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REVIEW IN SIHM 100 > MICRO ORGANISMS GERMS > Flashcards

MICRO ORGANISMS GERMS Flashcards

1
Q

A disease that’s carried or transmitted to people by food

A

Foodborne Illness

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2
Q

Potentially Hazard Foods

A

Milk Products
Sliced Melons
Tofu
Poultry
Sprouts
Cooked Rice, Beans & Heated Vegetables
Soy Proteins
Eggs
Meat
Fish
Shellfish and Crustaceans

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3
Q

Cross-Contamination

A

Cross-Contamination It the transfer of disease-causing microorganisms, such as bacteria and viruses, from one food to another.

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4
Q

How cross-contamination work?

A

Contaminated food may come in direct contact with other foods, or one food may
drip contaminated juices on another food. Uncontaminated food may come in contact with a contaminated utensil, piece of equipment, or work surface. Food handlers with dirty hands or wearing soiled uniforms may contaminate.

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5
Q

Sources of Food Contamination

A
  1. Raw Ingredients
  2. Water
  3. Air/Dust
  4. Soil
  5. Garbage and sewage
  6. Rodents and pests
  7. Insects
  8. Animals
  9. Packaging Materials
  10. Human
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6
Q

What is Bacteria?

A

Living, single-celled
Carried by food, water, humans and insects
Can reproduce rapidly

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7
Q

What is Spoilage Bacteria?

A

Spoilage Bacteria –break down food making them look, taste and smell bad. Reduce the quality of food. Food should be thrown away.

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8
Q

What is Pathogenic Bacteria?

A
  1. Pathogenic Bacteria – disease causing microorganism that can make people ill if they are consumed through food. Transferred from food handlers who have bacterial infection who
    prepare and serve food.
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9
Q

What is Binary Fission?

A

Binary fission – When bacteria cells divided to form two (2) new cells.

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10
Q

What is Generation Time?

A
  1. Generation time – bacteria cells double within 20-30 minutes. A single cell can generate
    over 1 million cells in just 5 hours.
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11
Q

What are the phases of Bacteria?

A
  1. Lag Phase – Growth is slow at first while the microorganism adjust to the food and nutrients in their new habitat.
  2. Log Phase – Once the metabolic system is running, microbes start multiplying exponentially, doubling in number every few minutes.
  3. Stationary Phase – as more and more microbes are competing for food and nutrients, the booming growth stops and the number of bacteria stabilizes
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12
Q

Food?

A

Food – high in protein like meat and dairy and carbohydrates

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13
Q

Acidic?

A

Acidity – acidity level of ph 4.6 to ph 7.5
ph – symbol used to designate the acidity of food. Degree of acidity is from 0 ph tp 14 ph
less than 7 ph means food is acidic n greater than 7 ph means food is basic or alkaline
Food below 4.6 ph cannot support growth of bacterial cells.

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14
Q

Temperature?

A

Temperature – Most disease causing bacteria grow within a temperature range o 5 C to 60 C. This is the range where the reproduction is at its peak. This is called the TEMPERATUE DANGER ZONE (TDZ)

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15
Q

Time?

A

Time - Pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four hours

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16
Q

Oxygen?

A

Oxygen - Microorganisms have different oxygen needs for growth.

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17
Q

Three types of Oxygen

A

Aerobic - needs oxygen to grow
Anaerobic - grows only when oxygen is absent
Facultative- can grow with or without oxygen

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18
Q

Moisture?

A

Moisture – Water activity or amount of water content. Most potentially hazardous foods have a water activity of .85 or above.

19
Q

Control the growth of bacteria:

A
  1. Make the food more acidic (Use vinegar)
  2. Raise or lower the temperature of the food (Freeze, Chill or cook)
  3. Lower the water activity (dry)
  4. Lessen the time in the TDZ (put in proper storage areas or cook right away )
20
Q

What is Non Spore forming bacteria?

A

Non Spore forming bacteria- Easily destroyed by proper cooking

21
Q

Salmonellosis

A

Salmonellosis – disease caused by salmonella an anaerobic bacteria found in intestinal
tracts of warm bodied animals.

Diarrhea
Human Intestinal Tract
Poultry & Meat
Avoid Cross-contamination

22
Q

Listeriosis

A

caused by Listeria monocytogenes, Survive in high salt foods. Life threatening diseases for people with weak immune system.

Diarrhea
Soil & Water
Poultry & Meat
Avoid Cross-contamination

23
Q

Staphylococcal

A

Staphylococcal Food Poisoning caused by staphylococcus aureus- grows on cooked foods that are contaminated by food handlers. Skin, hands & nose.

Diarrhea & Abdominal cramps
Skin, hair & nose
Reheated foods
Wash Hands

24
Q

Shigellosis

A

Shigellosis – caused by Shigella, frequently found in the intestines of humans and warm blooded animals.

Diarrhea & Abdominal cramps
Handled Unsanitary way
Poultry
Good personal Hygiene

25
Q

What is Spore forming bacteria?

A

Spore forming bacteria. Found in ingredients near the soil.

26
Q

Bacillus cereus gastroenteritis

A

Bacillus cereus gastroenteritis- Caused by Bacillus cereus. Onset can be 30 minutes to
6 hours.

Diarrhea onset 8-16 hrs
Improperly stored food
Meat, poultry
Consume food immediately

27
Q

Botulism

A

Caused by Clostridium Botolinum from improperly heat processed foods, especially home canning.

Initially vomiting & Diarrhea
Animals & vegetables
Under processed food
Don’t use home canned products

28
Q

Campylobacteriosis

A

Caused by campylobacter jejuni, the number one bacteria that cause
foodborne illness. It can only tolerate 3-6 % oxygen for growth.

Abdominal pain
Food handler’s hand
Meat, poultry
Use coded cutting board

29
Q

E.Coli O157:H7

A

Found in intestines of warm blooded animals. Serious disease for infants.

Diarrhea, watery or blooded
Human Intestinal tract
Raw and under cooked ground beef
Thoroughly cooked ground beef

30
Q

Clostridium Perfringens

A

an anaerobic spore forming bacteria by temperature abused.

Diarrhea
Human Intestinal Tract
Cooked meat
Use time & temperature control

31
Q

Virus?

A

Can’t reproduce outside a living cell. For example, colds, coughs, sore throats, chickenpox
and some other rashes. Most common infections in the community are due to a viral infection

32
Q

Hepatitis A

A

Hepatitis A is a viral liver disease that can cause mild to severe illness. 1.4 million annually
Poor sanitation & hygiene. Without vaccine. Improve sanitation.

33
Q

Norwalk Virus Gastroenteritis

A

nausea, vomiting, diarrhea, and abdominal cramps. Use portable water.

34
Q

Rotavirus Gastroenteritis

A

Vomiting
Infected Food Handler
Fruits
Wash hands properly

35
Q

Parasites?

A

Need to live in or on a host organism in order to survive . It gets its food from its host. Parasites are not as common as the other types of germs although they can cause some types of
diseases in humans.

36
Q

Trichinosis

A

Trichinosis- caused by trichenella spiralis a foodborne round worm found in an infected in an infected fleshy muscles and is eaten by meat eating animal.

37
Q

Anisakiasis

A

Anisakiasis – from anisakis spp. Nematodes (round worms) associated with fish. These worms are 1 to 1.5 inches long and similar to human hair

38
Q

Giardiasis

A

Giardiasis – from Giardia lambia parasite found in the feces of wild animals, domestic pets and
infected persons. Cool and moist conditions favor the growth of this parasite.

39
Q

Toxoplasmosis

A

Toxoplasmosis – caused by Taxoplasma gondii- common in warm blooded animal.

40
Q

Intestinal Cryptosporidiosis

A

Intestinal Cryptosporidiosis – from Crystoporidium parvum, a single-celled protozoa. They are found in water that has been contaminated with cow feces.

41
Q

Amoebiasis

A

Amoebiasis – from Entamoeba histolyca, a sigle celled parasite that infects humans and
primates (monkeys and apes).

42
Q

Ascariasis

A

Ascariasis - from ascaris lumbbricoides. Occur when an infected person handles the food. It is carried to the liver and heart and enters the pulmonary circulation, and grows in the lungs and stays there.

42
Q

Taenia saginata (Beef Tapeworm ) and taenia solium – (Pork Tapeworm)

A

When cysts form in the brain it is known as neurocysticercosis.

43
Q

Diphyllobothriosis

A

caused by Diphyllobothrium tapeworm passed on in humans through consumption of raw or undercooked fish. The principal species causing diphyllobothriosis is Diphyllobothrium latum, known as the broad fish tapeworm.

REVIEW IN SIHM 100 (3 decks)

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