Micro Final

Front 1

Which of the bacterial species that we learned have Enterotoxin characteristics?

Back 1

Camplyobacteriosis
Salmonellosis
Shigellosis
E. Coli
Yersinisos
Vibrio Gastroenteritis
Clostridial C.perfringens
Bacillus
Staphylococcal disease

Front 2

Which bacteria is the leading cause of food bourne infection?

Back 2

Camplyobacteriosis

Front 3

which of the bacteria is a neurotoxin studied in involved in canned veggies?

Back 3

clostidial botulism

Front 4

which bacteria is the cause of abortion amongst pregnant women?

Back 4

listerosis

Front 5

which of the bacteria studied are spore formers?

Back 5

clostridium
bacillus

Front 6

why do enterotoxins cause diahhrea?

Back 6

because it affects the cAMP; outflux of water from the cells

Front 7

why does camplyobacteriosis cause bloody diahhrea?

Back 7

because it contains a cytotoxin. Which destroys cells and shuts down protein synthesis.

Front 8

which bacteria is associated with infection from seafood?

Back 8

Vibrio Gastroenteritis

Front 9

what is the mechanism of a neurotoxin?

Back 9

makes acetylcholine, leaves the muscle relaxed.

Front 10

what is the order of most commonly found bacteria in food bourne infections from 1-4

Back 10

1. Campylobacteriosis
2. Salmonellosis
3. Shingellosis
4. E. Coli (in warm counties)
4. Yersiniosis (in cold)

Front 11

which of the bacteria are found in reheated rice?

Back 11

bacillus

Front 12

which of the bacterial diseases are associated with poor food handling?

Back 12

Staph and Shingellosis

Front 13

what is the one virus we learned about for food bourne diseases?

Back 13

Norovirus (hepatitis A and E)
comes from shellfish and poor food handling

Front 14

what is the one protozoa we learned about that causes food bourne illness?

Back 14

Giardiosis, comes from cat feces, raw and uncooked meat

Front 15

define food bourne infection

Back 15

ingestion of the pathogen in food, followed by growth accompanied by tissue invasion and/or the release of toxins

Front 16

define food intoxication (poisoning)

Back 16

microbial growth in food products that are then ingested. Symptoms occur slowly after ingestion. Toxins produced by the food can be associated with microbial cells or realeased from cells.

Front 17

define high temperature short time (HTST)

Back 17

71.7 for 15 seconds

Front 18

ultra-heat-treated (UHT)

Back 18

135 for 1 second

Front 19

sterilized

Back 19

filter, clarified, homogenized and then heated at least 100 C

Front 20

Thermized

Back 20

heating raw milk 57-68 C for at least 15 seconds

Front 21

chilling

Back 21

lowering the temp. to a point at which microbial growth is retarded or inhibited

Front 22

freezing

Back 22

changing water form to a form in which microbes are unable to utilize it (inhibit enzyme activity)

Front 23

heat sterilization

Back 23

inactivation of all viable forms of bacteria followed by storage under conditions to prevent recontamination and chemical degradation.

Front 24

pasteurization

Back 24

reduction of spoilage bacteria to a significantly low level so that the shelf-life of the product is extended; also pathogenic bacteria are eliminated.

Front 25

irradiation

Back 25

inactivation of all viable bacteria

Front 26

pickling, salting, and sugaring

Back 26

reducing the acidity and/ or water activity levels which inhibit growth of microorganisms

Front 27

fermentation

Back 27

controlling the environmental conditions to favor the growth of beneficial microbes and retarding or inhibiting the growth of spoilage and harmful microbes.

Front 28

which harmful bacteria can grow at psychrotrophic temperatures?

Back 28

listerosis and Yersinia

Front 29

what class of temperature is most harmful for spoilage of food?

Back 29

mesophiles because the optimum temperature of bacteria is 37 degrees.