Term
| Food-borne Bacterial Diseases of Human Origin: |
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Definition
| Typhoid Fever, salmonella, dysentery, scarlet fever, infantile diarrhea, infectious hepatitis, septic sore throat |
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Term
| Food-borne Bacterial Diseases of Animal Origin: |
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Definition
| Undulent Fever, Q-Fever, Bovine Tuberculosis |
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Term
| Holding Method of Pasteurization |
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Definition
| Held in tanks, subjected to temp at 145f for 30 min |
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Term
| Continuous Flow Method of Pasteurization |
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Definition
| 161 f while rushed through pipes, flash heat |
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Term
| The bacteria that spoil milk |
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Definition
| Lactobacillis or streptococcus |
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Term
| Lactobacillis or streptococcus produce: |
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Definition
| lactic acid and acidic acid |
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Term
| Other names for Undulent Fever |
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Definition
| Malta Fever, Mediterranean Fever, Bang's Disease |
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Term
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Definition
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Term
| Undulent Fever is obtained by: |
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Definition
| consuming unpasteurized milk products |
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Term
| Undulent Fever can be transmitted by: |
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Definition
| coming in contact with tissue, blood, urine, or food from milk producing animals |
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Term
| Undudlent Fever cannot be transmitted: |
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Definition
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Term
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Definition
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Term
| Q-Fever is transmitted by |
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Definition
| infected, raw, milk from infected cows |
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Term
| Incubation period for Q-Fever |
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Definition
|
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Term
| C.A. for Bovine Tuberculosis |
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Definition
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Term
| Bovine Tuberculosis is transmitted by: |
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Definition
| contact with infected cows and other milk producers |
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