MicroBio 16: Food Microbiology

Question 1

Three (3) effects of microorganisms on food:

Answer 1

1. Beneficial
2. Neutral
3. Detrimental

Question 2

• presence or growth of microbes
• do not harm or change nature of food

Answer 2

Neutral

Question 2

• alter or improve flavor, taste and txture of food
• improve nutritive value of food
• others serve as food

Answer 2

Beneficial

Question 3

• a food is considered spoiled when it losses its acceptable qualities
• spoilage occurs due to microbial growth in food, enzymes or both

Answer 3

Microbial Food Spoilage

Question 3

Food contamination sources

Answer 3

1. Raw materials
2. Water
3. Air/dust
4. Soil
5. Sewage
6. Rodents
7. Insects
8. Animals and birds
   9, Packaging materials
9. Food handlers/man

Question 4

• some microbes may cause food spoilage
• others may cause food poisoning or food-borne illness

Answer 4

Detrimental

Question 5

Classification of Foods Based on Ease of Spoilage

Answer 5

1. Perishable
2. Semi-perishable
3. nonperishable

Question 6

Foods that spoil quickly (in a matter of days) unless special preservative methods are used
e.g. milk, meats, fish poultry, fruits, vegetables

Answer 6

Perishable

Question 7

If properly handled and stored, these remain unspoiled for relatively a long period (few weeks or months)
e.g. potatoes

Answer 7

Semi-perishable

Question 8

Principles of Food Preservation

Answer 8

1. Prevent the entrance of microorganisms into the food
2. Remove microoorganisms in the food
3. Inhibit the activity and growth of microorganisms in the food
4. Kill the microorganisms in the food

(Prevent, Remove, Inhibit, Kill)

Question 8

also called stable: foods that do not spoil unless handled carelessy; with a shell life of many months or years.
e.g. sugar, flour, dry beans

Answer 8

nonperishable

Question 9

Microbial Foodborne DIsease may be divided into:

Answer 9

1. Foodborne intoxication
2. Foodborne infection

Question 10

These result from the consumption of either food or water contaminated with viable pathogenic microorganisms or spores as in botulism, or food containing toxins produced by bacteria and molds

Answer 10

Microbial Foodborne Diseases

Question 11

Occurs by ingesting food containing performed toxins

Answer 11

Foodborne intoxication

Question 12

• caused by toxins of Staphylococcus aureus
• considered one of the most frequently occuring worldwide. - Some foods frequently implicated are hams, salami, bacon, salads, sauces, cheese, chicken and eggs.
• symptoms include salivation, nausea, vomiting, abdominal cramps and diarrhea

Answer 12

Staphylococcal intoxication

Question 13

Mechanism of Staphylococcal Enterotoxins - Immune response

Answer 13

1. Staphyloccocal penetrate the gut lining
2. Activate local and systemic immune response
3. Release inflammatory mediators
4. Vomit

Question 14

• Results from consumption of food containing botulin, the toxin produced by Clostridium botulinum
• very potent and requires small amount to produce symptoms and death due to respiratory failure

Answer 14

Botulism

Question 15

True or False: Botulin is a gastrotoxic protein

Answer 15

False, it is a neurotoxic protein

Question 16

• outbreaks associated with fruits and vegetables (low acid vegetables like green beans, corn, mushroom)
• Symptoms include nausea, vomiting, diarrhea, blurred or doubl vision, difficulty in swallowing, breathing and paralysis of involuntary muscles

Answer 16

Botulism

Question 17

• most commonly caused by Clostridium perfringens
• bacteria gather in an injury or surgical wound that has no blood supply. The infection produces toxins that release gas and cause tissue death
• is a life-threatening condition

Answer 17

Gas gangrene

Question 18

Results from ingesting food with toxins produced by molds
e.g. ergot from Claviceps purpurea

Answer 18

Mycotoxis

Question 19

Also an example of Mycotxis from Aspergillus flavus (toxins detected in corn, wheat, barley, rice, beans, peas, peanuts

Answer 19

Aflatoxin

Question 20

Occurs from consumption of food and water contaminated with pathogenic enteric bacteria (and protozoa such as amoeba)

Answer 20

Foodborne infections

Question 20

• recognized as the major cause of all foodborne diseases since the 1950s

Answer 20

Salmonellosis

Question 21

Salmonellosis is caused by ____ with 2 of the more than 200 serotypes namely _____ being __________ and _________ involved in higher frequencies

Answer 21

Salmonella enterica subsp. Enterica ; typhimurium and enteriditis

Question 22

• caused by 4 species of Vibrio implicated are V. cholerae, V mimicus, V. parahaemolitycus and V. vulnificus

Answer 22

Gastroenteritis

Question 23

• results from ingestion of the pathogen through food and water contaminated with feces of humans suffering the disease
• symptoms are onset of profuse watery diarrhea and vomiting causing dehydration
• severe cases include muscle cramps and clouded mental state

Answer 23

Cholera

Question 24

• caused by Entamoeba histolytica
• symptoms include loss of appetite, stomach pains, cramping, nausea, vomiting, diarrhea, high fever

Answer 24

amoebic dysentery

Question 25

Other term for amoebic dysentery

Answer 25

Amoebiasis

Question 26

another example of foodborne infection (wa gihatag ang context lol)
- symptoms are hives, headache, losing your apetite, weakness, fatigue, jaundice, pain in the right side of the abdomen, dark urine, pale poop

Answer 26

Hepatitis B