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Food Microbio > Exam 4 > Flashcards

Exam 4 Flashcards

(121 cards)

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1
Q

What caused the wedding campylobacter outbreak?

A

undercooked chicken liver pate

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2
Q

Outbreak of Campylobacter jejuni infections associated with drinking unpasteurized milk procured through a ______________.

A

cow-leasing program

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3
Q

1978 to 2014 a total of 504 outbreaks, resulting in 57,221 cases. Contaminated __________ and __________ were responsible for half of these outbreaks.

A

water and unpasteurized milk

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4
Q

What species are the most frequently involved in campylobacter outbreaks?

A

C. coli and C. jejuni

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5
Q

What does campylobacteraceae consist of?

A

Campylobacter and Arcobacter

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6
Q

What are characteristics of campylobacter?

A

Spiral
Gram negative
Non-spore forming may be coccoid
Microaerophilic

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7
Q

True or False. Campylobacter is motile.

A

True

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8
Q

_____________ practices are recommended to prevent
Campylobacter infections

A

Basic food hygiene

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9
Q

Campylobacter is _______________. It is
the most common bacterial cause of human gastroenteritis in the
world

A

1 of 4 key global causes of diarrheal diseases

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10
Q

How do people get campylobacter infections?

A

By eating raw or undercooked poultry or eating something that touched it. They can also get it from eating other foods, including seafood, meat and produce.

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11
Q

Describe the environmental susceptibility of Campylobacter.

A

It is sensitive to drying, low pH, high oxygen levels, and does not grow below 30°C

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12
Q

True or False. Campylobacter can survive well in feces, milk, water, urine. In water enter VBNC state.

A

True

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13
Q

What are reservoirs of campylobacter?

A

Poultry, rabbits, rodent, wild birds, sheep, horses, cows, pigs, fish, and contaminated vegetables

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14
Q

As the Campylobacter does not grow below 30°C, _________________________ due to consumption of improperly heat treated or
handled products. Primarily poultry.

A

their cases peaks during summer

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15
Q

What are the common reservoirs of C. coli?

A

pigs and birds

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16
Q

What are the common reservoirs of C. jejuni?

A

Humans, other mammals and birds

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17
Q

What are the main causes of campylobacter cases?

A

Raw milk
Food not cooked at proper temperatures
petting zoos

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18
Q

What are symptoms of campylobacter?

A

Self-limiting diarrhea, cramps, fever, and vomiting, diarrhea may be
bloody. Re-occurring abdominal pain common.

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19
Q

What is Guillain barre syndrome?

A

A rare, autoimmune disorder in which a person’s own immune system damages the nerves, causing muscle weakness and sometimes paralysis.

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20
Q

True or False. Its difficult to differentiate between C. Jejuni and C. coli using biochemical or culture-based methods.

A

True

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21
Q

True or False. Campylobacter enterotoxin are related to
the heat-labile enterotoxins of E. coli.

A

True

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22
Q

True or False. Adults can develop immunity. People raised on farm or people
consuming raw dairy products have higher tolerance to Campylobacter.

A

True

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23
Q

When adults develop an immunity you have protection against illness but not against _______________.

A

Colonization

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24
Q

Which Campylobacter species are most commonly associated with foodborne outbreaks?

A

Campylobacter jejuni and Campylobacter coli

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25
What are the optimal microaerophilic conditions for Campylobacter growth?
5% oxygen, 10% carbon dioxide, and 85% nitrogen
26
Why is Campylobacter significant globally?
It is one of the four key global causes of diarrheal diseases and the most common bacterial cause of gastroenteritis.
27
What are typical symptoms of campylobacteriosis?
Diarrhea (often bloody), abdominal pain, fever, and vomiting with symptoms lasting 2-10 days​
28
How do flagella contribute to Campylobacter virulence?
Flagella allow motility and adhesion to epithelial cells, essential for colonization​
29
What is a major cause of epidemic diarrheas throughout the developing world?
Cholera
30
What areas continue to report the vast majority of cholera cases?
Resource-poor areas
31
What is an intestinal infection caused by toxigenic vibrio cholerae, group O-1 or O-139?
Cholera
32
Describe the characteristics of vibrio.
Gram-negative Asporogenous rods Motile
33
True or False. Most members of the vibrio genus produce catalase.
True
34
True or False. Members for the vibrio genus ferment glucose without producing gas.
True
35
How many species of vibrio are there?
80
36
How many vibrio species are known human pathogens?
12
37
How many vibrio species are directly associated with food?
8
38
Vibrio are predominant bacterial genus in ___________ and are associated with a variety of seafood.
estuarine water
39
______ are predominant bacterial genus in estuarine water and are associated with a variety of seafood.
Vibrio
40
_______ causes cholera.
V. cholerae O1
41
Pathogenic strains produce _____________.
cholera enterotoxin
42
What are other virulence factors of cholerae?
Colonization factors Flagella LPS Polysaccharide capsule
43
What is the mechanism of vibrio cholerae?
1. ingestion of contaminated food or water 2. Pass through acid barrier of stomach and colonize in small intestine 3. Produce adherence factor 4. Production of CT toxin 5. Disrupt ion transports by intestinal epithelial cells, which leads to sever diarrhea
44
What is an endemic?
a disease that exists permanently in a particular region or population. Malaria is a constant worry in parts of Africa.
45
What is an epidemic?
An outbreak of disease that attacks many peoples at about the same time and may spread through one or several communities
46
What is a pandemic??
When an epidemic spreads throughout the world.
47
What is a characteristic of vibrio cholerae (disease)?
explosive, dehydrating diarrhea
48
"rice-water stools" is associated with what infection?
Vibrio cholerae
49
What are reservoirs of vibrio cholerae?
1. Free-living bacterial flora estuarine 2. Non-O1 and non-O139 3. Shellfish
50
True or False. Vibrio can enter in VBNC state in water and can become active after ingestion and cause disease.
True
51
Vibrio are ________________ and food acts as buffer and increase pathogen survival.
sensitive to acidic pH
52
True or False. Consumption of raw seafood can lead to vibrio infection.
True
53
Vibrio infection __________ be controlled through shellfish sanitation program. Therefore, seafood must be refrigerated.
CANNOT
54
What is a federal/state cooperative program recognized by the FDA and the interstate shellfish sanitation conference?
NSSP (National Shellfish Sanitation Program)
55
What is the goal of NSSP?
maintain sanitary control of shellfish produced and sold for human consumption
56
Participants in the NSSP include agencies from shellfish producing and non-producing States to the ____________________ and the shellfish industry. 
FDA, EPA, NOAA
57
True or False. Vibrio is sensitive to the cold.
True
58
What is the growth medium for vibrio?
Alkaline peptone water (enrichment broth) TCBS agar (plating media)
59
What is an isolation and identification technique of vibrio?
Nucleic acid-based methods
60
What targets the species-specific vibrio genes in combination with CT-producing (ctx) genes?
Nucleic acid-based methods
61
What are the 5 steps for preventing cholera?
1. Drink and use safe water 2. Wash hand often with soap and water 3. Use latrines, do not defecate in any body of water 4. Cook food well 5. Clean up safely
62
_______ recently approved a single-dose live oral cholera vaccine called Vaxchora.
FDA
63
What strain of vibrio posses the ability to produce hemolysin?
Vibrio parahaemolyticus
64
What are examples of hemolysin?
TDH or kanagawa hemolysin
65
What are reserviors of vibrio parahaemolyticus?
-Estuarine water -Easily isolated from costal water -Sediments, suspended particle, plankton -Fish and shellfish -Clam, oyster, lobster, scallops, shrimps, crabs
66
True or False. Jan-Feb seafood are free of V. parahaemolyticus
True
67
V. parahaemolyticus outbreaks are exclusively associated with what food?
Seafood
68
What are disease characteristics that are associated with V. parahaemolyticus?
Symptoms: Diarrhea, abdominal cramps, nausea, fever
69
sunshine and _____________ promote vibrio growth in sea water, increasing chances of infection
warm water
70
True or False. Low level of V. parahaemolyticus can quickly multiply and reach infective dose, if the product is not refrigerated.
True
71
V. vulnificus is a ......
flesh eating bacterium
72
What is the leading cause of reported deaths due to foodborne illness in florida?
V. vulnificus
73
What is the susceptibility of V. vulnificus?
It is susceptible to freezing, low temp, pasteurization, HHP and ionizing radiation
74
What pathogen is not associated with presence of fecal coliforms?
V. vulnificus
75
What is depuration?
A process by which shellfish are held in tanks of clean seawater under conditions which maximize the natural filtering activity
76
What are three functions of microbes in food?
1. Production of food: yogurt, wine 2. Spoilage of raw/processed food 3. Human illness
77
What provides an estimation of number of aerobic microbes that can grow at 35±2°C
Aerobic plate count (APC)
78
Why do we hear more about outbreaks associated with ground beef and not with steak?
Food can get contaminated at different steps of processing (handling, grinding, packaging), bacteria can multiple (time of processing), variation in quality of ingredients.
79
What are two manuals or guidebooks used in sample collection?
FDA Bacterial Analytical Manual USDA Microbiologist Laboratory Guidebook
80
How should sample collections be collected?
Using aseptic technique
81
What are the disadvantages of spread plates?
Coalescence of colonies
82
Spiral plater is used for
milk and food
83
What is an AOAC approved method?
spiral plater
84
What is an advantage of a spiral plater?
Use of less agar, less plates and less dilution bottle, AOAC approved
85
What are disadvantages of spiral plater?
Useful for liquid samples, difficulty in counting colonies as they are tightly packed.
86
What is membrane filtration useful for?
liquid samples that have a low bacterial population
87
What are advantages of membrane filtration?
1. Large volume of liquid samples can be concentrated 2. Large volume of air samples can be concentrated 3. Used for viscous samples such as milk and juice 4. Used for water sample with low number of bacteria
88
What is the fastest method as no incubation is required?
DMC
89
What are advantages of DMC?
Little processing of samples and limited equipment
90
What are disadvantages of DMC?
Detection of dead and live cells
91
What test is an example o surface testing?
Swab test
92
What can be used to label live and dead cells?
Fluorescent dyes
93
What can be used to identify and characterize bacteria?
Microbial metabolism
94
The rate at which the dye color changes is ________ proportional to the number of bacteria in sample.
directly
95
Culture-based method are great, but _____________ for final conformation.
they take a long time
96
What is a diverse group of fungi characterized by their filamentous structure and ability to form spores?
Molds
97
What is a long, thread-like structures that form the fungal body?
Hyphae
98
What is a network of hyphae visible to the naked eye?
Mycelium
99
What are reproductive structures that allow molds to disperse and colonize new environments?
Spores
100
What is known for rapid growth?
Zygomycota
101
What is the temperature range of mold growth?
10°C and 40°C
102
What are the beneficial roles of molds?
Fermentation organic acid production Bioactive metabolites Antibiotics
103
What produces aflatoxins?
Aspergillus
104
What food are affected by aflatoxins?
Grains, nuts and milk
105
Aflatoxins are _____________ and cannot be destroyed by cooking or pasteurization.
heat-stable
106
Aflatoxin M1 is found in
the milk of animals
107
What is the target organ for aflatoxin?
Liver
108
What can lead to the stunted growth and malnutrition in children?
AFGI
109
What is the mechanism of Aflatoxins?
1. Generation of reactive oxygen species 2. Target mitochondria 3. Target Red blood cells
110
What are ochratoxins affected foods?
Cereal, beverage, and dried fruits
111
Ochratoxins toxin effect
Kidney toxicity Carcinogenicity Immunosuppression
112
What is the mechanism of ochratoxins?
Generate ROS Lipid peroxidations DNA Damage Protein oxidation
113
What myotoxins does mycotoxins produce?
Patulin and citrinin
114
What is found in apples and apple-based products?
Patulin
115
What is found in stored grains; nephrotoxic and linked to kidney damage?
Citrinin
116
What mold grows within the cheese?
Penicillium roqueforti
117
What is the limit for aflatoxins in food?
50 ppb
118
What are the target organs for patulin?
GI tract
119
Citrinins are ____________ and cannot be destroyed by cooking or pasteurization.
heat-stable
120
What is the mechanism of action of citrinin?
Nephrotoxcitiy and membrane potential depolarization
121

Food Microbio (10 decks)

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