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Food Microbiology > Test 9 > Flashcards

Test 9 Flashcards

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1
Q

What are the five most frequent causes for Staphylococcus aureus?

A
  1. Inadequate refrigeration - 25%
  2. Preparation of foods too far in advance
  3. Infected food handlers/poor hygiene
  4. Inadequate cooking or heat processing
  5. Holding warm food at temperatures too low
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2
Q

How many hours at optimum temperature does the Staphylococcus aureus to produce toxin?

A

3-4 hours

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3
Q

What are the greatest threats sources to humans for Staphylococcus aureus?

A
  1. Consumer (handling)
  2. Food Service
  3. Processing
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4
Q

What is Methicillin resistant- Staphylococcus aureus?

A

Known as MRSA, B-lactamase resistant, it is an infection caused by Staphylococcus aureus. Is it not a food borne Illness.

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5
Q

What is Clostridium botulinum?

A

Gram positive rods, spore forming, strict anaerobe, produce toxin, oval to cylinder, terminal to sub-terminal spores

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6
Q

By whom and when was Clostridium botulinum identified?

A

Emile van Ermengem, 1895 from contaminated ham (24 musician affected-3 died)

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7
Q

What was C. bot recognized in initially(before identification)?

A

botulus- sausage

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8
Q

in the human body does Clostridium botulinum cause an infection or intoxication?

A

intoxication - paralysis

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9
Q

How many types of Clostridium botulinum are there and which ones effect humans?

A

7 types - Type A, B, and E - most common Type F- rare

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10
Q

What are the symptoms for Clostridium botulinum intoxication?

A

It is a neurotoxin, which onsets between 18-36 hrs.
Symptoms include, blurred or double vision, ptosis(drooping eyelids), dysphagia(difficulty swallowing), general weakness, nausea, vomiting, dysphonia(confused speech), dizziness

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11
Q

What would you die from in Clostridium botulinum intoxication?

A

death from suffocation due to paralysis of the diaphragm.

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12
Q

When will death occur if not treated for Clostridium botulinum intoxication?

A

within 3-6 days

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13
Q

Why is the mortality rate of Clostridium botulinum intoxication lowered?

A

because of the administration of an antitoxin which is controlled by the CDC (trivalent A, B, E)

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14
Q

When is the best time to administer the antitoxin and why?

A

within the 1st 24 hours, before the toxin binds to myoneural junction irreversibly.

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15
Q

Where does the antitoxin for Clostridium botulinum intoxication come from for adults? Infants?

A

horse, humans ($45,000 a shot for infants)

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16
Q

Name three Clostridium botulinum outbreaks.

A
  1. 1971 - Bon Vivant Soup Co. (Vichyssoise)
  2. 1971 - Campbell’s Soup (Chicken Vegetables)
  3. 1997 - Vacuumed smoked whitefish
  4. 1994 - Baked potatoes
  5. 2007 - Castleberry’s Chili Sauce
  6. 2001 - Garlic Oil
  7. Kapchunka-New York (uneviserated, salt-cured, air-dried whitefish)
  8. 2011 - uneviserated fish recall
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17
Q

When was the regulation passed for low acid can foods?

A

1973 by the FDA

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18
Q

How do you test for Clostridium botulinum intoxication?

A

bioessay - mice

ELISA

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19
Q

What is the flabby baby syndrome and when was it discovered?

A

Infant Botulism, in 1976 in California. Ingested C. bot is able to germinate in the intestines of infants <1 yr old.

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20
Q

How long does it take in infants for infant Botulism to show symptoms and what are they?

A

between 1-6 months, weakness, loss of head control, diminished gag reflex

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21
Q

What is the treatment for Infant Botulism?

A

botulism immune globulin

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22
Q

What is the primary source for Infant Botulism?

A

honey

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23
Q

Why do you boil soup 10 minutes?

A

To destory the possible toxins produce by Clostridium botulinum

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24
Q

Describe Bacillius cereus.

A

Gram positive, aerobic, sporeformer, Optimum growth temp 30oC with a range from 10-50oC.

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25
Q

What is the habitat for Bacillius cereus?

A

found in dust, water, soil

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26
Q

What are the four similiar species to Bacillius cereus?

A

B. cereus - pathogen, humans
B. thuringiensis - protein toxin crystals, spore related, not humans
B. mycoides - rhizoid growth, not humans
B. anthracis - anthrax, not foodborne illness, non-hemolytic

27
Q

Describe what B. mycoides look like under the microscope.

A

spiral hairlike structures

28
Q

What does fat, sugar, and salt do to the D values?

A

salt- decreases

sugar and fat - increase (heat tolerance)

29
Q

Name the two types of gastroenteritis caused by Bacillius cereus.

A

Diarrheal syndrome and Emetic syndrome

30
Q

What is the difference between Diarrheal syndrome and Emetic syndrome?

A

Diarrheal syndrome - caused by the organism, heat liable, trypsin sensitive, onset 6-15 hours, duration 24h, causes watery diarrhea, cramps
and Emetic syndrome - caused by the toxin the organism produces, heat and trypsin stable, onset 0.5 -6 hours, duration-24 hours, causes nausea, vomiting, more severe than diarrheal

31
Q

What foods are associated with Diarrheal syndrome?

A

leftovers, sauces, soups, foods left out to long

32
Q

What is the infectious dose od B. cereus for diarrheal syndrome?

A

> 10^6/gram

33
Q

What foods are associated with Emetic syndrome?

A

Boiled or Fried rice(primary),
cream, spaghetti, masked potatoes, vegetable sprouts,

1997 - 17 year old boy died - very rare

34
Q

What other toxin is B. cereus emetic syndrome similiar?

A

S. aureus- must test for toxin

35
Q

What testing is done for B. cereus?

A

Elisa, immunoglobin

36
Q

What is the % incidence reported for B. cereus?

A

2% (73 cases/year)

37
Q

What are the greatest threats for Bacillus cerues food borne illness?

A
  1. Food Service

2. Consumer handling

38
Q

What are the charateristics of Clostridium perfringens?

A

Gram Positive rod, anaerobic, spores are present but difficult to demonstrate, optimum temp: 36-45oC(20-50oC range), pH:5-9, NaCl:5%(inhibation begins at 2.5%)

39
Q

Does freezing kill C. pergringens?

A

No. unless 15oC for 35 days, >99.9% killed

40
Q

What is the only microorganism killed by freezing?

A

Trichinella

41
Q

What is the 3d most common cause of Food borne illness in the US?(estimated)

A

Clostridium perfringens

42
Q

What causes gastroenteritis from Clostridium perfringens?

A

intoxicoinfection
1st-infection - bacteria
2d - intoxication - toxin produced by the bacteria

43
Q

About how many cases of Clostridium perfringens foodborne illnesses are there a year in the US?

A

1 million

44
Q

What are the sympotoms for gastroenteritis caused by Clostridium perfringens?

A 
onset: 8-12 hrs
duration 12-24 hours
1st diarrhea, intense abdominal cramps
2d headache, nausea 
usually no fever or vomiting
45
Q

What is the infectious dose for Clostridium perfringens?

A

10^8 vegattative cells/gram

46
Q

What is the treatment for gastroenteritis caused by Clostridium perfringens?

A

rehydration

47
Q

What foods are associated with Clostridium perfringens?

A

75% meat:beef, turkey, mexican dishes

48
Q

When do the reported cases from gastroenteritis caused by Clostridium perfringens increase?

A

around Thankgiving

49
Q

Why are meat dishes associated with Clostridium perfringens?

A

usually ones with sauces, inadequate heating to kill the spores, spores are able to germinate and grow

50
Q

What are some typical scenarios which Clostridium perfringens spores are able to grow?

A

food is inadequately cooled, spores are able to germinate and grow, and inadequate reheating

51
Q

What is the time which should be followed to properly cool your food?

A

within 4 hours,
2 hours from 141oF-70oF,
2 hours from 70oF -41oF

52
Q

When does the enterotoxin for Clostridium perfringens occur?

A

production of enterotoxin occurs together with sporultaion- (spore specific protien needed-unusual)
Greatest production right before lysis, sporaltes in the intestine in high rates

53
Q

How many and what types of strains are there for Clostridium perfringens?

A

5 strains, A-E, Type A is the only human pathogen

Type A also associtaed with gas-gsangrene but has higher heat resistance

54
Q

What is the greatest threat for Clostridium perfringens?

A
  1. Food Service

2. Consumer handling

55
Q

How do you prevent Clostridium perfringens gastroeneteritis?

A
  1. adequate and rapid cooking and cooling meat dishes
  2. Reheating(74oC,165oF) and holding of hot foods at >60oC (140oF)
  3. heating and colling in small portions
56
Q

What is the most widely know food borne illness and what is it’s characteristics?.

A

Listeria monocytogenes - Gram positive rods(bacillary-short rods), facultative anaerobic to microaerophilic (3%-5% O2, 10%CO2), non-sporeformer, CAMP test positive

57
Q

What does CAMP test stand for?

A

Christie, Atkins, Munch-Petersen

58
Q

How many species of Listeria are there and which one effects humans?

A

six species, Listeria monocytogenes is human pathogen

59
Q

Is it easy or hard to detect/isolate Listeria monocytogenes?

A

difficult

60
Q

When was Listeria monocytogenes recognized?

A

1929 - human pathogen

1981- food born illness -infection - found in coleslaw

61
Q

What is different about Listeria monocytogenes compared to other pathogenic bacteria?

A

it is facultative intracellular parasite, psychrotrophic

62
Q

What is the concentration of salt Listeria monocytogenes can grow in?

A

Growth in 15%, saturated salt stil can survive

63
Q

What are some positive test for Listeria monocytogenes?

A

CAMP test, umbrella growth, tumbling motility (<22oC)

Food Microbiology (8 decks)

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