Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

microbiology > Food Microbiology > Flashcards

Food Microbiology Flashcards

1
Q

What are examples of common gram (-) food borne bacteria ?

A
  • salmonella
  • shigella
  • E. Coli
  • Campylobacter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Where can you get salmonella from ?

A

meat, eggs, fish, shrimp, cream-filled deserts, poultry and unpasteurized milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the typical onset time for salmonella ?

A

6 to 48 hrs
- more like 24 hrs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are some symptoms of salmonella bacteria ?

A

stomach pain, diarrhea, nausea, chills, fever, headache

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How much of a dose of cells does Salmonella take to infect ?

A

as few as 15-20 cells
- doesn’t take much

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the treatment for Salmonella infection ?

A

PO or injected antibiotics
- for 2 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are some characteristics of Salmonella infections ?

A
  • NORMALLY takes about 24 hrs to get symptoms through 72 hrs
  • the more times you get it the worse it gets
  • contagious
  • likes to hang out in the digestive tract
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What were the 3 big Salmonella outbreaks ?

A
  • Cheerios
  • Ice cream
  • peanut butter
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How long does it take for Shigella symptoms to start ?

A

1-2 days after exposure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are some symptoms of Shigella infection ?

A
  • diarrhea (sometimes bloody)
  • fever
  • abdominal pain
  • tenesmus (painful sensation of needing to pass stools even when bowels are empty)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the most dangerous type of E. Coli ?

A

E.Coli 0157H7 (EHEC)
- common in cattle feces and found often in ground beef
- also found in apple cider
- fallen apples can only be used in pasteurized cider

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How long does E.Coli illness last ?

A

7-10 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How long does it take for E.Coli symptoms to occur ?

A

as little as 12 hrs to 3-10 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

How does E.Coli infections get passed ?

A
  • person to person
  • hand to mouth contact
  • fecal-oral route
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

How can you prevent E.Coli ?

A
  • ensure proper cooking of food
  • ensure proper refrigeration of food
  • keep food preparation areas and utensils clean
  • observe best before dates on food
  • wash all fruits and vegetables before eating -
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are some symptoms of E.Coli ?

A

this infection is associated with Hemolytic Uremic Syndrome (HUS)
- fever
- vomiting
- stomach cramps
- diarrhea which can go from watery to bloody

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are some symptoms of Hemolytic Uremic Syndrome (HUS)?

A

leading cause of kidney failure in the elderly and young children
- onset starts about one week after first symptoms
- irritability
- fatigue
- puffiness around the eyes and ankles
- decrease in urine production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the primary bacterium of Campylobacter ?

A

C. Jejuni

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Where is Campylobacter found ?

A

most animals
- also shellfish and unpasteurized milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are some characteristics of Campylobacter ?

A
  • sensitive to O2, drying, freezing, salting, acid
  • bacteria needs small amount of O2 (too little kills it and too much does)
  • heat labile toxin
  • gram (-) microaerophilic curved or S-shaped rod
  • very fragile outside of body so proper food handling can control it
  • invasive gastroenteritis in humans and can lead to Guillain-Barre syndrome
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are some symptoms of campylobacter infection ?

A
  • abdominal cramps
  • diarrhea
  • headache
  • watery and sometimes bloody stool
  • fever
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the onset of Campylobacter infection ?

A

2-3 days

23
Q

How much of a dose of cells does it take for a Campylobacter infection ?

A

400-500 cells
- can become antibiotic resistant due to antibiotics in animal food

24
Q

What are some gram (+) food infections ?

A
  • listeria
  • staphylococcus
  • clostridium
  • bacillus
25
Q

What are some characteristics of Listeria ?

A
  • gram (+) rods
  • facultative anerobic
  • no production of endospores
  • incubation between 3-70 days
26
Q

Where can you find Listeria ?

A
  • in soil which can cause contamination of vegetables and fruit (cantaloupes and apples)
  • dairy products (un/pasteurized)
  • ready to eat foods such as hot dogs and deli meats
  • pasteurized and ready to eat foods may become contaminated through handling
27
Q

Which bacteria is one of the most virulent foodborne pathogens ?

A

Listeria Monocytogenes

28
Q

What are some characteristics of Listeria Monocytogenes ?

A
  • gram (+)
  • beta hemolysis (narrow bands of hemolysis that do not extend much past the colony)
  • motile at 30 C
  • catalase (+)
  • Oxidase (-)
29
Q

What are some characteristics of Staph Aureus ?

A

caused by staph enterotoxin
- bacteria killed by heat but toxin tends to persist
- vomiting more common than diarrhea
- 2-8 hrs after eating
- facultative anaerobe

30
Q

What are some characteristics of Clostridium ?

A

2 mains are Clostridium Perfringens and Botulinum
- form spores
- gram (+) rods

31
Q

What are some characteristics of Clostridium Perfringens ?

A

produce sub terminal spores which can survive cooking
- very common in nature
- produce heat labile toxin

32
Q

What are some symptoms of Clostridium Perfringens infection ?

A
  • abdominal cramps
  • watery diarrhea
  • nausea
33
Q

How big of a dose does it take for a Clostridium Perfringens infection ?

A

large infective dose
- 10 to the 8th cells
- in cooked meat and poultry as well as gravy

34
Q

How is Clostridium Botulinum transmitted ?

A

spores, widespread in soil, contaminate vegetables and meats
- when foods are canned or vacuum-packed without sterilization the spores can survive and germinate in the anaerobic environment
- toxin is produced within the canned food and ingested preformed

35
Q

How long does it take for Clostridium Botulinum to start ?

A

12-36 hrs after ingestion

36
Q

What is the pathogensis of Clostridium Botulinum ?

A
  • toxin is absorbed from gut and carried via blood to peripheral nerve synapses
  • then blocks release of ACh
37
Q

What are some characteristics of Bacillus Cereus ?

A
  • gram (+) rods
  • spore forming
  • Facultative Anaerobe
  • very widespread in nature (especially in spore state)
38
Q

Where is Bacillus Cereus found in ?

A
  • rice
  • potatoes
  • casseroles
39
Q

How long does it take for diarrheal illness of B. Cereus to incubate?

A

10-16 hrs

40
Q

How long does it take for the vomiting illness of B. Cereus to incubate ?

A

1-6 hrs

41
Q

What is the dose needed for a Bacillus Cereus infection to occur ?

A

infective dose of 10 to the fifth CFU/gram

42
Q

What are the results for Bacillus Cereus in a Mannitol Egg plate ?

A
  • mannitol negative (pink-red colonies)
  • lacithinase positive (zone of precipitate around the colonies)
43
Q

What does a lecithinase positive result look like in a mannitol egg plate ?

A

hydrolyze the lecithin
- zone of white precipitate forms around the colonies

44
Q

What does a bacteria that ferments mannitol produce ?

A

acid products and form colonies that are yellow

45
Q

What are some symptoms of the Norovirus infection ?

A
  • dehydration
  • N & V
  • fever
  • abdominal cramping
  • diarrhea
46
Q

How long does the incubation period of the norovirus last ?

A

24 to 48 hrs
- symptoms lasting 12 to 60 hrs
- infected hosts can shed virus in stool up to 2 weeks

47
Q

With the norovirus how long are you highly contagious ?

A

1-3 days
- wash hands
- bleach surfaces
- stay home

48
Q

How long does it take for symptoms of the norovirus to begin ?

A

12-48 hrs later you get sick

49
Q

How long can you continue to shed particles of the norovirus ?

A

2 weeks later

50
Q

What is your immunity against the Norovirus after getting better ?

A

temporarily immune against the particular strain of the Norovirus
- but there is many strains but you’ll need to keep up hygiene

51
Q

What are some challenges of food microbiology ?

A

length of time between ingesting food and symptoms first appear varies between the bacteria
- How well do people remember what they ate ?
- What food do they have in common ?

52
Q

How long does it take for symptoms of Staph Enterotoxin to manifest ?

A

2-8 hrs later

53
Q

How long does it take for symptoms of Shigella to manifest ?

A

1-2 days

54
Q

How long does it take for symptoms of Listeria to manifest ?

A

3-70 days

microbiology (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions