Microbiology Lect 18 Flashcards

1
Q

What is the relation between microbes used in food production and those that cause food spoilage?

A

We use the same genus a lot of the time, but not the same species, and they are used intentionally/in different ways

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2
Q

Ergot of Rye

A

-Claviceps purpurea
-Causes Ergotism
-Historical significance, such as in St. Anthony’s Fire and the Salem Witch Trials

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3
Q

What is the nomenclature for organisms?

A

Domain → Kingdom → Phylum → Class → Order → Family → Genus → Species
-Naming is genus species

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4
Q

Bacterial Soft Rot

A

-Erwinia carotovora (Enterobacteriaceae)
-Vegetables and fruits susceptible
-Greatest losses when food is stored improperly

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5
Q

Fruit and bread molds

A

-Fungi:
-Penicillium species
-Rhizopus stolonifer
-Low pH: fungi
-Bacteria: Serratia marcescens
-neutral or high pH: bacteria

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6
Q

Alfatoxins overall

A

-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

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7
Q

Alfatoxins regulation

A

-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

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8
Q

What are the different types of Ergotism?

A

-Convulsive: seizures, spasms, psychosis, nausea
-Vasoconstrictive: gangrene, edema, low blood pressure

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9
Q

What is the modern significance of ergot?

A

-Vasoconstrictive properties led to use inhibiting postpartum bleeding and migraine treatment
-Synthetic development of hallucinatory compounds such as LSD

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10
Q

How was LSD created?

A

First synthesized in 1938 by Sandoz laboratories, when they were looking into ergot alkaloid derivates for therapeutic uses

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11
Q

How did LSD affect the 1960s?

A

-Counterculture of the 1960s was heavily influenced by LSD
-LSD impacted the colors, clothing, art, ideology, and music

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12
Q

What methods are used to control food spoilage?

A

-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

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13
Q

What is a pathogen?

A

A disease-causing agent

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14
Q

Pathogenicity

A

Ability to cause disease

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15
Q

Virulence

A

Severity of disease (degree of pathology)

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16
Q

How do we classify pathogens?

A

-Primary pathogens: capable of causing disease in healthy hosts
-Must have a way/special adaptation to breach the immune system defenses
-Opportunistic pathogen: cause disease in immunocompromised host

17
Q

What is the pathogenicity and virulence of Rhinovirus (the common cold) and Ebola virus?

A

Rhinovirus:
-Pathogenicity: high
-Virulence: Low
Ebola virus:
-Pathogenicity: high
-Virulence: High

18
Q

What causes someone to be immunocompromised?

A

-Extremes in age
-Presence of other diseases (especially HIV/AIDS)
-Lack of proper nutrition
-Genetic defects in immunity
-Induction by drugs (ex: for organ transplant)

19
Q

What are most fungal pathogens classified as?

A

-Opportunistic
-Many human deaths from fungal diseases occur in AIDS patients

20
Q

What are the elements of pathogenesis?

A

-Maintain a reservoir
-Transport to host
-Invade and colonize host
-Evade host defenses
-Multiply in host
-Damage host
-Leave host

21
Q

Pathogen reservoir (elements of pathogenesis)

A

-An animal or place where a pathogen can be found before or after an infection
-Important as source of infection
-Can also be necessary for pathogen survival
-Ex: Yersinia pestis reservoir is rats, while the vector is fleas

22
Q

What are common modes of transport? (elements of pathogenesis)

A

-Via other animals, the animal can be a vector or the pathogen can be zoonotic
-Sexual transmission
-Water-borne pathogens (Fecal-oral route)
-Air-borne pathogens
-Wound-related pathogens (rarer)

23
Q

How do pathogens invade and colonize the host? (elements of pathogenesis)

A

-Adhesins are microbial factors that promote attachment to the host surface

24
Q

How do pathogens evade host defenses? (elements of pathogenesis)

A

-Avoid being recognized (ex: Lyme disease)
-Resist phagocytosis
-Survive (persist) in phagocytic cells (ex: Rikettsia)
-Destroy antibodies

25
Q

Lyme Disease

A

-Borrelia burgdorferi
-Decreases surface proteins recognized by host
-Resides in biofilm

26
Q

How is phagocytosis prevented?

A

-Capsules ((polysaccharide?) layer around cell wall)

27
Q

What is an example of avoiding antibodies?

A

-ImmunoglobulinA (IgA) proteases break down IgA in host

28
Q

How is a host damaged? (elements of pathogenesis)

A

-Trigger exaggerated immune response
-Toxins

29
Q

What is an example of an exaggerated immune response?

A

-Mycobacterium tuberculosis
-Granulomas: many immune cells aggregate to “Wall off infection”
-Pathogen get a free hide out within which grow and multiply

30
Q

Exotoxins

A

Soluble proteins released outside cell

31
Q

Endotoxins

A

-Released only when the cell lyses, eliciting immune response
-Usually outer membrane lipopolysaccharides (LPS)

32
Q

Tetanus/”Lockjaw”

A

-Clostridium tetani: aeorbic soil Firmicute bacteria
-Secretes exotoxin, a neurotoxin (tetanospasmin)
-Causes muscle spasms, can tear muscle fibers
-Lethal dose of tetanospasmin for adult: 175 ng
- ~50,000 death per year, ~45% of tetanus infections lead to death

33
Q

How do pathogens leave the host? (elements of pathogenesis)

A

-Sexual contact
-Vertical transmission (parent to offspring)
-Feces (fecal-oral route)
-Coughing
-Vector-borne