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