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21 Cards in this Set

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Considering all foodborne ilnesses:
Top 3 for illness incidence?
1. Norovirus
2. Campylobacter
3. Salmonella
Considering all foodborne ilnesses:
Top 3 for death?
1. Salmonella
2. E.Coli
3. Toxoplasma gondii
Top 3 bacterial illnesses (incidence rate)?
1. Campylobacter
2. Salmonella
3. Clostridium perfringes
Top 3 bacterial outbreaks?
1. Salmonella
2. E. Coli
3. Stap
Top 3 bacterial death?
1. Salmonella
2. E.Coli
3. Campylobacter
Most common parasitic illness?
Giardia lambia (toxoplasma 2nd and way more deadly)
Bateria
Size/description
1-2 microns
Prokaryote (no membrane bound organells)
Unicellular/ wall of peptidoglycan
motile
Yeast
2-30 microns - slightly bigger than Bacteria
Eurkaryote, single cell
Non-motile
Mold
20-100 microns
Hyphae: structure
Eurkaryote
Wall: chitin/cellulose
Virus
.1mm
non cellular genetic element
requires host for replication
Protozoa
10um
eukaryotes
no rigid cell wall
What are three common food mold?
Aspirgillus, Penicillium, Fusarium
Common spoilage microbes?
Pseudomonas, bacillus, lactobacillus
Foor viruses
Norovirus, Rotavirus, Hepatitis A
Common levels in
Yogurt
Meat
Milk
Grains
Produce
Sausage
Sprouts
7
5
5
<4
5
7
9
pH range of
g+ bacteria
g-
yeast
mold
4.0+
4.5+
2.0+
1.5+
All up to ~ 8.5 to 9
aw range of
Bacteria
Yeast
Mold
.85 to .98
.7 to .85
.6 to .88
What is a serovar?
Identified through serotyping - a type of phenotyping. Based on the antibodies made by that organism
Campylobacter - common strains?
Jejuni and coli
Food which campylobacter is most often associated with?
Poultry!!! Pork too. Can be found in water.
Things to remember about Camp:
1. Dose
2. Systemic complications
3. Zoonotic
4. Food common in outbreaks
5. That it's microaerobic
1. LOW! 500
2. GI but also guillan-barre/ paralysis
3. lives in GI tract of animals
4. Outbreaks; dairy. Sporadic = chicken
5. low O2/High CO2