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Food Hygiene Boom > Test 1.1 > Flashcards

Test 1.1 Flashcards

1
Q

Salmonella General characteristics.

A
  • G (-) Rod.
  • Fac. Anaerobe.
  • Non- motile.
  • Selective enrichment needed ( Na- selenite, cysteine).
  • T: 35- 27.
  • pH 7 - 7.5.
  • Opt H2O .99, but range.
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2
Q

Salmonella decomposition.

A
  • Lactase, Urease, Sucrose, Indole, Vogues Proskauer -ve.
  • Glucose +ve.
  • H2S prod +ve.
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3
Q

Salmonella Resistance.

A
  • Well on food surface 28 d in refrigeration.

- pH less resistant vs e. coli.

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4
Q

Salmonella Inactivation.

A
  • Freezing = but doesn’t ensure total inactivation.
  • Heat = 60 2- 6 min, 70 1 min.
  • pH= can ø grow in pH 5.1.
  • Low Aw = reduced growth.
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5
Q

Salmonella Illness.

A
  • Incubation= up to 48hrs but usually within 16.
  • CS: Abd pain, vomit, diarrhoea for about a wk, self limiting, low mt.
  • Long term = Septicemia and reactive arthrities.
  • Source - PO, shed through feces, contamianted meat, egg, dairy product.
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6
Q

E. coli General Characteristics.

A
  • G (-) rod.
  • Fac anaerobe.
  • OKHF Ag.
  • T 37 ( range).
  • pH EHEC can grow down to 4.4 aW= .95.
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7
Q

E.coli Decomposition.

A
    • lactose, Indole, Methyl red.

- VP, citrate.

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8
Q

E.coli Resistance.

A

Medium.

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9
Q

E.coli Inactivation.

A

Cook all parts to >70.

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10
Q

Campylobacter General Characteristics.

A
  • Curved G (-) rod.
  • Fastidious - blood agar.
  • Microaerophilic 3.6% O2 + 10% CO2 needed for growth.
  • Thermophilic - opt 42, min 30.
  • Selective culture with vanco, poly + trimethprim.
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11
Q

Campylobacter Decomposition.

A
    • Oxidative.

- Does ø split carbs, E demands met through utilisation of protein AA + organic acids.

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12
Q

Campylobacter Resistance.

A
  • Weak poor survival in environment but likes humid temp.

- Likes meat/ hand surface.

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13
Q

Campylobacter Inactivation.

A
  • Heat 55º for 5 mins.
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14
Q

Campylobacter CS.

A
  • Most common bacterial infection in Hu.
  • Contamination via milk, on meat surface.
  • Incubation 1 - 10 D.
  • M. pain, fever, diarrhea, nausea.
  • Reiter Syn - autoimmune “ Can’t see, can’t pee, can’t climb a tree”.
  • Guillian Barre Syn- acute polyneuropathy affecting PNS.
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15
Q

Listeria General cahracteristics.

A
  • G+ rod, ciliated at 22ºC, can become + IC.

- Selective enrichment cold U tube.

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16
Q

Listeria Decomposition.

A
    • B hemolysis, CAMP test, Rhamnose.

- Oxidase.

17
Q

Listeria Resistance.

A
  • High.
  • pH = down to 4.4 need organic acid to kill.
  • Fridge down to 0 º.
18
Q

Listeria Inactivation.

A
  • Boil 5 min at 60.

- Rapid pasteurization.

19
Q

Listeria CS.

A
  • Source is raw milk + milk products ( can survive ripening).
  • Flu like but care in pregnant causes abortion, fetopathogen.
  • CNS symptoms possible.
20
Q

S. aureus General Characteristics.

A
  • SPherical G +.
  • Fac anaerobe.
  • Mesophile.
  • Halophile can tolerate <20% NACl.
  • ø fastidious.
  • Makes heat stable toxins, danger, MRSA.
21
Q

S. aureus Decomposition.

A
  • 30% are coagulase +ve.
22
Q

S. aureus Resistance.

A
  • Good, mnths in dry env.
23
Q

S. aureus Inactivation.

A

UV light sterilization.

24
Q

S. aureus CS.

A
  • Contaminated meat + dairy products, ø kept hot/ cold enough.
  • Acute symptoms in hrs.
  • Diarrhea, vomit, pain, suppurative inflammations inanimals ( mastitis, sept, arthritis, derm), mastitis strains only rarely in milk.
  • Animal strains do ø infect people + vice versa.
25
Q

Botox General Characteristics.

A
  • Anaerobic G
  • Spore forming.
  • Differentiated by toxins in humans A, B + E.
  • Toxins cause the inhibition of neurotransmitter AcH release causing a flaccid paralysis.
26
Q

Botox Resistance.

A
  • Spore is very high, resistant to heat, radiation, ionisation.
  • Veg are sensitive.
27
Q

Botox Inactivation.

A

Heat to 80 for 10 mins or more.

28
Q

Botox CS.

A
  • Acute disease, death may be without signs due to paralysis of m. + heart.
  • For animals carrion in stomach + hemorrhages in GI is suspect, condemnation of carcass.
29
Q

C. Perfringens General Characteristics.

A
  • G+ rod.
  • Spore forming.
  • A- E enterotoxins.
  • Opt T 43- 47.
    pH lowest is 5, opt 6 - 7.5.
30
Q

C. perfringens resistance.

A
  • Spore is very high

- Veg low, sensitive to acids + salts.

31
Q

C. perfringens CS.

A
  • Acute, from contaminated food esp meat, spores are in cont environment.
  • Nausea, pain, H2Ory diarrhea, self- limiting ø tx needed.
32
Q

C. perfringens inact/ prevention.

A
  • Consume prepared foods quickly/ cool to < 10 within 2 - 3 hrs.
33
Q

Bacillus Cereus.

A
  • G+ rod.

- Spore forming.

34
Q

B. cereus Inactivation.

A
  • Diarrhea form: 55º for 5 min causes fever + H2Ory diarrhea.
  • Emetic form: peptide toxin, inactivate by 126º for 90mins, binds to 5HT R leading to stim of vagus found in rice + pasta.

Food Hygiene Boom (16 decks)

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