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Food Microbio > Staph > Flashcards

Staph Flashcards

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1
Q

G.M Dack and coworkers ______________ fluids from cultures of “a yellow hemolytics staph” isolated from contaminated cake

A

voluntarily consumed

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2
Q

What consists of a group of small, spherical cells?

A

Staph

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3
Q

Is staph gram-positive or gram-negative?

A

Positive

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4
Q

Several species of Staph includes coagulase-negative and coagulase-positive _________.

A

isolates

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5
Q

What two disease occur?

A

Toxic shock syndrome and staphylococcal food poisoning

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6
Q

What caused staphylococcal food poisoning?

A

ingesting preformed toxins present in food

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7
Q

What is the main contagion responsible for staphylococcal food poisoning?

A

S. aureus

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8
Q

Staphylococcal toxins are highly heat stable and can survive sterilization by the _____________.

A

Canning industry

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9
Q

What are the sources of staph?

A

Humans are the main reservoir
Commonly found in nose and skin

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10
Q

How is staph spread?

A

By direct physical contact, skin fragments and respiratory droplets

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11
Q

True or False. Most staph food poisoning is traced to food contaminated by humans during preparation.

A

True

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12
Q

What is a serious problem for the dairy industry?

A

Mastitis

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13
Q

What conditions are associated with staph?

A

inadequate refrigeration
Poor hygiene
Inadequate cooking or prolonged warming of food
Prep too far in advance

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14
Q

Staph is highly resistant to temp, low water activity, high_______ and desiccation.

A

salt

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15
Q

What can survive air, dust and sewage?

A

Staph

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16
Q

What is the most osmotolerant foodborne pathogen?

A

Staph

17
Q

True or False. S. aureus Resistance to Environmental Conditions

A

True

18
Q

Staph food poisoning is a _______________ causing vomiting after an unusually short time after eating.

A

self-limiting

19
Q

What are common symptoms?

A

Vomiting, nausea, cramps, diarrhea, headaches, and/or prostration

20
Q

Staph is highly resistant to proteolytic enzymes such as:

A

pepsin, trysin, chymotrypsin, rennin, papain

21
Q

What is osmotolerant?

A

Can survive low water activity in food

22
Q

When they grow in food with low water activity, they produce less _____________.

A

enterotoxin

23
Q

The staph enterotoxins acts at what level?

A

Gut level

24
Q

What is an enzyme highly associated with toxin production?

A

Coagulase

25
Q

Who says that neither the coagulase test, the thermostable nuclease test nor the carbohydrate fermentation patter are reliable tools for differentiating toxic from nontoxic strains?

A

FDA

Food Microbio (10 decks)

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