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37 Cards in this Set

  • Front
  • Back
Bacterial Waterborne Pathogens
Campy, Mycobacterium, Salmonella, Shigella, Vibrio.
Protozoan Waterborne Pathogens
Cryptosporidium and Giardia.
Viral Waterborne Pathogens
Hepatitis A and Norwalk virus.
Water Sanitation Issues
Requires constant monitoring, bird and human fecal inputs contamination, and too many pathogens to monitor (instead indicator bacteria).
Indicator Bacteria
Normal intestinal flora. Coliforms and enteric streptococci are good indicators, can persist but not reproduce in water.
Coliform
Gram - bacteria, lactose-fermenting, gas-producing biproduct of metabolism. Good for freshwater monitoring.
Enteric Streptococci
Gram + bacteria, related to streptococcus. Good for marine monitoring.
Water Quality Assays
Tell #'s growing but not species. Indicate whether or not more sophisticated method is warranted.
Coliform Filter Method
Water sample passed throught membrane, membrane placed on selective medium on which fecal and native coliforms can be discriminated.
Most Probable Number
Multiple tube fermentation method detects gas signals coliforms, but cannot differentiate between native & fecal.
MMO-MUG
Detects E. coli with UV exposure to quantify amt. of fluorescence given by sample.
Acceptable Levels in Water
Drinking water 4 native coliforms/100 mL, 0 fecal coliforms and everything else. Fishing or swimming water 70-200 native coliforms/100 mL. 1000+/100 mL unacceptable.
Drinking Water Treatment
Easier to treat through underground sources. Collect water in vats, allow to sediment, aerate, filtered, disinfected, and stored.
Sewage Waste Treatment
Primary phase sedimentation, secondary biodegration, tertiary purification, then released back into environment.
Sewage-borne Diseases
Cholera, dysentery, typhoid fever
Microbial Interactions with Food
Fermentation or modification makes less toxic (beneficial). Can have a neutral effect. Can poison or spoil.
Bacterial Foodborne Pathogens
Campy, Clostridium, Salmonella, Shigella, Staph.
Protozoan Foodborne Pathogens
Cryptosporidium, Giardia, and Toxoplasma.
Viral Foodborne Pathogens
Hepatitis A and Norwalk virus.
Foodborne Disease Increase
Mass food production, increased detection & reporting.
Hazards Analysis & Critical Control Point
Identifies and prevents possible problems in every step of the food manufacturing process.
Aseptic Technique
Meat and animal-derived foods involve butchering process: carcass bacteria must be considered.
Salt/Sugar as Microbial Control
Plasmolysis shift water out to balance conc. gradient which dessicates food. Interferes with enzyme activity and DNA's molecular structure.
Preservatives
Organic acids, nitrogen salts, sulphur compounds, gases.
Organic Acids
Benzoic reduces pH, lactic maintains neutral pH, propionic and benzoic control fungi.
Nitrogen Salts
Target botulism.
Sulphur Compounds
Antifungal and color preserver, dried fruits, juices, wines.
Gases as Preservatives
Antimicrobial, cereal, cocoa, fruits, nuts, spices.
Dessication
Removes moisture thru sun and mechanical devices (least efficacious measure).
Industrial Microbiology
Large scale, specific product, exacting condictions.
Primary Metabolites
Products of major metabolic pathways: amino acids and organic acids critical for growth, division, & reproduction.
Secondary Metabolites
By-products of metabolism: antibiotics, steroids, & vitamins critical for drug-production.
Utility Microbes
Hyperthermophiles (detergents, enzymes), psychrophiles (medical and molecular), halphiles (dietary supplements, salted foods).
Commercial Processes
Require sterile medium; monitored temperature, pH, and nutrients.
Subunit
One component of vaccine.
Toxoid
Inactivated toxin.
Conjugate Vaccines
Attached portions of organisms.