Parasites found in food?

A

Found in raw and under-cooked foods.

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4
Q

What is Trichinella?

A

It is a parasite that is found in wild and some domestic pigs within their muscles

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5
Q

True or false:

Parasites can be passed on from person - to - person contact

A

True

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6
Q

How are viruses transported?

A

Through food between hosts.

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7
Q

Do viruses multiply in food before reaching the host

A

No they do not, although they can remain on food if it is insufficiently cooked.

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8
Q

What is Norovirus?

A

-Leading cause of Gastroenteritis, ie the stomach flu.

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9
Q

What is Hepatitis A Virus?

A
  • Causes liver disease
  • Spread primarily through food or water contamination by stool from a infected person
  • can be prevented by vaccination.
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10
Q

Molds grow in a tangled mass of _____

A

Mycelium

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11
Q

Molds replicate by spores called ____, visable at the top of the _______

A

Conidia

Hyphae

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12
Q

How do Molds reproduce?

A

They release spores into the air.

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13
Q

What food is made with mold?

A

Cheeses such as blue cheese.

Soy sause

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14
Q

Are molds known to cause gastrointestinal distress?

A

No they are not, although they can cause allergic reactions and respiratory problems.

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15
Q

What is Yeast?

A

A type of Fungi that is predominantly a spoilage organism.

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16
Q

What is a cool fact about Yeast?

A

Largest, still single cell organism.

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17
Q

What is the primary organism implicated in food-borne disease?

A

Bacteria, either on their own or through their toxins

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18
Q

What are the three most common bacteria found in food that are BAD BAD.

A
  • Salmonella spp.
  • Colstridium botulinum
  • Staphylococcus aureus
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19
Q

Are all bacteria bad?

A

No, probiotics are great!

with many being involved in the fermentation reactions within the lactic acid cycle.

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20
Q

Bacteria Exist as ________ cells or spores

A

Vegetative

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21
Q

When do Bacterial spores germinate?

A

Under favorable conditions

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22
Q

True or false:

Bacterial spores are highly resistant formations that are thermoduric and acid resistant

A

True

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23
Q

What is the focus of Food sterilization?

A

To kill thermoduric spores

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24
Q

What environmental factors determine which microbs grow?

A
  • Nutrient availability
  • pH/acidity
  • Temp
  • [Oxygen]
  • Water activity
  • Time
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25
Q

True or false:

Both plant and animal foods support the growth of pathogens

A

True

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26
Q

True or false:

there is a microorganism to utilize every type of food component

A

True.

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27
Q

Almost all foods fall below __ pH

A

7

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28
Q

Most pathogens can grow within the range of __ pH to __pH

A

4.6 to 9.0

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29
Q

What is a High acid food?

A

pH less than or equal to 4.6

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30
Q

What is a low acid food?

A

pH greater than 4.6

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31
Q

Very acidic or sour foods discourage the _____ of many microorganisums

A

growth

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32
Q

Foods that support the growth of bacteria in the temperature danger zone are called what?

A

Potentially hazardous foods

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33
Q

What is the temperature danger zone?

A

between 5c to 60c

this zone experiences rapid bacterial growth.

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34
Q

What temperature will Psychrophiles grow best at?

A

<10C

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35
Q

What temp will Mesophies grow best at?

A

26-35C

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36
Q

What temp will Thermophiles grow best at?

A

> 40C

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37
Q

What are Psychrotrophic microbes?

A

microbes that can tolerate low T, can grow under refrigeration

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38
Q

What are Thermophic microbes?

A

Microbes that can tolerate high T, can grow (55-60C)

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39
Q

Bacteria will replicate rapildly within their ideal temp, how fast do they replicate?

A

they double roughly every 20min

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40
Q

What are Obligate aerobes?

A

Are usually associated with surface growth

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41
Q

What is an example of a Obligate aerobe?

A

Bacillus spp.

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42
Q

What are Microaerophilic microbes?

A

bacteria that prefer limited oxygen conditios

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43
Q

What is an example of Microaerophilic microbes?

A

Campylobacter sp.

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44
Q

What is a indifferent microbe?

A

bacteria grow in or without presence of oxygen

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45
Q

What is an example of a indifferent microbe?

A

lactobacillus sp.

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46
Q

What are Faculative anaerobes?

A

Bacteria that grows well in oxygen but can live in anaerobic conditiosn

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47
Q

What is an example of a Faculative anaerobes?

A

Escherichia

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48
Q

What are obligate anaerobes?

A

Bacteria grow where oxygen is absent

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49
Q

What is an example of a obligate anaerobes?

A

Clostridium sp.

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50
Q

What is the minimum a(w) for microbial growth?

A

Bacteria: 0.85
Yeasts: 0.65/0.80
Molds: 0.65

51
Q

How can you tell if microbial growth has occurred?

A
  • Signs of gas or acid production; off odors.
  • Mold
  • Yeast colonies
52
Q

What is the general rule around food spoilage?

A

When in doubt, throw it out.

53
Q

What is a Physical Hazard within food-borne illnesses?

A

Unwanted objects or matter in a food item which may cause illness or injury to the consumer.

54
Q

What is a Chemical Hazard within food-borne illnesses?

A

Chemical materials (sanitizes, pesticides, cleaners) contaminate food

55
Q

What is a Biological Hazard within food-borne illnesses?

A

Pathogens or toxins in food causing illness.

56
Q

What are Disease-causing microorganisms called?

A

Pathogens

57
Q

What is “Food Intoxication?”

A

Bacterial toxin or chemical compound toxic to humans is ingested

  • short onset illness
58
Q

What is an example of Food intoxication?

A

Staphylococcus

59
Q

What are “Food infections”?

A

High numbers of pathogens in the food are ingested

  • longer onset illness
60
Q

What is an example of a food infection?

A

Bacillus Cereus

61
Q

What is a “toxin-mediated infection”?

A

Pathogen from food produces toxin after ingestion

62
Q

What is an example of a “Toxin-mediated infection?

A

Escherichia Coli

63
Q

How is the Norovirus transmitted?

A

Transmitted either by drinking contaminated food or water.
or
By passing from person to person often through food handling.

64
Q

What are the common food carriers of the Norovirus?

A

Sandwiches
Salads
RTE foods

65
Q

What are the symptoms of the Norovirus?

A

Stomach flu

Vomiting and diarrhea.

66
Q

What are the high risk foods of “Listeria monocytogenes”

A
  • refrigerated smoked fish
  • Raw or unpasteurized milk
  • soft or unpasteurized cheese
  • Ready to eat meals
67
Q

What makes getting rid of Listeria monocytogenes difficult?

A

It resits heat, salt, nitrate, low T, and acidity

68
Q

How is Salmonella sp transmitted?

A

Through the consumption of contaminated food or beverages, mainly animal products.

69
Q

What are the high risk foods of Salmonella sp?

A

Raw or under-cooked poultry,ground beef, and eggs.

  • unpasteurized dairy
  • raw fruits and vegetables
70
Q

What are the symptoms of Salmonella sp?

A

Causes Salmonellosis (fever, diarrhea, and cramps)

71
Q

What is the common source of Campylobacter jejuni?

A
  • Raw or undercooked meat (poultry, beef, pork, and lamb)
  • Raw milk, dairy products and vegetables
  • Shellfish
  • untreated drinking water
72
Q

What are the symptoms of Campylobacter jejuni?

A

Fever
Diarrhea
Cramps

73
Q

Where is “Escherichia coli O157:H7 found?

A

E.coli live naturally in the intestine of cattle, poultry, and other animals.

74
Q

Do all varieties of Escherichia coli O157:H7 cause disease?

A

No

75
Q

How do you contract Escherichia coli O157:H7?

A

Through the exposure or consumption of:
- raw and under-cooked meat (handling or eating)

  • contaminated raw fruits and vegetables
  • untreated water
  • unpasteurized milk, milk products and apple juice/apple cider.
76
Q

What are the symptoms of Staphylococcus aureus?

A

Nausea, diarrgea, vomiting, cramps

77
Q

How do you contract Staphylococcus aureus?

A

Contact through food handlers, milk and cheese along with unsafe kitchen habits.

(licking the spoon and putting it back in)

78
Q

What is one of the worst complications caused by E. coli O157:H7?

A

Hemolytic Uremic Syndrome (HUS).

79
Q

What is Hemolytic Uremic Syndrome (HUS)?

A

• E coli in the digestive tract produce toxins that enter the
bloodstream.
• Ultimately may end in kidney failure.

80
Q

Why and how will new challenge to food safety continue to emerge?

A
  • New and emerging bacteria, toxins, and antibiotic resistances
  • Changes in consumer preference
  • changes in environment
  • Microbes are globally spread
81
Q

Why should you never thaw food at room temperature?

A

The outside of the food will reach the danger-zone of microbial growth far before the inner core of the food is thawed.

82
Q

True or false:

More than 50% of all food borne illness outbreak result from food that was eaten at home.

A

False:

it is only 20%

83
Q

Of the following, what was found to have the highest concentration of Microbes?

  • Knife block
  • Food storage container with rubber seal
  • Rubber spatula
  • Blender
  • Refrigerator ice dispenser
  • Can opener
  • Refrigerator meat compartment
  • Refrigerator vegetable compartment
  • Microwave keypad
  • Refrigerator water dispenser
A

It was the Refrigerator water dispenser.

84
Q

What are the four main causes of food borne ilness associated with the food industry?

A
  • Contaminated raw foods
  • Insufficient processed foods
  • processed foods are exposed to bacteria
  • Inappropriate personal hygiene among food handlers, along with inappropriate cleaning and sanitizing of equipment
85
Q

What are some of the controls the food industry has to ensure safety against biological hazards.

A
  • Temperature management
  • Avoidance of corss-contamination
  • Enforcement of personal hygiene among food handlers
  • Inspection and enforcement (in-house and government)
86
Q

What is the most important thing possible within food safety?

A

Wash all equipment that touches food, no matter the food.

87
Q

What is the main focus of the food industry around food safety.

A

The Focus in on Prevention.

88
Q

What are the standard food production procedures to produce safe, and high quality food.

A

GMP’s (Good Manufacturing practices)
and
SOP’s

89
Q

What are Good Manufacturing Practices?

A
  • Good Hygiene
  • Prevent cross-contamination
  • Identification and control processes
    (Standard Operating Procedures)
  • Ensure that operators are trained to follow SOP’s and GMP’s
  • System available to recall from sale.
90
Q

What is a HACCP?

A

Hazard Analysis Critical Control Points

  • Prevention approach of the food industry to enhance food safety.
91
Q

What is the flow chart of a HACCP process?

A
  1. Steps of food production are identified
  2. Critical points and potential hazards at each points are identified
  3. Preventative measures, limits and monitoring procedures are developed
  4. Record-keeping and plans of corrective action are established.
92
Q

What is the purpose of intentional food fermentation?

A
  • For preservation and for the creation of new products.
93
Q

What dose intentional fermentation generate?

A

distinctive:

  • Flavors
  • textures
  • Featured attributes
94
Q

What is the most well known fermented food? and most common form of intentional fermentation?

A

Lactic acid fermentation of milk

95
Q

What is the flow chart for generating fermented food?

A
  • Nutrients in food
    1. 5: Metabolism by fermenting microorganism
  • Fermentation products added
    2. 5: Interaction of fermentation product with food
  • Change in good characteristics
96
Q

What are some examples of Lactic acid bacteria based fermentation?

A

Pickles
Olives
Cheese

97
Q

How do you make swiss cheese?

A

With propionic acid bacteria

98
Q

What are some examples of yeast based fermentation?

A

Beer
wine
whiskey

99
Q

How do you make coffee and chocolate

A

With the addition of acetic acid bacteria and lactic acid bacteria

100
Q

What are some examples of mold based fermentation?

A

Blue cheese

101
Q

What are some examples of Acetic acid bacteria based fermentation?

A

Vinegar, cider

102
Q

What is Controlled Fermentation?

A

Controlled microbial growth by using starter cultures (Specific strains of microbes)

103
Q

What is the process of actually conducting controlled fermentation?

A
  • Introduce and encourage the growth of microbes under controlled conditions
104
Q

What is the result of controlled fermentation?

A

Results in consistent quality of the final product

105
Q

Who supplies the microbes needed for controlled fermentation?

A

They are supplied by industrial companies

106
Q

What is one of the main methods of controlled fermentation?

A

pH control

- inhibits other undesired microbes through the addition of acid, or the production of acids by the microbes.

107
Q

What is the purpose of salt within controlled fermentation?

A

It is added in pickled and meat products.

This is due to the fact that brine with greater than 10% salt inhibits spoilage microbes, allowing lactic acid microbes to thrive.

108
Q

What role dose Temperature play in Controlled fermentation?

A
  • Depending on T, different microbes dominate fermentation
109
Q

true or false:

There is a benefit to your gut biome when you ingest live bacteria.

A

True.

110
Q

True or false:
Genetically modified bacteria could secrete appetite
suppressing metabolites

A

True

111
Q

Foods can be described bu their degree of processing

A
  • minimally processed
  • basic processed
  • Moderately processed
  • Highly processed
112
Q

Food processing adds value to food.

What is a value added commodity?

A

Food to which
value has been added through special growing,
processing or packaging techniques

113
Q

What are the three principle preservation techniques? and what is the goal of these techniques?

A

Alteration of environment to prevent mirobe growth:

  • freezing
  • drying

Destroy microbial viability
- Canning

114
Q

What is the preservation principle of drying?

A

Water removal

115
Q

What is the preservation principle of freezing?

A

Water is unavailable (used up as ice, and microbs cannot grow at that temp)

116
Q

What is the preservation principle of refrigeration?

A

Lower the temperature to limit microb growth

below optimum of growth

117
Q

What is the preservation principle of Heat sterilization?

A

Viable microbes are inactivated

they are destroyed, and then packaged the product in a container to prevent re-contamination.

118
Q

What is the preservation principle of Smoking/baking/pasteurization?

A

Inactivation of some microbes, and the activation of others.

119
Q

What is the preservation principle of fermentation

A

Acid producing microbes will lower the pH and limit spoilage microbes

120
Q

What is the preservation principle of pickling/salting/sugaring

A

Add acid, salt or sugar to tie up the water and limit microbe growth.

121
Q

What dose it mean to reduce Microbial Load?

A

the removal of microbes from food prior to processing?

122
Q

What is an example of (GMP) Good Manufacturing Practices?

A

keep microbes and gross contaminants out of food.

123
Q

How do industries control the atmosphere around food to prevent spoilage?

A

They remove oxygen and add +/- nitrogen and/or carbon dioxide.

124
Q

What is the some of the chemical additives used to limit spoilage?

A
  • Butylated hydroxy anisole (BHA)

* Sodium benzoate (NaC6H5CO2)

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