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PMIBO Test 1
PMIBO Test 1
791
Microbiology
Undergraduate 3
08/24/2020
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Term
order of microbial succession in poultry feces
 Definition
-3-6 h after hatching: anaerobic bacteria that can decompose uric acid (cecal microflora) -2-4 d post-hatch: Streptococci and Enterobacteria (small intestine and cecum) -After 1st week: Lactobacilli in small intestine and anaerobes (Escherichia coli and Bacteroides) and smaller number of facultative aerobes -2 weeks: typical microflora established -30 d: adult cecal flora (obligate anaerobes) established; Bifidobacteria and Bacteroides predominate
Term
the steps of water treatment
 Definition
1: Flocculation/sedimentation 2: Filtration 3: Ion exchange 4: Absorption 5: Disinfection (chlorination/ozonation)
Term
Flocculation/sedimentation
 Definition
alum used to remove iron salts or synthetic organic polymers (verify with Dr. Thippareddi)
Term
Filtration
 Definition
uses clays and silts to remove natural organic matter, other precipitates (iron and manganese); enhances effectiveness of disinfection
Term
Ion exchange
 Definition
-using ions to remove inorganic contaminants that are not removed by filtration & sedimentation
-using ions to treat hard water (remove mineral contaminants)
-ions used to remove arsenic, chromium, excess fluoride, nitrates, radium, and uranium
Term
Absorption
 Definition
organic contaminants, unwanted coloring and odorous compounds are removed (using activated carbon)
Term
Disinfection (chlorination/ozonation)
 Definition
-Remove microorganisms - foodborne pathogens
-Outbreaks – boil water advisory
Term
maximum acceptable levels of Total Heterotrophic Bacteria in pre-harvest poultry drinking water recommended in the Poultry Drinking Water Primer (developed at UGA Poultry Science Department)?
 Definition
100 CFU/100 mL
Term
maximum acceptable levels of Coliform Bacteria in pre-harvest poultry drinking water recommended in the Poultry Drinking Water Primer (developed at UGA Poultry Science Department)?
 Definition
50 CFU/100 mL
Term
Name the five kingdoms in classification of microorganisms and what is the basis for the classification?
 Definition
the 5 kingdoms: Prokaryote (Monera), Protista, Fungae, Plantae, Animalia

the basis: Morphology, metabolism, & molecular techniques
Term
What are the main differences between yeasts and molds?
 Definition
[image]
yeasts: unicellular, reproduce asexually by budding, some produce sexual spores

molds: multicellular, have hyphae, reproduce by sexual and asexual spores
Term
What are the features of protozoa?
 Definition
-Single-celled eukaryotes
-Similar to animals in nutrient needs and cellular structure
-Live freely in water; some live in animal hosts
-Asexual (most) and sexual reproduction
-Most are capable of locomotion by pseudopodia, cilia, and flagella
Term
example of a protozoan that is of importance to poultry production
 Definition
Coccidia
Term
What are the main differences between bacteria and archaea?
 Definition
-composition of cell wall; bacteria use peptidoglycan in their cell wall while archaea don't
-archaeans possibly have no cell wall
Term
What are some of the phenotypic characteristics that can be used to classify bacteria?
 Definition
-Morphology and staining
-Oxygen requirements
-Biochemical tests
-Serological systems
-Environmental reservoirs
-Fatty acid profiles
Term
What are the four main steps of Gram staining and what are the reagents used?
 Definition
1: Applying a primary stain (crystal violet) to a heat- fixed smear of a bacterial culture
2: The addition of iodide, which binds to crystal violet and traps it in the cell
3: Rapid decolorization with ethanol or acetone
4: Counterstaining with safranin
Term
What are the two main differences between the cell wall of Gram positive and negative bacteria?
 Definition
[image]
Term
What are the major sources of microbial contamination of muscle foods (fresh meats)?
 Definition
-Environment
-Gastrointestinal contents
-Air in the processing
-Personnel in production and processing operations
Term
What are the two sources of microbial contamination during processing of fresh poultry?
 Definition
-Majority from the growing environment
-Gastrointestinal contents

verify with Dr. Thippareddi
Term
What are the two sources of microbial contamination during processing of processed meat and poultry products?
 Definition
-Ingredients
-Environmental contamination (equipment, personnel or air)

verify with Dr. Thippareddi
Term
microbial succession
 Definition
the change in a bird's microflora as the bird ages
Term
Why are there differences in the microbial types in different regions of the poultry GI tract?
 Definition
because of different conditions in different parts of the GI tract
Term
What are the standards for the National Primary Drinking Water Regulations based on?
 Definition
-Heterotrophic Plate Count (HPC) -Total Coliforms (<5%; including fecal coliforms and E. coli) -Turbidity
Term
What are the organisms that are used in the standards for the National Primary Drinking Water Regulations?
 Definition
-Cryptosporidium -Giardia lamblia -viruses (enteric) -Legionella -Coliforms, including fecal coliforms and E. coli
Term
What are the 8 principles of biosecurity?
 Definition
-Keep visitors to a minimum -Limit visitations to other poultry farms -Keep all animals out of poultry houses -Practice sound rodent and pest control programs -Avoid contact with non-commercial poultry or wild birds -Inspect flocks daily -Maximize the environment (dry litter and good ventilation) -Keep areas around houses and feed bins clean
Term
How do transportation crates contribute to the microbial load of the poultry?
 Definition
-cross-contamination occurring in dirty transportation coops/crates -feces from birds in higher crates can get onto birds in lower crates (Salmonella and Campylobacter)
Term
Does washing reduce (significantly) the microbial load of the poultry from transportation?
 Definition
yes; gets rid of the organic matter of the feces
Term
Other than washing, what else can be done to reduce the microbial load on poultry from transport?
 Definition
-use the right sanitizers to kill the bacteria that are present there
-dry the crates so the organisms can't survive very long
Term
What is the significance of the microbial load in the skin?
 Definition
-it can contain Salmonella and Campylobacter -sanitizers won't kill pathogens that get into the skin
Term
intrinsic parameters
 Definition
Parameters that are inherent to the food product that affect microbial behavior
Term
examples of intrinsic parameters
 Definition
-pH
-moisture content or water activity
-Oxidation-reduction potential (Eh)
-Nutrient content
-Antimicrobial constituents
-Biological structures
Term
extrinsic parameters
 Definition
Parameters that affect microbial behavior, but are related to the environment they are stored in/at
Term
examples of extrinsic parameters
 Definition
-Temperature of storage
-relative humidity of the environment
-presence and concentration of gases
-presence and activities of other microorganisms
Term
pH
 Definition
The negative logarithm of hydrogen ion concentration in a product

this indicates the acidity (0-7) or the alkalinity (7-14) of a product
Term
how to calculate pH
 Definition
pH = -log (H+)
Term
pH scale with some products listed
 Definition
[image]
Term
why sodas are acidified (citric or phosphoric acid)
 Definition
-kill organisms
-tastier
Term
why egg whites become more alkaline as they get older
 Definition
because they lose carbon dioxide
Term
why buttermilk is acidic
 Definition
because of lactic acid bacteria and other beneficial organisms using lactose and fermenting
Term
why cheese is acidic
 Definition
because it's fermented
Term
why the pH of meat goes down shortly after slaughter
 Definition
the glycogen in the muscle is converted to lactic acid, reducing the pH of the muscle
Term
the pH at which microbes tend to grow best
 Definition
pH 6-7
Term
group of bacteria that grows best at low pH
 Definition
lactic-acid-producing bacteria
Term
pH homeostasis
 Definition
maintaining a pH of 7.0 – 7.2 in animal muscle
Term
Post-rigor muscle pH
 Definition
normally between 5.6–6.4
Term
At pH <5.4, these bacteria decrease
 Definition
Staphylococcus, Micrococcus and Lactobacillus
Term
some microbes that survive the post-rigor acidification of meat
 Definition
-yeasts -Pseudomonas (survives acidification, but lag phase increases)
Term
what does Pseudomonas do after the pH of the post-rigor meat goes back above 5.4?
 Definition
it quickly dominates and produces putrefactive odors (rather than souring as in normal and PSE meats)
Term
PSE
 Definition
pale, soft, and exudated
Term
how does meat become pale, soft, and exudated (PSE)?
 Definition
the pH decreases, the meat can't hold the moisture, and thus releases the water, giving the meat a lighter color
Term
the demarcation between low acid and high acid foods
 Definition
pH 4.5
Term
For safety (______), the pH of fermented meat products should be ______
 Definition
-E. coli O157:H7 -<4.5-4.7
Term
high acid
 Definition
pH <4.5
Term
low acid
 Definition
pH >4.5
Term
why it's best for acidification of meat products to be quick
 Definition
because slow fermentation allows Staphylococcus aureus to grow and produce enterotoxin
Term
why it's better to measure water activity (aw) than to measure water content
 Definition
reflects better on the potential of the growth for microbes
Term
What is the primary difference between moisture content and the water activity of a food product?
 Definition
moisture content is a matter of how much water is in it while water activity is a matter of how much water is available for the microbes to grow
Term
low water activity
 Definition
<0.85
Term
ways to measure the water activity
 Definition
-relative humidity of the food product
-relative humidity of that product in a closed environment
-dew point measurement
Term
the demarcation between high water activity and low water activity
 Definition
0.86
Term
some low water activity foods (<0.85 aw) that were implicated in foodborne illness
 Definition
-cereals
-chocolate
-cocoa powder
-dried fruits
-fermented dry sausage
-flour
-herbs
-spices
-hydrolyzed vegetable protein powder
-dried meat
-peanut butter
-tree nuts
-powdered infant formula (PIF)
Term
why dry food products can be linked to foodborne infections
 Definition
bacteria, such as Salmonella, surviving, but not growing
Term
Oxidation-Reduction Potential (Eh)
 Definition
Ease with which a substrate loses or gains electrons
Term
Oxidation-Reduction Potential measurements are affected by...
 Definition
all oxidizing and reducing agents, not just acids or bases (as in pH)
Term
______ organisms require a positive Eh values (oxidized) for growth
 Definition
Aerobic
Term
______ organisms require negative Eh values (reduced) conditions for growth
 Definition
Anaerobic
Term
What substances in foods contribute to reducing conditions?
 Definition
-Substances/proteins that are high in sulfhydryl (–SH) group (amino acid cysteine, ascorbic acid, reducing sugars in fruits and vegetables)
-growth of microbes
Term
Oxidation-Reduction (OR) Potential of a food is determined by...
 Definition
-Food product
-Poising capacity of the food
-Oxygen tension in the environment
-Barrier to the environment (e.g. packaging)
Term
the Oxidation-Reduction Potential (Eh) values immediately after slaughter
 Definition
positive ~250 mV
Term
the post-rigor Oxidation-Reduction Potential (Eh) values
 Definition
reduced to ~30 mV
Term
example of microbes reducing their medium's oxidation-reduction potential
 Definition
aerobic organisms can grow in microbiological media, reduce the medium allowing anaerobic organisms to grow
Term
For growth, microorganisms require
 Definition
-Water
-Source of energy
-Source of nitrogen
-Vitamins and related growth factors
-Minerals
Term
the organisms with the lowest requirements for growth
 Definition
molds, followed by G- bacteria, yeasts, and G+ bacteria
Term
some antimicrobial constituents in foods
 Definition
-Lactoperoxidase system in milk
-Essential oils, such as cinnamaldehyde and oregano oil, in spices
-Lactoferrin in milk
-lysozyme and conalbumin in egg white
Term
how lactoferrin is antimicrobial
 Definition
it binds iron
Term
why essential oils are added to the no antibiotics ever chickens
 Definition
because it prevents the growth of bad bacteria in the gut
Term
how conalbumin is antimicrobial
 Definition
it binds nutrients required for growth of microbes
Term
examples of structures in food that may prevent microbial invasion
 Definition
-Egg shell
-shell membrane
-banana skin
Term
psychrophiles
 Definition
-“Cold-loving”
-Can grow at 0°C
-Optimum growth at 15°C or below.
-Found in very cold environments (North pole, ocean depths).
-Seldom cause disease or food spoilage.
Term
mesophiles
 Definition
-Grow best at moderate temperatures (20-45°C); optima 30-40°C
-Include most pathogens and common spoilage organisms.
-Many have adapted to live in the bodies of animals.
Term
thermophiles
 Definition
-Optimum growth between 55 to 65°C.
-Grow well above 45°C.
-Adapted to live in sunlit soil, compost piles, and hot springs.
-Some thermophiles form extremely heat resistant endospores.
Term
psychrotrophs
 Definition
-Optimum growth at 20 to 30°C; but can grow well at or below 7°C.
-Responsible for most low temperature food spoilage.
Term
What is the difference between psychrophile and a psychrotroph?
 Definition
psychrophiles grow best at low temperatures while psychrotrophs are mesophiles that can grow at body temperature and low temperature
Term
some examples of psychrotrophs
 Definition
-Alcaligenes -Shewanella -Brochothrix -Corynebacterium -Flavobacterium -Lactobacillus -Micrococcus -Pectobacterium -Pseudomonas -Psychrobacter -Enterococcus -others
Term
the temperature group of bacteria responsible for most low temperature food spoilage
 Definition
psychrotrophs
Term
some lactic acid bacteria that are psychrotrophs
 Definition
-Brochothrix -Lactobacillus
Term
a psychrotroph that causes putrefication
 Definition
Pseudomonas
Term
the temperature group of bacteria that includes most pathogens and common spoilage organisms
 Definition
mesophiles
Term
some examples of thermophiles
 Definition
-Bacillus -Paenibacillus -Clostridium -Geobacillus -Alicyclobacillus -Thermoanaerobacter
Term
Extreme Thermophiles (Hyperthermophiles)
 Definition
Optimum growth at 80°C or higher. Archaebacteria. Most live in volcanic and ocean vents.

we don't really deal with these in food products
Term
what's number 1?
[image]
 Definition
psychrophiles
Term
what's number 2?
[image]
 Definition
psychrotrophs
Term
what's number 3?
[image]
 Definition
mesophiles
Term
what's number 4?
[image]
 Definition
thermophiles
Term
what's number 5?
[image]
 Definition
extreme thermophiles
Term
some types of modified atmospheres used for packaging meat
 Definition
-Aerobic
-Vacuum
-High oxygen
-Carbon monoxide
Term
composition of high oxygen modified atmosphere
 Definition
-80% O2 -20% CO2
Term
composition of carbon monoxide modified atmosphere
 Definition
-0.5% CO -60% CO2 -39.5% N2
Term
organisms that may be able to grow in a vacuum modified atmosphere
 Definition
-anaerobes
-facultative anaerobes
Term
Advantages of modified atmosphere packaging
 Definition
-Increase in shelf life (50-400%)
-Reduced economic loss
-Products can be distributed over longer distances and fewer deliveries – reduced distribution costs
-Higher quality product
-Easier separation of slices
Term
the modified atmosphere used for shipping meat and poultry products to east Asia and other far-away places
 Definition
vacuum-packaged
Term
Disadvantages of modified atmosphere packaging
 Definition
-Added cost
-Temperature control necessary
-Special equipment and training necessary
Term
how the packaging atmosphere affects meat color (memorize)
 Definition
[image]
Term
why high oxygen (80% O2 / 20% CO2) modified atmosphere packaging is sometimes used
 Definition
to keep the cherry red color for a longer time
Term
disadvantage of using high oxygen (80% O2 / 20% CO2) modified atmosphere packaging
 Definition
the extra oxygen leads to fatty acid oxidation and thiobarbituric acid production
Term
Some substances organisms can produce to inhibit or prevent the growth of other bacteria
 Definition
-Antibiotics
-Bacteriocins
-Hydrogen peroxide
-Organic acid
Term
Bacteriocins
 Definition
A protein produced by bacteria of one strain and active against those of a closely related strain
Term
Hurdle concept
 Definition
use of intrinsic or extrinsic parameters to prevent or slow down the growth of microbes of concern
Term
Give examples of modified atmospheres used to improve shelf life of foods
 Definition
-aerobic
-vacuum
-high oxygen
-carbon monoxide
Term
What is the principle behind low temperature preservation of foods?
 Definition
Reducing product temperature prevents growth of mesophilic organisms in food – extension of shelf life and less foodborne illness -Pathogens like S. aureus will not be able to grow
Term
Why are psychrotrophs important in refrigerated foods?
 Definition
because they're responsible for most low temperature food spoilage.
Term
Prior to invention of mechanical refrigeration, food spoilage was mostly by...
 Definition
mesophilic organisms
Term
some ways to increase food shelf life other than refrigeration
 Definition
-cooking
-drying
Term
Prior to invention of mechanical refrigeration, ______ was used to cool foods
 Definition
ice
Term
history of commercial refrigeration
 Definition
-Early forms of cooling – 1000 BC, such as Chinese, Jewish, Greek, Roman, Egyptian and Persian writings
-Ice harvesting (1800’s)
-Refrigerated railroad cars used for dairy products and meat introduced in the US – 1840s
-1900s – Major meat packing houses installed refrigeration system in packing houses and the regional branches for better manufacturing and distribution
Term
some Chemical/biochemical signs of food spoilage
 Definition
-Odors
-acid
-putrid
Term
some Visual/Sensory signs of food spoilage
 Definition
Color, e.g., ground beef
Term
some Microbiological signs of food spoilage
 Definition
-Index of spoilage
-~7.0 log CFU
+Types of spoilage organisms can make a difference
Term
What happens to microbes when you freeze the meat they're on?
 Definition
-Slower metabolic rate
-Membranes transport solutes more efficiently
-Produce larger cells
-Flagella synthesis is more efficient
-Faster growth rate with oxygenation
-Increased requirement for organic nutrients
Term
some parameters to consider in modified atmosphere packaging
 Definition
Permeability of the packaging film – oxygen, moisture and at what temperature
Term
High Oxygen MAP
 Definition
70% O2; 20-30% CO2 and 0-20% N2
Term
low oxygen MAP
 Definition
10% O2; 20-30% CO2 and the rest is N2
Term
what the carbon monoxide modified atmosphere is used for and why
 Definition
Only in beef applications – color implications
Term
primary effects of Food Preservation with Modified Atmospheres
 Definition
-Greater inhibition at lower temperatures (additive effect, greater solubility of CO2) -Greater inhibition at lower pH -G- organisms are impacted more than G+ organisms (E.g. Pseudomonas) -Both lag phase duration and growth rate are affected -Greater pressure – greater activity
Term
Spoilage of MAP Packaged Products is Determined by...
 Definition
-Product type (raw or cooked)
-Concentration of antimicrobials (nitrites, lactates & diacetates, etc.)
-Other psychrotrophs (LAB)
-Barrier properties of the packaging film
-Product pH
Term
What are the two microbial pathogens of concern in modified atmosphere packaged poultry products?
 Definition
-C. botulinum -L. monocytogenes
Term
Microorganisms and enzymes need ______ for their activity
 Definition
water
Term
types of drying
 Definition
-Traditional atmospheric (Spray, Drum)
-Vacuum
-Freeze (lyophilization, cryophilization)
Term
how to calculate water activity
 Definition
aw = P / P0 = ERH / 100 -P = partial vapor pressure of food moisture at temperature T -P0 = Saturation vapor pressure of pure water at T -ERH = Equilibrium relative humidity at T
Term
Triple Point
 Definition
Temperature and pressure at which the three phases of the substance coexist in thermodynamic equilibrium
Term
Critical Point
 Definition
Temperature and pressure where the density of the liquid and gas phases are the same
Term
Intermediate Moisture Foods
 Definition
-Moisture between 15-50%
-Water activity between 0.60 and 0.85
Term
pathogen of concern in Intermediate Moisture Foods
 Definition
S. aureus
Term
some ways to adjust moisture content
 Definition
-Adjust aw using humectants -Antifungal agents (yeasts and molds) -May be pH adjustment
Term
Radiation typically used in food preservation
 Definition
-Gamma
-X-rays
-UV
Term
UV light
 Definition
-Powerful bactericidal agent
-Used to sanitize surfaces, clear liquids
[image]
Term
Which of the UV spectrum (wavelengths) is used for antimicrobial activity?
 Definition
UV C
Term
Which of the UV spectrum (wavelengths) is used for tanning?
 Definition
UV A
Term
2 microbes that can grow in vacuum-packaged products
 Definition
-Brochothrix -Lactobacillus
Term
how microbes contribute to food spoilage
 Definition
-they grow to a certain level
-produce enzymes that can break down fats, proteins, and carbohydrates
Term
how a food product can become sour as it spoils
 Definition
bacteria grow and produce enzymes that can degrade carbohydrates, resulting in acidification
Term
What is index of spoilage in terms of microbiological load of meat and poultry products?
 Definition
~7.0 log CFU
-Types of spoilage organisms can make a difference
Term
how food with a microbial load above ~7.0 log CFU can be not spoiled
 Definition
it can be fermented such that it's preserved, such as yogurt and fermented meat
Term
some psychrotrophic bacteria that are foodborne pathogens
 Definition
[image]
Term
does freezing kill the bacteria?
 Definition
not really
they go dormant, but don't grow
Term
some parameters to consider in vacuum packaging
 Definition
-Permeability of the packaging film
-oxygen
-moisture
-temperature
-oxygen, moisture, and maybe even permeability are specific at specific temperatures
-Changes in the atmosphere can occur over time or during storage
Term
the most important properties to consider in the packaging material for modified atmosphere packaging
 Definition
-oxygen transmission rate
-water vapor transmission rate
Term
what determines the type of packaging you wanna use for a meat product?
 Definition
the cost/benefit ratio
Term
some food products in which Clostridium botulinum can be a problem and why
 Definition
Cooked, prepared products because of spores that survive the packaging and canning processes and grow under anaerobic conditions
Term
ways to prevent the germination of Clostridium botulinum spores in anaerobic conditions
 Definition
-Water activity >0.93
-pH >4.6
-IMPORTANT: if one of these criteria is not met, the spores can germinate, leading to growth and cause of illness
Term
how to slow down the growth of Listeria monocytogenes
 Definition
-Storage temperature
-antimicrobial use
Term
shelf life is determined by...
 Definition
-the intrinsic and extrinsic parameters of the food
-how the food was processed
Term
how drying food products prevents growth of microbes
 Definition
Microorganisms and enzymes need water for their activity
Term
how drum drying is done
 Definition
the product is applied to a very hot drum as a paste or film on top and scraped off of the drum when the product is sufficiently dry
Term
example of a food product that's drum-dried
 Definition
milk powder
Term
how spray drying is done
 Definition
mixture containing food product is sprayed in such small droplets, that the moisture removal is instantaneous, resulting in a dry food product
Term
vacuum drying
 Definition
reducing the air pressure to lower the water's boiling point
Term
freeze drying aka...
 Definition
-lyophilization
-cryophilization
Term
water activity
 Definition
measure of the water available to microbes
Term
What is the relationship of ERH and water activity of a food product?
 Definition
proportional
Term
some devices that can be used to measure water activity
 Definition
-rotronic relative humidity measurement system
-dew-point measurement system (faster)
Term
difference in adsorption and desorption between high and low moisture content foods
 Definition
[image]
notice that the adsorption and desorption curves are different in foods with low water activity
Term
some things drying prevents or slows down in food
 Definition
-lipid oxidation
-nonenzymatic browning
-enzyme activity
-fungi
-yeasts
-bacteria
Term
the target water activity if the goal is toprevent microbial growth
 Definition
<0.85
Term
table showing product pH, water activity (aw), and control of spores (thermally processed)
 Definition
[image]
Term
table showing product pH, water activity (aw), and control of vegetative cells and spores
 Definition
[image]
Term
temperature of drying vs. pH of dried product
 Definition
inverse
(higher temperature, lower pH)
Term
temperature of drying vs. water activity (aw) of dried product
 Definition
proportional
(higher temperature, higher water activity)
Term
Rate of freezing or thawing depends on
 Definition
-Temperature differential between product and environment
-Mode of heat transfer (conduction, convection, radiation);
-Type, size, and shape of the package;
-Size, shape, and thermal properties of the product
Term
triple point
 Definition
temperature and pressure where the 3 states of the substance (solid, liquid, and gas) coexist in thermodynamic equilibrium
[image]
Term
critical point
 Definition
the temperature and pressure where the densities of the liquid and gas are the same
[image]
Term
What principle does the freeze drying use?
 Definition
sublimation, in which the ice goes from solid straight to gas
Term
What is the foodborne pathogen that can grow at the lowest water activity and what is the water activity value?
 Definition
Staphylococcus aureus 0.86
Term
Intermediate Moisture Foods
 Definition
-Moisture between 15-50%
-Water activity between 0.60 and 0.85
Term
the pathogen of main concern in intermediate moisture foods
 Definition
Staphylococcus aureus
Term
humectants
 Definition
substances that can bind the moisture
Term
some ways to make an intermediate moisture food safer
 Definition
-Adjust aw using humectants
-Antifungal agents (yeasts and molds)
-May be pH adjustment
Term
What is an IMF food product?
 Definition
intermediate moisture food product
Term
the electromagnetic spectrum, ionizing and non-ionizing radiation
 Definition
[image]
Term
sanitizing use of UV light
 Definition
-Powerful bactericidal agent
-Used to sanitize surfaces, clear liquids
Term
when UV light doesn't kill bacteria
 Definition
when something blocks the light, whether it be a cloth, mask, or whatever it may be
Term
what UV light does to cells
 Definition
-Ionizing
-Absorbed by proteins and nucleic acids; mutations
-Photochemical changes, may lead to cell death
Term
disadvantage of using UV light to sanitize food
 Definition
POOR penetration power – not ideal for food products
Term
β rays
 Definition
-Streams of electrons (radioactive material or cathode rays)
-Ionizing
-MEDIUM penetration power – not ideal for food products
Term
disadvantage of using β rays
 Definition
MEDIUM penetration power – not ideal for food products
Term
Gamma rays
 Definition
-Emitted from excited nucleus of radioactive materials (60Co, 137Cs) -Ionizing -Inexpensive form for food preservation -EXCELLENT penetration power
Term
why the source of gamma rays (radioactive materials such as 60Co and 137Cs) can be used for a long time
 Definition
because its half-life is hundreds of years
Term
the symbol required to be on any food product that is irradiated
 Definition
the Radura symbol
[image]
Term
[image]
 Definition
the Radura symbol
Term
food products that do not have to be irradiated
 Definition
spices
Term
spices that are not irradiated
 Definition
organic spices
Term
Of the ionizing radiation, which ones have the best penetration power?
 Definition
gamma rays
Term
source of gamma rays
 Definition
radioactive materials such as 60Co and 137Cs
Term
some foods that are approved for irradiation treatment
 Definition
-beef
-pork
-crustaceans
-fruit
-veggies
-lettuce
-spinach
-poultry
-seeds for sprouting, such as alfalfa sprouts
-shell eggs
-shellfish
-spices
-seasonings
Term
What determines the efficacy/dose of irradiation required?
 Definition
-Types of organisms (G+ more resistant)
-Number of organisms (initial microbial load)
-Composition of the food
-Presence or absence of oxygen
-Physical state of food (frozen, thawed, temperature, etc.)
Term
the microbes most resistant to irradiation
 Definition
viruses, followed by G+ bacteria
Term
how the physical state of the food product affects the amount of irradiation needed
 Definition
frozen food requires more irradiation
Term
Dose ranges of irradiation for various applications (be familiar with this)
 Definition
[image]
Term
Radappertization
 Definition
-Radiation sterilization (commercial sterility)
-30-40 kGy
Term
Radicidation
 Definition
-Pasteurization, kinda similar to canning
-2.5-10 kGy
Term
Radurization
 Definition
-Pasteurization (enhance shelf life); not truly pateurization
-0.75-2.5 kGy
Term
kGy
 Definition
KiloGray
Term
disadvantage of freeze drying
 Definition
it's commercially prohibitive
Term
Radiation is a great method to...
 Definition
-Assure food safety;
-Extend shelf life of products
Term
Short-chain fatty acids (SCFA)
 Definition
fatty acids with aliphatic tails of fewer than six carbons
Term
Medium-chain fatty acids (MCFA)
 Definition
fatty acids with aliphatic tails of 6–12 carbons, which can form medium-chain triglycerides
Term
Long-chain fatty acids (LCFA)
 Definition
fatty acids with aliphatic tails 13 to 21 carbons
Term
one bad thing irradiation does to foods
 Definition
enhances fatty-acid oxidation
Term
commercial sterility
 Definition
a food product being shelf-stable such that the spores of the disease-causing microbes don't grow and cause spoilage
Term
target organisms for irradiation
 Definition
-vegetative bacteria
-yeasts
-molds
Term
difference between pasteurized and ultrapasteurized
 Definition
temperature and time difference
Term
aseptic packaging
 Definition
packaging in an environment that is free of bacteria, often when the food is treated with UV light and hydrogen peroxide
Term
Use by/freeze by dates are usually based on...
 Definition
the shelf life of the product
Term
The ground beef the consumer is most likely to buy is...
 Definition
the one with the best color
Term
the second criterion of food spoilage
 Definition
smell
Term
the smell of a food product is an indicator of...
 Definition
chemical changes
Term
Potato chips in the ______ become stale in terms of texture
 Definition
heat
Term
Potato chips in the heat become stale in terms of...
 Definition
texture
Term
______ become oxidized
 Definition
Fats
Term
Formation of ______ in fats is the molecule's attempt to oxidize
 Definition
a double bond
Term
Formation of a double bond in ______ is the molecule's attempt to oxidize
 Definition
fats
Term
Formation of a double bond in fats is the molecule's attempt to...
 Definition
oxidize
Term
this structure in a fatty acid can actually bind to oxygen
 Definition
double bond
Term
The number of double bonds in a fatty acid changes depending on...
 Definition
the fatty acid
Term
Package that smells putrid is past its...
 Definition
shelf life
Term
Shelf life is based on...
 Definition
the time it takes for the product to reach the index of spoilage
Term
For ______, the color doesn’t matter as much as it does with ______ and such
 Definition
poultry meat
beef
Term
Oxidation slows down significantly when...
 Definition
there’s no oxygen available
Term
People are getting past the use by freeze by dates by way of...
 Definition
the index of spoilage
Term
Shelf life based on food safety is basically a matter of...
 Definition
when it reaches index of spoilage
Term
______ enhances oxidation because of exciting electrons
 Definition
Irradiation
Term
Irradiation enhances ______ because of exciting electrons
 Definition
oxidation
Term
Irradiation enhances oxidation because of...
 Definition
exciting electrons
Term
When measuring ______, the agar has to be sterilized by autoclaving to kill the vegetative microbes
 Definition
commercial sterility
Term
When measuring commercial sterility, the ______ has to be sterilized by autoclaving to kill the vegetative microbes
 Definition
agar
Term
When measuring commercial sterility, the agar has to be sterilized by...
 Definition
autoclaving to kill the vegetative microbes
Term
a type of bacteria that forms endospores
 Definition
Clostridium botulinum
Term
what endospores can do in canned food products
 Definition
-germinate
-grow
-produce gas
-make the cans explode
Term
why commercial sterility must use different processes for different target places
 Definition
because of different conditions in different places
Term
a food product that can be a risk for listeriosis
 Definition
processed meat
Term
Listeriosis is causes by...
 Definition
Listeria monocytogenes
Term
some things in meat processing that can carry Listeria monocytogenes
 Definition
-Equipment
-blades
-processing and packaging equipment
-Gunk containing this can get into the walls
Term
some things in the poultry house that can carry pathogens
 Definition
-Litter
-air
-water
-feed
-Soil under the litter
-Insects, especially beetles
Term
______ water should be free of E. coli
 Definition
Potable
Term
Potable water should be free of...
 Definition
E. coli
Term
Bird feces can have this many bacteria per gram
 Definition
1010
Term
Insects, especially beetles, can carry pathogens, especially ______, since beetles eat feces
 Definition
Salmonella
Term
Insects, especially beetles, can carry pathogens, especially Salmonella, since beetles...
 Definition
eat feces
Term
hard or easy to control beetles?
 Definition
very hard
Term
one way chickens can ingest Salmonella
 Definition
by eating beetles
Term
The ______ of the bird can carry Salmonella and Campylobacter and other pathogens into the processing plant
 Definition
feathers and skin
Term
The feathers and the skin of the bird can carry ______ and other pathogens into the processing plant
 Definition
Salmonella, Campylobacter
Term
The role of myoglobin
 Definition
to have oxygen available for the muscle
Term
why ground meat is bright red
 Definition
because the myoglobin in the muscle binds with atmospheric oxygen
Term
As the piece of meat sits on the shelf, the oxymyoglobin in it loses oxygen and becomes...
 Definition
metmyoglobin
Term
Exposing deoxymyoglobin to air causes it to become...
 Definition
oxymyoglobin
Term
why CO is poisonous
 Definition
because it outcompetes oxygen on the hemoglobin and myoglobin
Term
______ is reddish-pink, lasting for maybe about 28 days
 Definition
Carboxymyoglobin
Term
Carboxymyoglobin is [this color], lasting for maybe about 28 days
 Definition
reddish-pink
Term
Carboxymyoglobin is reddish-pink, lasting for maybe about...
 Definition
28 days
Term
how sugar lowers water activity (aw)
 Definition
by binding to water
Term
some things that can decrease water activity
 Definition
-sugar
-salt
Term
The sour taste in pepperoni comes from...
 Definition
the lactic acid that results from fermentation
Term
some pathogens we’re seeing some antibiotic resistance in
 Definition
-Campylobacter -Salmonella
Term
The necessary water activity for Staphylococcus aureus
 Definition
0.86
Term
The lowest tolerable pH for C. botulinum to germinate and grow
 Definition
4.6
Term
why the demarcation between high and low acid according to the FDA is 4.5
 Definition
because the lowest tolerable pH for C. botulinum to germinate and grow is 4.6
Term
the demarcation between high and low acid according to the FDA
 Definition
4.5
Term
The pH of veggies is usually...
 Definition
pretty high
Term
______ are used for pickling
 Definition
Vinegar and salt
Term
Vinegar and salt are used for...
 Definition
pickling
Term
Pickles are ______ acid
 Definition
high
Term
Pickling
 Definition
adding vinegar and/or other acid to reduce the pH
Term
Canning is for this pH
 Definition
over 4.5
Term
Canning
 Definition
sealing it and heating it for 450 deg F for 15 minutes or longer to kill the spores
Term
Stuff in these cans is riskier to eat
 Definition
bulged or deformed cans
Term
Microbiology
 Definition
Study of living things that are too small to be seen without magnification
Term
the 3 super kingdoms in the Woese-Fox classification system
 Definition
-Eubacteria
-Archaebacteria
-Eukarya
Term
the Woese-Fox classification system classifies organisms into super kingdoms based on...
 Definition
rRNA
Term
the Woese-Fox classification system
 Definition
classification of organisms into the super kingdoms Eubacteria, Archaebacteria, and Eukarya based on rRNA
[image]
Term
the 5 kingdoms in the Whittaker classification system
 Definition
-Prokaryote (Monera)
-Protista
-Fungae
-Plantae
-Animalia
Term
the Whittaker classification system classifies organisms into kingdoms based on...
 Definition
Morphology, metabolism, & molecular techniques
Term
some molecular techniques used to classify organisms in the Whittaker classification system
 Definition
-fatty acid profiles
-protein differentiation
-DNA fingerprinting
Term
the Whittaker classification system
 Definition
classifies organisms into the kingdoms Prokaryote (Monera), Protista, Fungae, Plantae, and Animalia based on Morphology, metabolism & molecular techniques
[image]
Term
Carolus Linnaeus
 Definition
Developed the taxonomic system for naming plants and animals
Term
Leeuwenhoek’s system of classification
 Definition
-Fungi
-Protozoa
-Algae
-Bacteria
-Archaea
-Small animals
Term
Taxa (Taxon)
 Definition
-Designed to show degrees of similarity among organisms (Groups based on similarity)
-Higher taxa - very general
-Lower taxa - more restricted
Term
Higher taxa
 Definition
very general
Term
Lower taxa
 Definition
more restricted
Term
In general, we talk at the ______ level for microorganisms
 Definition
genus and species
examples:
Escherichia coli
Salmonella enterica
Campylobacter jejune
Term
the taxonomic hierarchy for microbes
 Definition
-domain
-phylum
-class
-order
-genus
-species
[image]
Term
some characteristics of fungi
 Definition
-Eukaryotic (have membrane-bound nucleus)
-Obtain food from other organisms
-Possess cell walls
Term
some types of fungi
 Definition
-mold
-yeast
Term
some characteristics of mold
 Definition
-multicellular
-have hyphae
-reproduce by sexual and asexual spores
Term
some characteristics of yeast
 Definition
-unicellular
-reproduce asexually by budding
-some produce sexual spores
Term
Pseudopodia
 Definition
cell extensions that flow in direction of travel
Term
Cilia
 Definition
numerous, short, hairlike protrusions that propel organisms through environment
Term
Flagella
 Definition
extensions of a cell that are fewer, longer, and more whiplike than cilia
Term
some characteristics of algae
 Definition
-Unicellular or multicellular
-Photosynthetic
-Simple reproductive structures
-Categorized on the basis of pigmentation, storage products, and composition of cell wall
Term
algae are categorized on the basis of...
 Definition
-pigmentation
-storage products
-composition of cell wall
Term
some characteristics of Bacteria and Archaea
 Definition
-Unicellular and lack nuclei
-Much smaller than eukaryotes
-Found everywhere there is sufficient moisture; some found in extreme environments
-Reproduce asexually
Term
how bacteria differ from archaea
 Definition
cell walls contain peptidoglycan; some lack cell walls; most do not cause disease and some are beneficial
Term
how archaea differ from bacteria
 Definition
cell walls composed of polymers other than peptidoglycan
Term
how bacteria are named
 Definition
-Generic (genus) followed by species -Generic part is capitalized, with species in lower case -Both are italicized or underlined -E.g. Listeria monocytogenes
Term
[image]
 Definition
Haeckel’s Phylogenetic Tree (1866)
Term
[image]
 Definition
Universal phylogenetic tree
Term
the universal phylogenetic tree is based on...
 Definition
rRNA sequence
Term
how evolution occurs
 Definition
Hereditary information in living organisms changes gradually through time – these changes result in structural and functional changes through many generations
Term
some preconceptions of origin and evolution
 Definition
-All new species originate from pre-existing species
-Closely related organisms have similar features because they evolved form a common ancestor
Term
how bacteria are affixed to a slide
 Definition
heat
Term
Hans Christian Gram
 Definition
-1853–1938
-developed Gram staining
Term
what's number 1?
[image]
 Definition
negative
Term
what's number 2?
[image]
 Definition
positive
Term
what's number 1?
[image]
 Definition
mesosome
Term
what's number 2?
[image]
 Definition
peptidoglycan layer
Term
what's number 3?
[image]
 Definition
(capsule)
Term
what's number 4?
[image]
 Definition
inclusion body
Term
what's number 5?
[image]
 Definition
cytoplasmic membrane
Term
what's number 6?
[image]
 Definition
(flagellum)
Term
what's number 7?
[image]
 Definition
surface proteins
Term
what's number 8?
[image]
 Definition
ribosome
Term
what's number 9?
[image]
 Definition
chromosome
Term
what's number 10?
[image]
 Definition
ribosome
Term
what's number 11?
[image]
 Definition
(flagellum)
Term
what's number 12?
[image]
 Definition
periplasmic space
Term
what's number 13?
[image]
 Definition
porin proteins
Term
what's number 14?
[image]
 Definition
peptidoglycan layer
Term
what's number 15?
[image]
 Definition
inclusion body
Term
what's number 16?
[image]
 Definition
cytoplasmic membrane
Term
what's number 17?
[image]
 Definition
(Capsule)
Term
what's number 18?
[image]
 Definition
outer membrane
Term
what's number 19?
[image]
 Definition
(Pili)
Term
what's number 20?
[image]
 Definition
division septum
Term
the structure of a Gram negative cell wall
 Definition
[image]
Term
the structure of a Gram positive cell wall
 Definition
[image]
Term
structure of peptidoglycan
 Definition
[image]
Term
some geotypic means of bacterial classification
 Definition
-Universal phylogenetic tree (16s rRNA)
-Ribosomal RNA sequence analysis
-Molecular sub-typing
Term
the microbial taxa found in poultry
 Definition
[image]
Term
some categories of sources of meat contamination in poultry
 Definition
-Growth
-Transportation
-Processing
-Post-processing
Term
which method of exposure causes faster Salmonella enteritidis colonozation in the internal organs of chickens? oral inoculation or contact?
 Definition
oral inoculation
Term
Natural microflora of poultry can be from...
 Definition
-Environment
-Gastrointestinal contents
-Air in the processing
-Personnel in production and processing operations
Term
some types of natural microflora
 Definition
-Spoilage organisms
-Pathogenic organisms
Term
some sources of contamination in fresh poultry or food products
 Definition
-Majority from the growing environment
-Gastrointestinal contents
Term
some sources of contamination in processed poultry or food products
 Definition
-Ingredients
-Environmental contamination (equipment, personnel or air)
-Ingredients added after processing (e.g., spices added to the chips after frying)
Term
some pre-harvest sources of contamination of poultry
 Definition
-Feces
-Soil
-Water (feeding and irrigation)
-Air
-Dust
-Transportation cages & vehicles
-Packaging equipment
-Cross contamination
Term
some waterborne sources of pre-harvest contamination of poultry
 Definition
-feeding
-irrigation
Term
the major digestive and absorbing organ
 Definition
Gastrointestinal tract
Term
where in the chicken's digestive tract is the microflora most extensive?
 Definition
the cecum
Term
why chicks need microflora in their ceca
 Definition
because absence of microflora in the cecum is considered a major factor in susceptibility of chicks to bacterial infection
Term
a major factor in susceptibility of chicks to bacterial infection
 Definition
absence of microflora in the cecum
Term
the microbes in poultry feces 3-6 h after hatching
 Definition
anaerobic bacteria that can decompose uric acid (cecal microflora)
Term
microbes in poultry feces 2-4 d post-hatch
 Definition
Streptococci and Enterobacteria (small intestine and cecum)
Term
microbes in poultry feces 1 week after hatching
 Definition
Lactobacilli in small intestine and anaerobes (Escherichia coli and Bacteroides) and smaller number of facultative aerobes
Term
how the microbiome changes in an incubating egg
 Definition
[image]
Term
the microbes in poultry feces 2 weeks after hatching
 Definition
typical microflora established
Term
the microbes in poultry feces 30 days after hatching
 Definition
adult cecal flora (obligate anaerobes) established; Bifidobacteria and Bacteroides predominate
Term
the bacteria in poultry feces by age
 Definition
[image]
Term
Salmonella important for which poultry product?
 Definition
eggs
Term
regulations on foodborne pathogens are important for...
 Definition
processing and products, such as meat and eggs
Term
disease related to COVID-19
 Definition
Middle East Respiratory Syndrome (MERS)
Term
where Middle East Respiratory Syndrome (MERS) was most prevalent and why
 Definition
in the MidEast because of camels
Term
some sausages are fermented to lower...
 Definition
pH
Term
one things bacteria have that archaeans possibly don't have
 Definition
cell wall
Term
______ are “true bacteria”
 Definition
Eubacteria
Term
why rRNA is used to classify organisms
 Definition
because it is the most conserved; it is the genetic material that changes the least
Term
why bacteria form spores
 Definition
because of conditions not suitable for growth
Term
what happens to the genetic material when bacteria sporulate?
 Definition
it condenses
Term
the only cells that can grow and divide
 Definition
Vegetative cells
Term
After ______, there were envelopes containing anthrax (Bacillus anthracis), which is spore-forming
 Definition
9/11
Term
After 9/11, there were envelopes containing...
 Definition
anthrax (Bacillus anthracis), which is spore-forming
Term
some spore-forming bacteria
 Definition
-Bacillus anthracis -Clostridium botulinum
Term
Clostridium botulinum produces...
 Definition
botulism toxin, which is a very potent neurotoxin
Term
some things Clostridium botulinum spores can survive
 Definition
boiling for 5 minutes, UV light for several hours, and hydrogen peroxide for a few minutes
Term
Protozoa
 Definition
single-celled eukaryotes
Term
why water should be boiled when camping
 Definition
Giardia, which is a protozoan
Term
a parasite of concern with swine
 Definition
Trichinella spiralis
Term
why pork should be cooked so thoroughly
 Definition
because of Trichinella spiralis in the muscles
Term
how Trichinella spiralis gets into the pig's muscles
 Definition
swine can eat rodents, which carry it, and the parasite can translocate into the swine’s muscles
Term
some microbes in poultry litter that can cause pre-harvest contamination
 Definition
-aerobic bacteria -enterics, such as Enterococcus spp., Coliforms, and Salmonella spp.
Term
some potential pathogenic bacteria that can be in poultry litter
 Definition
-Enterococcus spp. -Coliforms -Salmonella spp. -Clostridium -Staphylococcus -Facklamia -Bordetella -Brevibacterium -Vagococcus -Campylobacter -Yersinia -Listeria
Term
the water usually used for poultry feeding
 Definition
potable water
Term
the water usually used for poultry processing
 Definition
potable water
Term
what potable water is used for
 Definition
-poultry feeding
-poultry processing
Term
the water cycle
 Definition
[image]
Term
the water treatment process
 Definition
[image]
Term
some National Primary Drinking Water Regulations
 Definition
-Cryptosporidium, Giardia lamblia, viruses (enteric), Heterotrophic Plate Count (HPC), Legionella, Total Coliforms (<5%; including fecal coliforms and E. coli) -Turbidity
Term
place in Canada where there has been a waterborne disease outbreak
 Definition
Walkerton, Ontario
Term
some details about the water contamination in Walkerton, Ontario
 Definition
-this water came from an underground well that may have been contaminated by E. coli in cattle feces -3 samples from the construction site are positive for total and fecal coliforms (E. coli) -other sample suspect -Boil Water Notice -Ilnesses (2,300), deaths (7), several others suffer permanent organ damage
Term
some places in the USA that have had waterborne disease outbreaks
 Definition
-Milwaukee, Wisconsin
-Cabool, Missouri
-New York State Fairgrounds
Term
who reports Waterborne Disease Incidents and Investigations?
 Definition
CDC
Term
some organisms of concern in pre-harvest poultry air
 Definition
-anaerobes -aerobes -lactics -molds -S. aureus -E. coli
Term
electrostatic charge system
 Definition
a way to reduce the amount of pathogens, ammonia, and dust in broiler house air
Term
computational fluid dynamics simulations of airborne dispersion
 Definition
a way to predict the spread of highly pathogenic avian influenza using a multifactor network
Term
Biosecurity
 Definition
Procedures to prevent introduction and spread of disease-causing organisms in poultry flocks
Term
some pathogens transmitted to chickens during transport to slaughter
 Definition
-Campylobacter spp. -Coliform -E. coli
Term
how Campylobacter spp., Coliform, Salmonella, and E. coli may be transmitted to chickens during transport to slaughter
 Definition
-cross-contamination occurring in dirty transportation coops/crates
-feces from birds in higher crates can get onto birds in lower crates
Term
which depth of turkey skin tends to have the highest levels of Salmonella typhimurium?
 Definition
0-50 μm
Term
a type of wash that may reduce pathogen levels in poultry processing
 Definition
spray wash
Term
how to minimize the contamination in poultry
 Definition
Manage the potential sources of contamination by...
-Proper management of the house
-Proper management of the air
-Biosecurity
Term
how to manage the potential sources of contamination
 Definition
-Proper management of the house
-Proper management of the air
-Biosecurity
Term
is the intact muscle of a healthy food animal sterile?
 Definition
evidently not; it can contain zoonotic organisms
Term
zoonotic organisms
 Definition
organisms that cause disease in humans, but not animals
Term
some examples of zoonotic organisms
 Definition
-Salmonella -Campylobacter
Term
some organs Salmonella enteridis usually does not translocate into
 Definition
-ovary
-oviduct
Term
some organs other types of Salmonella can often translocate into
 Definition
-liver
-spleen
Term
a recent example of an outbreak of a Salmonella outbreak caused by undercooked chicken liver
 Definition
several outbreaks of salmonellosis related to liver pate
Term
most of the natural microflora in a chicken is from...
 Definition
its gastrointestinal tract
Term
is it possible to completely avoid cross-contaminating chicken meat with GI contents during processing?
 Definition
no
Term
spoilage organisms
 Definition
the ones that reduce the shelf life of the product
Term
pathogenic organisms
 Definition
the ones that cause disease
Term
an example of a foodborne pathogen that contaminates a product after cooking
 Definition
Listeria monocytogenes; can be on the equipment if it's not sanitized properly
Term
example of outbreak of disease caused by eating processed food
 Definition
consumption of chips that have Salmonella
Term
why different parts of the GI tract have different types of microbes
 Definition
because of different conditions
Term
why the cecum has the greatest diversity of microflors
 Definition
because it's a dead end/blind pouch; lots of nutrients end up there
Term
microbial succession
 Definition
the types of microbes in the bird's GI tract change over time as it gets older
Term
Bifidobacteria are in which group of bacteria?
 Definition
lactic acid-producing bacteria
Term
today, we can look more closely at the bacterial species because of...
 Definition
-genetics
-PCR
Term
types of microflora that change over time
 Definition
-E. coli -Salmonella
Term
types of microflora that are pretty stable over time
 Definition
-lactic acid bacteria -Bifidobacteria
Term
when levels of Salmonella in the bird are highest
 Definition
day 4
Term
after day 4, levels of Salmonella in the bird decline as the bird...
 Definition
develops immunity
Term
what method is being used to analyze this microflora ecology?
[image]
 Definition
using 16S RNA primers
Term
after hatching, when are the Lactobacilli established?
 Definition
by day 7
Term
the major contributor of microbial diversity in the litter of a poultry house
 Definition
feces
Term
CFU
 Definition
colony-forming units
Term
the amount of CFU's of total aerobic bacteria that can be found in the litter in a chicken house
 Definition
~109 CFU's
Term
the most common type of enteric in poultry house litter
 Definition
Enterococcus spp.
Term
potable water
 Definition
water that's been treated such that it's suitable for consumption by humans
Term
when there's a boil water advisory
 Definition
during outbreaks
Term
some pathogens drinking water is required to be almost free of
 Definition
-E. coli -Legionella
Term
one way pathogens can become airborne in a poultry house
 Definition
dust gets kicked up from the litter when the litter is dry
Term
why is the air more contaminated in a poultry house that has more birds?
 Definition
because more dust, which can carry pathogens, is generated
Term
how poor air quality harms birds
 Definition
pathogens get into the respiratory tract and causes illness and such
Term
which type of floor in poultry houses results in better air quality? litter floor or sloping wire floor?
 Definition
sloping wire floor
Term
why sloping wire floors result in better air quality in poultry houses
 Definition
because the poop drops down thru the wire, resulting in not as much pathogen-containing dust being kicked up
Term
some diseases of concern in biosecurity with poultry
 Definition
-highly pathogenic avian influenza (HPAI)
-avian influenza
-Newcastle disease
Term
HPAI
 Definition
highly pathogenic avian influenza
Term
what does it mean to maximize the environment in a poultry house?
 Definition
to maintain dry litter and good ventilation
Term
how to reduce the transmission of diseases by way of transportation crates
 Definition
-wash them to get rid of the organic matter of the feces
-use the right sanitizers to kill the bacteria that are present there
-dry the crates so the organisms can't survive very long
Term
how to get rid of pathogens that are in the bird's skin
 Definition
either by cooking or high-pressure processing
Term
how pathogens get into the bird's skin
 Definition
they get embedded into the pores or capillaries on the skin or the feather follicles during a defeathering process
Term
will sanitizers kill pathogens that are in the pores, capillaries, or feather follicles on the bird's skin?
 Definition
no
Term
the skin on an uncooked bird can be a source of...
 Definition
-Salmonella -Campylobacter
Term
why leaving the skin on a piece of bird meat reduces the shelf life of the product
 Definition
because the skin is a major source of microorganisms, including those that cause spoilage
Term
how to manage the poultry house to minimize contamination
 Definition
biosecurity
Term
how to manage the air in a poultry house to minimize contamination
 Definition
keep the litter dry; this reduces the risk of Campylobacter and other organisms surviving
Term
how to manage the potential sources of contamination for poultry
 Definition
-Proper management of the house
-Proper management of the air
-Biosecurity
Term
examples of microbial succession in poultry
 Definition
-3-6 h after hatching – anaerobic bacteria that can decompose uric acid (cecal microflora)
-2-4 d post-hatch – Streptococci and Enterobacteria (small intestine and cecum)
-After 1st week –
+Lactobacilli in small intestine and
+anaerobes (Escherichia coli and Bacteroides) and smaller number of facultative aerobes
-2 weeks – typical microflora established
30 d – adult cecal flora (obligate anaerobes) established
+Bifidobacteria and Bacteroides predominate
Term
properties of the packaging film that dictate the shelf life of a vacuum packaged product
 Definition
Permeability of the packaging film – oxygen, moisture and at what temperature
Term
What is hysteresis in relationship to hydrating/de-hydrating foods?
 Definition
2 different water activities for the same moisture content
Term
the organism of concern in intermediate moisture food (IMF) food products
 Definition
Staphylococcus aureus
Term
some saturated and corresponding unsaturated fatty acids with structures
 Definition
-myristic acid (CH3(CH2)12COOH) and myristoleic acid (CH3(CH2)3CH=CH(CH2)7COOH) -palmitic acid (CH3(CH2)14COOH) and palmitoleic acid (CH3(CH2)5CH=CH(CH2)7COOH) -stearic acid (CH3(CH2)16COOH) and oleic acid (CH3(CH2)7CH=CH(CH2)7COOH) -behenic acid (CH3(CH2)20COOH) and erucic acid (CH3(CH2)7CH=CH(CH2)11COOH)
Term
triglycerides
 Definition
3 fatty acids attached to a glycerol molecule
[image]
Term
structure of triglycerides
 Definition
[image]
Term
indicator organisms
 Definition
markers whose presence in given numbers points to failure to comply with applying GMPs
Term
some examples of indicator organisms
 Definition
-Enterobacteriaceae -Aerobic Plate Counts
Term
Limitations to Using Indicators
 Definition
-Focused on E. coli –limited ability to detect Salmonella
Term
index organisms
 Definition
markers whose presence in numbers exceeding given numerical values points to the possible occurrence of ecologically similar pathogens
Term
Difference between indicator organism and an index organism
 Definition
indicator organisms in certain numbers indicate failure to comply with GMPs while index organisms in certain numbers point to the possible occurrence of ecologically similar pathogens
Term
What are fecal indicators?
 Definition
I think these would be organism that indicate fecal contamination, especially if they're found only in fecal matter. (verify with Dr. Thippareddi)
Term
How are fecal indicators used?
 Definition
they are used to indicate fecal contamination
Term
What are surrogate organisms?
 Definition
non-pathogenic microbes that behave similarly to pathogens of interest in a specific environment
Term
How can surrogate organisms be used?
 Definition
-Assist in studying the fate of pathogen in a specific environment (Sinclair et al., 2012)
-Used to indicate the efficacy of a process
-Implanted in the process to determine if kill step, processing aide, or sanitizer is effective
-Mimic real process – “worst case scenarios”
Term
Are there universal surrogates?
 Definition
no
Term
Why are there no universal surrogates?
 Definition
because different pathogens of interest can behave differently in the same environment
Term
What are the differences between Brochothrix and Lactobacilli vs. Pseudomonas in terms of spoilage of poultry (or meat) products?
 Definition
Brochothrix and Lactobacilli are lactic acid bacteria, decreasing the pH, while Pseudomonas is putrefies the meat, increasing the pH
Term
What criteria that dictate the shelf life of MAP packaged product – in general?
 Definition
Permeability of the packaging film – oxygen, moisture and at what temperature
verify with Dr. Thippareddi; this answer is from the card about "a vacuum packaged product" (around card 449)
Term
What type of MAP system (gas mixtures or vacuum) would you use for poultry products and why?
 Definition
vacuum packaging because it keeps the microbes at a minimum if refrigerated properly
Term
List four organisms that are negatively correlated with product quality and explain how you can use them as indicators of spoilage?
 Definition
-E. coli, Bifidobacteria, and Enterococci can be used as indicators of fecal contamination -Brochothrix and Lactobacillus, being lactic acid bacteria, can be used as indicators of souring -Pseudomonas, being a putrefier, can be used as an indicator of putrefaction
Term
What are some microbial metabolic products that can be used as indicators of spoilage?
 Definition
-lactic acid to indicate souring -nitrogenous molecules to indicate putrefaction -shigatoxin to indicate spoilage by E. coli O157:H7 -botulism toxin to indicate spoilage by C. botulinum
Term
What are the advantages of using Enterobacteriaceae and/or Enterococci as indicator organisms?
 Definition
non-pathogenic, but their presence indicates possible contamination by something pathogenic
Term
Why would you use Listeria spp. as indicator organism for Listeria monocytogenes?
 Definition
because a closely related species within the genus Listeria may require the same conditions for growth that Listeria monocytogenes does
Term
In what environments would you use Listeria spp. as indicator organism for Listeria monocytogenes?
 Definition
-temperature 37°C -pH 7 -aw at or above 0.92
Term
acid foods
 Definition
what's the difference between acid foods and acidified foods? ask Dr. Thippareddi
Term
examples of acid foods
 Definition
what's the difference between acid foods and acidified foods? ask Dr. Thippareddi
Term
What is the definition of low acid food according to CFR 21 (need it verbatim)?
 Definition
Any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85.
Term
How do you establish a “thermal process”?
 Definition
by using the heat resistance of the microbes and the product heating data to determine the calculated process, which is then confirmed by the inoculated test pack
[image]
Term
What are shoulders and tails in survival curves?
 Definition
[image]
Term
commercial sterilization (need definition verbatim)
 Definition

"Commercial sterility" of thermally processed food means the condition achieved—

By the application of heat which renders the food free of Microorganisms capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution; and Viable microorganisms (including spores) of public health significance; or

By the control of water activity and the application of heat, which renders the food free of microorganisms capable of reproducing in the food under normal non- refrigerated conditions of storage and distribution.
Term
Of the foodborne pathogens, which cause the most number of illnesses (top 5) and rank them in order?
 Definition
1: Salmonella spp., nontyphoidal 2: Clostridium perfringens 3: Campylobacter spp. 4: Staphylococcus aureus 5: Shigella spp.
Term
Why is elimination of risk of Norovirus difficult from food serving areas?
 Definition
mostly a matter of modes of spreading
Term
Name three foodborne parasites and the foods typically linked to those.
 Definition
-Anisakiasis linked to sushi that hasn't been cooked -C. parvum linked to raw foods such as raw milk -Giardia undercooked seafood and undercooked aquatic plants
Term
What are some common food sources of Salmonella illnesses?
 Definition
mostly animal-derived foods
-eggs
-poultry
-swine
Term
How can foodborne Salmonella illnesses be prevented?
 Definition
-properly cooking the food
-irradiation
-avoiding cross-contamination after cooking or irradiation
Term
What does presence of Salmonella or other vegetative foodborne pathogens in/on ready-to-eat (RTE) meat and poultry products indicate?
 Definition
that it may have been cooked improperly or that it may have been cross-contaminated after cooking
Term
Name some unusual foods that are sources of foodborne illness due to Salmonella?
 Definition
mostly animal-derived foods
-eggs
-poultry
-swine
Term
Name the Salmonella serotype that has been associated with internal contamination of eggs?
 Definition
Salmonella enteritidis
Term
What can be done with eggs produced by flocks that were Salmonella enteritidis contaminated?
 Definition
I think cooking
verify with Dr. Thippareddi
Term
How is Salmonella enteritidis contamination of eggs different from other Salmonella serotypes?
 Definition
I don't know. Ask Dr. Thippareddi.
Term
What are the animal reservoirs for E. coli O157:H7?
 Definition
-Cattle (10 -20%)
-Domestic animals and wildlife (sheep, goats, deer, dogs, horses, swine, cats)
-Humans (carrier state not identified)
Term
What are some typical foods involved in foodborne illness outbreaks of E. coli O157:H7?
 Definition
-ground beef
-roast beef
-coooked meats
-venison jerky
-salami
-raw milk
-pasteurized milk
-yogurt
-cheese
-lettuce
-unpasteurized apple cider/juice
-cantaloupe
-potatoes
-radish sprouts
-alfalfa sprouts
-fruit/vegetable salad
-coleslaw
Term
What are some special characteristics of L. monocytogenes that make it unique risk in RTE meat and poultry products?
 Definition
-Resistant to diverse environmental conditions
-Facultative anaerobe
-Psychrotroph
Term
What are the foods in the “very high risk” category for L. monocytogenes foodborne illness outbreaks?
 Definition
-deli meats
-frankfurters (not reheated)
Term
Name three foodborne, spore forming pathogens that can cause foodborne illness and what type of illness (infection vs. intoxication) do they cause?
 Definition
-Clostridium perfringens causes toxico-infection -Bacillus cereus causes I think a toxico-intoxication -Clostridium botulinum causes intoxication in adults and infection and intoxication in infants
Term
What is infant botulism, what is the causative organism and what food is typically involved?
 Definition
honey containing spores and the infant not having the necessary gut flora to prevent germination of the spores
Term
How can you classify C. perfringens foodbone illness outbreak and how is it different from C. botulinum illness (mode of illness)?
 Definition
C. perfringens causes a toxico-infection while C. botulinum causes intoxication in adults and infection and intoxication in infants
Term
How can you control the risk of C. perfringens?
 Definition
by cooling the cooked meat and poultry faster, because its generation time is generally 20 min, but 8.5 min has been reported
Term
How do you classify S. aureus foodborne illness?
 Definition
intoxication
Term
What are the foods that are commonly associated with Campylobacteriosis?
 Definition
-raw milk
-raw beef
-clams
-eggs
-mushrooms
Term
What are foods commonly associated with Vibrio foodborne illness?
 Definition
-Shell fish
-sea foods
-fish
-clams
-oysters
Term
What are some characteristics that are specific for Vibrio that make it a unique pathogen for illnesses from seafood?
 Definition
Grows in presence of 1-8% NaCl
Term
history of the use of indicator organisms
 Definition
-Found that water contaminated with fecal matter could transmit infectious disease -Decided that water safety needed to be assessed -Fecal pathogenic bacteria – included Salmonella -Discovered that E. coli was present in stool and isolation from water could determine, or “indicate”, the presence of waterborne pathogens
Term
Indicator Organisms
 Definition
markers whose presence in given numbers points to failure to comply with applying good manufacturing practices (GMPs)
Term
some indicators of spoilage other than bacteria
 Definition
-slime
-bad smell
Term
Some examples of indicator organisms
 Definition
-Enterobacteriaceae -Aerobic Plate Counts
Term
Limitations to Using Indicators
 Definition
Focused on E. coli – limited ability to detect Salmonella
Term
relatoonship between indicator organisms and pathogens
 Definition
[image]
indicator tends to be at higher level than pathogen
Term
Index organisms
 Definition
markers whose presence in numbers exceeding given numerical values points to the possible occurrence of ecologically similar pathogens
Term
example of using index organisms
 Definition
if you have more than a certain number of logs of E. coli present, there could be Campylobacter or Salmonella
Term
______ are never to be considered as surrogate markers for the occurrence of pathogenic organisms in foods
 Definition
Indicators
Term
Indicators are never to be considered as ______ for the occurrence of pathogenic organisms in foods
 Definition
surrogate markers
Term
Indicators are never to be considered as surrogate markers for the occurrence of ______ in foods
 Definition
pathogenic organisms
Term
Index organisms may not be considered valid as surrogate markers for food pathogens, unless...
 Definition
a correlation between their occurrence and that of well-defined pathogens
Term
details of the ideal indicator organism
 Definition
-History of presence in foods at any time that target pathogen or toxin might be present;
-Concentrations (numbers, metabolic end-product, and so on) initially and after any growth opportunity that are directly related to that of the target pathogen or toxin;
-Absent from food when target is not present, or absent after a process that would eliminate the target;
-Growth or increase of indicator equivalent to, or slightly greater but not less than, target under all processing and storage conditions of food as well as in analytical situations;
-Easily and quantitatively detected as distinguishable entity even at low concentrations among other microorganism and food components
-Measurable in a short period of time, preferably in less than routine holding time of product at any point of testing;
-Resistant to cellular injury or decrease in concentration from stress of handling conditions, processing or storage, unless the equivalent effect would occur with the target;
-Non-pathogenic or non-hazardous to testing personnel if handled improperly.
-The indicator could be a specific microorganism (for example, viable colony count, enrichment culture, indirect cell count), a metabolite (for example, lactic acid titration), a fragment of DNA (for example, PCR method), or some other indirect measure (for example, ATP in organic matter on surface measured by bioluminescence).
Term
some types of indicators
 Definition
-Foodborne pathogens (Index Organisms)
-Hygiene and sanitation
-Quality, cross-contamination and process control
-Spoilage
-Surrogate organisms
Term
indicator organisms can be an indicator of...
 Definition
-how good the hygiene and sanitation practices are
-quality, cross-contamination, and process control
-spoilage (index of spoilage)
Term
why ready-to-eat foods should not contain certain organisms
 Definition
because they undergo treatments such as smoke house, pasteurization, etc.
Term
what does it mean when a ready-to-eat food product contains organisms it's not supposed to?
 Definition
the process(es) it went through failed or the product was contaminated from environment
Term
indicators of post-process contamination
 Definition
-Coliforms
-yeast
-mold
Term
factors affecting microbial activity
 Definition
Differing processing facilities introduce a large number of factors
-Frequency of post-process contamination
-Ingredient quality
-Product storage time and temperature
-Product matrix
-pH
-Humidity
-Growth rate
-Physiology of the spoilage microbes
Term
some details about how E. coli is a good indicator organism
 Definition
-Presence of E. coli could indicate contamination levels through different assays -E. coli assay was simpler to perform and more reliable than the assay developed for Salmonella -Found that if water was contaminated with fecal matter, E. coli would be present -E. coli would also persist longer than Salmonella would, making it an obvious choice for indicating fecal pathogens
Term
family of bacteria that can be used as indicators
 Definition
Enterobacteriaceae
Term
some organisms negatively correlated with product quality
 Definition
[image]
Term
some microbial metabolites negatively correlated with food quality
 Definition
[image]
Term
In the past, pathogens of concern were thought to result from...
 Definition
direct or indirect fecal contamination
Term
______ were used to test waters for fecal contamination
 Definition
Sanitary indicators
Term
the first fecal indicator
 Definition
E. coli
Term
some reasons E. coli is a good fecal indicator
 Definition
-Bacteria specific to only intestinal environments
-Should occur in high numbers in feces
-High resistance to the environment
-Viewed as a processing problem – may indicate Salmonella problem
-Used to determine the incidence of coliform population
-Nonpathogenic, Gram-negative bacteria – grows well & in large #’s on media
-Common in large # of foods & at high concentrations
-Can grow at temps between -2°C and 50°C
Term
disadvantage of using E. coli as a fecal indicator
 Definition
Not resistant to intestinal viruses – pathogens may exist after its destroyed
Term
group of microbes E. coli is in
 Definition
coliforms
Term
Coliforms grow well on...
 Definition
nutrient agar
Term
Coliforms & E. coli are virtually impossible to eliminate from...
 Definition
fresh foods
Term
Coliforms & E. coli can be eliminated from foods by...
 Definition
processing (thermal or others) and by proper hygiene
Term
some safety things that must be considered regarding Coliforms & E. coli
 Definition
-When using a well developed HACCP plan, what is the lowest possible coliforms to maintain?
-At what quantitative level is the food considered unsafe?
Term
some acceptable and unacceptable Coliform & E. coli levels for certain food products
 Definition
[image]
the large M is the upper limit for these food products
Term
Enterobacteriaceae
 Definition
bacteria that in the presence of bile salts will grow and produce acid from glucose (as determined by use of violet red bile agar)
Term
some types of index/indicator organisms
 Definition
-Enterobacteriaceae -Coli-aerogenes -Coliforms -fecal coliforns -E. coli
Term
Coli-aerogenes
 Definition
Enterobacteriaceae that in the presence of bile salts or other equivalent selective agents, can grow and produce acid and gas from lactose when incubated at 30°C
-this is the only group of Enterobacteriaceae that produces acid from lactose instead
Term
Coliforms
 Definition
-can grow and produce acid and gas from lactose in the presence of bile salts or other equivalent selective agents when incubated at 35 or 37°C -rod-shaped -Gram-negative -non-spore forming -motile or non-motile -ferment lastose with the production of acid and gas when incubated at 35-37°C
Term
fecal coliforms
 Definition
-can grow and produce acid and gas from lactose in the presence of bile salts or other equivalent selective agents when incubated at 44-44.5°C
Term
some specific characteristics of E. coli
 Definition
-methyl red positive
-Vogues Proskauer negative
-can't use citrate as a sole carbon source
-indole positive strains are termed as Biotype 1 and are presumed to have the intestine as their primary natural habitat
Term
the specific type of E. coli that should be used as the indicator of fecal contamination
 Definition
indole positive strains, which are termed as Biotype 1, and are presumed to have the intestine as their primary natural habitat
Term
some tests used to distinguish E. coli from other Enterobacteriaceae
 Definition
-indole
-methyl red
-Voges-Proskauer
-citrate
[image]
Term
IMViC
 Definition
indole, methyl red, Voges-Proskauer, and citrate
Term
Surrogate Organisms
 Definition
-Assist in studying the fate of pathogen in a specific environment (Sinclair et al., 2012)
-Used to indicate the efficacy of a process
-Implanted in the process to determine if kill step, processing aide, or sanitizer is effective
-Mimic real process – “worst case scenarios”
Term
example of a surrogate organism
 Definition
-Clostridium sporogenes used to see if the process used is effective against C. botulinum -Clostridium sporogenes is more heat resistant, but not pathogenic
Term
some criteria for surrogate organisms
 Definition
-Non-pathogenic
-Inactivation should be predictors of the pathogenic target organism
-Similar behavior to the pathogen in testing environment (responses to pH, temperature, etc.)
-Stable and consistent growth characteristics
-As in indicator organisms, must be easily enumerated and detected
Term
the decision making process in terms of which surrogate organism to use
 Definition
[image]
Term
some things to consider when selecting a surrogate organism
 Definition
-How many cells should be in the inoculum?
-Are you eliminating or only injuring the cells?
Term
surrogate organisms help determine...
 Definition
-Type of product
-Point of Intervention
Term
why it's important to consider the number of cells in the inoculum when trying to select a surrogate organism
 Definition
to replicate what happens in the food product or the processing conditions
Term
why it's important to consider the numbers of injured or stressed cells when trying to select a surrogate organism
 Definition
because many food-borne illnesses are due to injured or stressed cells returning
Term
the differences between indicator testing and surrogate testing
 Definition
[image]
Term
some details about Enterococci
 Definition
-30 species in genus
-Exist in feces – indicator for water quality*
-Generally don’t multiply in water
-Usually less numerous in human feces than E. Coli; therefore, more closely reflect # of intestinal pathogens than fecal coliforms
-Die off at a slower rate than coliforms in water, thus normally outlive the pathogens they are indicating*
-As other Gram-positive bacteria, enterococci have detailed nutritional requirements than Gram-negative
-Differ from other Gram-positive bacteria
+More growth factors: B vitamins and certain amino acids
-Exist on plants, insects, and in soils – probably from animal fecal matter
Term
Enterococci vs. Coliforms
 Definition
-Research has shown that enterococci exceeds coliforms when indicating sanitary quality of foods
-Especially true in frozen products; greater numbers than coliforms
Term
some differences between Coliforms and Enterococci
 Definition
[image]
Term
some details about Bifidobacteria
 Definition
-Gram-positive anaerobic bacteria -Indicate fecal pollution -Used in production of fermented milks, yogurt, etc. -At least 25 species- temp ranges 26° - 44°C -Found in greater levels in human feces than E. coli +This makes them more attractive indicators +Method has been developed that can determine the origin of a sample: human feces, animal feces, or environmental conditions
Term
some advantages of using Bibidobacteria as fecal indicators
 Definition
-Absent where fecal matter does not occur
-Lack of growth in water
-Some only associated with human feces
Term
some disadvantages of using Bibidobacteria as fecal indicators
 Definition
-Strict anaerobes
-Tend to grow slowly
-Results require several days
Term
some contributions Louis Pasteur made to thermobacteriology
 Definition
-Germ theory – some diseases are caused by microorganisms
-Too small to see without magnification, invade humans and cause disease
-1864 – Heating beer and wine prevented spoilage
Term
what the invention of cooking did for food
 Definition
extended shelf life
Term
proposed germ theory
 Definition
Louis Pasteur
Term
this person extended the shelf life of beer and wind by heating them
 Definition
Louis Pasteur
Term
he used goose-necked flasks
 Definition
Louis Pasteur
Term
Nicholas Appert
 Definition
-Father of canning
-Confectioner and a chef
Term
Father of canning
 Definition
Nicholas Appert
Term
Nicholas Appert's reward for inventing canning
 Definition
-12,000 Francs
-Submitted invention & won the prize in 1810
-it benefited the French military in 1795, making it easier for Napoleon to invade most of Europe
Term
how heating preserves food
 Definition
killing microbes
Term
The degree to which heating destroys microbes is dependent on...
 Definition
-time
-temperature
-food characteristics (intrinsic properties of food)
Term
pasteurization using low temperature long time (LTLT)
 Definition
145°F/30 mins
Term
pasteurization using high temperature short time (HTST)
 Definition
165°F/15s
Term
pasteurization using ultra high temperature (UHT)
 Definition
~220-250°F/1-2s
Term
Have to heat hamburger to...
 Definition
160°F
Term
have to heat chicken to...
 Definition
165°F
Term
Have to heat hamburger to 160°F, but chicken to 165°F because of...
 Definition
amount and types of microbes in the meat
Term
In ______ water activity foods, the bacteria aren’t killed as easily
 Definition
low
Term
something E. coli O157:H7 can be found in
 Definition
pepperoni
Term
how pepperoni containing E. coli O157:H7 is made safe
 Definition
by killing 5 logs of it by heating it to 130-135°F
Term
The vinegar in pickling is about ______ pH, but the pH of the raw cucumber is about ______
 Definition
2 or 3
6 or 7
Term
how the pH of the cucumber being pickled goes below 4.6
 Definition
it equilibrates by way of the water in the cucumber coming out
Term
Reduction of microbial load by ______ is the same as it going down 1 log
 Definition
90%
Term
Reduction of microbial load by 90% is the same as it going down how many logs
 Definition
1
Term
______ on the y-axis and ______ on the x-axis
 Definition
Number of microbes
the time
Term
Inverse slope =
 Definition
change in x / change in y
Term
The sign of the z value is negative because...
 Definition
it’s going down with time
Term
You use D and z values to determine...
 Definition
how many spores you can kill
Term
general classification of foods based on pH
 Definition
-Low acid foods: pH ≥5.0
-Medium- (or semi-) acid foods: pH 5.0 – 4.5
-Acid foods: pH 4.5 – 3.7
-High-acid foods: pH <3.7
Term
FDA classification of foods based on pH
 Definition
-High acid or acidified foods: pH ≤4.6
-Low acid foods: pH >4.6
Term
Low acid foods (general)
 Definition
pH ≥5.0
Term
Medium- (or semi-) acid foods (general)
 Definition
pH 5.0 – 4.5
Term
Acid foods (general)
 Definition
pH 4.5 – 3.7
Term
High-acid foods (general)
 Definition
pH <3.7
Term
High acid or acidified foods (FDA)
 Definition
pH ≤4.6
Term
Low acid foods (FDA)
 Definition
pH >4.6
Term
Acidified foods
 Definition
Low-acid foods to which acid(s) or acid food(s) are added. -aw > 0.85 -have finished equilibrium pH of 4.6 or below -may be called, or may purport to be, “pickles” or “pickled”
Term
some examples of acidified foods
 Definition
-beans
-cucumbers
-cabbage
-artichokes
-cauliflower
-puddings
-peppers
-tropical fruits
-fish
-some varieties of tomatoes
Term
some characteristics of acidified foods
 Definition
-aw > 0.85 -have finished equilibrium pH of 4.6 or below -may be called, or may purport to be, “pickles” or “pickled”
Term
Low-acid foods
 Definition
Any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85. -POSSIBLE EXCEPTION: Tomatoes and tomato products having a finished equilibrium pH less than 4.7 are not classed as low-acid foods.
Term
what the death of vegetative cells (microorganisms) and spores looks like on a chart
 Definition
logarithmic
[image]
time on x axis and number of organisms on y axis
Term
what the graph for the D value looks like
 Definition
[image]
Term
Mathematically, the z value is...
 Definition
the “inverse of the slope” of the thermal destruction curve
Term
what the graph for the z value looks like
 Definition
[image]
Term
equilibrium relative humidity
 Definition
the relative humidity after everything equilibrates
Term
outbreak
 Definition
when two or more persons experience a similar illness resulting from the ingestion of a common food
Term
case definition
 Definition
A list of criteria used to determine if an individual is included as a case in an outbreak investigation
Term
case count
 Definition
the number of illnesses that meet the case definition
Term
epidemic curve (epi curve)
 Definition
graph that shows the number of illnesses over time
Term
some details that may be included in case definitions
 Definition
-features of the illness
-DNA fingerprint (if the pathogen is tracked by PulseNet)
-the pathogen or toxin (if known)
-certain symptoms typical for that pathogen or toxin
-time range for when the illness occurred
-geographic range, such as residency in a state or region
Term
example of how case definitions can vary
 Definition
one for confirmed illnesses and another for probable illnesses
Term
some types of foodborne illnesses
 Definition
-infections
-intoxications
-toxico-infections
Term
foodborne infection
 Definition
when the food containing an infectious agent is ingested, it establishes in the host’s body and multiplies
Term
foodborne intoxication
 Definition
When food containing an toxicant (microbial, fungal or others) is ingested, and the toxicant causes the illness in host’s body
Term
foodborne toxico-infections
 Definition
When a foodborne pathogen is ingested, it releases a toxicant in the body, and the toxicant causes the illness
Term
some biological agents that can cause foodborne illness
 Definition
-Bacteria
-Viruses
-Parasites
Term
types of surveillance conducted by the CDC
 Definition
-active surveillance
-passive surveillance
-outbreak surveillance
Term
active surveillanve
 Definition
as the outbreak is happening, the info is collected and stored and they write reports about it
Term
passive surveillance
 Definition
where the foodborne illness occurs and they go back and investigate and write reports about it
Term
outbreak surveillance
 Definition
when they see outbreaks happen and conduct immunological surveys, examine the pathogens, and get the data
Term
Common Characteristics of Potentially Hazardous Foods
 Definition
-High in protein
-High in Water Activity
-Relatively high pH ~ 6 - 7
-Nutrient dense
+Animal derived foods: Milk, Meat, Eggs, Seafood & other related foods
Term
some bacteria that can be biological hazards in food
 Definition
-Salmonella spp. -C. botulinum -S. aureus -C. jejuni -Y. enterocolitica -L. monocytogenes -V. cholerae O1 -V. cholerae non-O1 -V. parahaemolyticus -V. vulnificus -C. perfringens -Bacillus cereus -Aeromonas hydrophila -Plesiomonas shigelloides -Shigella spp. -E. coli GROUP
Term
some types of Enterovirulent E. coli
 Definition
-ETEC – Enterotoxic E. coli -EPEC – Enteropathogenic E. coli -EHEC – Enterohemorrhagic E. coli -EIEC – Enteroinvasive E. coli
Term
the group of E. coli that is the major cause of foodborne illness
 Definition
EHEC – Enterohemorrhagic E. coli this includes E. coli O157:H7 and other strains that produce sgiga toxin and such
Term
ETEC – Enterotoxic E. coli
 Definition
the E. coli that produces the toxins
Term
the group of E. coli that E. coli O157:H7 is in
 Definition
EHEC – Enterohemorrhagic E. coli
Term
some characteristics of Salmonella spp.
 Definition
-Most prevalent in animal derived foods
-Poultry, swine major vectors
-Most performance standards/regulations based on prevalence and/or control of this pathogen
-New, antibiotic resistant strains gaining hold
Term
majority of performance standards/regulations based on...
 Definition
Salmonella spp.
Term
some details about how to control Salmonella spp.
 Definition
-Relatively heat sensitive
-Normal heat treatments applied to foods or cooking processes destroy the pathogen
-Cross-contamination of foods subsequent to thermal processing an issue
-Can be destroyed by Irradiation & other non-thermal intervention technologies
Term
does Salmonella spp. form spores?
 Definition
no
Term
some features of E. coli O157:H7 that are uncommon of other E. coli serotypes
 Definition
-Produces Shiga toxin
-Inability to grow well at ≥ 44.5 °C
-Inability to ferment sorbitol
-Inability to produce β-glucuronidase
-Possesses an attaching and effacing gene (eae)
Term
there's over ______ serotypes of Enterohemorrhagic E. coli (EHEC)
 Definition
60
Term
most Enterohemorrhagic E. coli (EHEC) serotypes produce...
 Definition
shigatoxin
Term
some advantageous characteristics of Escherichia coli O157:H7
 Definition
-Many strains of E. coli O157:H7 are unusually acid tolerant
-Minimum pH for growth is 4.0 to 4.5
-Can survive in foods once considered safe, fermented sausage (pH 4.5), mayonnaise (pH 3.6–3.9), apple cider (pH 3.6-4.0)
Term
Minimum pH for growth for Escherichia coli O157:H7
 Definition
4.0 to 4.5
Term
STEC
 Definition
shigatoxin-producing E. coli
Term
some reservoirs of E. coli O157:H7 and other STEC strains
 Definition
-Cattle (10 -20%)
-Domestic animals and wildlife (sheep, goats, deer, dogs, horses, swine, cats)
-Humans (carrier state not identified) (shedding it in stool)
Term
some foods that can contain E. coli O157:H7 and other STEC strains
 Definition
-ground beef
-roast beef
-coooked meats
-venison jerky
-salami
-raw milk
-pasteurized milk
-yogurt
-cheese
-lettuce
-unpasteurized apple cider/juice
-cantaloupe
-potatoes
-radish sprouts
-alfalfa sprouts
-fruit/vegetable salad
-coleslaw
Term
Listeria monocytogenes has emerged as major foodborne disease in past...
 Definition
two decades
Term
1st outbreak of Listeria monocytogenes
 Definition
coleslaw (1981, Nova Scotia, Canada)
Term
Escherichia coli O157:H7 first identified as a foodborne pathogen in...
 Definition
1982
Term
some characteristics of Listeria monocytogenes infection
 Definition
-Atypical foodborne disease (Meningitis, septicemia and abortion)
-High case fatality rate (20 – 30%)
-Long incubation time
Term
some symptoms caused by Listeria monocytogenes infection
 Definition
-Meningitis
-septicemia
-abortion
Term
some characteristics of Listeria monocytogenes
 Definition
-Widely distributed in nature
-Resistant to diverse environmental conditions
-Facultative anaerobe
-Psychrotroph
Term
some minimum, optimum, and maximum growth parameters for Listeria monocytogenes
 Definition
[image]
Term
foods categorized by risk of Listeria monocytogenes
 Definition
[image]
Term
some other foodborne pathogens of significance
 Definition
-C. perfringens -C. botulinum -B. cereus -S. aureus -Vibrio vulnificus and Vibrio parahaemolyticus -Shigella
Term
some spore-forming bacterial pathogens
 Definition
-C. perfringens -C. botulinum -B. cereus
Term
why you must cool the meat fast enough
 Definition
because if you don't, the spores can start germinating such that they produce toxic infection
Term
the members of genus Clostridia that are of concern
 Definition
-Clostridium botulinum -C. perfringens
Term
some characteristics of Clostridium botulinum and C. perfringens
 Definition
-Gram positive -anaerobic -mesophilic or thermophilic -spore-forming rods -Produce potent neurotoxin (C. botulinum) or enterotoxin (C. perfringens)
Term
toxin produced by C. botulinum
 Definition
neurotoxin
Term
toxin produced by C. perfringens
 Definition
enterotoxin
Term
the types of C. botulinum
 Definition
types A-G
Term
the type(s) of C. botulinum associated with human botulism
 Definition
types A, B, E, and F
Term
the type(s) of C. botulinum associated with botulism in birds, turtles, cattle, sheep and horses
 Definition
type C
Term
the type(s) of C. botulinum associated with forage poisoning in cattle and sheep
 Definition
type D
Term
the type(s) of C. botulinum associated with sudden and unexpected death in humans
 Definition
type G
Term
some important difference between proteolytic and non-proteolytic strains of C. botulinum
 Definition
-proteolytic leads to a putrid odor while non-proteolytic doesn't
-the proteolytic ones form spores that are a lot more resistant to canning
-the non-proteolytic ones can germinate and grow in the refrigerator while the proteolytic ones can't
Term
some food products that can contain C. botulinum
 Definition
-Crabs
-fish
-shell fish
-Fruits
-vegetables
-Honey
-corn syrup
-smoked fish
Term
some places in the environment where C. botulinum can be found
 Definition
-soil
-river and lake bottoms
Term
some food products that can contain non-proteolytic strains of C. botulinum
 Definition
-pasteurized foods
-unheated foods
-minimally processed foods
Term
some illnesses caused by C. botulinum
 Definition
-botulism
-infant botulism
-food poisoning
Term
symptoms of botulism
 Definition
-paralysis
-blurred vision
-difficulty in swallowing and breathing
-deadly!
Term
symptoms of infant botulism
 Definition
-toxic infection
-neurological distress
-“limp baby” syndrome
Term
symptoms of food poisoning
 Definition
-diarrhea
-severe abdominal cramps
-nausea
-fever and vomiting less common
-death rare
Term
what people with botulism are treated with
 Definition
an anti-toxin
Term
some characteristics of Clostridium perfringens
 Definition
-Gram+
-anaerobic
-spore-forming pathogen
-Natural inhabitant of soil and intestinal tract of warm blooded animals and humans
-Produces toxico-infection
-Optimum growth at 45°C; range is 15 and 50°C
-Generation time is generally 20 min, but 8.5 min has been reported
Term
the type of infection caused by C. botulinum
 Definition
intoxication
Term
the type of infection caused by C. perfringens
 Definition
toxico-infection
Term
why we must focus mostly on C. perfringens when cooling foods
 Definition
because their generation time is generally 20 min, but 8.5 min has been reported
Term
the type of Clostridium perfringens that causes the most food poisoning
 Definition
Type A (enterotoxin production; CPE)
Term
______ produced in small intestine after ingestion of 7 log C. perfringens cells
 Definition
CPE
Term
CPE produced in small intestine after ingestion of ______ log C. perfringens cells
 Definition
7
Term
CPE produced in small intestine after ingestion of 7 log ______ cells
 Definition
C. perfringens
Term
the organism used as the performance standard for cooling of meat and poultry products
 Definition
C. perfringens
Term
some characteristics of Bacillus cereus
 Definition
-Gram positive
-facultative
-mesophilic
-Spore-forming
-motile rods
-Produce hemolysin and phospholipase at 7-10°C.
-High heat resistance (spores)
-survive HTST and UHT treatment
-Produce emetic and diarrheal toxin
Term
some foods Bacillus cereus can be found in
 Definition
-macaroni and cheese
-noodles
-pasta
-cooked rice
-Barbecued chicken
-meat loaf
-turkey loaf
-Pea soup
-milk
-canned soup
-Corn
-corn starch
-mashed potatoes
-pudding
Term
some types of Bacillus cereus
 Definition
-diarrheal
-emetic
Term
diarrheal Bacillus cereus
 Definition
(similar to C. perfringens) -Onset 8-20 hours -diarrhea -abdominal cramps -tenesmus
Term
emetic Bacillus cereus
 Definition
-(similar to S. aureus)
-Onset 1-5 hours
-nausea and vomiting
Term
some characteristics of Staphylococcus aureus
 Definition
-Common cause of gastroenteritis worldwide -Foodborne intoxication -Produces several extracellular products, including Staphylococcus enterotoxin (SE) -Produces several different SE, A→F -Currently, G →J -SEA and SEB are associated with Foodborne illness
Term
SE
 Definition
Staphylococcus enterotoxin
Term
SE
 Definition
Staphylococcus enterotoxin
Term
some reservoirs of Staphylococcus aureus
 Definition
-Normal inhabitants of external regions of the body
-Can bind to and internalized by mammary epithelial cells, chicken osteoblast cells
Term
Most food contamination caused by Staphylococcus aureus is due to...
 Definition
lack of personal hygiene
Term
Conditions that allow growth of Staphylococcus aureus
 Definition
-Inadequate refrigeration (it's mesophilic)
-Preparation of foods far in advance
-Poor personnel hygiene
-Inadequate cooking or reheating
-Prolonged use of warming plates
Term
why it's too late to cook if Staphylococcus aureus has already produced the enterotoxin
 Definition
because the enterotoxin is very very stable
Term
Infective dose of Staphylococcus aureus
 Definition
Need > 5-6 log CFU/g to produce toxin
Term
toxic dose of Staphylococcus aureus enterotoxin
 Definition
1 ng
Term
amount of Staphylococcus aureus enterotoxin involved in food outbreaks
 Definition
< 0.01 ng
Term
Campylobacter important for...
 Definition
-housing poultry
-poultry processing
Term
some characteristics of Campylobacter
 Definition
-Gram negative
-curved rods with characteristic “gull wing” or “vibrioid” morphology
-Characteristic cork screw motility
-Capable of growth at 30-47° C., optimum 42° C
-beta-hemolytic
-catalase positive
-Poor competitor with other microflora
-Relatively heat sensitive
Term
the atmosphere preferred by Campylobacter
 Definition
5% O2, 10% CO2, 85% N2 REMEMBER THIS!!!!
Term
beta-hemolytic
 Definition
breaks down red blood cells
Term
catalase
 Definition
breaks down hydrogen peroxide
Term
the types of hemolysis
 Definition
[image]
Term
some facts about controlling Campylobacter in food products
 Definition
-Relatively heat sensitive
-Normal heat treatments applied to foods or cooking processes destroy the pathogen
-Cross-contamination of foods subsequent to thermal processing an issue
-Can be destroyed by Irradiation & other non-thermal intervention technologies
Term
some animals in which Campylobacter jejuni can be found in the gut
 Definition
-cattle
-sheep
-swine
-goats
-dogs
-cats
-rabbits
-rodents
Term
some food products Campylobacter jejuni can be isolated from
 Definition
-raw milk
-raw beef
-clams
-eggs
-mushrooms
Term
something Campylobacter jejuni causes in cows
 Definition
mastitis (type of inflammation)
Term
the 2 groups of pathogenic Vibrio
 Definition
-sucrose positive
-sucrose negative
Term
a sucrose positive strain of pathogenic Vibrio
 Definition
Vibrio cholerae
Term
some sucrose positive strains of pathogenic Vibrio
 Definition
-V. parahaemolyticus -V. vulnificus -V. minicus
Term
the pathogen that causes cholera
 Definition
Vibrio cholerae
Term
main cause of death in cholera
 Definition
dehydration
Term
some characteristics of pathogenic Vibrio
 Definition
-Gram negative curved or straight rods
-Grows in presence of 1-8% NaCl
-Survives at temperature > 10° C
-Better survival at alkaline pH
-Highly acid sensitive although growth at pH 4.8 possible
Term
some strains of Vibrio in fish and shellfish that cause foodborne illness
 Definition
-V. parahaemolyticus -V. vulnificus
Term
why Vibrio can be found in salt water
 Definition
it grows in the presence of 1-8% NaCl
Term
some places where Vibrio can be found
 Definition
-Marine environment -coastal waters -Shell fish -sea foods -fish -clams -oysters -Wounds (V. vulnificus) sustained while harvesting or cleaning fish, oysters, clams, etc.
Term
some symptoms Shigella can cause
 Definition
-Bacillary dysentery
-shigellosis
Term
Dysentery
 Definition
frequent passage of stools containing blood and mucus accompanied by painful abdominal cramps

-Had quite a significant role in military campaigns
Term
the 4 species of Shigella
 Definition
-Shigella dysenteriae -Shigella flexneri -Shigella boydii -Shigella sonnei
Term
where Shigella can be found
 Definition
-Not associated with any specific foods
-Potato salad, chicken, tossed salad, shellfish
-Homes, picnics, schools, airlines, sorority houses and military mess halls
-Mostly due to personnel hygiene or lack of
Term
Shigella outbreaks are mostly caused by...
 Definition
lack of personal or personnel hygiene
Term
some environments Shigella can and can't survive in
 Definition
-Can survive in media with pH of 2-3
-Can survive freezing (-20 °C to RT)
-Growth reduced in presence of salt (3.8 – 5.2%)
-Growth reduced at pH 4.8 – 5.0
-Sensitive to radiation
Term
a way to kill Shigella
 Definition
radiation
Term
some ways Shigella spreads
 Definition
-Fecal oral route
-Poor personnel hygiene of food handlers
-Outbreaks during warmer months
-Improper storage is second most common cause of foodborne shigellosis
Term
some microbes that are biological hazards
 Definition
-Giardia lamblia -Entamoeba histolytica -Cryptosporidium parvum -Cyclospora cayetenensis -Anisakis spp. -Trichinella spiralis -Acanthamoeba & other free living amoebae -Ascaris lumbricoides -Trichuris trichiura
Term
the C. parvum infectious cycle
 Definition
[image] spreads by water
Term
the Anisakiasis infectious cycle
 Definition
[image] spreads by way of seafood
Term
a food product that carries especially high risk of Anisakiasis
 Definition
sushi that hasn't been coked
Term
the Amebiasis infectious cycle
 Definition
[image] spreads by way of waste water (sewage and such)
Term
the Giardiasis infectious cycle
 Definition
[image]
spreads by water
Term
some viruses that can be biological hazards
 Definition
-Hepatitis A
-Hepatitis E
-Rotavirus
-NORO Viruses (Norwalk and Norwalk type viruses)
-Other viral agents
Term
some types of NORO viruses
 Definition
Norwalk and Norwalk type viruses
Term
the viruses that are the major cause of foodborne illnesses
 Definition
NORO viruses
Term
Foodborne viruses are caused by...
 Definition
human enteric caliciviruses
Term
the 2 groups of human enteric caliciviruses
 Definition
-NoroVirus (SRSV)
-SapoVirus (Typical Caliciviruses)
Term
SapoViruses predominantly cause illness in...
 Definition
children
Term
how foodborne viruses are transmitted
 Definition
[image]
water gets contaminated by improper treatment of humans
Term
the most common foodborne and waterborne viruses
 Definition
-Norovirus
-Hepatitis A
Term
modes of infection for Norovirus
 Definition
mostly person-to-person, foodborne, and unknown
Term
where people usually get Norovirus
 Definition
Long term care facilities, but can also get it at restaurants
Term
z value (might need it verbatim)
(might wanna delete card 624)
 Definition
The number of Celsius or Fahrenheit degrees required for the thermal destruction curve to traverse one log cycle
Term
F value
 Definition
The equivalent, in minutes at some given reference temperature, of all heat considered, with respect to its capacity to destroy spores or vegetative cells of a particular organism.
Term
Lethal Rate
 Definition
Reciprocal of time, at any lethal temperature, equivalent to 1 min at some designated reference temperature, or 1/Fi.
Term
how to calculate integrated lethality
 Definition
Fi = log-1[(Tx - T) / z] [image] where... -Tx is the reference temperature T is the product temperature -z is the z value of the organism -F = the equivalent, in minutes at the designated reference temperature, of all heat considered with respect to its capacity to destroy spores or vegetative cells of some given organism the relative heat resistance of which is characterized by a specific z value.
Term
Thermal Destruction of Microorganisms (D Values) depend on...
 Definition
-Species and strains of bacteria
-Nature of medium in which spores are produced
-Nature of suspending medium (preparation)
-Temperature at which organisms are grown
-Age of organisms (growth phase)
-Nature of medium in which the organisms are suspended
-Temperature of heating
-Method of recovery of the organism
+Microbial Injury
+Injury recovery medium
Term
An established process for a product is ______ for that product and MUST NOT BE ALTERED.
 Definition
SPECIFIC
Term
An established process for a product is SPECIFIC for that product and...
 Definition
MUST NOT BE ALTERED
Term
how the process to treat a food product is determined
 Definition
[image]
Term
the calculated process is determined by...
 Definition
-heat resistance of microorganisms
-product heating data
[image]
Term
how the calculated process is determined
 Definition
confirmation by inoculated test pack
[image]
Term
an example of a non-linear survival curve
 Definition
[image]
Term
pasteurization (USDA FSIS) (need definition verbatim)
(delete card 491)
 Definition
Any process, treatment, or combination thereof, that is applied to food to reduce the most resistant microorganism(s) of public health significance to a level that is not likely to present a public health risk under normal conditions of distribution and storage.
Term
2 ways "commercial sterility" is achieved
 Definition
-applying heat
-controlling water activity and applying heat
Term
how applying heat makes food "commercially sterile"
 Definition
renders the food free of
-Microorganisms capable of reproducing in the food under normal non-refrigerated conditions of storage and distribution; and
-Viable microorganisms (including spores) of public health significance
Term
how controlling water activity and applying heat make food "commercially sterile"
 Definition
By the control of water activity and the application of heat, which renders the food free of microorganisms capable of reproducing in the food under normal non- refrigerated conditions of storage and distribution.
Term
details about the Establishment of a Pasteurization Process - NACMCF
 Definition
-Conduct a hazard analysis to identify the microorganism(s) of public health concern for the food
-Determine the most resistant pathogen of public health concern that is likely to survive the process
-Consider the level of inactivation needed. Ideally, this would involve determining the initial cell numbers and normal variation in concentration that occurs before pasteurization
-Assess the impact of the food matrix on pathogen survival
-Validate the efficacy of the pasteurization process
-Define the critical limits needed during processing to meet the performance standard
-Define the specific equipment and operating parameters for the proposed pasteurization process
Term
Microbial destruction as a function of temperature depends on several factors, such as...
 Definition
-Related microorganisms
-Related to specific food
Term
Thermal process can be designed to...
 Definition
-assure food safety
-provide required shelf life for the product
Term
how to calculate D value
 Definition
D°C = (log b - log a) / t Where... -D°C is the D value at °C; -log a and log b are the microbial populations and -t is the time elapsed
Term
how to calculate z-value given 2 temperatures and D-values
 Definition
z = (T1 - T2) / (log D2 - log D1) where... -z is the z-value of the microorganism -T1 and T2 are the temperatures 1 and 2 -Log D1 and log D2 are the log10 values of D values at temperatures T1 and T2
Term
how to calculate the lethality (in terms of time) of a process at a specific temperature, give the D-value and initial and final populations
 Definition
Fs = Ds (log a - log b) where... -F is the process lethality (in terms of time); -D is the D-value of the microorganism at any specific temperature and -log a and log b are the initial and final populations
Term
how to calculate the lethality rate of the microorganism given the specific temperature, reference temperature and the z value
 Definition
L = log-1 {(T - Tref) / z} [image] where... -L is the lethality rate -T is the temperature at a specific time Tref is the reference temperature and -z is the z-value of the microorganism
Term
D value
(need it verbatim)
 Definition
Time required at any temperature to destroy 90% of the spores or vegetative cells of a give organism.
Term
z value
(might need it verbatim)
 Definition
Increase in temperature required for the thermal destruction curve to traverse one log cycle
Term
true or false?
Any process you use for killing the bacteria, it’s gotta be the same process for the same product
 Definition
true
Term
survivor curve
 Definition
The curve for the D value, with time on the x axis and survivors (in logs) on the y axis
Term
thermal destruction curve
 Definition
The curve for the z value, with temp on the x axis and survivors (in logs) on the y axis
Term
D value 50 minutes and z value 10°F means...
 Definition
one log change for each 10°F in temperature
Term
D value is this type of value
 Definition
an absolute value, not positive or negative
Term
another way to calculate z value
 Definition
take the mean of the slopes
Term
which is faster: intoxication or infection?
 Definition
intoxication
Term
You can find info about foodborne illnesses on this website
 Definition
the CDC website
Term
Botulism is a neurotoxin, so it damages...
 Definition
the ends of the nerves
Term
The virus responsible for the most foodborne illness outbreaks
 Definition
Norovirus
Term
2 ways to get rid of Trichinella spiralis in pork
 Definition
-cook thoroughly
-irradiate
Term
Pork is tested for Trichinella, with ______ indicating the contamination
 Definition
the cyst
Term
animals other than pigs that Trichinella spiralis can occur in
 Definition
-wild pigs
-bears
Term
how some strains of E. coli acquired the ability to produce shigatoxin
 Definition
evidently acquired it from Shigella
Term
Shigatoxin-producing E. coli (STEC) are within the group...
 Definition
enterohemorrhagic E. coli
Term
An outbreak caused by shigatoxin-producing E. coli (STEC) occurred when...
 Definition
McDonald’s served some undercooked burgers due to someone not paying attention to the temperature
Term
the illness caused by shigatoxin-producing E. coli (STEC) harms the...
 Definition
kidneys
Term
this strain of E. coli has been labeled an adulterant in ground beef
 Definition
E. coli O157:H7
Term
what it means when something is an adulterant
 Definition
if it’s in there, it can’t be sold
Term
the meaning of O and H in E. coli O157:H7
 Definition
-O indicates the antigen being on the cell wall
-H indicates it being on the flagella
Term
how some have used adulterated beef
 Definition
using it to make chili, since E. coli O157:H7 can be killed by cooking it properly
Term
where E. coli O157:H7 can be found in beef
 Definition
anywhere in ground beef, but only on the surface of a steak
Term
PHF
 Definition
potentially hazardous food
Term
TCS
 Definition
Time/Temp. Control for Food Safety
Term
foods classified based on pH (Cameron and Esty, 1940)
 Definition
-Low acid foods: pH ≥5.0
-Medium- (or semi-) acid foods: pH 5.0 – 4.5
-Acid foods: pH 4.5 – 3.7
-High-acid foods: pH <3.7
Term
why do you need to classify foods based on pH?
 Definition
to help determine the pathogens that can be in those food products and whether or not they need to be subjected to heating, drying, and other processing procedures
Term
bacteria that cause the most foodborne illnesses
 Definition
-Salmonella spp., nontyphoidal -Clostridium perfringens
Term
parasites that cause the most foodborne illnesses
 Definition
-Toxoplasma gondii -Giardia intestinalis -Cryptosporidium spp.
Term
viruses that cause the most foodborne illnesses
 Definition
Norovirus
Term
Of the bacterial foodborne pathogens, which to have the highest case:fatality rates?
 Definition
Listeria mocytogenes
Term
what are the foods linked (highest risk) Listeria mocytogenes?
 Definition
-deli meats
-Frankfurters (not reheated)
Term
Of the foodborne viruses, which one causes the most number of illnesses?
 Definition
Norovirus
Term
how is Norovirus transmitted?
 Definition
mostly person-to-person, foodborne, and unknown
Term
How is the S. aureus enterotoxin different from C. botulinum neurotoxin?
 Definition
the S. aureus enterotoxin is an enterotoxin in that it causes gastroenteritis while the C. botulinum neurotoxin is a neurotoxin in that it damages the ends of the nerves
Term
Mathematically, the D value is...
 Definition
equal to the reciprocal of the slope of the survivor curve
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