4. Food Safety, Toxicology, and Microbiology Flashcards
(155 cards)
1
Q
What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above
A
D: None of the above;
2
Q
Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
A
A: Orange Juice;
3
Q
At what pH is benzoic acid most effective?
A
pH 3-5;
4
Q
What metabolic end product does the Voges-Proskauer test detect?
A
Acetoin in a baceterial broth culture;
5
Q
Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
A
Microorganisms are very versatile - MO’s can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes
6
Q
What is the F value?
A
Minutes required to destory a given number of microbes at a given temperature;
7
Q
Sauerkraut results from what kind of fermentation process?
A
Lactic Acid
8
Q
What is kefir?
A
Milk fermentation by yeast and lactic acid bacteria
9
Q
What is the name for the phenomenon which draws water into materials?
A
Capillary action (surface tension)
10
Q
What is the common vector for inserting foreign genes into a bacteria?
A
Plasmid
11
Q
What does MPN stand for?
A
Most probable number
12
Q
What are the microorganisms that prefer to live without oxygen?
A
anaerobic
13
Q
What is the circular single stranded exonuclear DNA known as?
A
Plasmid;
14
Q
A polypeptide antibiotic produced by some Streptococcus lactis strains is called what?
A
Nisin
15
Q
The D value of green peas is 0.2 minutes. What is the F value at 250 F?
A
12D so 2.4 minutes
16
Q
What is the perigo factor?
A
Substance formed in heated foods containing nitrite and it has antibacterial activity
17
Q
Which of the following types of organism is not defined by temperature ? A. Psycrophiles B.Thermophiles C.Mesophiles D. Thermoduric
A
Thermoduric
18
Q
What are halophiles?
A
Microorganisms that can survive high concentrations of salt
19
Q
What yeast is in soy sauce production?
A
Zygosaccharomyces rouxii and Torulopsis spp
20
Q
Which bacteria is added to Swiss cheese for eye formation?
A
Propionibacterium shermanii
21
Q
What is the term for a complete set of genetic material in an organism?
A
Genome
22
Q
What term describes plants that can grow in high-salt environments?
A
Halophytes
23
Q
What is the scientific term for a n increase in the size of the cells in an organism?
A
Hypertrophy
24
Q
What two lactic acid thermophilic bacteria are inoculated into pasteurized milk in the fermentation process that yields yogurt?
A
Streptococcus Thermophilus and Lactobacilus Bulgaricus
25
Name and describe the component of pineapple that will make your mouth sore and give you a stomach ache if you eat too much of it.
Bromellin- a proteolytic enzyme
26
For what foods has irradiation been approved as a preservation method?
Poultry-Pork-Spices
27
What is the white colony growth of molds called?
Mycelium
28
What are the four main stages in the life cycle of the Drosophila fruit fly?
Egg-Larva-Pupa-Adult Fly
29
Which of the following molds has a foot cell: Aspergillus Penicillium or Alternaria?
Aspergillus
30
Molds grow in an oxidation-reduction potential of?
Positive Values
31
What do aerogenic bacteria produce?
Gas
32
What are Halophilic bacteria?
Love Salt
33
What do microaerophiles require for growth?
Some oxygen
34
Why are plates for total plate count incubated upside down?
To prevent condensation from dripping on the surface of the agar.
35
Sporeforming aerobic rods occur as what?
Psychortrophs-Mesophiles-Thermophiles
36
What are Xerophilic molds?
Dry Loving
37
In what types of foods are thermophilic sporeformers of primary concern?
Aseptically processed low acid foods
38
What is the form of aflatoxin excreted in milk?
M1 and M2
39
What is the order of heat resistance for microorganisms?
Bacterial spores are more heat resistant than bacterial vegetative cells/yeast cells/molds.
40
Why was Schwan's ice cream recalled from the marketplace in October of 1994?
For presence of Salmonella Enteriditis
41
What does obligate mean for microorganisms?
Absolute Requirements
42
For what pathogen(s) is/are there a zero tolerance in ready to eat processed foods?
Salmonella species and Listeria monocytogenes
43
What does HACCP stand for?
Hazard Analysis and Critical Control Points
44
Which of the following is not a microbial preservative? (1) Nisin (2) Sodium Propionate (3) Sodium Alginate or (4) Nitrite
Sodium Alginate
45
Name two mycotoxins produced by Fusarium species.
Zearalonone-Trichothecenes-Fumonisins-Fusarin
46
What are coliforms?
Coliforms are gram-negative (aerobic to facultatively anerobic) nonsporeforming rods that ferment lactose to gas within 48 hours at 35C
47
Which microorganisms produce endospores?
Bacillus and Salmonella
48
What are the dominant spoilage microflora of fish?
Pseudomonas-Flavobacterium-Moraxella
49
What does high total counts in dehydrated foods indicate?
Poor raw materials-Improper processing techniques-Poor sanitation
50
What bacteria can cause flat sour in foods?
Bacillus stearothermophilus
51
What are the five steps used in the traditional isolation of Salmonella species?
1. Preenrichment
2. Selective Broth Isolation
3. Selective Plate Isolation
4. Biochemical Test
5. Serology;
52
What food-borne parasite can be found in hogs eating uncooked food waste?
Trichinella Spiralis;
53
When is a microorganism considered dead?
When it fails to grow or reproduce in or on media
54
What are flagella?
Appendages that allow microbes to be motile
55
what are the four most important spoilage microorganisms associated with refrigerated meats?
Pseudomonas spp. - Flavobacterium spp. - Acinetobacter spp. - Moraxella spp
56
What causes greening of luncheon type meats?
Lactobacillus Viridescens
57
What is the minimum pH of growth for most Gram-negative aerobic bacteria?
pH 5.3
58
How is the relative humidity related to water activity?
Water activity= relative humidity/100
59
What is a facultative anaerobe?
A microbe that can grow with or without oxygen
60
What is a psychrotroph?
A microorganism that grows at 7 degrees Celsius or below (in the refrigerator)
61
What property does Aspergillus glaucus have that allows it to grow on dried fruit?
It is xerophillic
62
What are coliforms?
Aerobic to facultatively anaerobic Gram-negative non -sporeforming rods that ferment lactose with the formation of gas within 48 hours at 35C
63
What color are Staphylococcus aureus colonies on Baird Parker agar?
Black
64
Why is egg yolk used in the media for the isolation of Bacillus cereus?
To check for the lecithinase reaction
65
```
What is the selective agent in the following medium mixture? :
Proteose peptone yeast extract
Sodium chloride
Sodium glycerolphosphate
Maltose
Lactose
Sodium azide
Bromcresol purple
Agar
Water
```
Sodium Azide;
66
What does LAL stand for?
Limulus ameobocyte lysate
67
Which way does DNA replicate?
5' to 3'
68
Most common pathogen found in outbreaks of cheese?
L. monocytogenes
69
Green bean canning pathogen ?
C. botulinum
70
What is the light absorbing pigment in plants?
Chlorophyll
71
Difference between fungi-algae-other higher plant?
Photosynthesis
72
Difference between eukaryotic and prokaryotic?
Defined nucleus (eukaryotic) - circular DNA (procariotic) - mitocondria (eukariotic)
73
Time in minutes for one log reduction?
D-value
74
Name 5 organelles of cells:
Mitocondrias-Nucleus-Vacuola-Ribosome-Golgi aparatus.
75
What is the difference between prebiotic and probiotic?
Probiotic is living microbials which promotes health; prebiotic is some indegestible food which promotes growth of microbials to promote health
76
Name two homofermenters?
Lactobacillus acidophilus-Lactobacillus bulgaricus-Lactobacillus helviticus-Lactococcus fascu-Streptococcus thermophilus
77
Name two heterofermenters?
```
Lactobacillus casei
Bifidobacterium breve
Lactobacillus fermentum
Bacillus infantis
Lactobacillus fermentum
Lactobacillus plantarum
Bacillus longum
```
78
What are the 2 principle mechanisms by which preservatives stop the growth of microorganisms?
Water availability and acidity
79
What does antisense refers to?
A messenger RNA having a base sequence that is complementary to the mRNA for a protein
80
What is the purpose of pasteurization?
To innactivate all pathogens
81
What is not the storage temperature of food?
40 to 140F
82
Vitamin C is sometimes added to frankfurters why?
To enhance the rate of cured color formation in the frankfurter It sounds good to have Vitamin C on the label
83
Why is summer sausage shelf-stable?
pH is near the isoelectric point of myosin and actin
84
what is the maximum % of fat that you can legally have in a cooked sausage product?
30%
85
what is proteose peptone?
is an enzymatic digestion of animal tissues. commonly used in the prep of culture media for the production of toxins and in the fermentation industry for starter cultures. It is a highly nutritious source for the growth of a wide range of microorganisms
86
if the total plate count is 500 CFU/ml with the generation time of 30 min - what will the total plate count be after 3 hours?
32
87
what is the color of typical Salmonella colony on EMB agar?
colorless
88
in the US what is the maximum amount of fat allowed in frankfurters?
30%
89
in the US what is the maximum amount of combination of fat and water allowed in frankfurters?
40%
90
```
According to the federal regulations what food product open dating terms is required for frankfurter packages?
A.sell by
B.use by
C.best if used by
D.none of the above
```
none is required. product dating is voluntary and not required by federal regulations
91
```
Range these foodborne pathogens in the increasing order of their approximate onset time of symptoms due to infection or intoxication:
Listeria monocytogenes
Staphylococcus aureus
Clostridium perfringens
Vibrio cholerae
```
```
Staphylococcus aureus (2-4hr)
Clostridium perfringens (6-12hrs)
Vibrio cholerae (18-36hrs)
Listeria monocytogenes (1-30 days or more)
```
92
in predictive food micro growth rate is calculated by linear or non-linear regression on log of counts vs. time plot. which model cannot be used for calculating growth rate: A.logistic model B. Arrhenius model C.Gompertz model D.baranyi model?
Arrhenius model;
93
A food sample was analyzed for aerobic plate count by diluting 100 and 1000 times separately. the # of colonies on plate with 1:100 dilution was 240 with 1:1000 was 35
What is the exact aerobic plate count of the food sample?
(240+35) X 100/(1X1 + 0.1X1)= 25,000 CFU/ml
94
Pathogens that are responsible for more than 75% of human deaths caused by known pathogens in the US
Salmonella, Listeria and Toxoplasma. Followed by norwalk-like viruses, campylobacter and E. coli O157:H7;
95
Name the foodborne pathogen that has the highest mortality rate
Vibrio vulnificus (50% fatality rate);
96
Of the following pathogens which one was recognized even 30 years ago: Campylobacter jejuni - Listeria monocytogenes - Bacillus cereus - Cyclospora cayetanensis?
Bacillus cereus
97
What do the Grashof number/Nusselt number/Prandtl number/Biot number/Fourier number all have in common?
they are all dimensionless;
98
Prior to refrigeration what was the primary method used for food preservation?
Fermentation;
99
Name 4 of the 6 primary classes of pathogenic E. coli that cause diarrhea
Diffuse-adhering (DAEC) - Enteropathogenic (EPEC) - Enterotoxigenic (ETEC) - Enteroinvasive (EIEC) - Enterohemorrhagic (EHEC) - Enteroaggregative (EAEC);
100
what is the genus and species of the Thompson seedless grape?
Vitus vinifera;
101
which fungus is responsible for producting the etiologic agents of aflatoxicosis?
Aspergillus flavus;
102
what is the difference between the envelopes (everything outside the plasma membrane) of gram positive and gram negative cells?
Gram positive cells have a single thick peptidoglycan or murein layer while gram negative cells have a thin peptidoglycan layer surrounded by an outer membrane;
103
many fungi are dimorphic. what does dimorphic mean?
they can change from a yeast form to a mold form;
104
```
aflatoxin can be detected by placing material under:
A.fluorescent light
B. light bulb
C.UV light
D. infared light?
```
C. UV light
105
the fungus Claviceps purpurea produces a group of toxins that cause: A. turkey X disease B. ATA C. diarrhea and vomiting or D. ergotism
D. ergotismc
106
aflatoxins are NOT produced by: A.Aspergillus flavus B. Aspergillus parasiticus or C.Aspergillus chraceus
C.Aspergillus chraceus;
107
the consumption of rotten apples may lead to intoxication by the presence of: A.yeast B.spoilage bacteria C.aflatoxins or D.patulin
D. patulin
108
the critical events of infection by ingested virus appear to occur in: A.esophagus B.stomach C.small intestine or D. large intestine
C.small intestine;
109
what is the process of adding sugar to wine making?
Chaptalization;
110
what is the difference between regular beer and light beer?
light beer averages 33% less calories than regular beer;
111
in the brewing industry what is pitching?
addition of yeast to the cooled wort;
112
the presence of mold Botrytis cinerea in wine can create a problem in: A.fermentation B.crushing C.filtration or D.aging
C. filtration: it produces B-glucans which are large polymers that clog filters;
113
What is the cause of the haze in beer?
incomplete protein hydrolysis during mashing or insufficient protease activity
114
what does the acronym NARMS stand for?
National Antimicrobial Resistance Monitoring System
115
what variety of grape is used for fume blanc wine?
Sauvignon Blanc
116
what is a terrior in the winemaking industry?
the soil
117
How did cheese-makers overcome the kosher problem of rennet?
its produced from a microbiological source as chymosin
118
How is CO2 produced in traditional champagne manufacture?
additional sugar (24g/L) is added prior to bottling whereafter yeast participate in a 2nd fermentation to produce CO2
119
what is the main difference in the manufacturing steps between red and white wine production?
red wine is fermented with the grape skins on
120
which media may be used to selectively enumerate coliforms?
Violet Red Bile Agar (VRBA)
121
what are the selective agents of VRBA?
bile salts and crystal violet
122
what do Z-values represent for a microbial population?
The temp required to change a D-value by one log (D is a decimal reduction time at a specific temperature)
123
in a recent outbreak of foodborne illness in RTE meats by Bil Mar Foods resulted in a recall of 76 million pounds of product. Name the causitive agent and rare strain that was found in these products.
Listeria monocytogenes type E
124
List 5 genera of bacteria and molds that produce antimicrobial agents
Penicillium-L. lactis-Lactobacillus-Pediococcus-Streptomyces;
125
Name 4 bacteriocins produced by lactic acid bacteria and state the most thoroughly studied
Nicin-Pediocin-Diplocoxin-Helveticin-Lactacin (nicin most thoroughly studied);
126
```
Give the genus and species of one microorganism for each of the following categories:
Gram negative
Strict anaerobe
Foodborne pathogen
Sulfide spoiler
```
Gram-negative= Salmonella typhimerium or E. coli/
Strict anaerobe= C. botulinum
Foodborne pathogen= S. aureus - Listeria monocytogenes
Sulfide spoiler= Desulfotomaculum nigrificans;
127
give the genus and species for which the following media are selective:TSC, MacConkey, McBride and Hektoen enteric
TSC= C. perfringens
MacConkey= E. coli
McBride= Listeria monocytogenes
Hektoen enteric=Salmonella enteriditis;
128
Name the microorganism associated with the following: Ergot poisoning, Zearalenones in corn, Patulin and Aflatoxin
Ergot poisoning= Claviceps purpurea
Zearalenones in corn= Fusarium graminarium
Patulin= Penicillium eseparsum
Aflatoxin= Aspergillus flavus;
129
What cheese is associated with the following major microorganisms: Lactococcus, Propionibacterium shermanii, Penicillium roqueforti and Lactic streptococci
Lactococcus= cheddar (or mozzarella)
Propionibacterium shermanii= Swiss
Penicillium roqueforti= Blue
Lactic streptococci= Edam-Gouda;
130
Name 5 microorganisms that have been associated with food poisoning outbreaks
C. botulinum - C. perfringens - B. cereus - S. aureus - Salmonella- Shigella - Vibrio parahaemolyticus - E. coli - Listeria monocytogenes;
131
What agency regulates the production/labeling/sale of the following products: wine coolers, emu, turkey and lite beer
Wine coolers= FDA
Emu= FDA
Turkey= USDA
Lite Beer= Alcohol and Tobacco Tax and Trade Bureau (TTB);
132
What 2 microorganisms are the principal acid producers in the manufacture of sour cream?
Lactococcus lactis spp cremoris and Lactococcus lactis ssp lactis;
133
Name 4 water-soluble vitamins
B1 (thiamin) B2 (riboflavin) B3 (niacin) B6 (pyridoxine) B12 B5(pantothenic acid) Folic Acid Vitamin C;
134
what microorganism is used in the fermentation of both bread and beer?
Saccharomyces cerevisiae;
135
a microbial population of 3000 CFU/ml that is exposed to a 2D process will theoretically have a final population of what?
30 CFU/ml;
136
Name the 3 proteins (Tripartite toxin) in non-hemolytic enterotoxin and their ratios
NheA - NheB - NheC -> 10:10:1;
137
What are the 6 stages of the reproduction of animal viruses
1. Attachment of the virus to the host cell cytoplasmic membrane
2. Entry of the virus/its nucleic acid into the host cell.
3. Uncoating of the virus.
4. Biosynthesis of new viral nucleic acids and proteins.
5. Assembly of new viruses within the host cell.
6. Release of the new viruses from the host cell;
138
What are the 3 mechanisms for virus entry?
Direct penetration - Membrane fusion - Endocytosis;
139
Acid A turns into acids B in second wine fermentation, what is acid A and B?
A - malic, B - lactic
140
Name 2 genus of microorganism that causes intoxincation
Escherichia-Clotridium-Bacilus-Stapphyloccus;
141
What is the mammal that transmits the most S. aureus?
Humans;
142
What is the name of the microorganism used to make Swiss cheese?
Propionii Shermanii;
143
Name genus and species of 2 microorganisms used to make chicha
S. cerevisiae and S. uvarum ;
144
Why are petri dish for mold incubated upside down?
to prevent contamination from the lid;
145
What is the name for organisms that use inorganic chemicals as an energy source?
Chemolithotrophs/Chemoautotrophs;
146
What are the three categories of nutrients required by all living cells?
Macronutrients-Micronutrients-Growth Factors ;
147
What type of carbon source does the word auto- denote?
Organic Carbon (CO2);
148
Name three cellular functions of manganese in microorganisms?
Activator of many enzymes - Present in certain superoxide dimutases - In the water splitting enzyme in oxygenic phototrophs (photosystem II) ;
149
What is the different between a normal prion and a pathogenic prion?
The conformation of amino acid sequence (more beta sheets and less alpha helices);
150
What is the name for time in minutes at a given temperature to reduce the numbers of a specific microorganism by 90% or 1 log?
D-Value (or Decimal Reduction Time);
151
Name a cellular function of iron in microorganisms?
Essential for funtion of cytochromes/catalases/peroxidases/oxygenases/all nitrogenases;
152
What is the toxin found in potatoes?
Solanine;
153
Original root used for root beer that is not used anymore because of toxin?
Saffron and saffrol;
154
What it the protein involved in the immune response?
IgE;
155
Define a fortified wine and give an example
When distilled alcohol is added to wine to increase the alcohol content;
