Food Microbiology

What are 4 common gram-negative food born bacteria?

salmonella, shigella, E. Coli, Campylobacter

foodborne illness found in meat, eggs, fish, shrimp, cream-filled desserts, poultry, and unpasteurized milk

salmonella

Onset time for Salmonella is ___-_____ hours

6, 48

Salmonella infected dose is as few as ____-____ cells

15, 20

stomach pain, diarrhea, nausea, fever, chills, headache are symptoms of…

salmonella

Shigella symptoms typically start ___-____ ______ after exposure

1,2, days

bloody diarrhea, fever, abdominal pain, and tenesmus are all symptoms of…

shigella

irritability, fatigue, puffiness of eyes and ankles, decreased urine production are all symptoms of…

hemolytic uremic syndrome

Hemolytic Uremic Syndrome is a complication of what bacteria?

e.coli

stomach cramps, vomitting, fever, watery to bloody stool are all symptoms of…

e. coli

E.coli can be passed from person to person by _______ to ________ contact (_____-_____ route)

hand, mouth, fecal, oral

what two controllable factors lead to E.coli outbreaks?

poor handwashing and food handling

after E.coli bacteria is ingested it can take anywhere from _____ _______ to ___-____ days for person to become ill.

12 hours, 3, 10 days

E.Coli usually lasts ____-_____ _______.

7, 10 days

bacteria that infects cattle intestines and contaminates outer surface of the meat when animals are slaughtered.

E.Coli

Campylobacter is sensitive to __________, __________, ____________, ______________, and _______.

oxygen, drying, freezing, salting, and acid

Campylobacter is a ______ ______ that is very fragile outside of the body.

labile toxin

bacteria common in most animals, shellfish, and in unpasteurized milk

campylobacter

Campylobacter is an ____-shaped _____

S, rod

campylobacter is a gram ______, ____________ bacteria.

neg, microaerophilic

Invasive Gastroenteritis (from _________) in humans can lead to…

campylobacter, Guillain barre syndrome

abdominal cramps, diarrhea, headache, watery and bloody stools, and fever are all symptoms of…

campylobacter

campylobacter onset is…

2-3 days

Campylobacter dose is _____-_____ cells

400,500

campylobacter can become antibiotic resistant due to __________ in animal _____.

antibiotics, food

What are 4 gram positive food born bacteria’s?

listeria, staphylococcus, clostridium, bacillus

Listeria bacteria are gram _____ _______ that are ___________ ____________.

pos, rods, facultative anaerobic

Does Listeria produce endospores?

no

Listeria incubation is ___-___ _____

3,70 days

3 main important Listeria Species

listeria monocytogenes, listeria Ivanovii, listeria innocua

bacteria found in soil (veggies and fruits), dairy products (pasteurized and unpasteurized), ready to eat hot dogs or deli meats, and poor handling.

listeria

One of the most virulent foodborne pathogens is…

listeria monocytogenes

Listeria in the lab

• gram ______

• ______ _________ (narrow bands that don’t extend much past colony)
  motile at ____ degrees C

• Catalase ________

• Oxidase ________

pos, beta hemolysis, 30, positive, negative

Listeriosis can lead to…

• __________

• ____________

• ______________

• ___________ or ______ infections (results in spontaneous abortion or birth defects)

• ______, ________, or _________

septicemia, meningitis, encephalitis, intrauterine, cervical, nausea, vomiting, diarrhea

Staphylococcus Aureus is a foodborne illness caused by ____ _________.

staph enterotoxin

Staph Aureus bacteria is killed by _____ but _______ tend to ______

heat, toxins, persist

foodborne illness where vomiting is more common than diarrhea

staphylococcus aureus

Staphylococcus Aureus shows up usually ___-____ ______ after eating.

2, 8 hours

meat mixes, cooked ham and sausage, milk, creams, and puddings are high risk for…

staph aureus

What are the 2 main types of Clostridium?

perfringens and botulinum

Does Clostridium form spores?

yes

Clostridium are gram _______ ______.

positive rods

Clostridium Perfingens has a rapid generation time of _____ _____.

6.3 mins

Clostridium Perfringens produce a ______ ______ _______ (inactivated at ____C)

heat liable toxin, 74

Clostridium Perfringens produce sub terminal _______ that can survive __________.

spores, cooking

Clostridium Perfringens takes around ____-____ hours to incubate

10,12

Clostridium Botulinum shows up around ____-_____ hours after ingestion.

12,36

What bacteria is transmitted via spores, soil, veggies, canned foods, and meats?

clostridium botulinum

Botulinum toxin is absorbed from the gut and carried via bloodstream to ___________ ______ ____________ where it _______ the release of _____________.

peripheral nerve synapses, block, acetylcholine

Honey for babies under ___ year is linked to infant botulism.

1

Bacillus Cereus is a gram _____, ______ forming rod.

pos, spore

Bacillus Cereus is a ____________ ________.

facultative anaerobe

what bacteria is found in rice, potatoes, and cassoroles?

bacillus cereus

Diarrheal B. Cereus illness has an incubation of ____-____ _______.

10,16, hours

Vomitting B. Cereus illness has an incubation of ___-___ ______.

1,6 hours

Infective dose for B.Cereus bacteria is _____ to the ___th CFU/gram

10, 5

symptoms of listeria occur in ….

3-70 days

symptoms of shigella appear in…

1-2 days

symptoms of staph enterotoxin occur in…

2-8 hours

Mannitol Fermenting Bacteria produce _____ products that form _________ colonies on Mannitol Egg Plates for B. Cereus.

acid, yellow

On a Mannitol Egg Plate for B. Cereus, the bacteria show a zone of white precipitate forming a around the colonies. What does this mean?

the bacteria produce lecithinase hydrolyze and lecithin.

B. Cereus is typically a Mannitol __________ (_____ , _____ colonies) and Lecithinase _________ (zone of _________ around the colonies)

negative, pink, red, positive, precipitate

you come into contact with norovirus particles via ______, _______, or ________.

food, people, surfaces

You start showing norovirus symptoms ____-____ ________ after contracting

12,48 hours

norovirus lasts ___-____ days.

1,3

____ weeks after having norovirus symptoms you are STILL shedding _____ particles.

2, viral

You are temporarily immune to the specific strain of _________ you had.

norovirus