Microbiology Lect 18 Flashcards
What is the relation between microbes used in food production and those that cause food spoilage?
We use the same genus a lot of the time, but not the same species, and they are used intentionally/in different ways
Ergot of Rye
-Claviceps purpurea
-Causes Ergotism
-Historical significance, such as in St. Anthony’s Fire and the Salem Witch Trials
What is the nomenclature for organisms?
Domain → Kingdom → Phylum → Class → Order → Family → Genus → Species
-Naming is genus species
Bacterial Soft Rot
-Erwinia carotovora (Enterobacteriaceae)
-Vegetables and fruits susceptible
-Greatest losses when food is stored improperly
Fruit and bread molds
-Fungi:
-Penicillium species
-Rhizopus stolonifer
-Low pH: fungi
-Bacteria: Serratia marcescens
-neutral or high pH: bacteria
Alfatoxins overall
-Made by Aspergillus (ascomycota)
-Some of the most toxic compounds produced by fungi
-Carcinogenic, liver damage and liver cancer
-Contaminates foods before harvest or during storage
-Frequently found in food crops such as peanuts and corn
Alfatoxins regulation
-US FDA has strict limits on how much is allowed in food for human and livestock/animal consumption
-Recalls are common
-In 2006, over 70 dogs died from eating one brand of pet food
What are the different types of Ergotism?
-Convulsive: seizures, spasms, psychosis, nausea
-Vasoconstrictive: gangrene, edema, low blood pressure
What is the modern significance of ergot?
-Vasoconstrictive properties led to use inhibiting postpartum bleeding and migraine treatment
-Synthetic development of hallucinatory compounds such as LSD
How was LSD created?
First synthesized in 1938 by Sandoz laboratories, when they were looking into ergot alkaloid derivates for therapeutic uses
How did LSD affect the 1960s?
-Counterculture of the 1960s was heavily influenced by LSD
-LSD impacted the colors, clothing, art, ideology, and music
What methods are used to control food spoilage?
-Kill or remove microbes
-Heat sterilization
-Irradiation
-Filtration
-Inhibit microbial growth
-Drying (decrease water activity, such as salting and jellies)
-Refrigeration
-Addition of chemical inhibitors
What is a pathogen?
A disease-causing agent
Pathogenicity
Ability to cause disease
Virulence
Severity of disease (degree of pathology)