Food Microbiology

These flashcards cover key vocabulary related to food microbiology, including various microorganisms, concepts related to foodborne illness, and factors influencing microbial growth.

Food Microbiology

The study of microorganisms that inhabit, create, or contaminate food.

Bacillus cereus

Gram-positive, rod-shaped bacterium that can cause foodborne illness characterized by nausea and vomiting.

Listeria monocytogenes

Gram-positive rod that can cause listeriosis, particularly affecting pregnant women and immunocompromised individuals.

Staphylococcus aureus

Gram-positive coccus that can cause food poisoning through toxins produced in contaminated food.

Foodborne Intoxication

When bacteria grow in food and produce toxins, leading to food poisoning symptoms after ingestion.

Foodborne Infection

Bacteria enter the food, are ingested, and grow in the intestines, possibly producing toxins.

pH of food

A factor influencing the growth of microorganisms, with different microbes having unique minimum pH requirements.

Water Availability (aw)

A measure of how much water is available in a food for microbial growth.

Toxin

A poisonous substance produced by certain bacteria that can cause food poisoning symptoms.

Clostridium botulinum

Gram-positive rod that produces a heat-sensitive neurotoxin leading to botulism.

Campylobacter jejuni

Gram-negative curved rod that causes gastrointestinal disease, often associated with poultry.

Salmonella enterica

Gram-negative rod which causes salmonellosis, often transmitted through contaminated poultry or eggs.

Shigella

Gram-negative rod transmitted via fecal contamination, responsible for shigellosis, characterized by diarrhea.

Vibrio cholerae

Curved gram-negative rod that causes cholera, leading to severe diarrhea and dehydration.

E. coli O157:H7

Shiga toxin-producing E. coli strain that can cause severe foodborne illness and hemolytic uremic syndrome.

Pathogenesis

The mechanisms through which pathogens cause disease, including attachment, toxin production, and cell invasion.

Antimicrobial chemicals

Agents that inhibit microbial growth and are often naturally occurring in foods.

Superantigen

A class of antigens that cause polyclonal T-cell activation, leading to intense immune responses.

Temperature abuse

Improper food storage conditions that allow pathogens to grow, often defined as temperatures between 15°C to 40°C.