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FDSC200 > Week 9C2 : food safety > Flashcards

Week 9C2 : food safety Flashcards

1
Q

Wha are the 6 main causes of unsafe food?

A
  1. Presence of pathogen
  2. Presence of natural toxins
  3. Extraneous matter
  4. Environmental contaminants
  5. Harmful additives
  6. Allergens
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2
Q

What is the cause of the hamburger disease?

A

Emergence of E.coli O157:H7

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3
Q

What is the percentage of the population affected by food poisoning in the US?

A

30%

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4
Q

T or F: food microbiology adresses only the microbiological contamination to make the food safe

A

F it is also because food contamination is the leading cause of food loss/spoilage

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5
Q

What are the microorganisms of concern in food microbiology?

A
  1. Bacteria

2. Fungi (molds and yeasts)

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6
Q

T or F : viruses can cause food spoilage

A

false, but they can cause minor foodborne illnesses because they don’t prolifate in food.

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7
Q

What is the two main goals of food microbiology

A
  1. reducing spoilage

2. making food more safe

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8
Q

T or F : the microorganisms can be found equally in and on the tissues of the food

A

False, they are mostly found on the tissues

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9
Q

bacteria reproduce by ___, resulting in an

exponential rate of growth: population can double every ___ min

A

Binary fission

20-30

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10
Q

T or F : fungus and bacteria reproduce by binary fission

A

False, only bacteria does

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11
Q

What is the standard for grade A raw milk prior to pasteurization

A

100 000 bacteria per milliliter

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12
Q

What are the three shapes of bacteria?

A

spherical, rod shape and spiral

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13
Q

What are the dimensions of bacteria?

A

1-4µm

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14
Q

What are the dimension of yeast?

A

20µm

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15
Q

What are the shapes of yeast?

A

spherical and ellipsoidal

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16
Q

Which microorganism is mostly used in fermentation

A

yeast

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17
Q

What is the multicellular form of molds ?

A

Hyphae

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18
Q

Which of the microorganism is a common spoilage cause?

A

molds

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19
Q

How does the microorganisms degrade food ?

A

by excreting enzymes

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20
Q

___ are generally better at growing at lower moisture levels than other microorganisms

A

Molds

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21
Q

Mesophilic organisms best over a temperature range of ___

A

20- 45°C

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22
Q

Thermophilic (heat-loving) organisms grow best at temperatures above___ , some are able to grow at temperatures up to __

A

45°C

82˚C

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23
Q

Psychrophilic (cold-loving) organisms grow best at ___

A

low temperatures (<10°C)

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24
Q

Psychrotrophic organisms are able to grow at ___

A

refrigerator temperature (~4°C).

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25
Q

____ grow in the absence of oxygen.

A

Anaerobes

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26
Q

___ grow in the presence of oxygen.

A

Aerobes

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27
Q

Microorganisms can be ____ (require aerobic or anaerobic conditions) or _____ (can adapt to either condition).

A

obligate

facultative

28
Q

What is the difference between food infection and food intoxication?

A

food infection : pathogenic microorganism establishes itself in the intestines and causes an infection.
food intoxication : A toxin produced by the microorganism causes illness

29
Q

How is done the microorganisms taxonomy?

A
  1. Genus (capital letter) : Escherichia
  2. Specie (small letter) : coli
  3. subspecies or serotype : O157:H7
    ex E. coli O157:H7
30
Q

_____ is an infection caused by bacteria belonging to the genus
Salmonella: severe gastrointestinal illness.

A

Salmonellosis

31
Q

What is the main vehicle of transmission of salmonella

A

poultry

32
Q

_____ is an infection caused by the bacterial species Listeria monocytogenes, often termed “refrigerator disease” because this species grows in chilled products.

A

Listeriosis

33
Q

What is the refigerator diseases?

A

Listeriosis

34
Q

What is the 3rd leading cause of death from food poisoning?

A

Listeriosis

35
Q

Listeriosis is often associated with _____ and ____

A

raw milk cheess and ready to eat meats

36
Q

What are the three bacterial foodborn infections seen in class

A
  1. salmonellosis
  2. Listeriosis
  3. Campylobacteriosis
37
Q

What was the cause of the maple leaf outbreak

A

Listeria monocytogenes

38
Q

What is the bacteria causing campylobacteriosis?

A

Campylobacter C. jejuni

39
Q

What is the leading bacterial foodborne infection in the world

A

Campylobacteriosis

40
Q

What is the illness associated with cases of guillain-Barré Syndrome?

A

Campylobacteriosis

41
Q

If your symptoms appear rapidly after ingesting food, you most probably have a food ____

A

intoxication

42
Q

Clostridium botulinum is an ____anaerobe

A

obligate

43
Q

____ are toxins produced by bacteria belonging to the genus Staphylococcus.

A

Staphylococcal enterotoxins

44
Q

What is the toxin that is present on hands and one of the major reason why individuals in industries wear gloves

A

Staphylococcal enterotoxins

45
Q

What is the main vehicle of transmission for Staphylococcal enterotoxins

A

food handlers

46
Q

T or F : Staphylococcal enterotoxins are not destroyed by cooking

A

T

47
Q

T or F : Staphylococcal enterotoxins can form an enteroxins that is seirous

A

False

48
Q

____ are toxins produced by molds

A

mycotoxins

49
Q

For example, the mold ____ in moldy grain/cereals/peanuts produces aflatoxin (a hepatotoxin)

A

Aspergillus flavus

50
Q

What does STEC stands for?

A

Shiga-toxin–producing E. coli

51
Q

____ (such as Norwalk virus) are considered to be responsible for ~50% of all outbreaks of foodborne illness in North America: they are very easily transmissible through food and water, as well as from person to person.

A

Noroviruses

52
Q

T or F : Hepatitis A and polio plus a variety of other viral infections can also be transmitted via food and water.

A

T

53
Q

What is a norovirus?

A

A group of viruses that are a common cause of food poisoning and acute gastroenteritis (“stomach flu”

54
Q

What is the second leading cause of death from foodborne illness?

A

toxoplasmosis

55
Q

What is the first leading cause of death by foodborne illnes

A

Salmonellosis

56
Q

what is the protozoan parasite associated with toxoplasmosis?

A

Toxoplasma gondii

57
Q

What is the main vehicle of toxoplasmosis

A

undercooked meat

58
Q

____ are worms of the genus Trichinella that cause the disease trichinosis. Their larvae may be ingested in undercooked meat, primarily pork, and develop into worms (<3 mm long) in the intestines.

A

Trichinosis nematodes

59
Q

anisakiasis is the illness related to ____

A

Anisakis

60
Q

What is the macrobiological parasite often found in marine food

A

anisakis

61
Q

Anisakiasis is very effectively prevented by ____ of marine products

A

freezing

62
Q

T or F: within traditional food microbiology, the term microorganisms refers to bacteria and fungi.

A

True

63
Q

T or F: the microbial contamination often happens during the processing

A

true

64
Q

What is the standard analytical method to determine the bacterial load of a food

A

the standard plate count with an upper limit of the total microbial load that depends on the organism and the food

65
Q

T or F : if a vegetative cell causing a food infection is killed during the processing, you can still get food infection from the toxins of that vegetatitve cell

A

false, that is not food infection, that would be food intoxication

66
Q

Name one complication of the intoxication by the Shiga-toxin-producing E.coli (STEC) strain of E.coli

A

hemolytic uremic sundrome which can lead to death because of kidney failure, permanent kidney damage or death.

FDSC200 (23 decks)

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