Module 12 wk2 Flashcards
(177 cards)
( food microbiology)
T/F the more bacteria the longer the shelf life?
False - the more bacteria the shorter the shelf life
Why is food sampled?
- checks on hygienic production and handling techniques
- quality control and shelf life performance
- suspencion of being the cause of food poisoning
or as a result of consumer complaint - verification of quality of imported food
Give a list of microbiological tests to monitor food?
Total viable counts
Counts of coliforms
Counts of psychotrophs
Presence of pathogens – once make you ill
Presence of bacterial toxins – that they produce
Presence of fungi
Presence of mycotoxins – some are carsogenic so important
Indicator organisms – E. coli, enterococci
Describe the procedure of examining samples of food
- Refrigerate at 4°C until examination within 24 hours
- Homogenise (broken up to evely distribute) for 2 minutes in 100ml 0.1% buffered peptone water/0.9% saline 250 cycles stomacher or homogenised
- 10 fold dilutions in 0.1% peptone in 0.85% saline then plate
- TVC and Enterobacteriaceae
when interpreting results what does the presence of fecal organisms indicate?
Need for further investigation
What does the absence of target pathogens mean?
Means that the test only provides a degree of probability that they are not present in the food
Describe quantitive sampling
- The sample size is known
- There is no loss in storage
- Particles
- Viable counts
What do you do with templates when testing?
PLaces it over carcass and rub swap all over space, culture or put in enrichment media
What is total viable counts?
- It is the basis of international agreements and standards - for carcase meat and minced meat
Out of viruses, bacteria, parasites, and fungi which can multiply in food?
bacteria and fungi
5 types of bacterial pathogens in food?
- salmonella
- campylobacter
- E.coli
- clostridium - p and b
- Staphylococci
once you have quantitative culture what do you do next?
- pre-enrichment in peptone water and then enrichment in selective broth
- plate culture from enrichment broth on selective medium
How is Samonella confirmed in lab?
Biochemically
how is campylobactor confirmed in lab?
By API strip
Describe how campylobactor samples are retrieved from chickens?
Birds are hung unside down so feacal matter goes down to head and neck contaminating it so that is where they take sample from
T/F some people carry Staph. aureus all the time, some intermittently and some none.
Trueeeee ew
(girlie pop you carry it so idk why your saying ew)
How do you confirm Listeria?
By PCR to check for the listeriolyosin gene
T/F clostridium botulinum still today is fatal if ingested?
False - used to be fatal and paralyse but now we are able to neutalize toxin and have ICU
(Food standards + Food spoilage)
Whats does microbiology criteria provide?
- Provides guidance on acceptability of food and the manufacturing process
Provides objective and reference points to assist Food Business Operatives (FBO’s) to manage and monitor the safety of food - Can be used to validate and verify HACCP procedures and hygiene measures
How often should sampling take place on a meat plant?
Regular sampling should be taking place in the meat plant at least weekly
How many carcases are used per week to sample?
5
Using the destructive method what samples are taken?
4 tissue samples of 20cm^2
Using the non-destructive method what samples are taken?
100cm^2 sample
what organism is found in read-to-eat foods?
Listeria monocytogenes