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267 Cards in this Set
- Front
- Back
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Streptococcus Lactis
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Acid Producer
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Streptococcus Cremoris
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Acid Producer
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Levconostoc Citrovorum
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Acid Producer
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Lactobacillus Casei
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Acid Producer
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Lactobacillus Acidophilus
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Acid Producer
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Lactobacillus Bulgaricus
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Acid Producer
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Lactobacillus Brevis
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Acid Producer
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Lactobacillus Fermenti
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Acid Producer
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Esherichia
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Micro Bacterium Lacticum
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Klebsiella
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Micro Bacterium Lacticum
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Citrobacter
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Micro Bacterium Lacticum
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Aerobacter
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Micro Bacterium Lacticum
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Clostridium Butyricum
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Gas Producer
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Candida psuedotropicals- Yeast
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Gas Producer
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Alkaligenes Viscolactis
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Ropy and Stringy effects of milk
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Aerobacter Aerogenes
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Ropy and Stringy effects of milk
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Streptococcus Cremoris
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Ropy and Stringy effects of milk
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Bacillus Subtilis
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Proteolysis and curdling
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Bacillus Cereus
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Proteolysis and curdling
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Psuedomonas
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Proteolysis and curdling
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S. Lactis, Var. Maltigens
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Abnormal Flavor
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Psuedo Icthymosmia
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Abnormal Flavor, Fishy Taste
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Coliforms
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Abnormal Flavor, Feces
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Pseudomonas
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Lipolysis
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Achromobacter Lipolyticum
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Lipolysis
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This product considered to be a perfect food
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Milk
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This food has proteins, carbs, lipids, and minerals
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Milk
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supposed to be produced sterile but is easily contminated and can be spoiled as well as can be a souce of disease
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Milk
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This must be safe guarded
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Milk
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Is mothers milk better for babies than other sources of milk
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only if the mother is healthy and eats healthy
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Children who thrived on mothers milk are healthier and have hight IQs
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Some researches say yes
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Is pasteurized (processed) milk safer then raw?
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Yes, milk as a carrier of many possible pathogens and processing kills them
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Is there any loss of nutrients during processing and pastuerization?
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yes but the benefits outweigh the loss
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Is it legal to sell raw milk?
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yes, but only is specially licensed dairies/interstate transport is illegal
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Is there anything harmful in milk as natural product?
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yes , high fat / cholesterol
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which antibodies does mothers milk contain?
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Immunoglobulin 'A' (I&A) and sectretory I and As. These provide natural passive immunity.
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is it legally required that all milk sold in the grocery store is pastuarized?
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yes, in the US
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Is it possible for a baby to get fetal alcohol syndrome if the mother was drinking alcohol during lactation?
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yes
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Is it true that some countries allow cheeses to be made from raw milk?
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Yes, particularly France. They believe that heating the milk will ruin the texture
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What is the LTLT Standard for pasteurization?
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62.9 C/155F for 30 min
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What is the HTST standard for pastuerization?
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70.6 C/175F for 15 min
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What is the UHTST standard for pastuerization?
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87.8 C/200F for 3 sec
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Gastroenteritis
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Milk Borne Disease of Human Origin
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Bacillary Dysentery
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Milk Borne Disease of Human Origin
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Amoebic Dysentery
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Milk Borne Disease of Human Origin
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Scarlet Fever
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Milk Borne Disease of Human Origin
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Diarrhea
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Milk Borne Disease of Human Origin
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Pneumonias
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Milk Borne Disease of Human Origin
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Diptheria
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Milk Borne Disease of Human Origin
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Polio
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Milk Borne Disease of Human Origin
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Hepatitis
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Milk Borne Disease of Human Origin
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Pharyngitis
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Milk Borne Disease of Human Origin
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Salmonella Typhi
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Milk Borne Disease of Human Origin
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Salmonella Enteritidis
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Milk Borne Disease of Human Origin
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Shigella Sonnei
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Milk Borne Disease of Human Origin
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Strep. Pyogenes
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Milk Borne Disease of Human Origin
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E. Coli
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Milk Borne Disease of Human Origin
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Corynebacterium Diptheriae
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Milk Borne Disease of Human Origin
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Virus, Bacteria
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Milk Borne Disease of Human Origin
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Undulent Fever
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Animal transmitted to man milk producing diseases
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Bovine TB
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Animal transmitted to man milk producing diseases
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Q Fever
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Animal transmitted to man milk producing diseases
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Brucellosis
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Animal transmitted to man milk producing diseases
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Brucella Abortus
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Animal transmitted to man milk producing diseases
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Melitenos
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Animal transmitted to man milk producing diseases
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Mycobacterium Bovis
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Animal transmitted to man milk producing diseases
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Coxiella Burneti
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Animal transmitted to man milk producing diseases
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Rickettsial origins
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Animal transmitted to man milk producing diseases
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Streptoccus Lactis
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Responsible for milk spoilage
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S. Cremoris
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Responsible for milk spoilage
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Lactobacillus Acidophilus
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Responsible for milk spoilage
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L. Bulgaricus
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Responsible for milk spoilage
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What does OSHA stand for??
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Occupational Safety and Health Administratoin
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What is the number fo employers which requires OSHA certificatoin?
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12
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When was OSHA established?
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1970
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What does NIOSH stand for?
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National Institute of occupational safety and health
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What is organization is NIOSH part of?
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Center for Disease Control
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About how many people die per yr because of injuries?
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145000
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pesticide poisoning, farmer's lung, skin cancer
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Agriculture
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reproductive effects, cancer
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Anesthetists
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Asbestosis, Dermatitis
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Automobile Workers
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Asthma
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Bakers
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lead poisoning, cancers
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Battery Makers
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"Meat wrappers" asthma
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Butchers
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"caisson disease", "the bends" scuba divers
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Caisson workers
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nasopharyngeal cancer, dermititis
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Carpenters
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pneumoconiosis
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Ceramic workers
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asbestosis
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demolition workers
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Reproductive effects
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drug manufactures
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liver disease, dermatitis
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dry cleaners
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bladder cancer, dermatitis, silicosis
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dye workers
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dermatitis
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embalmers, varnish workers
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mercuralism
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felt workers
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silicosis, molds
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foundry workers
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cataracts
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glass workers
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infections, accidents
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hospital workers
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asbestosis, lung cancer, mesthelioma
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insulators
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Reynaud's phenomenon
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jack hammer operators
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pneumoconiosis, lung cancer
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miners
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radiation, metal poisoning, cancer
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nuclear workers
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joint problems, eye problems
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office workers
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neurological problems
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painters
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lead poisoning
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plumbers
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cancer dermatitis
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railroad workers
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cancer, accidents
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Seaman (sailors) m
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cataracts, heart attack
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steel workers
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silicosis
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stone cutters
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bysinossis, dermatitis, psychosis
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textile workers
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lead poisoning, cataracts
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welders
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Determines whether adequate heat was used during patuerization. If the enzyme remains pathogens may be present.
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Phosphatase Test
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Indirectly measures the number of bacteria in milk.
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Reductase Test
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Reduced methylene blue to its colorless form is directly proportional to the number of bacteria in a milk sample
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Reductase Test
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A positive test indicated by methylene blue reduction in 2 hrs or less
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Reductase Test
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A negative test is indicated by no methylene blue reduction after 5.5 hrs
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Reductase Test
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Directly measures viable bacteria
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Standard Plate Count
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Diluted milk is mixed with nutrient agar and incubated 48 hours , the colonies are counted and the number of bactreria in original sample is calculated
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Standard Plate Count
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The number of bacteria per milliliter must not exceed 100,000 in raw milk before pooled with other milk or 200,000/mL after pasteuration
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Standard Plate Count
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This test brings about lactose formation a positive test indicates contamination with fecal material
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Test for coliforms
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This test is usually not required but can help locate the source of infectious agents that may appear in milk
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Test for pathogens
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thiamine deficiency
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beri-beri, impaired nerve tissue, edema and wasting
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riboflavin deficiency
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ariboflavinosis-- fissures in corner of mouth, swollen purple tongue, dermatitis
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vitamin B6 deficiency
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fissure in corner of mouth, anemia, impaired nervous system and immune function
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biotin deficiency
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flaky dermatitis, loss of appetite, apathy, depression, hallucinations
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folacin deficiency
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megaloblastic macrocytic anemia, skin changes
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vitamin B12 deficiency
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megaloblastic macrocytic anemia, deterioration of nervous system
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vitamin C deficiency
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scurvy, weakness, aching joints and muscles, bleeding gums, bruise easy, mental changes
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vitamin A deficiency
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mild night blindness, severe xerophthalmia, keratinization of the eye & epithelial cells, impaired bone growth and reproduction
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vitamin D deficiency
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in children: rickets, abnormal bone development. In adults: osteomalacia, loss of bone mineral---reducing density of bones
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vitamin E deficiency (aka tocopherols)
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rare in adults, produces a type of anemia in infants
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staph aureus
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Gram +, produces exotoxin, is heat stable at 120 C for 1/2 hour. Causes emesis (vomiting)
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salmonella (salmonellosis /salmonella poisoning)
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causes nausea, fever, headache, abdominal cramps, diarrhea and vomiting
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C. perfringens
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anaerobic, causes abdominal pain and diarrhea, symptoms usually only last a day
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c. botulinum
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gram + rod, most deadly disease toxin---botulism. Neurotoxic symptoms, double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system
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campylobacter jejuni
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gram -, causes diarrhea, abdominal cramping,fever, bloody stools. Lasts 2-7 days
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listeria monocytogenes
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causses fever, headache, vomiting, can be fatal
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yersinia enterolitica
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causes fever, headache, nausea, general malaise, mimics flu and appendicitis
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hepatitis A
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can cause jaundice, fatigue, can cause liver damage and death
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norwalk human rotavirus
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severe diarrhea, nausea, vomiting, respiratory symptoms
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trichinella spiralis
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parasite - causes muscle weakness, fluid retention in face, fever, flu-like symptoms
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anisakis
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stomach infection, severe stomach pain
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giardia lamblia
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parasite- sudden onset, explosive watery stools, abdominal cramps, anorexia, vomiting, usually affects hikers
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tape worms
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abdominal discomfort, diarrhea---from beef and pork
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mycotoxins
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cause liver and or kidney disease--from molds such as aflatoxin B-1 and ergot
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methods of killing microorganisms
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heating, ionizing radiation, mechanical disruptions, non-ionizing radiation
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methods of growth inhibition in foood
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dehydration, freeze drying, chemical preservative, refrigeration, freezing, salts/syrups, low pH w/ acidulants, anaerobic conditions
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removal of microorganisms
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centrifugation filtration
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prevention of contamination
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observing and maintaining aseptic conditions
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acetic acid
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acidulant in bakery goods, beverages, confections, cottage cheese, pasteurized chees, sherbets & syrups
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benzoic acid (sodium benzoate)
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in carbonated soft drinks, confections
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CO2
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in beer, controlled gas storage of fruits, fruit juices, soft drinks, vegetables
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citric acid
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acidulant in jams, jellies and soft drinks
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lactic acid
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acidulant in carbonated drinks and cottage cheese
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sodium propionate
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mold inhibitor in bakery goods and processed cheese
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sodium nitrate
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bacterial inhibitor and curing of meat and fish
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sodium nitrite
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bacterial inhibitor and curing of meat and fish
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sorbic acid
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fungus inhibitor in bakery goods, fresh fruit, salads and syrups
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sulfur dioxide and sodium sulfite
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antibrowning agent in dried fruits, fruit juices, syrups, wine
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thermophilic / thermoduric
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keep foods above 140 F to prevent growth
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140-120 F
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some bacteria can grow here
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mesophilic
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120-60 F most bateria grow rapidly in this range
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60-40 F
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some bacteria can grow here
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cryophilic cryoduric
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cold food, refrigerate prepared food to slow/prevent microbial growth and food spoilage. Keep food on ice while serving
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bacillus cereus
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saprophyte in rice and meat dishes. Emetic toxin
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pseudomonas cocovenans
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causes bongkrek disease, is coconut associated disease
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ciguatera/ ciguatoxin
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in fish skin
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scromboid/ scrombotoxin
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tuna, mackerel, mahi mahi associated toxin
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amanita
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mushroom associated toxin
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amount of water non-usable for drinking
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97%
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snow cap water
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2.23%
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#1 source of drinking water
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rivers and lakes .0003%
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Ogala
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underground lake, beneath 10 central states, .003%
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aquifer
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underground lakes
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biological oxygen demand
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refers to things that need broken down by oxidation, puts large strain on O2 in H20
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DDT
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banned in 1974, 800,000,000 lbs sprayed in US b/t 1948-1974. interferes w/ calcium utilization
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carbamates
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short half-life, only a few weeks
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organophosphates
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half life of a few months
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bioaccumulation
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accumulations in water may be low, but it accumulates its effect as it goes up the food chain, effects are magnified
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manimata disease
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CNS disease linked to improper mercury disposal. First seen in pets. Collects in fat deposits
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given to poultry during 1st 10 days of life
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D-mannose, it prevents salmonella
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sun drying foods
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kills microbes in open sun, since not enough water available for bacterial growth
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1800 gallons/ day
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amount of water treated per person/day in US
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aeration
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removes taste & odor, iron & manganese rendered insoluble. Adds freshness, kills anaerobic organisms
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sedimentation
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remove turbidity, organisms etc
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filtration
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done on sand bed filtration, 2 feet thick. Most commonly used to purify municipal water supplies
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softening hard water
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uses nazeolite to remove Ca and Mg, replaces w/ Na+
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disinfection
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use sodium or potassium hypochlorite to kill microbes in water supply. Must retain for 24 hrs for Cl- to evaporate
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sodium hypochlorite
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main reason instances of water borne diseases has gne down so dramatically
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indicator organism of contamination in H2O supply
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E. Coli
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activated charcoal
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used to purify water in research labs
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bitumen
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used in iron pipes, is inert tar, prevents corrosion and mycobacterium TB growth
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UV light
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kills microbes, might one day replace chlorination
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ionizing radiation
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increase shelf life of fruits and veggies. Leaves radio-nuclear residues. Increases risk of cancer
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microwave radiation
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absorbed by water, not good for killing microorganisms
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most frequently used chemical food additive
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benzoic acid
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smoking foods
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can be anti-microbial, can be carcinogenic
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BBQ
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best for killing organisms
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vacuum packaging
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limited benefit, won't stop growth of anaerobes
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% of accidents believed to be preventable
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90%
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# of MVA's per year
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about 50,000
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# of people that die each year as a result of accidents and injuries
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145000
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total yearly cost of accident related injuries
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$300 billion
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# of people admitted to hospital each yr due to accidents
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2.5 million
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# of ER visits/yr
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37 million
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has the highest risk of MVA's
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75 and over
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highest risk of death by falling
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75 and over
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every house has to be able to be reached by EMS in?
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3 minutes
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main cause of deaths due to fires
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improperly working fire alarms
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deaths per year by choking
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3000
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# of people that die each year due to firearm accidents
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2000
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firearm related murders/ yr
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27000
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deaths by ingesting toxic liquids
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5000
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DUI penalty in El Salvador
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1st offense: firing squad
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DUI penalty in Bulgaria
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2nd offense: execution
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when was OSHA founded
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1970
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# of employees necessary needed to get OSHA certification
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12
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function of NIOSH
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does research to make workplace safer
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clivus multrium
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european composting toilet, only handles urine -no water. Waster decomposes over 2-4 yrs, will be used as humus in gardens
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Schedule 1 drugs
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high potential for abuse, no medical use
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schedules 2 drugs
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high potential for abuse, has current ,medical use w/ severe restrictions. Abuse can lead to psychological and physical dependence
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schedule 3 drugs
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has potential for abuse, less than 1 & 2, has accepted medical use, can lead to addiction
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schedule 4 drugs
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low potential for abuse, currently accepted medical treatment, can lead to dependence
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schedule 5
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low potential for abuse
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LSD
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schedule I
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mescaline
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schedule I
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PCP
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schedule III
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heroin
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schedule I
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morphine
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schedule III
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codeine
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schedule II, III
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methadone
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schedule II
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marijuana
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schedule I
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barbiturates
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schedule II,III, IV
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chlora hydrate
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schedule IV
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meprobamate
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schedule IV
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cocaine
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schedule II
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amphetamines
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schedule II, III
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Agricultural
|
Pesticide poisoning, farmer’s lung, skin cancer
|
|
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Anesthetists
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Reproductive effects, cancer
|
|
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Automobile workers
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Asbestosis, dermatitis
|
|
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Bakers
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Asthma
|
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Battery makers
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Lead poisoning, cancer
|
|
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Butchers
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“Meat wrappers” asthma
|
|
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Caisson workers
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“Caisson disease”, “the bends” scuba divers
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Carpenters
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Nasopharyngeal cancer, dermatitis
|
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Ceramic workers
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Pneumoconiosis
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Demolition workers
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Asbestosis
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Drug manufactures
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Reproductive effects
|
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Dry cleaners
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Liver disease, dermatitis
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Dye workers
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Bladder cancer, dermatitis, silicosis
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Embalmers
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Dermatitis
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Felt workers
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Mercuralism
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Foundry workers
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Silicosis
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Glass workers
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Cataracts
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Hospital workers
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Infections, accidents
|
|
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Insulators
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Asbestosis, lung cancer, mesothelioma
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|
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Jack hammer operators
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Reynaud’s phenomenon
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Miners
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Pneumoconiosis, lung cancer
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Nuclear workers
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Radiation, Metal poisoning, cancer
|
|
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Office workers
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Joint problems, eye problems
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Painters
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Neurological problems
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Plumbers
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Lead poisoning
|
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Railroad workers
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Cancer dermatitis
|
|
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Seamen (sailors)
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Cancer, accidents
|
|
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Steel workers
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Cataracts, heat stroke
|
|
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Stone cutters
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Silicosis
|
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Textile workers
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Bysinossis, dermatitis, psychosis
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Varnish workers
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Dermatitis
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Welders
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Lead poisoning, cataracts
|
