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Food and Water Microbiology > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

Parasites are split into 2 groups: ___ and ___

A

Protozoans (single cell)

Heminths (worms)

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2
Q

Parasites, viruses, and prions Can/Can Not grow in food. They enter food by infected handler, infected harvester, contaminated irrigation water/rinse water

A

Can NOT

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3
Q

Name the 5 protozoans

A
  • Cryptosporidium (GI)
  • Cyclospora (GI)
  • Toxoplasma
  • Giardia (GI)
  • Entamoeba histolitica (GI)
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4
Q

Cryptosporidium (GI)

A

Transmission: RTE foods, salads, fruits, unpasteurized apple cider

Symptoms: severe diarrhea (25-50 stools/day) for 2-3 weeks

Tx: control diarrhea replace electrolytes (fluids), antibiotics may work

Additional facts: caused largest waterborne outbreak in US hx, resistant to chlorine, immunocompromised are high risk

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5
Q

Cyclospora (GI)

A

Transmission: grapes, berries, raw vegetables, leafy greens

Onset: contaminated irrigation/rinse water

Symptoms: severe diarrhea (1 month), cramps, loss of appetite, nausea (CAN)

Tx: antibiotics may work

Additional facts: commonly found in Guatemala and Chile, 20,000 cases/yr

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6
Q

Toxoplasma

A

Transmission: consuming infected undercooked meat, cat sheds organism in feces –> litter box emptied

Symptoms: acute) chills, fever, headache, and fatigue. chronic) hepatitis, heart damage, brain inflammation. Disease often chronic

Tx: antibiotics

Additional facts: brain, heart, skeletal muscle and eye affected. Immunocompromised are high risk - cancer/transplant pts, aids, elderly, fatal in fetuses but if not fatal can cause mental retardation and blindness due to serious toxoplasma infections

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7
Q

Giardia (GI)

A

Transmission: contaminated water, RTE foods, salads, fresh vegetables, fruits

Onset: contaminated food handler/water

Symptoms: foul diarrhea, mostly affects diapered children in daycare

Tx: anti-parasiticals

Additional facts: most common parasite in US, flagellate comes in 2 forms: 1) in GI tract –> trophozoite (active form) attaches to wall of small intestine 2) in stool –> cyst form (resting stage) very resistant to environment

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8
Q

Entamoeba histolitica (GI)

A

Transmission: RTE foods, salads, contaminated water

Symptoms: chronic diarrhea lasting months

Tx: anti-parasiticals

Additional facts: very common in developing countries, attaches to wall of large intestine (mucosa), commonly seen in nursing homes and prisons, in stool –> forms cyst –> resistant to environment, left untreated will form amoebic dissentary

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9
Q

Name the 3 types of helminths

A
  • Nematodes (roundworms)
    • Trichinella and Ascaris
  • Cestodes (tapeworms)
  • Trematodes (flute worms)
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10
Q

Nematodes (roundworms)

- Trichinella

A

Transmission: meat of polar bears, seals, and walruses (Alaska), used to be common w/ undercooked pork in southern US

Morphology: Adult form –> worms, Immature form –> larvae, larvae hatches in stomach and enters muscle an organ tissue

Symptoms: small amount = painful but will survive, large amount (>5000) = fatal, can experience severe allergic rx

Prevention: freezing meat for 1 month, cooking meat properly

Additional facts: brain and heart affected

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11
Q

Nematodes (roundworms)

- Ascaris

A

Transmission: fecal/oral, dogs

Morphology: adult female lays eggs –> eggs hatch and larvae enter lungs –. coughing sends them to GI tract (feces)

Symptoms: low # = asymptomatic, high # = may plug GI tract, can cause allergic rx

Additional facts: 1 mil cases (pigs) in north america

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12
Q

Cestodes (tapeworms)

A

Transmission: undercooked pork, beef, fish

Onset: fecal/oral

Morphology: segmented worm –> head (scalix), tail (proglottid). Absorbs nutrients from intestine, can grow between 25 - 30 ft long

Symptoms: low # = asymptomatic, high # = malnutrition, abdominal discomfort, and vitamin deficiencies

Tx: anti-parasiticals

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13
Q

Trematodes (flute worms)

A

Affects GI and urinary tract

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14
Q

Name the 4 types of viruses

A
  • Hepatitis A
  • Hepatitis E
  • Hepatitis B
  • Norovirus
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15
Q

Hepatitis A

A

Transmission: fecal/oral from infected food handlers

Symptoms: Liver inflammation, often with jaundice lasting 2-4 weeks

Prevention: vaccine

Additional facts: Long incubation period of 10-50 days, no carrier state

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16
Q

Hepatitis E

A

Transmission: fecal/oral from contaminated water, raw foods

Symptoms: Liver inflammation

Prevention: proper cooking, no vaccine

Additional facts: very common in developing countries, Long incubation period of 10-50 days, no carrier state, 20% fatality rate of pregnant mothers and fetus

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17
Q

Hepatitis B

A

Transmission: bodily fluids, mother to child

Symptoms: similar to Hep A/E

Prevention: vaccine

Additional facts: 20% fatality rate in pregnant women, common in developing countries

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18
Q

Norovirus “barf bug”

A

Transmission: fecal/oral from food handler, Infects mucosal cells of the small intestine, kills them and spreads through GI tract

Symptoms: Vomiting and diarrhea lasting 1-2 days

Additional facts: Common in schools and residential institutions, stays viable in environment for long periods, No long-lasting immunity, Low infectious dose (1 viruses)

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19
Q

Prions

A
  • Infectious proteins
  • Highly resistant to disinfectants and heat and aren’t
    destroyed by cooking
  • Converts normal proteins into beta-pleated sheets
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20
Q

Name the 5 types of prion diseases

A
  • Scrapie
  • Kuru
  • Mad cow disease
  • CJ disease
  • Chronic wasting disease
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21
Q

Scrapie

A
  • Disease of sheep

- Unusual activity, lose balance and death

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22
Q

Kuru

A
  • In New Guinea natives that were cannibals
  • Mainly women and children affected
  • Causes holes in brain
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23
Q

Mad cow disease

A
  • Appeared in adult cattle in the 1980’s
  • AKA bovine spongiform encephalopathy
  • Fatal
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24
Q

variant CJ disease

A
  • Infections in humans appeared in the 1990’s
  • Transmitted during a transplant or from eating contaminated meat
  • Same symptoms and outcome (death) as mad cow disease
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25
Chronic wasting disease
- Transmissible spongiform encephalopathy (TSE) | - Primarily affects deer, elk, and moose
26
Lactic Acid Bacteria (LAB)
- A large group of bacteria that ferment sugars to form lactic acid - Often used to make fermented dairy products (yogurt, cheeses, etc. ) - LAB starter cultures are added to pasteurized milk - The acid produced reduces the pH to reduce spoilage
27
Foods using LAB
``` ● Yogurt ● Buttermilk ● Sour cream ● Cheeses ● Sauerkraut – from cabbage ● Pickles – from cucumbers ● Sausages ```
28
Yeast-based fermentation
- Yeasts break down sugars to ethanol and CO2 - Carbon dioxide production is used to make bread rise - Ethanol production is used in making various alcoholic beverages but also commercial alcohol – gasoline additives, etc.
29
Yeast-based products
``` ● Breads ● Beer ● Wine ● Vinegar ● Cocoa ● Coffee ● Soy sauce ```
30
Spoilage organisms
- Spoilage: any unacceptable change n a food’s color, texture, taste, or smell - Meat, poultry, and fish: spoilage usually by Pseudomonas and related bacteria - Spoilage of bread, fruits, and vegetables: usually molds
31
Molds
- Many mold species, in addition to spoilage, produce dangerous toxins in improperly stored foods - Some of these toxins are highly poisonous at the part per BILLION level!
32
Aflatoxins
- From Aspergillus flavus growth in improperly stored grains - Produces liver damage and death after acute exposure to high levels and liver cancer after long-term chronic exposure to low levels - Animal feed may kill cow, etc. Humans: milk can lead to liver cancer, Peanuts < 10 pph
33
Ochratoxins
- From other Aspergillus and Penicillium species - Causes severe kidney damage from both acute and chronic exposure to contaminated barley, wheat, and bread from these grains
34
Trichothecenes
- From Fusarium species in contaminated wheat, corn, barley, and foods from these grains - It is suspected that numerous countries have produced trichothecenes as biological weapons
35
Ergot
- From Claviceps purpurea on rye - Two separate toxin types are produced: - Gangrenous – causing severe vasoconstriction and potential loss of limbs due to inadequate circulation - Convulsive – causing bizarre behavior, coma, and death in extreme cases (LSD) - Now rare, but occurred sporadically in the Middle Ages
36
What are the 2 types of Antimicrobial Preservatives?
Chemical and natural
37
Antimicrobial Preservatives
● Action: Inhibition of growth rather than killing ● Examples: organic acids – acetic, benzoic, lactic, propionic, and sorbic. Used in wide variety of foods ● Nitrites: Used in cured meats (bacon, hot dogs, bologna) ● Phosphates ● Sodium chloride: Used for centuries; reduces the water activity of a food ● Sulfites: Used mostly for preserving fruits and vegetables ● Chlorine: For sanitizing water and equipment surfaces and treating meat and poultry surfaces ● Quat’s ● Peroxides: Used for equipment surfaces ● Ozone: Water for food processing
38
Natural Preservatives
● Lysozyme – a natural enzyme from various sources, used in some countries ● Lactoferrin – can be used in milk ● Avidin – an egg protein ● Spices and oils – cloves, cinnamon, oregano, thyme, and sage ● Onion and garlic ● Phenolics – in wood smoke. For meats, fish, and poultry
39
Probiotics
- Bacteria, usually certain lactic acid bacteria, whose consumption promotes a “good” flora of the intestinal tract -
40
Organic Food
- Food produced using methods that do not involve use of synthetic pesticides and fertilizers, do not contain GMOs, and are not processed using irradiation, industrial solvents, or chemical food additives - Products must be produced by suppliers with organic certification by the federal government - Organic certification: Animal manure limited to crops harvested >60 days after application
41
Problems with organic food
- Enforcement - Price - Quality - Yield - Use of animal manures presents a possible exposure to disease microbes - Note: in organic production, sick animals can be treated with abx, but supposedly cannot, after recovery, be returned to ORGANIC use (but can be used for regular products)
42
Physical methods - Food preservation
● Have not been proven to be more nutritious ● Dehydration – reduces the water activity; product may be shelf-stable ● Refrigeration/Freezing – long used for extended food storage but does not KILL microbes, only prevent their growth ● Heat treatment ● Pasteurization – mild heat treatment to kill nonsporeforming pathogens ● Canning – usually steam under pressure for a time to assure killing of Cl. Botulinum spores ● UHT/HTST: Ultrahigh temp tx usually allow shelf storage of product but may affect taste. HTST tx of milk provides a longer refrigerated shelf life ● Cooking – reduces the microbial content of a food but doesn’t necessarily kill all bacteria, especially sporeformers, so subsequent refrigeration is required if food is not consumed immediately ● Radiation – a relatively new method to extend shelf life but consumer fears require “treated by irradiation” label
43
Hazard analysis critical control points and good manufacturing practices
- Defect action levels – allow federal regulators to take actions to remove a product from the market if exceeded - Examples: four or more rodent hairs per 100 gram of apple butter!!!! Mammalian excreta of 100mg or more per pound of cocoa beans!!
44
HACCP
A food manufacturing program that takes preventative steps at each potentially hazardous step in production of a food product and keeps accurate records of these steps
45
Food Recall
A voluntary action by a company to protect consumers from potentially adverse effects of a contaminated, adulterated, or misbranded product. If a company refuses a recall, the appropriate government agency can step in to detain the product and stop production if there is a danger to public health.
46
Responsible Regulatory Agencies
- Dept. of Agriculture: meat and poultry - Food and Drug Admin: other foods including fruits, vegetables, fish, and shellfish - USDA: regulate pasteurized eggs; FDA regulates other egg products
47
What are the 5 controls used for milk to avoid milk spoilage and food posing.
1. good dairy farm sanitation 2. safe milk tanker transport from farm to plant 3. good milk plant processing 4. safe transport from plant to store 5. adequate storage/shelf life monitoring in store
48
what technique is the major control for commercial milk. In use in US for over 100 years
pasteurization
49
Describe 2 reason for why pasteurization is good control for commercial milk?
1. the heat process destroys all pathogen in the milk products 2. it extends shelf life by reducing spoilage bacteria
50
Describe the most common pasteurization process for milk
- 165F for 15 seconds | - Requires refrigeration - shelf life typically 16 to 21 days
51
Describe the Ultra high temperature pasteurization process for milk
- 282 for 2 seconds | - Plus aseptic packaging - allow long term storage at room temp
52
describe the ultrapasteurization process for milk
similar to ultra high temp pasteurization, but storage at refrigeration temp -typical shelf life 70 days
53
Why do organic milk last longer than non organic milk?
many organic producers use ultrapasterization
54
This organic brand milk uses pasteurization techniques
organic valley brand milk
55
What are two food poisoning agents that use to be common in milk, but are now rare in the U.S.?
1. bovine tuberculosis | 2. brucellosis
56
What are the 6 current food poisoning agents in milk?
1. salmonella 2. Shigella 3. campylobacter 4. yersina 5. toxin producing e.coli 6. listeria
57
Can pasteurization eliminate all of the current food poisoning agents in milk?
yes
58
t/f) some health-conscious groups believe that raw milk contains some major substances essential to health that are destroyed by pasteurization.
true
59
(t/f) current federal regulations require milk sold over state lines to be pasteurized
true
60
Despite over 100 hundred year of scientific evidence proving that pasteurization of milk is beneficial, what do people who support raw milk claim?
They argue that a hundred years ago, before pasteurization,people drank raw milk without ill effects
61
Why can't we just let the people that want raw milk suffer the consequences
they want consumption of raw milk not just for themselves, but for their small children, & infections with milk pathogens often affect children, especially babies, much more seriously than adults--sometimes with fatal outcomes
62
In Miller's Organic farm case study, what food was infected (1) and what was disease agent that caused it (2)?
1. raw chocolate milk | 2. listeria monocytogenes
63
In the Miller's Organic farm case study, what linked the listeria strains to the 2 ill elderly people in 2014 (1 in cali and 1 in flordia) (1)? how many people died (2)?
1. genetic fingerprinting | 2. 1 (the guy from Florida)
64
What law was broken Miller's Organic farm case study?
the sale of raw milk over state lines
65
Which agency regulates milk production (1) and who enforces these regulations (2)
1. FDA | 2. each state
66
(t/f) each state has at least 1 FDA-certified & inspected milk testing lab
true
67
What lab is the FDA-certified & inspected milk testing lab in Mississippi
State Public Health Lab
68
How often are raw milk from dairy farms tested?
monthly
69
How often are pasteurized milk (all sizes 1/2 pints to gallon; all levels of butterfat content, & all brands sold in state) tested
at least every 3 months
70
What are the 3 test done to test microbiolgic quality in Raw milk?
1. somatic cell count 2. standard plate count 3. antibiotic screening
71
What is the somatic cell count test for raw milk
an indirect test that checks for the number of cow leukocytes (white blood cells) present.
72
What is a recurring problem in dairy cows due to udder infections. This infection causes the cow's immune system to produce white blood cells
mastitis
73
What is the standard plate count test for raw milk
it determines the total number of bacteria present
74
Describe the antibiotic screening for raw milk.
Sick cows require treatment, but some people are highly allergic to small quantities of certain antibiotics. Each tanker of raw milk is checked for presence of PENICILLIN-class antibiotics, & there are monthly random screes for other antibiotics.
75
(t/f) Positive tankers in the antibiotic screening of raw milk cannot be processed, & 1000's of gallons of milk must be disposed of.
true
76
(t/f) The coliform count test is done raw milk?
false | -it is only done on pasteurized milk, all raw milk contains coliforms
77
t/f) coliforms are usually harmless, however there has been indication of recent fecal contamination in milk?
true
78
t/f) it is easier to test for coliforms than all the possible milk pathogens?
true
79
What is the purpose of the coliform count in pasteurized milk?
it serves as an indirect measure of adequate pasteurization
80
Regulation of coliform allows howmay coliform/ml in a product?
<10 coliforms/ml
81
(t/f) milk is one of the most highly regulated & tested food product
true
82
(t/f) it is not possible to guarantee 100%, but raw milk is one of the safest food products available
false | -it is not possible to guarantee 100%, but raw milk is one of the safest food products available

Food and Water Microbiology (1 decks)

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