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IBD General Certificate > Unit 8 - Lesson 1 - Microbes Contamination & Control > Flashcards

Unit 8 - Lesson 1 - Microbes Contamination & Control Flashcards

1
Q

two broad types of microbiological contamination:

A

fungi and bacteria.

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2
Q

How to classify of bacteria:

A

prokaryotic

are microscopic unicellular (single cells) or filamentous (grouped cells that stop dividing and grow longer) organisms

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3
Q

Fungi exist as

A

microscopic cells; they include yeasts and moulds or macroscopic bodies

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4
Q

What types of bacteria can survive alcohol?

A

Only a few non-pathogenic

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5
Q

Main sources of bacteria in a distillery

A

raw materials, yeast, the buildings (floors and drains), and our process equipment.

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6
Q

Main bacteria in a distiller

A

Lactobacillaceae(lactic acid producing).

Can drastically reduce yields by eating the sugar 1st

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7
Q

Lactobacillus spp.andPediococcus spp.

A

most common contaminants in raw material and fermentation

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8
Q

Unwanted bacteria issue

A
  1. Reduce yield
  2. Reduce pH
  3. Produce off flavors
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9
Q

EscherichiaandEnterobacter

A

Other unwanted that can survive in unfermented WORT and smell like PARSNIP flavor

E Coli can cause diarrhea and vomiting
Enterobacter - wort/mash can change nitrate into NDMA But CANNOT survive pH < 4.3

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10
Q

Legionella pneumophila

A

Causes a pneumonia

Found in hot tubs, showers, air conditioning units, and cooling towers - could be an issue in the distillery

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11
Q

What are Fungi

A

Fungi are eukaryotic - have both a nucleus and membrane-bound organelles.

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12
Q

Two main fungi

A

Yeast - single cell

Fungi - chains of elongated cells

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13
Q

Where can it be found and What is the problem with fungal mold

A

Mold can be a source of anittoxins –> cancer causing

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14
Q

Cryptosporidium

A

A protozoa that can be found in wash

Can cause human sickness

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15
Q

5 methods to control Microbes

A
  1. Hygienic design of plant & processes
  2. Effective Plant Cleaning & Sanitation
  3. Raw Material & Product Sanitation
  4. Conditions to Inhibit Microbe Growth
  5. Monitor Microbe quality
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16
Q

How to design a plant to prevent microbes

A
  1. Smooth surfaces, easy to clean, drain
  2. Heat and chemical resistant materials
  3. Want to avoid bioflms
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17
Q

How to implement effective cleaning?

A
  1. CIP Clean-in-Place - auto or manual
  2. Remove scales (hiding place for bacteria)
  3. Soak baths with sanitizer, pipes and fittings (which takes time so may need redundant material)
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18
Q

How to sanitize raw materials?

A
  1. Alcohol, low O2, Low pH all bad for microbes

2. Biggest risk is unfermented liquid

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19
Q

How do you monitor microbes quality?

A

Monitoring quality lets us know if something bad infected
Reject raw materials that show infection
Cell all PP&E and extra sanitation if occurs

20
Q

What are methods to detect contamination?

A

Determine type and amount of contamination

21
Q

What to do if found

A

Eliminate and prevent rapid spread

22
Q

How to check?

A

Use a Aseptic (Sterile) technique

23
Q

What is a medium?

A

A food source for microbes

24
Q

What are the 2 main types of media?

A

Agar - solid nutrient used in petri dishes

Broth - liquid medium containing required nutrients

25
How do you make the media selective
1. Contain key nutirents | 2. antibiotic - the prevent other microbes forming on the medium
26
How do bacteria grow?
Exponentially on a logarithmic scale
27
Inoculation
Adding samples to a media
28
Pour Plate Sampling | Spread Plate Sampling
Pour - Liquid sample with liquid agar poured onto a plate | Spread - spread sample over solid agar
29
Steak technique
is designed to spread out the sample so that individual organisms grow and we can hence identify them. One cell forms a single colony.
30
Incubation
The times and temperatures of incubation can vary depending on the type of micro-organism under investigation. However, most media are held at 25-30°C for two to five days.
31
What are CFU?
Colony Forming Units
32
What are some rapid tests?
1. Microcolony - solid medium traditional 2. ATP bioluminescense - The plastic tube is then inserted into a luminometer which measures the amount of light produced.
33
PCR
Polymerase chain reaction (PCR) – This method detects small amounts of DNA from the target microorganism dead or alive
34
Luminometer
Measures the amount of light produced. The amount of light is proportional to the amount of ATP in the sample and hence the level of contamination. 
35
How does UV light kill bacteria
UV is 240-280 nm - kills virus, fungi and bacteria by destroying DNA Kills 90% a low doses
36
Ozone
``` Ozone gas (O3) is generated from oxygen on demand and injected into the cold/ambient water circulating through the line Ozone is safe to use with stainless steel but it degrades certain rubbers and plastics. Breaks down to O2 in 10 mins ```
37
What is sanitation?
is simply the act of killing microbes on the surfaces of plant and equipment so that they are safe to use.
38
What is success rate of disinfectant?
Not 100%, However, when used correctly, sanitisers will prevent microbial contamination.
39
How to fully sterilize
Steam at 122° C for 15 mins
40
Chlorine based sanitizers
Chlorine dioxide as a sanitizer 5mg /L | Have to be careful since it can pit stainless
41
Enviro santizers
Gluteraldehydes can also be used for environmental cleaning. - acidic solutions Quaternary ammonia compounds are non-corrosive compounds. Effective at Low temp/concentration
42
Where can alphatoxins be found?
Moldy grain
43
What does a biofilm do?
Created a layer of bacteria on surfaces and equipment that protect lower layers.
44
What are shapes of these bacteris Apiculate Ogive Pseudo mycelium
Apiculate - lemon shaped Ogive - pear shaped Pseudo mycelium - tube shaped
45
Challenge with id microbes?
Manual process so only a snapshot.
46
How must microbes sampling be done?
Aseptic or sterile | Eg swabbing

IBD General Certificate (52 decks)

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