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112 Cards in this Set
- Front
- Back
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How many products are listed where soy, Soya, or soybeans are used as the raw
product? In which region of the world did most these products originate? Name 3. |
Eastern Asia / tofu, miso, soy sauce
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Name 2 foods that are produced through mold fermentation. Where are these
foods typically produced? |
Soy sauce – Eastern Asia
Roquefort cheese – France Camembert cheese - France |
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Name 2 foods that are produced through yeast fermentation. Where are these foods typically produced?
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Beer, wine, cider – worldwide
Friendship Bread – Pennsylvania, worldwide |
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Name 2 foods that are produced through bacterial fermentation. Where are these
foods typically produced? |
Olives – Italy and Spain
Ketchup – worldwide Dill pickles – Americas Sauerkraut – North America and Europe |
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What is the difference between ‘homofermentative’ bacteria and ‘heterofermentative’
bacteria? |
Homofermentative: produces 90% or more lactic acid; 2 ATP produced
Ex) Lactobacillus acidophilus, Streptococcus thermophilus Heterofermentative: lactic acid + other products like carbon dioxide, alcohol, and 1 ATP produced; more flavor compounds than homofermentative Ex) Leuconostoc mesenteroides, Lactobacillus brevis Each follows a different pathway |
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What is the difference between enumeration and enrichment procedures used to analyze food? Under what situations would these procedures be used?
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Enumeration: count colony forming units, can compare to standards, best when you have higher numbers of microbes to start with
Enrichment: process of providing nutrients to cells to positively influence their growth, can be used when low numbers of microbes are present, example is MPN |
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Which is the best microbiological method for detecting foodborne pathogens in foods?
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there is no one “best” method for each case. it will depend on the type of pathogen, the type of food, the budget and time for testing that are available, the materials available, and the type of trained personnel that are available. sometimes a combination of methods will produce the most accurate results.
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Which microorganism is responsible for causing "traveler's diarrhea" in tourists in developing areas of the world? Travelers are exposed to this bacterium through consumption of drinking water or food rinsed with water that contains sufficient levels of the microbe.
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enteroToxigenic E. coli
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Which food or waterborne bacteria can cause bacterial dysentery?
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Shigella
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Which foodborne pathogen or foodborne pathogens can grow at 4C?
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Listeria, Clostridium botulinum Type E
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Which microorganism is an anaerobic foodborne pathogen of concern which occurs
naturally in aquatic environments but not on land? |
Clostridium botulinum Type E
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Which foodborne pathogen or foodborne pathogens can grow at elevated salt levels and can produce heat stable enterotoxin?
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Staphylococcus aureus
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Which foodborne pathogen or foodborne pathogens can produce sufficient amounts of preformed toxins in food to the extent that the consumption of the food is sufficient to bring on illness?
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Staphylococcus aureus, Clostridium botulinum
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Which foodborne pathogen is best known for resulting in symptoms referred to as hemorrhagic colitis?
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enterohemorrhagic E. coli
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Which foodborne pathogen can cause over 2 million cases of foodborne illness in the U.S. each year and is very common on raw poultry but is of little concern on processed foods?
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Campylobacter
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Which foodborne pathogen or foodborne pathogens do not result in typical
gastrointestinal symptoms when transmitted via food? |
Listeria, Clostridium botulinum
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Which bacterial foodborne pathogen is of primary concern to pregnant women?
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Listeria
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Which protozoan parasitic foodborne pathogen is of primary concern to pregnant women?
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toxoplasmosis
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Cattle and deer are an important reservoir of this microorganism.
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E. coli O157:H7
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Which foodborne pathogen or foodborne pathogens can grow at relatively low water activity?
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mold, Staphylococcus aureus
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Which foodborne pathogen or foodborne pathogens has been associated with unnecessary appendectomies?
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Yersinia enterocolitica
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Which foodborne pathogen or foodborne pathogens can cause meningitis?
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Listeria
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Which bacterial pathogens and/or viruses have been linked to illness outbreaks due to
consuming contaminated raw or undercooked seafood? |
Vibrio vulnificus, Vibrio parahaemolyticus, Clostridium botulinum Type E, norovirus, and Hepatitis A
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Which foodborne pathogen or foodborne pathogens produce(s) a heat stable preformed enterotoxin?
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Staphylococcus aureus
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Which pathogen produces a heat labile preformed enterotoxin?
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Clostridium botulinum
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Which foodborne pathogen or foodborne pathogens have a relatively short onset time
(<4-6 hrs)? |
Staphylococcus aureus, sometimes B. Cereus
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Describe the environmental factors involved in mycotoxins formation.
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temperature, moisture content, pest injury, harvesting,
storage conditions |
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Based on the summary report of the FoodNet 2009 data which reporting site had the highest incidence of Salmonella?
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Georgia
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Based on the summary report of the FoodNet 2009 data which reporting site had the highest incidence of Campylobacter?
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California
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Which pathogens showed a decrease in incidence between 1996 and 2009?
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STEC O157:H7, Listeria, Campylobacter
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What serotype of Salmonella was most frequently identified?
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Enteritidis
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Safe or Not: Hot dogs that have been stored unopened refrigerated at 4C for 10 days.
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SAFE: Hot dogs can be safely stored in the unopened package for 2 weeks in the refrigerator.
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Safe or Not: Frozen ham that was thawed on the counter at room temperature.
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UNSAFE: Current recommendation is to not consume meat that has been allowed to be at room temperature over 2 hours.
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Safe or Not: An opened jar of mayonnaise that has been refrigerated for 3 months.
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SAFE: Mayo contains pasteurized eggs that are free of Salmonella and other dangerous bacteria. A high-acid environment of mayo that slows, even stops, bacterial growth and salt contributes to the unfavorable environment for bacteria.
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Safe or Not: A baked potato that was wrapped in aluminum foil and cooked before leaving it on the kitchen counter overnight.
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UNSAFE: Cooked baked potatoes held in foil have been associated with C. botulinium. Though rare, it is possible for potatoes when held in airtight foil can support the growth of the botulism spore. Botulism spores only grow in the absence of air and the cooked carbohydrate of the potatoes supports its growth.
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Safe or Not: Lettuce moistened by poultry drippings in a grocery bag.
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UNSAFE: potential for cross-contamination
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Safe or Not: Steak that was properly thawed in the refrigerator and then refrozen.
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SAFE: temperature was maintained
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Safe or Not: Cooked shrimp that was never deveined.
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UNSAFE: Hepatitis A can still be infective after common heat
treatments |
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Safe or Not: Moldy peanuts
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UNSAFE: Aspergillus can produce aflatoxins
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What does the term “zero tolerance” mean? How is it applied in the U.S.?
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If a potentially dangerous substance is present in or on a product, that product will be assumed unfit for consumption. For example, the USDA has a rule that there is zero tolerance for fecal contamination on meat and poultry carcasses, so if these entities show visible signs of feces, they will be deemed inedible.
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Why is the U.S. Public Health Service considering changing the definition of Potentially Hazardous Foods?
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The current definition is confusing, and they want to simplify it, and
it misclassifies some safe foods as potential hazards (like bread). |
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Foods below what water activity are NOT potentially hazardous, by definition?
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aw value of 0.85 or less
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Raw sprouts are considered a potentially hazards food because…
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Microorganisms become lodged in tiny cracks in seed, are eaten raw, and present the ideal conditions for microorganism growth.
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What is the purpose and applications of challenge study?
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purpose: to determine the ability of foods to support growth of spoilage organisms or pathogens; to determine if a food should be classified as Potentially Hazardous
applications: to validate current methods for pathogen reduction; to recommend improvements in formulation, processing, or storage |
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What properties do probiotic bacteria possess, and what group of bacteria is frequently associated with probiotics?
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they may aid in digestive ability and may out compete or inhibit
detrimental bacteria; LAB and Bifidobacteria sp. |
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What is the major difference between two-class and three-class sampling plans?
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Two: Designate a lot as acceptable or not. positive or negative presence of microbe
Three: Designate a lot as acceptable, marginally acceptable, or unacceptable for enumeration |
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When considering microbiological criteria, standards generally revolve around ____ microorganisms, while guidelines generally include ____ microorganisms.
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Pathogenic; non-Pathogenic
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Provide an example of one PCR method for bacteria detection in foods.
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Bax System Q7, Probelia
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Why does NASBA have an advantage over PCR for detection of viruses?
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faster amplification kinetics (results in one hour), selective for RNA when DNA is present, greater portability
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Does FDA typically follow two- and three-class sampling plans when sampling for Salmonella?
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Two
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What is the difference between accuracy and precision when considering an analytical method for microbiological analysis of food?
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accuracy: the closeness of results to the true value
precision: the degree of agreement amongst individual test results |
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What is the difference between a sanitizer and a disinfectant?
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sanitizer: a substance that reduces the number of
microorganisms to a safe level, such as a five log reduction disinfectant: a chemical that is used to inhibit or prevent growth of microorganisms on inanimate objects such as kitchen counters |
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HACCP
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Hazard Analysis and Critical Control Points
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GMP
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Good Manufacturing Practices
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SSOP
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Sanitation Standard Operating Procedures
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GAP
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Good Agricultural Practices
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What is the significance in food microbiology for Propionbacterium shermanii?
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added to Swiss cheese during ripening for flavor and hole formation
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What is the significance in food microbiology for (Geo)Bacillus stearothermophilus?
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causes thermophilic flat-sour spoilage in low acid canned foods
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What is the significance in food microbiology for Geotrichum?
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a dairy mold creating cheese flavor
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What is the significance in food microbiology for Byssochlamys fulva?
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spoilage of bottled and canned fruits
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What is the significance in food microbiology for Leuconostoc mesenteroides subsp. cremoris?
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flavor in buttermilk and sour
cream from diacetyl production |
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What is the significance in food microbiology for Lactococcus lactis subsp. lactis?
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lactic acid producer, in starter cultures
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What is the significance in food microbiology for Penicillum roqueforti?
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ripens blue cheese, giving it the blue-vein appearance and aiding in flavor
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What is the significance in food microbiology for Lactobacillus plantarum?
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sets up the environment for other sauerkraut bacteria through its heterofermentative products
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What is the significance in food microbiology for Lactobacillus delbrueckii subsp. bulgaricus?
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yogurt
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What is the significance in food microbiology for Pseudomonas sp.?
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spoilage of fresh, refrigerated foods
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Based on FoodNet 2010 data, which pathogen showed the highest number of reported infections?
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Salmonella
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Current milk pasteurization parameters are designed to kill which two bacterial pathogens?
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Listeria Monocytogenes & Salmonella
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Name two coliforms
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Kliebsiella, Citrobacter, Enterobacter, Escheria
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What coliform is not a reliable indicator of fecal contamination?
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Kliebsiella, Citrobacter, Enterobacter
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Clostridium botulinum outbreaks
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neuro symptoms: weakness, vertigo, double vision, difficulty
breathing, abdominal distention, constipation, dysphasia (can’t swallow), dry mouth prevention strategy: proper fermentation, more careful monitoring of home canning process, avoid cross-contamination |
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Salmonella outbreaks
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symptoms: gastrointestinal issues, fever, chills, etc
prevention strategy: proper sanitation, prevent crosscontamination, etc |
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E. coli outbreaks
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symptoms: HUS, kidney failure, etc
prevention strategy: prevent cross-contamination, proper sanitation, etc |
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Campylobacter jejuni outbreaks
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symptoms : diarrhea, cramps, nausea, vomiting, fever, bloody poop
prevention strategy: safer food preparation, better hygiene, prevent cross-contamination |
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Listeria outbreaks
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symptoms: influenza-like, some gastrointestinal types, meningitis, stillbirths, and spontaneous abortions
prevention strategy: proper pasteurization, good detection methods, thorough heat treatments, caution in home cheese making |
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Vibrio outbreaks
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symptoms: diarrhea, abdominal cramps, nausea, vomiting
prevention strategy: proper sanitation, cooler waters |
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Norovirus outbreaks
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symptoms: diarrhea, vomiting, nausea, fever, chills
prevention strategy: better sanitation on cruise ships, quarantine the ill |
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Violet Red Bile Agar detects...
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coliforms
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MPN enumerates...
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Listeria monocytogenes, E. coli O157:H7, and Salmonella
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Violet Red Bile Agar and MUG detects...
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total coliforms and E. coli
coliforms = red E. coli = blue |
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Bismuth Sulfite (BSA), XLD, XLT-
4 detect... |
Salmonella
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Modified Oxford Agar detects...
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Listeria
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Dichloran Rose Bengal Chloramphenicol detects...
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yeasts and molds
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MRS agar detects...
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LAB
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Baird Parker detects...
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Staphylococcus aureus
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35C PCA plates detect...
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mesophilic bacteria
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7C PCA plates detect...
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psychrotrophic bacteria
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cooked meat medium detects
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anaerobes in low-acid canned food
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DTA plates detect...
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aerobes in low acid food
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thermoacidurans agar plates detect...
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Bacillus coagulans
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RT-PCR detects...
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viral RNA
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Rennet, a substance naturally found in mammalian stomachs, contains the enzyme chymosin. What is the purpose of adding rennet to milk in cheese making?
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Rennet precipitates casein, or milk protein, coagulating the milk into curds and whey.
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What is the possible growth range for bacterial pathogens in degrees Celsius and in degrees Fahrenheit, also known as the TEMPERATURE DANGER ZONE?
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5 to 55°C
41 to 131°F |
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What does “sweet” acidophilus milk lack when compared with regular acidophilus milk?
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lacks an acid-producing fermentation step – which is why it is sweet (lack of acid)
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State three general factors that contribute to foodborne illness outbreaks.
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Answer (any 3):
1. improper processing, storage, or holding conditions 2. inadequate thermal processing (failure of “kill step”) 3. poor sanitation, including worker hygiene 4. cross-contamination 5. improper reheating |
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What class of cells uses the electron transport system, where electrons travel down the chain and protons are pumped out a gradient?
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Aerobic bacteria
Anaerobic bacteria lack an electron transport system |
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Name two defects of cheese resulting from microbial growth.
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Answer (any 2):
-cheese breaks open from carbon dioxide produced by heterofermentative lactobacilli -rancid flavor from psychrotrophic bacteria that produce free fatty acids -fruity flavor from LAB that produce esters |
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What governmental agency is responsible for reporting the number of foodborne illnesses and deaths per year in the US?
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Centers for Disease Control and Prevention (CDC)
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What pathogen, reported by the CDC and a particular hazard both to pregnant women and in ready-to-eat foods, can grow at refrigeration temperatures?
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Listeria monocytogenes
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The reaction below is an example of ________________ fermentation.
glucose -> lactic acid + CO2 + ethanol + ATP |
heterofermentative
heterofermentative fermentation produces more flavor compounds than homofermentative fermentation |
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What is the difference between true buttermilk and cultured buttermilk?
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True buttermilk is what is left after cream is churned into butter, whereas cultured buttermilk is produced commercially with a starter culture.
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From a human standpoint, what are three benefits of fermented products?
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1. to produce a desired flavor
2. to preserve a food 3. to create variety in the diet |
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What are the three main steps to deal with hazards related to food safety?
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1. identify potential pathogens
2. identify factors that control the GROWTH and SURVIVAL of pathogens 3. find a way to ELIMINATE or REDUCE the hazard. |
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Name three desirable traits that can be accentuated using genetically-modified microbes in fermented products.
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Answer (any three):
1. phage resistance 2. lactose fermenting ability (dairy starter cultures) 3. proteolytic activity 4. citrate use 5. nisin production (nisin is a bacteriocin that extends shelf life by suppressing gram-positive spoilage and pathogenic bacteria) |
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How do cells maintain homeostasis, where intracellular pH is kept in a narrow range?
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by pumping protons out, which expends energy and thus inhibits growth
if the energy needs for maintaining intracellular pH are greater than the cell can handle, the cell dies |
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Lactobacillus homo species
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L. acidophilus, L. bulgaricus, L. plantarum
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Lactobacillus hetero species
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L. brevis, L. sanfrancisco
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From a microbial standpoint, what is the purpose of fermentation?
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to obtain energy for growth and reproduction
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In a given food product, fermentation end-products depend on what two factors?
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1. the microbes present
2. the enzymes that are active |
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Which genus of bacteria is responsible for forming curd in cultured buttermilk? Which genus is responsible for flavor?
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forms curd: Lactococcus
-Lactococcus lactis subsp. lactic and cremoris -form curd via proteolytic action flavor: Leuconostoc and Lactococcus -Leuconostoc mesenteroides subsp. cremoris and dextranicum -Lactococcus lactic subsp. lactic biovar diacetilactis -produce diacetyl and acetoin via citric acid fermentation |
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What are three effects of heating milk to pasteurization temperatures before it is made into cheese?
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1. to eliminate pathogens
2. to destroy undesirable, natural enzymes in milk 3. results in soft, fragile curds |
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Name two desirable characteristics of wine yeasts and one undesirable characteristic.
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Answer (any 2 for each category):
-desirable: high alcohol tolerance, good flavor production, sulfur dioxide resistant -undesirable: produce sulfur dioxide, produce hydrogen sulfide, create foam, produce defects like a mousy odor |
