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Food Science 210 > Microbiology > Flashcards

Microbiology Flashcards

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1
Q

what are the three outcomes of microbes in food?

A

pathogenesis, spoilage, preservation

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2
Q

What are characteristics of colony morphology? (macroscopic)

A

form, margin, elevation, size, pigment, optical characteristics, texture

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3
Q

what are the major cell morphologies? (microscopic)

A

cocci, rod (bacillus), spirillum, spirochetes, appendaged, filamentous

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4
Q

gram positive stains ___, gram negative stains ___

A

purple; pink

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5
Q

this traps the stain

A

peptidoglycan

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6
Q

what are the 4 phases of bacterial growth?

A

lag, exponential, stationary, death

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7
Q

what is the lag phase?

A

interval between when culture is inoculated and when growth begins

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8
Q

what is the most desirable stage for study of bacteria for enzymes?

A

exponential phase

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9
Q

which phase is associated with waste production?

A

stationary phase

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10
Q

these are highly resistant to heat, easily dispersed, hard to destroy

A

endospores

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11
Q

what are 4 parts of spore?

A

core, cortex, coat, exosporium

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12
Q

outermost layer of spore, thin protein covering

A

exosporium

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13
Q

loosely cross-linked peptidoglycan

A

cortex

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14
Q

contains core wall, cyto membrane, cyto, nucleoid, ribo

A

core

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15
Q

core is high in ____ acid, and ____ proteins

A

dipicolinic; small acid soluble

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16
Q

cytoplasm in endospore core contains ___% of water found in vegetative cell, pH is __ unit lower

A

10-25; 1

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17
Q

examples of bacteria that don’t form spores

A

e coli and s. aureus

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18
Q

molds multiply by spores known as ___

A

conidia

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19
Q

these can’t be cultured on plates and must be detected directly; single celled eukaryotes

A

protozoan parasites

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20
Q

obligate parasites that are host specific, transmitted fecal/orally

A

food borne virus

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21
Q

sources of microbes in food?

A

soil/water, plants, food utensils, GI, mamary tissue, food handlers, animal feed, animal hide, air/dust

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22
Q

biggest source of microbes in foods?

A

soil and water

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23
Q

fresh cut meats have ___ cells/gram microbes, comminuted (ground up) meats have ____ cells/gram

A

10^3; 10^6

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24
Q

contamination occurs primarily during ___

A

harvesting

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25
Q

____ can eliminate pathogens

A

composting

26
Q

raw milk typically has ______ cfu/mL bacteria

A

100-100 000

27
Q

alpha 1-4 polymers of galacturonic acid

A

pectin

28
Q

beta 1-4 glucose polymers

A

cellulose

29
Q

alpha 1-6 glucose polymers that alter texture/flavour (slime)

A

dextrans

30
Q

do microbes target proteins or carbs first?

A

carbs

31
Q

what are examples of biogenic amines?

A

cadaverine, putrescine

32
Q

what are factors that affect microbial growth?

A

nutrients, water activiy, temp, o2, pH, physical props (SA, exudates, natural barriers), applied ingredients (nitrite, salt, sugar, smoke, acids, spices)

33
Q

what is hurdle approach?

A

multiple parameters are employed to obtain growth inhibition (combine)–>less extreme

34
Q

milk at pH ___ form gel, at pH __ forms precipitate of protein

A

5.2; 4.6

35
Q

production of yogurt takes __ hr

A

6

36
Q

making sauerkraut, add __% salt

A

2.5

37
Q

infective dose of e. coli and salmonella is ____, for shigella is ____

A

10^5; 10

38
Q

what are the 4 diff pathogenic microorganisms?

A

bacteria, fungi, parasites, viruses

39
Q

fecal oral transmission routes

A

hands/person to person; insects, water, crops, soil

40
Q

fever caused by ___

A

pyrogen

41
Q

viruses to know?

A

hep A, noro, rota

42
Q

this bacteria is everywhere

A

listeria

43
Q

rice contains ____ toxin

A

cereulide

44
Q

aspergillus flavus creates ___

A

mycotoxins

45
Q

secondary metabolites that are “fungal poison”

A

mycotoxins

46
Q

produces alkaloid toxin, that causes hallucination, known as “St. Anthony’s fire”

A

claviceps

47
Q

if grain has > ___% C. purpurea by weight it is considered ___

A

0.3; ergoty

48
Q

yellow rice caused by ___ and causes severe ___ damage

A

penicillium; liver

49
Q

Turkey X disease caused by _____

A

aflatoxin

50
Q

what is ATA?

A

Alimentary Toxic Aleukia, consumption bread contaminated w/ trichocenes from Fusarium–>cause dermal necrosis, hemorrhage, bone degrade

51
Q

What is e.coli that produces toxin?

A

EHEC; esp O157

52
Q

what are EHEC symptons?

A

Hemolytic uremic syndrome (hemolytic anemia, thrombocytopenia, renal fail), bloody diarrhea, nausea/vomiting, fever (rare), severe cramps, thrombotic thrombocytopenia purpura

53
Q

incubation of EHEC is ___ days, symptoms last _____ days

A

4; 7-10

54
Q

ice can contain ____ virus

A

hep A

55
Q

virus common on cruise ships that has long latency period

A

norovirus

56
Q

proteins that are very difficult to kill; examples include scrapie, BSE, chronic wasting disease

A

prions

57
Q

what does HACCP stand for?

A

Hazard Analysis Critical Control Point System

58
Q

what are trends in processing?

A

centralization; greater distances and increased holding times

59
Q

what are the 7 principles of HACCP?

A

1) assess hazards 2) determine critical control points 3) establish critical limits 4) establish procedures monitor CCP 5) establish corrective actions 6) establish procedures that verify plan working 7) effective record/doc system

60
Q

what is FSEP?

A

Food safety enhancement program, include HACCP but extends beyond to entire food enviro before HACCP implementation, in CFIA

61
Q

what are GMPs?

A

Good Manufacturing Practices

62
Q

FSEP and HACCP now required in all federally registered ______ establishments

A

meat/poultry

Food Science 210 (23 decks)

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