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Food Microbiology > Test 9 > Flashcards

Test 9 Flashcards

1
Q

What are the five most frequent causes for Staphylococcus aureus?

A
  1. Inadequate refrigeration - 25%
  2. Preparation of foods too far in advance
  3. Infected food handlers/poor hygiene
  4. Inadequate cooking or heat processing
  5. Holding warm food at temperatures too low
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2
Q

How many hours at optimum temperature does the Staphylococcus aureus to produce toxin?

A

3-4 hours

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3
Q

What are the greatest threats sources to humans for Staphylococcus aureus?

A
  1. Consumer (handling)
  2. Food Service
  3. Processing
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4
Q

What is Methicillin resistant- Staphylococcus aureus?

A

Known as MRSA, B-lactamase resistant, it is an infection caused by Staphylococcus aureus. Is it not a food borne Illness.

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5
Q

What is Clostridium botulinum?

A

Gram positive rods, spore forming, strict anaerobe, produce toxin, oval to cylinder, terminal to sub-terminal spores

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6
Q

By whom and when was Clostridium botulinum identified?

A

Emile van Ermengem, 1895 from contaminated ham (24 musician affected-3 died)

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7
Q

What was C. bot recognized in initially(before identification)?

A

botulus- sausage

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8
Q

in the human body does Clostridium botulinum cause an infection or intoxication?

A

intoxication - paralysis

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9
Q

How many types of Clostridium botulinum are there and which ones effect humans?

A

7 types - Type A, B, and E - most common Type F- rare

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10
Q

What are the symptoms for Clostridium botulinum intoxication?

A

It is a neurotoxin, which onsets between 18-36 hrs.
Symptoms include, blurred or double vision, ptosis(drooping eyelids), dysphagia(difficulty swallowing), general weakness, nausea, vomiting, dysphonia(confused speech), dizziness

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11
Q

What would you die from in Clostridium botulinum intoxication?

A

death from suffocation due to paralysis of the diaphragm.

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12
Q

When will death occur if not treated for Clostridium botulinum intoxication?

A

within 3-6 days

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13
Q

Why is the mortality rate of Clostridium botulinum intoxication lowered?

A

because of the administration of an antitoxin which is controlled by the CDC (trivalent A, B, E)

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14
Q

When is the best time to administer the antitoxin and why?

A

within the 1st 24 hours, before the toxin binds to myoneural junction irreversibly.

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15
Q

Where does the antitoxin for Clostridium botulinum intoxication come from for adults? Infants?

A

horse, humans ($45,000 a shot for infants)

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16
Q

Name three Clostridium botulinum outbreaks.

A
  1. 1971 - Bon Vivant Soup Co. (Vichyssoise)
  2. 1971 - Campbell’s Soup (Chicken Vegetables)
  3. 1997 - Vacuumed smoked whitefish
  4. 1994 - Baked potatoes
  5. 2007 - Castleberry’s Chili Sauce
  6. 2001 - Garlic Oil
  7. Kapchunka-New York (uneviserated, salt-cured, air-dried whitefish)
  8. 2011 - uneviserated fish recall
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17
Q

When was the regulation passed for low acid can foods?

A

1973 by the FDA

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18
Q

How do you test for Clostridium botulinum intoxication?

A

bioessay - mice

ELISA

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19
Q

What is the flabby baby syndrome and when was it discovered?

A

Infant Botulism, in 1976 in California. Ingested C. bot is able to germinate in the intestines of infants <1 yr old.

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20
Q

How long does it take in infants for infant Botulism to show symptoms and what are they?

A

between 1-6 months, weakness, loss of head control, diminished gag reflex

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21
Q

What is the treatment for Infant Botulism?

A

botulism immune globulin

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22
Q

What is the primary source for Infant Botulism?

A

honey

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23
Q

Why do you boil soup 10 minutes?

A

To destory the possible toxins produce by Clostridium botulinum

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24
Q

Describe Bacillius cereus.

A

Gram positive, aerobic, sporeformer, Optimum growth temp 30oC with a range from 10-50oC.

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25
What is the habitat for Bacillius cereus?
found in dust, water, soil
26
What are the four similiar species to Bacillius cereus?
B. cereus - pathogen, humans B. thuringiensis - protein toxin crystals, spore related, not humans B. mycoides - rhizoid growth, not humans B. anthracis - anthrax, not foodborne illness, non-hemolytic
27
Describe what B. mycoides look like under the microscope.
spiral hairlike structures
28
What does fat, sugar, and salt do to the D values?
salt- decreases | sugar and fat - increase (heat tolerance)
29
Name the two types of gastroenteritis caused by Bacillius cereus.
Diarrheal syndrome and Emetic syndrome
30
What is the difference between Diarrheal syndrome and Emetic syndrome?
Diarrheal syndrome - caused by the organism, heat liable, trypsin sensitive, onset 6-15 hours, duration 24h, causes watery diarrhea, cramps and Emetic syndrome - caused by the toxin the organism produces, heat and trypsin stable, onset 0.5 -6 hours, duration-24 hours, causes nausea, vomiting, more severe than diarrheal
31
What foods are associated with Diarrheal syndrome?
leftovers, sauces, soups, foods left out to long
32
What is the infectious dose od B. cereus for diarrheal syndrome?
>10^6/gram
33
What foods are associated with Emetic syndrome?
Boiled or Fried rice(primary), cream, spaghetti, masked potatoes, vegetable sprouts, 1997 - 17 year old boy died - very rare
34
What other toxin is B. cereus emetic syndrome similiar?
S. aureus- must test for toxin
35
What testing is done for B. cereus?
Elisa, immunoglobin
36
What is the % incidence reported for B. cereus?
2% (73 cases/year)
37
What are the greatest threats for Bacillus cerues food borne illness?
1. Food Service | 2. Consumer handling
38
What are the charateristics of Clostridium perfringens?
Gram Positive rod, anaerobic, spores are present but difficult to demonstrate, optimum temp: 36-45oC(20-50oC range), pH:5-9, NaCl:5%(inhibation begins at 2.5%)
39
Does freezing kill C. pergringens?
No. unless 15oC for 35 days, >99.9% killed
40
What is the only microorganism killed by freezing?
Trichinella
41
What is the 3d most common cause of Food borne illness in the US?(estimated)
Clostridium perfringens
42
What causes gastroenteritis from Clostridium perfringens?
intoxicoinfection 1st-infection - bacteria 2d - intoxication - toxin produced by the bacteria
43
About how many cases of Clostridium perfringens foodborne illnesses are there a year in the US?
1 million
44
What are the sympotoms for gastroenteritis caused by Clostridium perfringens?
``` onset: 8-12 hrs duration 12-24 hours 1st diarrhea, intense abdominal cramps 2d headache, nausea usually no fever or vomiting ```
45
What is the infectious dose for Clostridium perfringens?
10^8 vegattative cells/gram
46
What is the treatment for gastroenteritis caused by Clostridium perfringens?
rehydration
47
What foods are associated with Clostridium perfringens?
75% meat:beef, turkey, mexican dishes
48
When do the reported cases from gastroenteritis caused by Clostridium perfringens increase?
around Thankgiving
49
Why are meat dishes associated with Clostridium perfringens?
usually ones with sauces, inadequate heating to kill the spores, spores are able to germinate and grow
50
What are some typical scenarios which Clostridium perfringens spores are able to grow?
food is inadequately cooled, spores are able to germinate and grow, and inadequate reheating
51
What is the time which should be followed to properly cool your food?
within 4 hours, 2 hours from 141oF-70oF, 2 hours from 70oF -41oF
52
When does the enterotoxin for Clostridium perfringens occur?
production of enterotoxin occurs together with sporultaion- (spore specific protien needed-unusual) Greatest production right before lysis, sporaltes in the intestine in high rates
53
How many and what types of strains are there for Clostridium perfringens?
5 strains, A-E, Type A is the only human pathogen | Type A also associtaed with gas-gsangrene but has higher heat resistance
54
What is the greatest threat for Clostridium perfringens?
1. Food Service | 2. Consumer handling
55
How do you prevent Clostridium perfringens gastroeneteritis?
1. adequate and rapid cooking and cooling meat dishes 2. Reheating(74oC,165oF) and holding of hot foods at >60oC (140oF) 3. heating and colling in small portions
56
What is the most widely know food borne illness and what is it's characteristics?.
Listeria monocytogenes - Gram positive rods(bacillary-short rods), facultative anaerobic to microaerophilic (3%-5% O2, 10%CO2), non-sporeformer, CAMP test positive
57
What does CAMP test stand for?
Christie, Atkins, Munch-Petersen
58
How many species of Listeria are there and which one effects humans?
six species, Listeria monocytogenes is human pathogen
59
Is it easy or hard to detect/isolate Listeria monocytogenes?
difficult
60
When was Listeria monocytogenes recognized?
1929 - human pathogen | 1981- food born illness -infection - found in coleslaw
61
What is different about Listeria monocytogenes compared to other pathogenic bacteria?
it is facultative intracellular parasite, psychrotrophic
62
What is the concentration of salt Listeria monocytogenes can grow in?
Growth in 15%, saturated salt stil can survive
63
What are some positive test for Listeria monocytogenes?
CAMP test, umbrella growth, tumbling motility (<22oC)

Food Microbiology (8 decks)

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