Food Micro Exam #3 – Flashcards

Conditions:

-Temperature--Mesophile (30-40C)

-pH--4.5-9.3 (7.0-7.5)

-Aw--minimum 0.86; 10% NaCl

-Tolerant to salts and sugars

Suspect Foods:

-Protein-rich

-meat

-meat products

-egg products

-salads (egg, tuna, chicken, potato, macaroni, etc.)

-cream-filled pastries

Symptoms:

-Sking and soft tissue infections (abscesses, cellulitis)

-difficulty breathing

-acute nausea, vomiting, prostration, abdominal cramps

-toxic shock syndrome

-malaise

Duration: 2-3 days

Onset: 1-6 hours

Microorganism Characteristics:

-gram (-)

-cocci

-bacterium

-facultative anaerobe

Control Methods:

-refrigerate prepared foods (4.4C)

Source:

-Humans (skin, mucous membrane) 

-Domestic Animals

Conditions:

-Temperature--5-50C (30-37C)

-Ph--4.3-9 (6.0-8.0)

-Aw--minimum of 0.95

-facultative anaerobe

Suspect Foods:

-meat

-fish

-poultry

-dairy

-vegetables

-contaminated water

Symptoms:

-watery diarrhea

-severe cramps

-nausea/vomiting, fever, chills

-HUS (hemolytic uremic syndrome)--reanl failure, hemolytic anemia

Onset: 6-72 hours (ETEC/EPEC--36-48/EHEC--4-6 days)

Duration: (ETEC/EPEC--3-4 days/EHEC--4-10 days)

Control:

-good sanitation

-chill cooked foods rapidly

-heat foods properly

Sources:

-Intestinal tract

-Ground beef

Microorganism Characteristics:

-gram (-)

-rod-shaped

-bacteria

-ETEC

-EHEC

-O157:H7

Conditions:

-temperature--7-47C (37C)

-pH--4.0-9.0 (6.0-7.5)

-Aw--minimum 0.93

-salt tolerance depends on temp. etc.

-facultative anaerobe

Suspect Foods:

-Contaminated cooked meats

-dairy products

-salads

-poultry products

-eggs

Sources:

-Animals (poultry, hogs, pets, cattle)

-humans

-animal feces

-reptiles

Control:

-farm sanitation

Symptoms:

-Abdominal pain

-Diarrhea

-chills

-vomiting

-nausea

-loss of appetite

Onset: 12-24 (up to 72) hours

Duration: 2-3 days (4-7)

Organism Characteristics:

-gram (-)

-rod-shaped

-non-sporeforming

-3 types:

typhimurium

enteritidis

Heidelberg

Conditions:

-temperature--20-40C (30C)

-pH--4.9-9.3

-Aw--minimum 0.92-0.95 

-7-10% NaCl

-facultative anaerobe

Suspect Foods:

-Rice

-cereal contained products (custards, puddings, sauces, meat loaf, soup)

-anything left out too long

Sources:

-soil

-water

-air

-variety of foods

Control:

-proper cook and chill

-prevent cross-contamination

Symptoms:

-nausea

-vomiting

-abdominal cramps

-watery diarrhea

-intoxication

Onset: diarrheal 6-35 hours/emetic 30min.-6 hours

Duration: 24 hours

Organism Characteristics:

-gram (+)

-rod-shaped

-non-sporeforming

-produces 4 kinds of toxins

Conditions:

-temperature--37C

-pH--4.0-9.0 (6.0-7.5)

-Aw--0.93 min.

-areas of poor hygiene

-facultative anaerobe

Suspect Foods:

-Salads (potato, tuna, shrimp, macaroni, chicken)

-water

-day cares

Sources:

-intestinal tract

-fecal-oral transmission

-Daycares

-feces, sewage, soil

Control:

-proper sanitation

-handwashing

Symptoms:

-Shigellosis

-bloody diarrhea

-fever

-abdominal cramps

-fever

Onset: 1-2 days

Duration: 4 days up to 10/14 days

Organism Charactersitics:

-gram (-)

-rod-shaped

-non-motile

-non-sporeforming

-facultative anaerobe

-S. dysenteriae--Shiga toxin (most severe)

-S. boydii--Indian Subcontinent

-S. flexneri--common in developing world

-S. sonnei--developed world (US)

Conditions:

-temperature--10-40C (25-30C)

-pH--4.7-8.5 (7)

-Aw--0.91-0.95 (0.93)

-Strict anaerobe

Suspect Foods:

-improperly processed foods

-raw fruits

-vegetables

-Honey/corn syrup

Sources:

-soil

-dust

-marine

-intestines of mammals

Control:

-proper canning and processing

-do not tast home-processed food without boiling for 5-10 minutes

Symptoms:

-Blurred/double vision

-difficulty swallowing, breathing

-paralysis

-GI pain

-death

Onset: 2 hours to 8 days (usually 12-36 hours)

Duration: depends on severity of illness

Organism Characteristics:

-gram (+)

-rod-shaped

-anaerobic

-spore-forming

-motile

-produces neurotoxin

Conditions:

-anaerobic

-temperature--30-40C

-pH--4.9-9.3

-Aw--0.93-0.95

-7-10% NaCl max

Suspect Foods:

-meats (poultry, beef)

-gravy and stews

-spices

-temperature abuse

Sources:

-soil

-water

-intestinal tracts

-spices

Controls:

-prevent contamination

-cook and cool meat properly

Symptoms:

-acute abdominal pain

-diarrhea

-nauzea and fever

-Gastroenteritis--damage to samll intestine

-Enteritis necrotians ("pig-bel disease")

Onset: 6-24 hours (8-12)

Duration: 12-24 hours

Organism Characteristics:

-gram (+)

-spore-forming

-rod-shaped

-Type A is the most common

-"food service germ"

Conditions:

-temperature--30-37C

-pH--4.6-9.0 (7-8)

-Aw--0.96

-0.5% NaCl

Suspect Foods:

-Raw and undercooked pork

-unpasteurized milk

-proteins

-contaminated water sources

Sources:

-water

-animal products

-intestinal tracts

Controls:

-prevent contamination

-heat process foods

Symptoms:

-diarrhea

-fever

-vomiting

-nausea

-headache

-hemorrhaging

-rheumatoid arthritis

-skin disorder

Onset: 24-48 hours

Duration: 1-3 weeks

Organism Characterisitcs:

-gram (-)

-rod-shaped

-bacteria

-facultative anaerobe

Conditions:

-temperature--37-42C

-pH--depends on the strain--6.0-8.0

-Aw--0.95 minimum 

-0.5% NaCl

-Mircoaeroph (5-10% O2, 10% CO2, 85% N2)

Suspect Foods:

-water

-raw milk

-undercooked chicken and pork

Sources:

-Intestinal tract

-mammals and birds

-water

-soil

Controls:

-heat foods properly

-prevent contamination

Symptoms:

-Guillaine Barre syndrome

-infection

-abdominal pain

-fever

-vomiting

-cramping

Organism Characteristics:

-gram (-)

-curved or spiral shape

-Jejuni is the most common strain (85-95%)

Conditions:

-temperatures--25-35C

-pH--4.5-8.5

-3-5% NaCl

-facultative anaerobe

Suspect Foods:

-Oysters

-Shrimp

-Fish

-bad water sources

Sources:

-warm months

-bad water sources

-GI tract of animals

Controls:

-don't eat raw or undercooked fish and seafood

Symptoms:

-Diarrhea

-Abdominal pain

-nausea

-chills

-fever

-headache

-vomiting

-Meningitis

Onset: 24-50 hours

Duration: 1-9 days

Organism Charactersitics:

-gram (-)

-rod-shaped

-facultative anaerobe

-motile (several flagella)

-pairs with other microorganisms

Conditions:

-temperature--28C

-pH--4.5-5.5

-3.5-4.5% NaCl

-Degraded proteins, fats, and starches

Suspect Foods:

-water

-fish

-(meat, poultry, raw milk)

Sources: 

-water

-fish

-animals

-marine environments

Controls:

-do not eat raw fish or seafood

Symptoms:

-Nausea/vomiting

-diarrhea

-stomach cramps

-septicemia 

Onset: 24-48 hours

Duration: 2-18 days (7)

Organism Characteristics:

-facultative anaerobe

-gram (-)

-rod-shaped

-bacterium

Conditions:

-temperature--10-44C (36)

-pH--5.0-11.0 (7.1-8.6)

-Aw--0.93 minimum

-8-10% NaCl max

Suspect Foods:

-raw marine foods (fish and shellfish)

-seafood

Sources:

-marine environments

-sewage

-contaminated water

Controls:

-cook fish

-sanitary food handling

-promlem in males with liver disease

Symptoms:

-problems in males with liver disease

-flu-like symptoms

-abdominal pain

-comiting

-prostration

-cholera

-hypotension

-lesions

-death

Onset: 2-48 days (12hours)

Duration: 2-3 days

Organism Characteristics:

-gram (-)

-rod-shaped

-curved rod

-infection

Conditions:

-temperature--2.5-40C (37)

-pH--5.0-9.6

-10% NaCl

-O2 reduced and CO2 increased

Suspect Foods:

-raw or unpasteurized milk

-seafood

-cheese (soft cheeses)

-milk and dairy

Sources:

-moist environments

-oil

-intestinal tracts

-decaying vegettion

-sewage

Controls:

-proper milk pasteurization

-prevent contamination

Symptoms:

-fever

-chills

-headache

-flu-like symptoms

-meningitis

-spesis 

-spontaneous abortion

-death

Onset: 3 days to 3 months

Duration: several days to weeks (depends on health)

Organism Characteristics:

-gram (+)

-cocci bacilli

-short chains of 3-5 cells

-grow slowly in absence of fermentable carbohydrates but not fastidious

Suspect Foods:

-peanuts

-strawberries

-spices

-bread

-pastries

-salami/sausage

-fruits

-grains

Sources:

-soil

-bat/bird droppings

-decaying plants

Controls:

-fungicides

-reduction of mycotoxins--drying of crops, resistant breeds

-reduce consumption of mycotoxins--governmental restrictions, screening

Symptoms:

-Fever

-Cough

-Fatigue

-chills

-headache

-chest pain

-outbreak of jaundice

-death

Organism Characteristics:

-mycotoxins--toxins created in foods