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14 Cards in this Set
- Front
- Back
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1. Vibrio Optimal temperature varies considerably: |
all grow at 20°C, most grow at 30°C.
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2. Vibrio spp. exhibit a seasonal response with cell numbers generally being greatest during warm weather months, particularly for
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V. vulnificus and V. parahaemolyticus
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3. Never eat shellfish in a month without an “R”
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May to Aug
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4. Prior to Harvest
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Regular monitoring of harvest waters and microbiological sampling of oysters should be performed
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5. According to the Food & Drug Administration (FDA), the most effective in reducing Vibrio count is
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low heat pasteurization.
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6. “ “ is one of the few foodborne diseases with epidemic and pandemic potential.
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V. cholerae
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7. The ability of V. cholerae ability to” “ , the main component of crustaceans, provides the bacterium with food availability, adaptation to environmental nutrient gradients, stress tolerance, protection from predators, and enhances survival during ingestion.
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bind to chitin
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8. The major vehicles of transmission are
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contaminated water, food prepared with contaminated water, and foodborne (consumption of raw shellfish).
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9. Common food items implicated in transmission are
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crabs, shrimp, raw fish, mussels, cockles, squid, oysters, clams, rice, raw pork, street vendor food, frozen coconut milk, and raw vegetables and fruit.
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10. Seven Clostridium species “ “ serotypes are currently recognized and are classified according to the host they cause disease in or reside environmentally
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neurotoxin
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11. This results in the “ “at the neuromuscular junction, preventing muscle activation and causing the characteristics of paralysis.
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inhibition of acetylcholine release
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12. Food botulism can be prevented by:
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Avoiding contamination of foods by spores.
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13. Clostridium perfringens
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is a Gram-positive, rod-shaped, encapsulated, spore-forming, non-motile bacterium; because the bacterium can tolerate moderate levels of oxygen, it is considered an obligate anaerobe
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14. Common foods contaminated with toxin type A Clostridium perfringens
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raw meats and poultry such as turkey, chicken, pork, and fish, meat-containing products i.e. gravies and stews; Mexican foods have also been found to be a common food vehicle. |
