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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
Q

How do you make the media selective

A
  1. Contain key nutirents

2. antibiotic - the prevent other microbes forming on the medium

26
Q

How do bacteria grow?

A

Exponentially on a logarithmic scale

27
Q

Inoculation

A

Adding samples to a media

28
Q

Pour Plate Sampling

Spread Plate Sampling

A

Pour - Liquid sample with liquid agar poured onto a plate

Spread - spread sample over solid agar

29
Q

Steak technique

A

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
Q

Incubation

A

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
Q

What are CFU?

A

Colony Forming Units

32
Q

What are some rapid tests?

A
  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
Q

PCR

A

Polymerase chain reaction (PCR)– This method detects small amounts of DNA from the target microorganism dead or alive

34
Q

Luminometer

A

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
Q

How does UV light kill bacteria

A

UV is 240-280 nm - kills virus, fungi and bacteria by destroying DNA
Kills 90% a low doses

36
Q

Ozone

A 
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
Q

What is sanitation?

A

is simply the act of killing microbes on the surfaces of plant and equipment so that they are safe to use.

38
Q

What is success rate of disinfectant?

A

Not 100%, However, when used correctly, sanitisers will prevent microbial contamination.

39
Q

How to fully sterilize

A

Steam at 122° C for 15 mins

40
Q

Chlorine based sanitizers

A

Chlorine dioxide as a sanitizer 5mg /L

Have to be careful since it can pit stainless

41
Q

Enviro santizers

A

Gluteraldehydes can also be used for environmental cleaning. - acidic solutions

Quaternary ammonia compounds are non-corrosive compounds. Effective at Low temp/concentration

42
Q

Where can alphatoxins be found?

A

Moldy grain

43
Q

What does a biofilm do?

A

Created a layer of bacteria on surfaces and equipment that protect lower layers.

44
Q

What are shapes of these bacteris
Apiculate
Ogive
Pseudo mycelium

A

Apiculate - lemon shaped
Ogive - pear shaped
Pseudo mycelium - tube shaped

45
Q

Challenge with id microbes?

A

Manual process so only a snapshot.

46
Q

How must microbes sampling be done?

A

Aseptic or sterile

Eg swabbing

IBD General Certificate (52 decks)

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