Food bourne pathogens

Question 1

Campylobacter examples

Answer 1

C. jejuni
C. coli

Question 2

Campylobacter foods

Answer 2

Poultry and raw milk

Question 3

Pros of Campylobacter

Answer 3

Grows at >30C
Responds to O2, drying, freezing and heating

Question 4

Cons of Campylobacter

Answer 4

Very low infection dose

Question 5

Salmonella examples

Answer 5

S. typhimurium
S. enteritidis
S. typhi

Question 6

Salmonella foods

Answer 6

Eggs and poultry

Question 7

Pros of Salmonella

Answer 7

Responds to temperature, H+ and low Aw
Controlled with lactic acid bacteria

Question 8

Cons of Salmonella

Answer 8

High prevalence in food chains

Question 9

Listeria examples

Answer 9

L. monocytogenes

Question 10

Listeria foods

Answer 10

Dairy
Processed meats

Question 11

Pros of Listeria

Answer 11

Low heat resistance

Question 12

Cons of Listeria

Answer 12

Psychrotrophic (resistant to low temp)
Resistant to low Aw
High mortality rate

Question 13

Staphylococcus examples

Answer 13

S. aureus

Question 14

Staphylococcus foods

Answer 14

Any (handler contamination)

Question 15

Pros of Staphylococcus

Answer 15

Large number needed for toxicity
Low heat resistance

Question 16

Cons of Staphylococcus

Answer 16

Produces toxins
Resistant to low Aw and salt

Question 17

Vibrio examples

Answer 17

V. cholerae
V, parahaemolyticus

Question 18

Vibrio foods

Answer 18

Fish

Question 19

Pros of Vibrio

Answer 19

Low heat resistance

Question 20

Cons of Vibrio

Answer 20

High salt (NaCl) tolerance

Question 21

Yersinia examples

Answer 21

Y. enterocolitica

Question 22

Yersinia foods

Answer 22

Pork and raw milk

Question 23

Pros of Yersinia

Answer 23

Low heat resistance

Question 24

Cons of Yersinia

Answer 24

Psychrotrophic

Question 25

Escherichia examples

Answer 25

E. coli (O157:H7)

Question 26

Escherichia foods

Answer 26

Wide range

Question 27

Pros of Escherichia

Answer 27

Low heat resistance

Question 28

Cons of Escherichia

Answer 28

Can be H+ tolerant

Question 29

Bacillus examples

Answer 29

B. cereus B. subtilis

Question 30

Bacillus foods

Answer 30

Grains Cereals Dairy

Question 31

Pros of Bacillus

Answer 31

Vegetative cells respond to heat

Question 32

Cons of Bacillus

Answer 32

Spore forming High heat resistance Pre-formed toxins

Question 33

Clostridium examples

Answer 33

C. perfringens C. botulinum

Question 34

Clostridium foods

Answer 34

Meat and poultry

Question 35

Pros of Clostridium

Answer 35

Responds to O2 Large dose required for illness

Question 36

Cons of Clostridium

Answer 36

Some strains are psychrotrophic

Question 37

Yeasts examples

Answer 37

Saccharomyces Candida Zygosaccharomyces

Question 38

Yeast foods

Answer 38

Low Aw foods (jam, dried meats) Low pH foods

Question 39

Pros of Yeasts

Answer 39

Responds to thermal treatment

Question 40

Cons of Yeasts

Answer 40

Resistant to H+, low Aw Grow with or without O2 Resistant to weak acids

Question 41

Moulds examples

Answer 41

Penicillium Aspergillus Botrytis

Question 42

Moulds foods

Answer 42

Low Aw and pH foods

Question 43

Pros of Moulds

Answer 43

Responds to thermal treatment and reduced O2

Question 44

Cons of Moulds

Answer 44

Resistant to H+ and low Aw