Diagram Review

Organic Acids only effective at low pH

The effects of time and temperature on bacteria

Effect of time and temperature on Food safety

Relative growth rates of bacteria at different temperatures

All stages of growth curve are affected by time & temperature

Hurdle theory and Interactions of Inhibitors

Logarithmic thermal death kinetics

Bacterial Survival curve

Z-value

Effect of pH on the decimal reduction time (DRT_ of Enterococcus Faecalis

Comparison of conventional (top) and aseptic (bottom) processing of food

Swollen C. botulinum spores

Spore biology

Spore peptidoglycan - pyridine-2,6-dicarboxylic acid (DPA)

Spiral Platter Method

Membrane Filter

Epifluorescent Technique, Direct Epifluorescence Microscopy

Redox Potential Test

Reductase Test

Swab Test Method

Sponge Method

Simplate System

Monoclonal Antibodies

Latex Agglutination Test

Immuno-magnetic seperation

Salmonella 1-2 Test

BAX system

Real-time PCR

Reverse Transcriptase PCR

RiboPrinter system

Bioluminescence

Total Coliform Fecal Coliform and E.coli / Indicator Organisms

E.Coli )157:H7 Viability on Copper Alloys and Stainless Steel at Room temperature

Decision Tree to choose appropriate sampling plan for a specific application

Salmonella Oxidase test

E.coli Colonies on TC-SMAC, Rainbow agar and R&F E.coli

Number of cases of EHEC strains from 2005 - 2009

Potential Routes of Transmission of L. Monocytogenes

Virulence Factors and Mechanisms of Pathogenicity

Reported Cases of Foodborne Botulism USA, 1992-2012

Age distribution of infant botulism

Wound Botulism

Scanning electron micrograph of C. Botulinum vegetative cells (rods) and spores (irregular Ovals)

Grouping and Characteristics of strains of c. Botulinum

Botulinum toxin structure

Structures of A. flavus (A&B) and A. parasiticus (C&D)

A. P. galbrum
B. P. expansum
C. citrinum
D. P. variabile

Fusarium species
A. F. graminearum
B. F. moniliforme
C. F. equiseti
D. F. culmorum

Aflotoxin B1

Penicillium Species

Bacteriophage

Norovirus

HAV

Prions, left is normal (PRPC) and right is infectious (PRPSC)

Organic Acids

Lysozyme on gram negative and gram positive cells

Class I, Class II Bacteriocins and bacteriolysins

Logarithmic thermal death kinetics

Components of GMP

Flow diagram and CCPs for a non-thermally processed product