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Microbiology > Exam 2 Applied and Environmental Microbiology > Flashcards

Exam 2 Applied and Environmental Microbiology Flashcards

1
Q

Use of microorganisms in food production to prevent spoilage and illness

A

Food microbiology

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2
Q

Application of microbes to industrial manufacturing processes

A

Industrial microbiology

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3
Q

Three functions of microbial metabolism

A

Act as preservative
Destroy pathogenic microbes and toxins
Add nutritional value

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4
Q

Any desirable change that occurs to a food or beverage as a result of microbial growth

A

Fermentation

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5
Q

Composed of known microorganisms that consistently perform specific fermentations

A

Starter cultures

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6
Q

Adverse changes to a food due to the action of microorganisms

A

Spoilage

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7
Q

Bread
Beer
Sake
Whiskey/Vodka

A

Grain-based Fermentations

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8
Q 
Sauerkraut
Hot pepper sauce
Olives
Kimchi
Pickles
A

Vegetable-based fermentations

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9
Q

Miso
Soy Sauce
Tempeh

A

Bean-based fermentations

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10
Q

Chocolate
Coffee
Vanilla

A

Bean-based fermentations (different bean)

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11
Q

Wine
Some liquors
Vinegar
Kombucha

A

Fruit-based fermentations

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12
Q

Mead

A

Honey-based fermentations

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13
Q

Buttermilk
Yogurt
Cheese
Kefir

A

Dairy-based fermentations

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14
Q

Official State Microbe of Wisconsin

A

Lactococcus lactis

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15
Q

Salami
Pepperoni
Prosciutto

A

Meat-based fermentations

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16
Q

Nutrient rich, moist, and unprotected foods with MINIMAL storage time

A

Perishable

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17
Q

Can store sealed for months without spoiling

A

Semi-perishable

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18
Q

Dry or canned foods that can be stored indefinitely

A

Non-perishable

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19
Q

Sugar and salt remove water from food. They are known as this

A

Preservatives

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20
Q

This temperature prevent food spoilage

A

High temps

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21
Q

This temperature is desirable for food storage

A

Low temperature

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22
Q

Consumption of living microorganisms

A

Food infections

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23
Q

Consumption of microbial toxins rather than the microbe

A

Food intoxications

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24
Q

38% (the highest amount) of foodborne illnesses come from this

A

Food service industry

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25
25% of foodborne illnesses come from this
Home preparation
26
Most common cause of diarrhea of all foodborne agents
Campylobacter jejuni
27
These two forms of bacteria grow at fridge temps
Yersinia enterocolitica | Listeria monocytogenes
28
Second most common cause of foodborne illnesses
Salmonella
29
Third most common cause of foodborne illnesses
Shigella
30
Number one cause of foodborne illnesses
Norovirus
31
Where is industrial microbiology used?
``` Industrial fermentation Industrial products Water and wastewater treatment Disposal and cleanup of biological wastes Treatment of mine drainage ```
32
Physical water pollution
Presence of particulate matter
33
Chemical water pollution
Presence of inorganic or organic compounds
34
Biological water pollution
Too many or non-native microorganisms (polluted waters)
35
Vibrio cholerae
Cholera
36
Campylobacter jejuni
Acute gastroenteritis
37
Salmonella spp.
Salmonellosis, typhoid fever
38
Shigella spp.
Shigellosis (bacterial dysentery)
39
Escherichia coli
Acute gastroenteritis
40
Hepatitis A virus
Infectious hepatitis
41
Norovirus
Acute gastroenteritis
42
Poliovirus
Poliomyelitis
43
Giardia intestinalis
Giardiasis
44
Schistosoma spp.
Schistosomiasis
45
Entamoeba histolytica
Amebic dysentery
46
Water that is considered safe to drink
Potable water
47
Presence of this in water indicates fecal contamination
Coliforms
48
What are the 4 stages for the treatment of drinking water
Coagulation and flocculation Sedimentation Flitration Disinfection
49
In the coagulation and flocculation stage, this chemical is added to help the flocs settle to the bottom
Alum
50
In the sedimentation stage, what is removed from the water?
Large and particulate materials
51
In the filtration stage, what are three methods of removal?
Sand filtration Activated charcoal Membrane filtration
52
In the disinfection stage, inactivation of remaining microbes can occur by what 3 methods?
Chlorine Ozone UV light
53
What are the 4 stages for traditional wastewater treatment?
Primary treatment: sedimentation Secondary treatment Chemical treatment Sludge treatment
54
What percentage of BODs are removed during primary treatment of wastewater?
25-35%
55
What percentage o BODs are removed during secondary treatment of wastewater?
75-95%
56
Describe the chemical treatment of wastewater.
Chlorination and/or filtration prior to release
57
Describe the sludge treatment of wastewater
Anaerobic digestion of sludge and the methane is burned off or trapped for fuel
58
Uses organisms to clean up toxic, hazardous, or recalcitrant compounds by degrading them to harmless compounds
Bioremediation
59
Microbes encouraged to degrade toxic substances in soil or water or addition of nutrients to stimulate microbial growth
Natural bioremediation
60
Genetically modified microbes specifically degrade certain pollutants
Artificial bioremediation
61
Uses microbes or their toxins to terrorize human populations
Bioterrorism
62
Uses microbes to terrorize human populations by destroying their food supply
Agroterrorism
63
What is the criteria for assessing biological threats to humans?
Public health impact Delivery potential (how easily it's introduced) Public perception Public health preparedness
64
Variola major (orthopoxvirus)
Smallpox
65
Bacillus anthracis (bacterium)
Anthrax, source is soil
66
Yersinia pestis (bacterium)
Plague, source is small rodents
67
Clostridium botulinum toxin (bacterial)
Botulism, source is soil
68
Francisella tularensis (bacterium)
Tularemia, source is wild animals
69
Filoviruses and arenaviruses
Viral hemorrhagic fevers, source is unknown
70
Handling pathogens that do not cause disease in healthy humans
Biosafety level 1
71
Handling of moderately hazardous agents
BSL-2
72
Handling of microbes in safety cabinets since they may cause serious or potentially lethal disease after inhalation
BSL-3
73
Handling of microbes that cause severe or fatal disease
BSL-4
74
What are two roles of recombinant genetic technology in bioterrorism
Could use to create new or modify biological threats | Could be used to thwart bioterrorism

Microbiology (10 decks)

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