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