Final

Question 0

Sterilization vs. Disinfection

Answer 0

Disinfection destroys pathogens or unwanted organisms

Sterilization destroys all forms of life

Question 1

Yersinia pestis is a bacterium that causes what disease

Answer 1

Bubonic plague

Question 2

List 6 factors that effect microbial growth

Answer 2

Ph
Moisture
Nutrient content
Oxygen 
Light
CO2

Question 3

List and explain the 4 phases of bacterial growth

Answer 3

Lag phase- becateria maturing are not yet able to divide
Log phase- cell doubling
Stationary phase- depletion of essential nutrients
Death phase- bacteria runs out of nutrients and die

Question 4

List the two major vectors that cause Black Death disease in humans

Answer 4

Rats and fleas

Question 5

Targets of anti microbial agents occur in three major ways

Answer 5

Cell wall synthesis
Cell membrane function
Nucleus acid synthesis

Question 6

What are 4 physical methods used to control microbial growth

Answer 6

Hear
irrigation
filtration
Refrigeration

Question 7

What are the factors that contributing to bacterial outbreaks

Answer 7

Use of unsafe food source
Cross contamination
Infected food handlers
Inadequate cooking
Inadequate reheating
Prolonged storage of good between 4 and 60 degree Celsius

Question 8

Which can grow in your food

Answer 8

Bacterium because it can cause disease that may become fatal

Question 9

List atleast 8 different agents that cause food borne illnesses

Answer 9

Bacteria 
Parasites
Infectious 
Viruses
Mycotoxins
Enterotoxins
Natural toxins
Non infectious

Question 10

What are the foods mostly involved in foodborne illnesses and why?

Answer 10

Eggs, cheese. It spoils quickly and fruits get bacteria if not transported correctly

Question 11

Explain the difference between chronic and acute infections

Answer 11

Chronic is manageable but last for a long period of time

Acute is really bad but for a short period of time

Question 12

What’s the germ theory and application in food industry

Answer 12

Many disease are caused by the presence of action of specific microorganisms in the body

Question 13

What did Linnaeus established

Answer 13

Hierarchical systems and binomial nomenclature

Question 14

List at least 6 discoveries made by Lewis Pasteur

Answer 14

Spontaneous generations vs. biogenesis
Germ theory
Father of aseptic techniques
Pasteurization
Fermentation research 
Vaccinations

Question 15

List 3 EIDs that directly impacted the food industry

Answer 15

E. Coli 057:H7, avian influenza A, invasion group A streptococcus

Question 16

47.8 mmillion cases, of which an estimated

Answer 16

9.4 million cause by 31 known pathogens
38.4 million illnesses caused by unspecified agents
128,000 hospitalization a
3000 deaths

Question 17

Are numbers meaningful for food related illnesses and death?

Answer 17

Baseline data

Under reporting/ mild disease

Question 18

Food borne illness

Answer 18

Infection or intoxication cause by transfer of microbial or chemical contaminants from good or drinking water to a human
Over 250 different foodborne illness

Question 19

Bacteriology basics

Answer 19

Gram positive (purple)
Gram negative (pink)

Question 20

What factors can enhance a shelf life and the safety of the product?

Answer 20

Pasteurized milk
Bagged salads
Packaged deli meat
Ready to eat sliced apples

Question 21

Technologies to help improve shelf life

Answer 21

Heat
Enhanced packaging films, active packaging
High pressure processing

Question 22

Most common agents

Answer 22

Campylobacter, salmonella- chicken
Staphylococcus aureus- leafs
E. Coli, clostridium perfringens- beef
Listeria monocytogenes- pork

Question 23

Clinical features

Answer 23

Transmission
Pathogenesis- host/ organism factors
Carriers
Recognizing FBI- control and prevention

Question 24

Symptoms

Answer 24

Acute, chronic, self limiting | Diarrhea- cramps, nausea, fever, vomiting, body aches

Question 25

Factors contributing to outbreaks

Answer 25

``` Improper holding temperatures Inadequate cooking Improper cooling Improper reheating Poop personal hygiene Cross-contamination Poor storage practices ```

Question 26

Factors affecting disease | Microorganism factors

Answer 26

``` Gene expression Potential for damage or stress to microorganism Interaction of microorganism with food Ph susceptibility Integration with other microorganisms ```

Question 27

Factors affecting disease | Host factors

Answer 27

``` Immunocompromised Age Pregnancy Medications, chemotherapy, diabetes Gastric acid ```

Question 28

FB disease surveillance

Answer 28

Disease prevention and control Knowledge of disease causation Administration guidance

Question 29

Food borne outbreak scenarios | Traditions scenario

Answer 29

Usually event associated or affects a discrete population Acute and localized High inoculum, high attack rate

Question 30

Foodborne outbreak scenarios | Newer scenarios

Answer 30

Diffuse and widespread | Low-level contamination of widely distributed food product

Question 31

Passive surveillance

Answer 31

Occurs when health agencies are contracted by cases, physicians or laboratories, which report illnesses or laboratory results to them.

Question 32

Active surveillance

Answer 32

Health agencies regularly contact physicians and laboratories to make sure that reportable disease have been reported and required clinical specimens or isolates have been forwarded to state laboratories for further analysis

Question 33

Food borne outbreak surveillance

Answer 33

Local health department- patient complaints, laboratory, hCW CMR reports State health departments- foodborne outbreaks reports, salmonella serotyping, PFGE Federal agencies- pulsenet and foodnet

Question 34

List three ways plants could reduce microorganisms on meat

Answer 34

Over wrapping Vacuum seal Freezing

Question 35

Amphitrichous

Answer 35

Has a flagella at each end | And means both sides

Question 36

Enzymes and substrates

Answer 36

Sucrose. Surcrase Lipids. Lipase DNA. DNase Protein. Protease

Question 37

How does streptomycin, neomycin, erythromycin, and tetracycline work when killing microbes

Answer 37

They attack protein

Question 38

4 Aerobic cellular respiration

Answer 38

Kreb cycle Glycolysis Transition reaction Electron transport system

Question 39

Cell theory

Answer 39

Hooke, leeuenhoek, Schneider, Schwann, Virchow All living cells arriving from a pre existing living cell Cell is basic unit All organisms are made up of cells