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Exam Prep 2024 Mscfsqm > MVPI001 > Flashcards

MVPI001 Flashcards

1
Q
  1. General-purpose agar
A

Grows a wide variety of bacteria,Nutrient agar,General bacterial cultivation

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2
Q
  1. Selective agar
A

Only allows certain bacteria to grow, MacConkey agar, Isolates specific bacteria by inhibiting others

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3
Q
  1. Differential agar
A

Shows visible differences between bacteria, EMB (Eosin Methylene Blue) agar, Differentiates bacteria based on their metabolic properties

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4
Q
  1. Enriched agar
A

Contains extra nutrients to support the growth of fastidious bacteria, Blood agar, Grows bacteria that need more nutrients than general-purpose agars provide

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5
Q
  1. Reducing agar
A

Creates an anaerobic environment, Thioglycollate agar, Cultivates anaerobic bacteria

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6
Q
  1. Transport agar
A

Keeps bacteria alive during transport, Stuart transport medium, Transports clinical specimens without bacterial overgrowth

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7
Q

Emb agar

A

is a selective and differentiate agar medium used in microbiology lab to isolate and identify calliform bacterias the differential properties of EMB agar are based on the ability to lactose fermenting bacteria to produce dark colonies with a green metallic Sheen while non-lactose typically form pink or colorless colonies

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8
Q

CFU

A

UNIT USED TO ESTIMATE THE NUMBER OF VIABLE MICROORGANISMS IN A SAMPLE

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9
Q

ELISA

A

TECHNIQUE THAT ALLOWS DETECTION AND QUANTIFICATION OF SPECIFIC ANTIGENS AND ANTIBODIES USING ANTIGEN ANTIBODY REACTION USUALLY A COLOR CHANGE INDICATE THE PRESENCE OF A TARGET SUBSTANCE.

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10
Q

PCR

A

MOLECULAR BIOLOGY TECHNIQUE USED TO AMPLIFY A SPECIFIC SEGMENT OF DNA OR RNA INVOLVE CYCLING OF HEATING AND COOLING IN DNA EXAMPLE WITH SPECIFIC PRIMER IT IS CRUCIAL IN VARIOUS APPLICATION INCLUDING DNA SEQUENCING AND DIAGNOSTIC TEST FOR GENETIC DISEASES AND ALSO A RESEARCH AND MOLECULAR BIOLOGY

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11
Q
  1. Aspergillus
A

Habitat: Soil, decaying organic matter, Specification: Some species produce mycotoxins(aflatoxin); used in industrial fermentation.

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12
Q
  1. Penicillium
A

Habitat: Soil, decaying vegetation, food items (fruits, bread), Specification: Source of the antibiotic penicillin; used in cheese production(bluecheeze).

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13
Q

Saccharomyces

A

Yeast widely used in: fermenting products like beer and wine, Specification: Important in baking and brewing industries; and in biotechnology. Produces carbon dioxide and alcohol during fermentation leavens dough

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14
Q

Candida

A

Yeast, common cause of fungal infections worldwide and the largest genus of medically important yeasts.
found in: diary products; Specification: significant in fermenting some cheeses, .

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15
Q

Saccharomyces

A

widely used in: fermenting products like beer and wine, Specification: Important in baking and brewing industries; and in biotechnology. Produces carbon dioxide and alcohol during fermentation leavens dough

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16
Q

Norovirus

A

Highly contagious virus, cancers gastrointestine problems also a common cause of football illnesses, associated with contaminated food and water norovirus outbreak can occur in various settings. Restaurant cruise. The viruse is resistant to many common disinfectant and and can survive on surface and in food making it significant concern for food safety

17
Q

Hepatitis A

A

Virus that primarily affect the liver and can cause hepatitis A infection, transmitted through the fecal oral root which means it can contaminated food and water supply when proper hygiene and antibodies are not followed vaccine is an effective method

18
Q

Lactobicide acidophilus

A

Is an example of lactic acid bacteria. Well-known probiotic bacterium found naturally in human understand and in yogurts role in gut health produces lactic acid and various antimicrobial substances

19
Q

Streptococcus thermophilus

A

Example of lactic acid bacteria used in diary industry particularly production of certain cheeses and yogurts. Is it thermophilic bacteria that can thrive at high temperature making it suitable for use in fermentation of dairy products at elevated temperatures?

20
Q

Factors affecting microbial

A

Ph level, Water activity, nutrient content, oxidation reduction potential, antimicrobial compounds.

Extraint parameters
Temperature, relative humidity, atmosphere, storage type, package and storage condition

21
Q

various types of food poisoning, it’s suitable examples

A

Food poisoning refers to foodborne illness caused by consumption of contaminated food or spoiled food

Common illnesses

Salmonellosis:- conception of undercooked poultry egg or contaminated fruits and vegetables

E. Coli infection:- undercooked beef, raw vegetables, milk or contaminated water.

Staphylococcal food poisoning:- food that are left at room temperature for an extended. Allowing bacteria to multiply and produce toxins

Common symptoms of all the about. Vomiting, diarrhea

22
Q

Purpose of fermentation

A

Biological process in which microorganisms such as bacteria or yeast or mold, convert carbohydrates into other compounds, typically in the absence of oxygen

Food preservation, flavor development, nutrient enhancement, detoxification, production of industrial and biot technological products, alcohol production

23
Q

Need for rapid detailed microorganzam in food

A

Crucial for several reasons as the address various challenges and risk associated with food safety , quality control and public health

Foodborne illnesses prevention, timely response to outbreak, shelf life determination, quality control, regulatory compliance, export and import compliance, process monitoring, and shelf life determination, quality control, regulatory compliance, export and import compliance, process monitoring, antibiotic resistance surveillance, public health protection, cost effectiveness.

24
Q

Mycology

A

brand of biology studying of fungus

25
Q

Halophile

A

orgasm thrives in high salt concentration

26
Q

Psychrotrops

A

capable of growing at refrigeration temperature 0 to 7° C

27
Q

Aflatoxin

A

naturally occurring myotoxins produced by certain molds

28
Q

Spore

A

dormant structure produced by bacteria to survive extreme conditions

29
Q

Spoilage

A

microorganism metabolizing nutrients producing of flavor and order or visual change

30
Q

Fermentation

A

microorganisms converts carbohydrates into alcohol and organic gases and acids

31
Q

Bakers yeast

A

saccharomyces cerevisiae

32
Q

Bread mold

A

rhizophus stolonifer

33
Q

Cocci in branches

A

streptococcus

34
Q

Aerobic sport former

A

bacillius

35
Q

Anaerobic sport former

A

clostridium

Exam Prep 2024 Mscfsqm (11 decks)

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