COMMON FOODBORNE MICROORGANISMS

Question 1

Funcion of microorganisms in foods

Answer 1

• Produce desirable changes in food i.e. Fermentaion, milk cheese,
• Spoilage-undesirable changes in food Of-lavor, odor,changes in texture or appearance of the food i.e.putrefacion of meat
• Health hazard-pathogenic bacteria that cause disease or death

Question 2

Gram-negaive bacteria

Can be

Answer 2

Aerobic
Microaerophilic
Facultaive

Question 3

Gram Posiive Bacteria

Can be

Answer 3

Cocci
Rods
Spore formers

Question 4

example of Gram-negaive bacteria Aerobic:

Answer 4

1. Pseudomonas
2. Acetobacter
3. Acinetobacter
4. Moraxella

Question 5

Pseudomonas Spoilage of

Answer 5

refrigerated foods

Question 6

Pseudomonas found in

Answer 6

in soil and water

Question 7

Pseudomonas Found in food

Answer 7

vegetables, meat, poultry, and seafood

Question 8

Pseudomonas produce

Answer 8

blue green pigments

Question 9

Converts ethanol to Aceic acid. (Produce vinegar)

Answer 9

Acetobacter

Question 10

• Distributed in the soil and water
• Found especially in refrigerated fresh products
• Responsible for spoilage of Meat, all types

Answer 10

Acinetobacter

Question 11

Common contaminate of milk and meat products

Answer 11

Moraxella

Question 12

Example of Gram-negaive bacteria Microaerophilic :

Answer 12

• Campylobacter (jejuni or coli)
  a. Pathogenic
  b. Require 3 to 6% oxygen to grow

Question 13

Example of Gram-negaive bacteria Facultaive :

Answer 13

1. Escherichia
2. Shigella
3. Salmonella
4. Erwinia
5. Yersinia

Question 14

is a large family of gram negaive bacieria -Facultaive

Answer 14

Enterobacteriaceae

Question 15

Shigella is Found in the

Answer 15

intesine of humans

Question 16

Found in the intesinal contents of humans, animals, birds and insects.

Answer 16

Salmonella

Question 17

Associated with plants and causes Sot rot in vegetables.

Answer 17

Erwinia

Question 18

Only one species is associated with foodborne illness . found in environment (ponds, lakes)
One species causes the black plague .

Answer 18

Yersinia

Question 19

Seafood pathogen

Answer 19

Vibrio

Question 20

Example of Gram Posiive Bacteria Cocci

Answer 20

1. Micrococcus
2. Staphylococcus aureus
3. Lactococcus
4. Enterococcus
5. Pediococcus
6. Leuconostoc

Question 21

• Strict aerobes,Gram Positive Bacteria
• Produce orange pigments
• Salt tolerant
• Spoilage of meat, milk

Answer 21

Micrococcus

Question 22

Produce toxin in the food and the toxin is heat resistance

Answer 22

Staphylococcus aureus

Question 23

Staphylococcus aureus Found associated with

Answer 23

Skin and Nasal membranes

Question 24

Homofermentaive

Answer 24

Lactococcus

Question 25

Lactococcus Produces

Answer 25

lacic acid during growth Produces diacetyl (buter aroma) Used in fermentaion to produce Lacic acid

Question 26

Commonly used for fermentaion of Dairy products

Answer 26

Lactococcus

Question 27

associated with spoilage of vegetables

Answer 27

Enterococcus • E. faecalis

Question 28

Homofermentaive

Answer 28

Pediococcus | Lactococcus

Question 29

Lacic acid producing

Answer 29

Pediococcus | Lactococcus

Question 30

Starter culture for meat fermentaion

Answer 30

Pediococcus

Question 31

Used as an indication of sanitation

Answer 31

Enterococcus

Question 32

Heterfermentaive

Answer 32

Leuconostoc

Question 33

Used as starter culture for vegetables

Answer 33

Leuconostoc

Question 34

Leuconostoc Causes

Answer 34

spoilage of vacuum – packaged meat by gas formaion

Question 35

Leuconostoc Produces

Answer 35

Slim when grown on sucrose

Question 36

Example of Gram Posiive Bacteria Rods

Answer 36

1. Lactobacillus | 2. Propionibacterium

Question 37

Lactobacillus

Answer 37

* Gram positive Bacteria * Rods ,Facultaive * Used for fermentaion * Can cause spoilage by slime formaion * Can cause spoilage of meat by souring

Question 38

Propionibacterium Produce

Answer 38

Propionic acid and CO2 .

Question 39

forms the eyes in Swiss cheese

Answer 39

Propionibacterium

Question 40

Example of Gram Positive Bacteria Spore formers

Answer 40

Bacillus and Clostridium

Question 41

Spores are

Answer 41

encapsulated with protein layers that resist heat, radiaion,chemicals, and freezing

Question 42

Some spore formers cause

Answer 42

foodborne poisoning

Question 43

Members of the fungi, muli-cellular or unicellular

Answer 43

Molds

Question 44

Molds produce:

Answer 44

Mycotoxins Alatoxin Erogot

Question 45

Molds of importance in foods muliply by

Answer 45

spores

Question 46

is the mycelium in Molds

Answer 46

The mass

Question 47

The mass in molds is composed of

Answer 47

filaments called hyphae

Question 48

Molds or fungi Found in

Answer 48

decaying organic mater

Question 49

Yeasts Most are

Answer 49

unicellular

Question 50

Yeasts Reproduce

Answer 50

by budding

Question 51

Yeasts such a

Answer 51

Saccharomyces | Candida

Question 52

Saccharomyces means

Answer 52

sugar fungus

Question 53

Produces ethanol and CO2 for bread yeast

Answer 53

Saccharomyces

Question 54

Most common yeasts associated with fresh Ground meat, poultry,turkey

Answer 54

Candida

Question 55

Candida C. uilis

Answer 55

spoils fruit juices

Question 56

Viruses Spread by

Answer 56

fecal contaminaion and through food

Question 57

Most important foodborne viruses are

Answer 57

RNA viruses

Question 58

Viruses that infect bacteria are called

Answer 58

bacteriophage

Question 59

Noroviruses cause

Answer 59

gastroenteritis

Question 60

Viruses such as

Answer 60

Hepaiis A , Noroviruses

Question 61

Primary contaminaion sources of viruses:

Answer 61

1. Water 2. Humans 3. Fecal