Food Safety And Haccp

Front 1

Who was L. M. named after

Back 1

Lord Lister

Front 2

what are some of the reasons for the emergence of Listeria monocyogenes? (6)

Back 2

improved medical diagnostics

improved isolation and detection strategies

increased number of immunocompromised and the elderly

Food production changes -cold storage and extend shelf lives

Popularity of cooked and ready to eat foods

serious manifestation of illness

Front 3

Where and what was the first major outbreak of lm

Back 3

a california outbreak from mexican style cheese --- raw milk in it

Front 4

What is the fatality rate of lm

Back 4

20-30%

Front 5

T of F. lm has an ubiquitous nature ie it can be found anywhere

Back 5

true

Front 6

Is lm psychrotrophic

Back 6

yes, it will grow in a fridge

Front 7

at what acid level can lm survive

Back 7

4.6

Front 8

lm has been found in up to ___% brine solutions

Back 8

22

Front 9

The united states has a ____ tolerance level for lm

Back 9

zero

Front 10

how many species of lm are there currently

Back 10

6

Front 11

the ____ strain in the only public health concern

Back 11

listeria monocytogenese

Front 12

Cold enrichment isolation can take ____ to _____

Back 12

months

Front 13

What are the three steps to USDA lm isolation?

Back 13

primary enrichment

secondary enrichment

plate: modified oxford agar

Front 14

Is lm gram + or gram -

Back 14

gram +

Front 15

Does it have a long or short rod

Back 15

short

Front 16

does it come in singles or pairs

Back 16

both

Front 17

is it a spore or non spore former

Back 17

non spore former

Front 18

What does peritrichous flagella mean

Back 18

it means an lm cell has flagella all around it

Front 19

at what degree temperature does lm have tumbling motility

Back 19

20-25 degrees, not at 37

Front 20

what is the growth range of temperature, pH and salt for lm

Back 20

0-45 degree c, 4.4-9.6 and <10% salt

Front 21

At what temperature and for how long does milk need to be heated for to kill lm

Back 21

161 for 15 seconds

Front 22

what temp must meat be cooked to to kill lm

Back 22

165

Front 23

T or F there is an increased thermal tolerancer following heat shock and stress adaptation

Back 23

true

Front 24

Does lm survive freezing or not

Back 24

yes

Front 25

does lm grow at pH < 4.3

Back 25

no!!!!!!!!

Front 26

Low or high storage temperatures favor survival

Back 26

low

Front 27

can lm adapt to acid

Back 27

yes

Front 28

what is the cut off point for Aw where lm can no longer grow

Back 28

<.93

Front 29

Product preservation can occur with things like sodium diacetate, propionic acid, sorbic acid, benzoic acid, sodium nitrite, liquid smoke, spices etc

Back 29

fact

Front 30

What are the the major antibiotic-like proteins that can be added to products to preserve them

Back 30

NISIN and pediocin

Front 31

combined treatments create the ____ concept

Back 31

hurdle

Front 32

UV irradiation if only good for ____

Back 32

surface cleaning

Front 33

High ______ pressure is another way of ridding LM

Back 33

hydrostatic

Front 34

t or f. lm is not found in soil, rivers, and silage

Back 34

false. it is also found in lakes, sewage, pasture grass

Front 35

lm can enter a food processing plant on soil of shoes, clothing, raw product and human carriers

Back 35

fact

Front 36

Can lm gather in floor drains, condensation, coolers, aerosols and equipment residue

Back 36

uh duh, yeah

Front 37

Up to ___% of carcasses in slaughterhouses are infected

Back 37

50

Front 38

t or f 23% of refrigerator foods from listeriosis victims are positive

Back 38

false, it's 11%

Front 39

___ to ___ % of raw milk has lm

Back 39

2-5

Front 40

t or f. cheese is a great source of lm

Back 40

TRUE, like brie and caminbare

Front 41

__ to ___% is found in cheese

Back 41

2-10

Front 42

___ to ____% found in ice cream

Back 42

.3-2

Front 43

how frequent is lm in yogurt and butter

Back 43

not frequently at all

Front 44

a major source of lm is ____, with a growth of 10^6 CFU/g

Back 44

pate

Front 45

___ to _____ % of lm found in poultry

Back 45

0-60

Front 46

__ to ___ % lm found in liquid egg

Back 46

0-15

Front 47

is lm found in low or high numbers in things like fresh veggies, tomatoes and carrot

Back 47

low

Front 48

problem products in the fish and seafood area are ___ ____ and ____

Back 48

smoked fish, cooked crab and smoked mussells

Front 49

2-10% of humans are asymptomatic fecal shedders

Back 49

fact

Front 50

listeriosis patiencts frequently excrete how much Lm

Back 50

> 10^4 CFU/g

Front 51

an outbreak can occur if there is > ___ CFU/g

Back 51

100

Front 52

one of the main problems of lm is the long incubation time, which is _______

Back 52

3-70 days

Front 53

What are the susceptible populations

Back 53

neonates, elderly, pregnant women, immunocompromised, those with chronic diseases, but is CAN affect normal, health people as well

Front 54

what is the incidence of lm

Back 54

2-7 cases/1million people

Front 55

how many cases of lm are there in the united states each year

Back 55

1200-1600

Front 56

most cases are sporadic or nosocomial, which means what

Back 56

infections that are acquired in the hospital

Front 57

if pregnant women come down with lm the fetus can spontaneously ____

Back 57

die

Front 58

Mexican style cheese in Los Angelos county put LM _____

Back 58

on the map