NUFS 100 - Topic 3 Food Microbiology

food can be small

bacteria doubles every __ minutes

20

most important things that grow

viruses

bacteria

yeast

mold

parasites

Parasites are found in

undercooked food

Parasites are transmitted by

water, soil, person to person contact (poor hygiene)

Viruses are transferred by

food

true or false:

viruses multiply in food

false

leading cause of gastroenteritis

Norovirus

Hepatitis A causes ___ cancer

liver

molds are a tangled mess of ___

mycelium

molds replicate by spores called

conidia

stem part of a mold

hyphae

spores are distributed by

air

rhizoids

root of the mold that anchors it to the food

because you can scrape off rhizoids it is recommended to cut ___ off

2cm

true or false:

all molds are bad

false

some are good - blue cheese, soy sauce

other can be bad and cause allergic reactions

true or false:

all yeast is bad

false.

it can be spoilage or beneficial - bread and wine

name two common bacteria

salmanella and clostridium

true or false:

it is difficult to destroy bacteria

true

what part of bacteria won’t die to heat?

spores

what are the 3 steps in spores forming?

1. replicate spores internally
2. self destruct and release spores
3. spores germinate

pseudodorment

spores that can remain dormant

you kill bacteria with..

heat

true or false:

bacteria can grow in any conditions?

false

they need specific conditions

thermoduric

able to withstand high temperatures

many spores can resist what two things

heat and acid

Environmental factors that determine conditions microbes can grow

nutrients available

ph level

temperature

time

oxygen

water activity

almost all foods fall below what ph level?

7

most pathogens grow between what ph levels?

4\.6-9.0

what acid lowers ph levels in canned goods?

citric

what is the temperature danger zone?

4-60 c

\

what temp does psychophiles prefer?

what temp does mesophiles prefer?

26-35

\

what temp do thermophiles prefer?

>40

fridges ____ growth

inhibit

obligate aerobes

surface growth, needs lots of oxygen

microaerophile

like limited oxygen

indifferent bacteria

can grow with or without oxygen

faculative anaerobes

grow well, but can survive anaerobic conditions

obligate anaereobes

grow where oxygen is absent

bacteria like a minimum water activity of

0\.90

yeasts like a minimum water activity of

0\.80

molds like a minimum water activity of

0\.70

soft rot

eats at the cells of foods

bacteria is often not visible but produce ____

gas

pasteurization _____ pathogens

kills

sterilization is NOT the same as…

pasteurization

physical hazards

unwanted objects in food

chemical hazards

chemical materials in foods

biological hazards

pathogens and toxins in food

pathogenic illness

illness caused by pathogens

food infections

illness that results from ingesting living pathogens

food intoxications

results from ingesting a performed toxin

toxin-mediated infection

results from pathogen that releases toxin while in intestines

pathogenic bacteria

disease causing microbacteria in food

top pathogens in canada

norovirus

listeria monocytogenes

salmonellosis

Escherichia coli 0157: 47

campylobacter jejune

staphylococcal aureus

\

how is norovirus transmitted

food, water, person to person

norovirus symptoms

nausea

diarrhoea

stomach cramps

vommiting

listeria monocytogenes is high risk in what foods

refrigerated smoked fish

raw milk

soft/unpasteurized cheese

ready to eat meat (deli meat)

listeria monocytogenes is very ____ and can withstand more than before

adaptable

Salmonella symptoms

fever

diarrhea

cramps

salmonella is an _____

infection

how is salmonella spread?

cross contamination - mainly animal biproducts

Where does Escherichia Coli 0157: 47 live?

digestive systems of animals

hoe does E coli make you sick?

releases a toxin

how does fruits and veggies get e coli?

water that was treated from and came from a pasture (where the animals had it) is used to grow the produce

e coli eymptoms

nausea, bloody diarrhea, long term problems

campylobacter jejune symptoms

fever, diarrhea, cramps, arthritis, ibs

campylobacter is exposed by ___

cross contamintaion

sources of campylobacter are

high protein, and under processed foods

staphylococcal aureus symptoms

vomiting, cramps, occur 30min-8hours of eating

are all parts of staphylococcal aureus destroyed when cooked?

no, the toxins are still present

how is staphylococcal aureus contracted

bad hygiene and bad kitchen habits

how do new problems surrounding food-borne illness evolve?

spread around the world, more food production means more cross-contamination, monitoring lessens, environmental change

how does most food-borne illness occur in the home

cross contamination, under cooking, under reheating, left too long at room temp

what percentage of fbi occurs at home?

20%

issues of fbi in the industry

contaminated raw food

insufficient processed food

processed food exposed to bacteria

bad hygiene in works

post processed contamination

processed food exposed to bacteria

standard operating procedures (SOP)

a set of written instructions

things coved in SOPs

temperature management

avoidance of cross-contamination

enforce personal hygiene

GMP

good manufacturing practices

HACCP

hazzard analysis and critical control points

what does HACCP do?

preventative measures of food industry to enhance safety

steps of HACCP

1. steps of food production are identified
2. critical points and potential hazards are identified
3. preventative measures procedures are developed
4. record keeping and corrective plans are established

food recals

removing food from store shelves and consumer homes

who is in charge of removing products during a recal?

the food industry

Canadian food inspection agency