MIP149 Exam 2 – Flashcards
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Unlock answers| How long is Brie cheese aged for? |
| 1-5 months |
| How long is cheddar cheese aged for? |
| 3-12 months |
| How long is cottage cheese aged for? |
| Not aged |
| How long is mozzarella cheese aged for? |
| not aged |
| How long is blue cheese aged for? |
| mold ripened |
| What are Koch's Postulates? |
1. The pathogen must be present in every case of the disease but not in healthy hosts. ; 2. The pathogen must be isolated in pure culture. ; 3. The same disease must result when a healthy host is infected with the pathogen. ; 4. The same pathogen must be isolated from the infected host. ; ; |
| Describe antibiotic resistance. |
1. Genes for antibiotic resistance are often found on bacterial plasmids. ; 2. Bacteria may acquire antibiotic resistance genes from other bacteria. ; 3. Bacteria that produce the enzyme penicillinase can grow in the presence of penicillin. |
| What is the pathogen that causes staphylococcal food intoxication? |
| halotolerant (salt) |
| What is barotolerant? |
| Able to survive under high pressure |
| What is acidotolerant? |
| Able to survive in acid |
| What is thermophilic? |
| Able to survive in temperatures |
| What kind of microbe is pepperoni sausage? |
| fermented bacteria |
| What kind of microbe is cheese? |
| fermented milk |
| What kind of microbe are mushrooms? |
| fungus |
| What kind of microbe is pizza dough? |
| made with yeast (fungus) |
| What composes RNA? |
GUCA GC-AU |
| How can you get salmonellosis? |
| Eating undercooked meats, and dairy products |
| How can you get norovirus gastroenteritis? |
| fecal-oral transmission, or ingestion of food or water contaiminated with feces or vomit |
| How do you get Ecoli? |
| undercooked meats, fruits and vegetables exposed to dirty water or fertilizers, water contaminated by animal waste, bacteria is present in the food |
| How can you get botulism? |
| Found in unproperly sealed cans and bottles, and homemade foods |
| How do you get hepatitis A? |
| contact with contaminated feces or food and water contaminated with feces. Or through sexual contact |
| What is wound botulism? |
| if spores enter a wound that is deep enough to provide an anaerobic environment for their germination and growth of bacteria and toxin. seen in substance abuse users. |
| How do you make sauerkraut? |
1. The cabbage is placed in a sealed container which creates an anaerobic environment. ; 2. Salt is added to prevent the growth of molds and draw moisture out of the cabbage. ; 3. Halotolerant bacteria ferment sugars in the cabbage and produce acids. |
| Describe a virus. |
1. Virus enter tissue cells. ; 2. Viruses replicate in cells. ; 3. Viruses have no cellular structure. ; |
| How do you make Bt corn? |
| genes obtained from the bacterium Bacillus thruingiensis are inserted into the cells of the plant. The plant then produces a protein that is toxic to insect larvae. Only use part of the bacterian not the whole thing |
| Why is Bt Corn made? |
| So that insect larvae feeding on the corn will die |
| What is a mortality rate? |
| How many people died. |
| What is transcription? |
| synthesis of mRNA from DNA template |
| What is translation? |
| Synthesis of protein from mRNA |
| Describe honey pasteurization. |
Hone pasteurization... 1. Reduces the number of microbes such as natural yeasts. ; 2. It is not sterile. ; 3. Increases shelf-life of honey. |
| What;are some characteristics of hard cheeses? |
1. More acidic than soft cheese. ; 2. Lower water content. |
| Botulism is a _______ intoxication. |
Food intoxication, have to ingest the toxin |
| Who was Mary Mallon? |
| Irish immigrant quiarantined for spreading typhoid fever |
| What is a zoonotic disease and give an example. |
| a disease that can be transmitted from animals to humans. Ex: ecoli |
| What is added to sourdough bread and what does it produce? |
| Bacteria is added which produces acid. Acid makes it sour. |
| What does penicillin do? |
| breaks down peptoglycagan |
| What did Francesco Redi's experiment prove and what was the difference between the control and experimental flask? |
| Proved that maggots come from fly eggs, not my spontaneous generation from rotting meat. Difference was presence of flies. |
| What is a fomite? |
| inanimate object |
| What is the index case? |
| The source or first case |
| What is a resevoir host? |
| Host to disease |
| What is a vector? |
| transmits the disease |
| What is an epidemic? |
| outbreak in one area (ex: influenza) |
| What is a pandemic? |
| Outbreak in the whole world |
| What is a endemic? |
| always in the population (cold) |
| Does Hepatitis A have a vaccine? |
| yes |
| How is salmonellosis cured? |
| Antibiotics or time, no vaccine |
| Is a vaccine available for staphyloccal food intoxication? |
| No, antitoxin (post exposure) |
| Is a vaccine available for botulism? |
| No. |
| Describe infant botulism. |
| consumption of honey, may contain C. botulinum spores that can germinate in the infant's intestinal tract becasue the GI tract not fully colonized with normal microbes, and not fully developed. Bacteria then produce toxin. |
| What does selective toxicity mean? |
| toxic to a characteristic found in the microbe cell that isn't in human cells. |
| Growth of bacteria in beer is controlled by: |
Alcohol content (prevents growth) Addition of hops (adds activity) |
| What is a sulfa drug? |
| protonsil red, a dye used to stain leather was non-toxic to animals but killed strepococci and staphylocci bacteria |
| Potential Concerns Regarding Bt Corn |
1. Eating foreign DNA 2. Deaath of harmless insect larvae 3. Allergies 4.Escape of genes into wild strains of plants 6. Contamination of organic crops 7. Homogeneity of crops 8. Patents on engineered seeds |
| Benefts of Bt Corn |
1. Reduced use of pesticides 2. Reduced use of herbicides. 3.Cold tolerance 4. Nutrition 5.Potential for disease and drought resistant plants. 6. Cheaper to grow and cheaper to buy |
| What is the incubation period? |
| time from infection until symptoms appear |
| What is a healthy carrier? |
| a person without symptoms of the disease who is infectious |
| What is a morbidity rate? |
| Number of people infected in population |
| What is common source epidemic? |
single contaminated source from which indiciduals are infected, ex: contaminated water/food, botulism |
| What is a propagated epidemic? |
| usually results from introduction of an infected individual into a susceptible population, pathogen transmitted from person to person. ex: the flu, colds, chicken pox |
