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173 Cards in this Set
- Front
- Back
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Microorganisms are capable of producing what? 1-1
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Acids, alcohols, Co2, and toxins
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A Pathogen does what? 1-2
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Makes you sick
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An acid produced during spoilage of milk causes... 1-3
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Protein denaturation
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Who demonstrated that air was not the cause of spoilage? 1-4a
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Louis Pasteur
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Who was the father of canning? 1-4b
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Nicholas Appert
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Who invented the first microscope? 1-4c
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Anton Van Leeuwenhoek
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Which of the following usually requires the highest pH (lowest acid level) for growth? yeast, mold, bacteria, virus 2-1
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Bacteria
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Which of the following are FAT-TOM factors that affect the growth of microorganisms? time, temperature, oxygen, moisture, all of the above 2-2
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All of the above
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What is a term that describes a heat loving organism? 2-3
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Thermophile
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The term facultative anaerobic means an organism will grow under what type of conditions? 2-4
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In the presence or absence of oxygen
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Most spoilage bacteria require an Aw that is greater than _____? 2-5
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0.91
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A natural substance found in cranberries that inhibits the growth of yeasts and molds. 3-1
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Sodium benzoate
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What inhibitory substance is added to bread to control the growth of mold? 3-2
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Calcium propionate
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What are three statements that are NOT true of a bacterial endospore? 3-3
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Are difficult to kill even with heat, are very resistant structures, and is a survival mechanism of the organism.
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Under optimal conditions, what grows fastest? yeast, bacteria, or mold 3-4
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Bacteria
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At the stationary phase, organisms are doing what?
Question 5 answers 3-5 |
Running out of food, space, etc.
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How many bacteria would be in a sample of milk if there were 5 colonies growing on a 1:10,000 dilution plate? 4-1
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50,000
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A highly resistant structure produced by only certain bacteria. 4-2
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Endospore
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Propionate inhibits _________ while benzoate inhibits __________. 4-3
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Mold; yeast and mold
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Clostridium botulinum is a sporeforming bacterium that will not germinate at a pH... 4-4
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<4.6
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A fooodborne intoxication is caused by the _________, while a foodborne infection is caused by the presence of __________. 4-5
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Toxin; bacteria
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An emetic, such as the toxin producted by bacillus cereus, causes what? 4-6
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Vomiting
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Patulin is teratogen, which means it causes what? 4-7
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Birth defects
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__________ causes a low body temperature and produces a heat-stable toxin. 4-8
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Staphylococcus aureus
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__________ is an anaerobic bacterium that is heat-labile/sensitive and difficult to diagnose. 4-9
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Clostridium botulinum
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__________ is a facultative anaerobe that produces 2 different types of toxins. 4-10
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Bacillus cereus
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Which causes the most cases of foodborne illness? 5-1
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Campylobacter
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Which causes the most cases of serious foodborne illness? 5-2
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Salmonella
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What microorganism(s) is/are associated with poultry? 5-3
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Salmonella and Campylobacter
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Which of the following microorganism(s) is/are pychrotrophs (able to grow at low/refrigerator temperatures)? 5-4
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Listeria monocytogenes and Yersinia enterocolitica
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What causes foodborne infections? 5-5
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Vibrio cholera
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This organism is found inside the egg of a chicken. 5-6
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Salmonella enteriditis
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This organism is found in the intestinal track of poultry. 5-7
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Campylobacter jejuni
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Typhoid Mary was a/an __________ carrier of the bacteria __________, which means she was a carrier of the pathogen, but had no symptoms. 5-8
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Asymptomatic; Salmonella
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Which is the #1 most dangerous food to consume? 5-9
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Raw oysters
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The following genus has outbreaks associated with natural disasters and oysters.
Question 10 answers. 5-10 |
Vibrio
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Listeria is associated with what? 5-11
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Still births, lunch meat, and unpasteurized milk
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A toxin-mediated infection is caused by what? 6-1
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The toxin produced by the bacteria once it is growing inside you.
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E. coli causes which unique symptoms? 6-2
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Hemorrhagic colitis, Bloody diarrhea, and HUS
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Which of the following causes toxin-mediated infections? Clostridium botulinum, Shigella, E. coli 6-3
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Shigella and E. coli
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Hepatitis A is the only hepatitis transmitted from food. It targets the what? 6-4
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Liver
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__________ causes more gastrointestinal disease than any other organism and is associated with cruise ships. 6-5
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Norovirus
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(True of False) All of the viruses discussed in class are fecally transmitted. 6-6
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True
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Which of the following does NOT constitute a food as "potentially hazardous"? A. High in protein
B. High Aw C. High in lipids D. Low acid 6-7 |
High in lipids
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Foods should be cooked at least to the minimum recommended temperatures. Those temperatures are what? 6-8
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Poultry: 165°F; Ground Meats: 155°F; Other potentially hazardous foods: 145°F
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The #1 parasite associated with humans is __________. 7-1
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Giardia
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__________ is associated with cats and can affect the unborn. 7-2
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Toxoplasma gondii
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This parasite is associated with imported foods. 7-3
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Cyclospora
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Pork is associated with __________. 7-4
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Trichinella
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(True of False) Food intolerance is due to an immune response to a particular food. 7-5
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False
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An anaphylactoid reaction is associated with what? 7-6
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Food Allergy
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The "Big 8" are responsible for 90% of IgE-mediated food allergies and include all of the following EXCEPT what? 7-7
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Corn
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__________ food allergies are responsible for immediate hypersensitivity to a particular food, while __________ food allergies are responsible for delayed hypersensitivity to a particular food. 7-8
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IgE-mediated; cell-mediated
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Which age group is most at risk for dying due to a true food allergy? 7-9
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10-19
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The treatment for cell-mediated food allergies include what? 7-10
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A lifelong gluten-free diet
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This toxin is found in soybeans, oats, and wheat and interferes with the digestion of protein. 8-1
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Trypsin
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This toxin interferes with the function of the thyroid gland. 8-2
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Goitrogen
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This part of rhubarb should NEVER be eaten because it is poisonous. 8-3
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Leaves
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Remove the "eyes" on your potatoes before eating to avoid this toxic substance: 8-4
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Solanine
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__________ is found in raw eggs and can cause a vitamin (biotin) deficiency. 8-5
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Avadin
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BSE (Bovine Spongiform Encephalopathy) causes __________ in cattle. 8-6
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Holes in the brain and a spongy brain.
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A __________ is a non-replicating molecule that converts the shape of a healthy, chemically identical protein to a deadly form which causes BSE, CJD, and Kuru. 8-7
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Prion
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The form of BSE that is found in humans is known as what? 8-8
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Creutzfeldt-Jakob Disease
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Kuru appeared just in the __________ of the New Guinea tribe, because they were only allowed to eat the non-muscle parts of their dead relatives. 8-9
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Women and children
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To avoid BSE, Kuru, and CJD, never eat the __________ of the infected organism. 8-10
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Brain and/or spinal chord
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A chemical added to pop to inhibit the growth of yeast and mold
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Potassium Benzoate
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A count that determines the quality of raw products in such things as baby food.
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Mold Fragment
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A term that describes microorganisms that prefer oxygen but can also grow without it.
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Facultative anaerobes
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Corkscrew-shaped bacteria
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Spirilla
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The method by which heating kills microorganisms present in wine, beer and most notably, mile.
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Pasteurization
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A term to describe a microorganism that likes very high temperatures
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Thermophilic
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A phase of microbial growth in which there is slow growth.
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Lag
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The process by which bacteria reproduce
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Binary Fission
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The phase in which the growth of the microorganism remains constant
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Stationary
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He is considered the father of pasteurization
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Louis Pasteur
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A spoilage organism that does not cause foodborne illness
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Yeast
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A chemical added to bread to slow the growth of yeast
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Calcium Propionate
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Defined as the ratio of water vapor pressure of the food to the vapor pressure of pure water at the same temperature.
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water activity
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It might be sugar for some or protein for other microorganisms
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Food
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A molecule that likes to form hydrogen bonds with other molecues
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Polar molecule
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This species of bacteria cause foodborne infection.
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Salmonella
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A foodborne condition caused by eating a food that contains a poisonous toxin that was produced by a microorganism.
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Intoxication
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A mycotoxin produced by Aspergillus flavis.
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Aflatoxin
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An endospore-forming pathogen.
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Bacilluscereus
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Organisms that live in or on a host such as an animal.
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Parasites
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Claviceps purpurea produces this mycotoxin.
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Ergotism
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An illness that is caused by a chemical or biological agent in food.
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Foodborne
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A carcinogen produced by mold on apples.
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Patulin
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An infection that occurs when food contains pathogens that infect the intestine such as E. coli.
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Toxinmediated
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A spore forming obligate anaerobe that produces a neurotoxin in food.
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Clostridium Botulinum
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Another name for mold toxins.
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Mycotoxins
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A non-spore forming, faculative anaerobe.
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Staphylococcus Aureus
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A foodborne condition that occurs when a person eats food that contains a living pathogen.
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Infection
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An infection that replicates inside a living cell such as Hepatitis A and Rotavirus.
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Viral
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A term to describe a toxin that is released by a microogranism that inflames the intestinal lining.
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Enterotoxin
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Coliform bacteria are found here
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Feces
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Produced by molds
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Spores
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An acronym for the conditions that affect microbial growth
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FATTOM
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A process designed to kill bacteria in food
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Irradiation
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An instrument used to dertermine vapor pressure
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Manometer
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A method for determining the number of microorganisms in a food sample
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Plate count
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Another substance used to preserve food
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Sugar
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A cure-shaped bacteria
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Vibrios
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Organisms that grow in a network of filaments
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Molds
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A type of organism that must have oxygen to survive
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Aerobic
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Microorganisms that require the absence of oxygen to survive
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Anaerobic
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A term that describes a cold-loving microorganism
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Psychrophilic
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A substance used to preserve food
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Salt
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A process in which yeast is produced
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Budding
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A phase in which there are no more nutrients available to the microorganism
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Death
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The hydrogen of hydroxyl ion content of PH
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Acidity
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Streptococcus salivarius is found here
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Salvia
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To remove this is a from of preservation
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Water
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A microbial contaminant that requires a living cell to survive
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Virus
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Bacteria that cause several ilnesses and death
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Pathogens
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A dutchman who built the first microscope
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Anon van Leeuwenhoek
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Rod-shaped bacterial cells
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Bacilli
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It is what allow bacterial mobility
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Flagella
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A term that describes bacteria that grow well at refrigerated temperatures
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Psychrotrophic
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A phase in which there is exponential growth of the microorganism
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LOG
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The Frenchman who developed the process used in commercial canning
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Nicolas Appert
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A state in which the microorganism is actively multiplying
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Vegetative
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Compounds that produce vomiting, cramps and diarrhea.
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Gastrointestinal Irritants
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A toxicant that is found in rhubarb, spinach, tea and berries.
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Oxalate
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A mushroom toxin that causes coma, convulsions, hallucinations and depression.
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Neurotoxin
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A marine neurotoxin found in puffer fish that blocks nerve impulses.
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Tetrodotoxin
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A toxicant found in peanuts, beans and soybeans.
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Hemaglutinin
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A 22 carbon-long fatty acid found in mustard and rapeseed.
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Erucic Acid
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Produce hydrogen cyanide within the stomach.
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Cyogenic Glycosides
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A mushroom toxin that results in organ failure.
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Protoplasmic
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Toxicants that interfere with the catalytic activity of enzymes.
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Enzyme inhibitors
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A mushroom toxin that only produces symptoms when alcohol is also consumed.
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Disulfiramlike
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Naturally occurring poisons found in food.
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Toxicants
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A toxicant found in the eyes of potatoes.
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Solanine
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An inhibitor that is found in soybeans, oats, and wheat.
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Trypsin
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Toxicants found in turnips, broccoli, Brussels sprouts, cabbage and cauliflower.
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Goitrogens
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A type of cyogenic glycoside found in sassafras, mace and nutmeg.
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Safrole
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The release of a substance like histamine that cuases adverse effects
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Degranulate
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A foodborne illness cause by a non-microbial chemical
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Chemical intoxication
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A reaction to gluten
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Celiac Disease
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It can be a quite severe immediate hypersensitivity reaction
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IGE
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A type of reaction cause by, for example, strawberries or chocolate
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Anaphylactoid
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It is produced by an organism and causes foodborne intoxication
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Toxin
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This organism causes a foodborne infestation
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Parasite
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Asthma induced sulfite sesitivity and food induced migraines are examples of this type of reaction.
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Idiosyncratic
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Any illness that results from the ingestion of food
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Food Illness
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Another term for allergy
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Sensitivity
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A food disorder caused by the lack of a specific enzyme. Examples include lactose intolerance and phenylketonuria
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Metabolic
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It can cause a foodborne infection, viral infection of foodborne toxin-mediated infection
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Microorganism
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A food allergy is an example of this type of food sensitivity
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Immunological
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A toxicant found in raw eggs and causes a biotin deficiency.
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Avidin
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A term to describe the lack or reduction of oxygen in body tissue.
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Anoxia
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The B in BSE.
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Bovine
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A rapid assay for BSE which is sometimes inconclusive.
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Elisa
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Continent most known for cases of BSE.
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Europe
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The agency responsible for testing the US meat supply.
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USDA
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BSE is also known as this.
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Mad Cow Disease
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BSE belongs to this group of spongiform encephalopathies.
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Transmissible
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The S in BSE.
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Spongiform
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A cow that has been injured and cannot be used in manufacturing.
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Downer
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BSE was first discovered in this country.
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Great Britain
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This is the agent responsible for BSE.
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Rogue Protein
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A test involving staining of brain-stem tissue.
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IHC
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Sheep and goats contract this form of BSE.
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Scrapie
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Animal feeds contain these (recycled) proteins.
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Ruminant
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State which reported the first case of BSE in a native cow.
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Texas
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There is no known ___ for this disease (BSE).
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Cure
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The organization that studies disease and tracks outbreaks
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CDC Center for Diseast Control (and prevention)
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A disease in humans believed to be related to BSE
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VCJD (variant Creutzfeldt-Jacob Disease)
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A test also known as gel electrophoresis
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Western Blot
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The E in BSE
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Encephalopathy
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BSE is this kind of disease
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Neurological
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Deer and elk contract this form of BSE
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CWD (Chronic Wasting Disease)
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