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Foodborne Pathogens > Powerpoint 1 : Food is an ecosystem > Flashcards

Powerpoint 1 : Food is an ecosystem Flashcards

1
Q

What is the carbon source for autotrophic organisms?

A

C from CO2 through carbon fixation

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2
Q

What is the carbon source for heterotrophic organisms?

A

C from organic compounds

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3
Q

What is the energy source for chemotrophic organisms?

A

External chemical compound

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4
Q

What is the energy source for phototrophic organisms?

A

Energy is obtained from light

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5
Q

What is the source of electrons for lithotrophic organisms?

A

Reducing equivalents that come from inorganic compounds

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6
Q

What is the source of electrons for organotrophic organisms?

A

Reducing equivalents that come from organic compounds

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7
Q

What is the TEA for aerobic organisms?

A

Oxygen

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8
Q

What is the TEA for fermentative organisms?

A

Organic Carbon

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9
Q

Why is succinate fermentation and oxalate fermentation unusual?

A

Very low energy yielding

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10
Q

What do denitrification organisms use as TEA ?

A

Nitrate

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11
Q

Which is ultimately the best TEA

A

Oxygen

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12
Q

Sulphate, ferrric iron, manganic ion, and arsenate are possible _?

A

TEA

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13
Q

What reaction converts monomers into macromolecules and other cellular constituents and consumes energy while doing so?
- construct molecules from smaller units

A

Anabolism

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14
Q

What reaction converts substrates into products and yields energy in the process?
- breaks down molecules into smaller units

A

Catabolism

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15
Q

Lactic Acid Bacteria: produce relatively large quantities of lactic acid from _?

A

Carbohydrates

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16
Q

Why can proteolytic bacteria hydrolyze proteins in food?

A

They produce extracellular proteinase

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17
Q

Clostridium Botulinum is an example of what?

A

proteolytic bacteria

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18
Q

Cyanobacteria is an example of organisms that uses what type of carbon source?

A

C from CO2 fixation (autotrophic)

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19
Q

Listeria Monocytogenes uses what source of carbon for anabolism?

A

C from organic compounds (heterotrophic)

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20
Q

Why do Lypolytic Bacteria hydrolyze triglycerides?

A

They produce extracellular lipases

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21
Q

Thermophilic bacteria are able to grow at _ degrees and above.

A

50°C

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22
Q

What bacteria can survive pasteurization temperatures?

A

Thermoduric Bacteria

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23
Q

What is unique to psychrotrophic bacteria?

A

Able to grow at refrigerated temperatures (<5 °C)

24
Q

Who are able to grow at freezer temperatures? (<0)

A

Cryophilic Bacteria

25
Q

Who are able to survive high salt concentrations? (>10%)

A

Halophilic Bacteria

26
Q

Who are able to survive low pH?

A

Aciduric Bacteria

27
Q

Who are able to grow in higher osmotic environments?

A

Osmophilic Bacteria

28
Q

Clostridium is an example of what type of bacteria?

A

Spore-forming

29
Q

What is used as an index for sanitation?

A

Coliforms

30
Q

What is used as an index for sanitation and its presence indicates fecal contamination?

A

Fecal coliforms

31
Q

What type of bacteria can cause gastrointestinal infections?

A

Enteric Pathogens

32
Q

Relative abundance of a specific type of microorganism will depend on what?

A

Extrinsic and Intrinsic Factors

33
Q

ph, water activity, and nutrients are ?

A

intrinsic factors

34
Q

temperature, and a gaseous atmosphere are ?

A

extrinsic factors

35
Q

Following slaughter, bacteria can be found coming from where?

A

skin, GI tract, hair, feathers, slaughter house

36
Q

Carcasses immediately after slaughter contain X cells per square inch, which can contain pathogens

A

10^1-3

37
Q

Salmonella is typically found in which animal?

A

GI of birds

38
Q

Why are psychrotrophic bacteria the main issue for meat?

A

Because it is stored

39
Q

Listeria is often found in what food?

A

Meat

40
Q

How many cells per gram can meat have?

A

10^4-5 cells/g

41
Q

Heat processed meats can be stored anaerobically and as a consequence which organisms dominate?

A

Psychrotrophic Facultative Anaerobes

42
Q

Heat processing kills most bacteria, reducing the microbial level to what number?

A

10^1-2 cells / g

43
Q

Cows have how many cells per mL?

A

less than 10^3 except cows with mastitis can have a lot more

44
Q

Before pasteurization, what type of organisms can grow in milk?

A

Psychrotrophs because the milk is refrigerated

45
Q

What type of organisms are found in milk after pasteurization?

A

Thermodurics that survived and bacteria that entered following treatment.

46
Q

Who are responsible for spoilage in non-temperature abused milk?

A

Psychrotrophs

47
Q

Fish are high in what and low in what macronutrient?

A

Rich in protein and low in fat and carbohydrates

48
Q

Vibrio cholerae is a pathogen that can be found in what animal in what environment?

A

Fish harvested from water polluted with human waste

49
Q

Why can microorganisms grow rapidly in fish?

A
  • high water availability
  • pH of the tissue
  • availability of N and C
50
Q

What is the pH of vegetables and fruit?

A

vegetables: 5-7
fruit: 4.5 or below

51
Q

How many cells do vegetables contain per gram? Fruits?

A

10^4-7 (vegetables) and 10^3-4 (fruits)

52
Q

What food source is good for the growth of bacteria, yeast, and molds ?

A

Fruits and vegetables

53
Q

What foods are in hermetically sealed containers and have been given heat treatment to obtain commercial sterility?

A

Canned foods

54
Q

What is an important factor in canned foods?

A

pH

55
Q

What should the pH be lower than so that pathogenic mesophiles cannot germinate and produce illness causing toxins?

A

pH < 4.6

56
Q

Pathogenic mesophile organisms can be an issue if pH is above 4.5 and cans are temperature abused (stored over 40°C). In this case what organisms can germinate and cause spoilage?

A

Thermophilic Spores

57
Q

What organisms produces toxins that can survive the canning process (although the organism itself cannot)?

A

Staphyloccocus

Foodborne Pathogens (11 decks)

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