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Infectious Agents > Food > Flashcards

Food Flashcards

1
Q

What genus are magic mushrooms from ?

A

Amantia

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2
Q

What genus of mushroom are used to produce mycoprotein such as quorn?

A

Fusarium

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3
Q

Do yeasts grow aerobically or anaerobically in production of bread?

A

Aerobically

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4
Q

Do yeasts grow aerobically or anaerobically in production of alcoholic beverages?

A

Anaerobically

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5
Q

What genus of mushrooms is edible ?

A

Agaricus

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6
Q

Which yeast is used in the production of bread and alcoholic beverages

A

Saccharomyces cerevisiae

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7
Q

How was vinegar discovered ?

A

By accident when wine was contaminated with acetic bacteria contaminated wine production turning it vinegar

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8
Q

For what purposes is vinegar exploited ?

A

Food enhancement and preservation

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9
Q

2 step process of vinegar production:

A
  1. Yeasts ferment sugar to ethanol intermediate (10%)

2. Ethanol oxidised to acetic acid

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10
Q

Key microorganism in production of vinegar ?

A

Acetic acid bacteria

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11
Q

Key microorganism in production of sauerkraut?

A

Lactic acid bacteria

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12
Q

Define halophilic

A

Salt loving

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13
Q

Why is salt added to fermented meat ?

A
  • suppress spoilage

- encourage growth of halophilic bacteria (which gives its distinctive taste)

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14
Q

Which bacteria are associated with fermented meat ?

A
  • pediococcus cerevisiae
  • lactobacillus plantarum
  • halophilic members of bacillus
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15
Q

Fungi of which genus may be used to enhance fermented meat ?

A

Aspergillus or penicillium

  • flavour and prevents growth of others
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16
Q

Starter culture used in making yoghurt ?

A

1:1

Lactococcus thermophilis : lactococcus delbrukeii (subspecies Bulgaricus)

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17
Q

Fermentation of lactose to lactic acid is the process producing which food product?

A

Unripe Cheese

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18
Q

How are ripe cheeses made ?

A

Fermentation of lactose to lactic acid followed by secondary processing

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19
Q

The addition of renin in cheese production has what effect ?

A

Enhancement of curd formation

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20
Q

Which type of cheese pare subdivided based on degree of hardness ?

A

Ripened cheese

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21
Q

The veins in blue cheese are the growth of which organism ?

A

Penicillium roquefortii

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22
Q

What process makes fats rancid ?

A

Their breakdown to glycerol and fatty acids

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23
Q

Why are joints of meat less susceptible to spoilage than minced meat ?

A
  • the handling of minced meat spreads contaminants

- increased surface area of mince = more area for microbes to grow

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24
Q

What characteristic of meat encourages the growth of putrefactive anaerobic bacteria ?

A

Reducing agents

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25
Q

Souring of milk is the result of what ?

A

Acid fermentation by lactobacilli

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26
Q

Which proteins cause the degradation of milk proteins?

A

Proteolytic members of genus bacilli

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27
Q

What is the effect of C. Perfringens on milk ?

A

Stormy clot

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28
Q

Which microorganism are likely to be the cause of meat spoilage at room temp and which in refrigerators ?

A
  • room temp= staph and Enterobacteriaceae

- fridge= pseudomonads

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29
Q

Which species of clostridia ferments milk to an alkaline product ?

A

C. sporongenes

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30
Q

Which species of clostridia ferments milk to an acidic product ?

A

C. septicum

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31
Q

Why is spoilage in fruit and veg usually initiated by moulds ?

A

Don’t contain much protein (like meat and dairy) so usually attacked by moulds which can penetrate outer layers

*this then permits access of other microorganisms

32
Q

Which bacterial genus often cause secondary infections of fruit and veg leading to soft rot ?

A

Genus Erwinia

33
Q

2 mechanisms by which food decays ?

A
  • intrinsic automatic enzymes

- contaminating microorganisms

34
Q

Sources of contaminating microbes on food ?

A
  • commensalism from animal or plant it was derived

- acquired during handling/processing

35
Q

5 physical methods of food preservation

A
  • cooking
  • chilling
  • osmotic protection
  • filtration
  • irradiation
36
Q

Which food poisoning organism grows well at temperatures found in domestic fridges ?

A

Listeria monocytogenes

- cook-chill foods

37
Q

Fish of the suborder scombroidei (mackerel and tuna) are associated with which type of food poisoning ?

A

Scombrotoxin poisoning

- tryptophan in skin breaks down to histamine when inadequately stored

38
Q

What meats are vectors for toxoplasma Gondii?

A

Mainly pork and lamb

- sometimes beef

39
Q

Vector for Taenia sagginata tapeworm ?

A

Raw/undercooked beef

40
Q

Vector for Taenia solium tapeworm

A

Pork

41
Q

Examples of food Bourne infections associated with drinking water that have been eradicated in the developed world by sanitation programmes ?

A

Typhoid and cholera

42
Q

Difference between food Bourne infections and food poisoning?

A
  • In food Bourne infections the food simply acts as a vector, the organisms do not multiply within he food
  • in food poisoning multiplication does occur and is probably required to attain a sufficiently high infectious dose
43
Q

Which bacterium produces toxins genetically related to the cholera toxin but with less severe effects ?

A

Campylobacter jejuni

44
Q

What are the man sources of campylobacter food poisoning ?

A

Poultry and unpasteurised milk

45
Q

Causative organism of Chinese restaurant syndrome ?

A

B. cereus

46
Q

Which bacteria are considered food Bourne infections ? (4)

A
  • typhoid
  • cholera
  • dysentery
  • campylobacter spp
47
Q

Which bacteria cause food poisoning intoxication ? (4)

A
  • S. aureus
  • B. cereus
  • C. perfringens
  • C. botulinum
48
Q

Bacteria causing food poisoning infections which multiple on or within the food and so are not classed as foodbourne ?

A
  • salmonella
  • E. Coli
  • L. monocytogenes
49
Q

Which bacterial food poisoning infection can result in still birth in pregnant women ?

A

L. monocytogenes

50
Q

Usual incubation period of cholera ?

A

2-3 days

51
Q

Usual incubation of salmonella ?

A

12-72h

52
Q

Usual incubation of S. aureus food intoxication ?

A

1-6h

53
Q

Usual incubation of C. Perfringens food intoxication ?

A

12-24h

54
Q

Most common predisposing factor contributing to food poisoning ?

A

Preparing food too far in advance for its consumption

55
Q

Which bacteria are implicated in food poisoning when food is prepared too far in advance for consumption ?

A

Sporing bacteria e.g. B. cereus and C. perfringens

- spores enable them to survive cooking and then they multiply on the cooked food

56
Q

What is the second highest risk factor for food poisoning ?

A

Storage of food at ambient temperature

- permits multiplication and infectious dose to be achieved

57
Q

Inadequate cooking and reheating of food is associated with which bacterial food poisoning ?

A

Gram positive sporting bacteria

  • B. cereus
  • C. perfringens
58
Q

Contaminated processed foods are associated with which food poisoning bacteria ?

A
  • salmonellas

- S. aureus

59
Q

What percentage of food poisoning cases are bacterial ?

A

66%

60
Q

Review article on bacterial cell envelope ?

A

Silhavy et al 2010

61
Q

Review article on food poisoning?

A

Addis and Sisay 2015

62
Q

Article on shapes on bacteria (diversity) ?

A

Young 2007

63
Q

Number of food poisoning cases per year in UK ? And reference

A

500,000

- FSA, 2014

64
Q

Campylobacter toxin article

A

Wassenaar, 1997

65
Q

What HACCP ?

A

Hazard Analysis and Critical Control Points

  • systematic preventative approach to food safety from biological, chemical and physical hazards in production processes that can cause finished product to be unsafe
  • designs measurements to reduce these risks to safe level
66
Q

Which food Bourne illness has an unusually long incubation time compared with other food Bourne illnesses ?

A

Listeria - 3-70 days

67
Q

Paper of fermentation and preservation

A

Ross, 2002

68
Q

Paper on bacteriophage in biopreservation

A

Perez 2015

69
Q

When was wine first produced ?

A

4000BC - Egyptians discovered Yeats for wine and bread

70
Q

When was beer first brewed?

A

1750 BC Sumerians fermented barley to beer

71
Q

When did Louis Pasteur solve the mystery of vinegar production ?

A

1865

72
Q

What is malting in beer production ?

A
  • partial germination of barley grains, which are roasted at low temp to initiate release of sugars
73
Q

Outline mashing in brewing

A
  • Malt mixed with warm water 60-70 degrees

- amylase bring about release of sugars

74
Q

Role of hops in brewing ?

A
  • Add bitter flavour

- anti microbial activity

75
Q

Paper on wine and brewing ?

A

McClure, 1976

76
Q

Paper on food spoilage?

A

Rawat, 2015

Infectious Agents (4 decks)

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