Plant Microbiology/Animal Microbiology/Food Safety and Biotechnology Flashcards
What is a phytomicrobiome?
The community of microorganisms including bacteria, fungi, nematodes, viruses, etc., that associate and interact with a plant
Name examples of beneficial microbes for plants.
Arbuscular mycorrhizae (AMF), Rhizobium spp., and Plant growth-promoting microorganisms (PGPM).
Describe the first stage of plant-AMF interaction.
AMF spore germinates in response to root exudates, initiating explorative mycelium growth and symbiosis
What happens during the second stage of plant-AMF interaction?
Hyphae form hyphopodia on the root surface, followed by PPA formation and colonization of the root cortex.
How do plant pathogenic organisms cause disease?
By penetrating and multiplying inside plants, altering nutrient availability, and causing tissue injury.
Name the different lifestyles of plant pathogens
Biotrophic, necrotrophic, and hemibiotrophic.
Describe the process of infection and colonization by plant pathogens.
Includes dissemination, penetration, infection, reproduction, and survival.
What are the two types of plant defense mechanisms?
Constitutive and inducible defenses.
What are PAMPs and ETIs in plant defense?
PAMP-triggered Immunity (PTI) and Effector-triggered Immunity (ETI). Source: Host response to pathogens
How does biotic stress affect plant metabolism?
It leads to changes in primary (e.g., photosynthesis, respiration) and secondary metabolism (e.g., induced defenses).
What defines safe food?
Food free from physical, chemical, or biological hazards that endanger consumer health.
What distinguishes high-quality food?
Attributes acceptable to consumers, such as low fat content in beef mince
What is quality assurance (QA) in food management?
Proactive, process-oriented prevention ensuring consistent product quality and safety compliance.
Define quality control (QC).
Reactive, product-oriented evaluation to verify if products meet required standards
How can foodborne illness occur?
Through infection (microbes in food) or intoxication (toxins produced in food).
Why can heat not always eliminate food hazards?
Some toxins produced by bacteria are heat stable (e.g., preformed toxins).
What bacterial structures are resistant to heat?
Endospores, which can survive cooking and cause illness if ingested.
Why shouldn’t infants consume honey?
Due to the risk of bacterial endospores that can grow in the digestive tract.
Where do bacteria in food come from?
Environmental sources and as normal microflora in animals.
How do bacteria and fungi affect food?
They cause spoilage (visible changes) but not always safety hazards.
Name examples of high-risk foods.
Undercooked meats, minced meats, and improperly stored foods.
Under what conditions do microbes multiply quickly?
At room temperature, posing a food safety risk.
Who oversees food safety standards in Australia and New Zealand?
Food Standards Australia New Zealand (FSANZ).
What does HACCP stand for?
Hazard Analysis Critical Control Point, ensuring food safety.
What does biotechnology encompass in food?
Modern technologies (e.g., GMOs, cultured meats) and traditional techniques (e.g., fermentation).
How do microbes contribute to food processing in fermentation?
They break down food components into other products
Name examples of bacteria involved in fermentation.
Lactic acid bacteria (LAB) such as lactococci, lactobacilli, and Streptococcus thermophilus.
How is sourdough starter culture maintained?
Through regular feeding to sustain microbial activity.
What role do microbial enzymes play in food processing?
They break down food components to improve product quality
How do microbes contribute to cheese making
By fermenting milk sugars and proteins to create different types of cheeses.
