Food micro exam 1 review

USDA

United States Department of Agriculture

USDHHS

United States Department of Health and Human Services

APHIS

Animal and Plant Health Inspection Service
Under USDA

FSIS

Food Safety and Inspection Service
Under USDA

GIPSA

Grain Inspection, Packers, and Stockyards Administration
Under USDA

FGIS

Federal Grain Inspection Service
Under USDA

FAS

Foreign Agricultural Service
Under USDA

ARS

Agricultural Research Service
Under USDA

AMS

Agricultural Marketing Service
Under USDA

ERS

Economic Research Service
Under USDA

FSIS is in charge of regulating

-nations supply of meat, poultry, pork, beef, and eggs are wholesome and correctly labeled and packaged
-products sold interstate, foreign commerce, and imports

FSIS draws authority from which acts

1) Federal Meat Inspection Act
2) Poultry Products Inspection Act
3) Egg Products Inspection Act

CDC

Centers for Disease Control and Prevention
Under USDHHS

FDA

Food and Drug Administration
Under USDHHS

CFSAN

Center for Food Safety and Applied Nutrition
Under USDHHS

CVM

Center for Veterinary Medicine
Under USDHHS

What two organizations fall under the CDC?

Food-borne Disease Active Surveillance Network (FoodNet)
National Notifiable Diseases Surveillance System (NNDSS)

What is the FDA responsible for?

protecting and promoting public health through the regulation of food safety
responsible for all foods EXCEPT meat, poultry, and processed eggs

What acts are under the USDA

Federal Food Drug and Cosmetic Act
Food Safety Modernization Act

Aside from food, what is the FDA responsible for?

Tobacco products, dietary supplements, pharmaceutical drugs

What percentage makes a product considered not meat, and if it is what organization does it fall under?

\>3% for meat and 2% for poultry FSIS

Who has authority over alcohol at the state level?

each state has the authority to regulate the production, sale and distribution of alcohol within its borders

Who has interstate and foreign authority over alcohol?

Federal Alcohol Administration Act (FAA)

What percent does wine have to be to not be considered by the FAA and what organization does it fall under?

Who regulates municipal (portable) water?

Environmental Protection Agency (EPA)

Who regualtes bottled water?

FDA

Who regulates agricultural water?

FDA and EPA

What is the CDCs role?

detect and respond to new and emerging health risks
tackle the biggest health problems causing death and disability
use science and advanced technology to prevent disease
promote healthy behaviors
take the health pulse of our nation
develop leaders and train public health workforce

What does the NNDSS do?

enables all levels of public health- local, state, territorial, federal, and international- to share notifiable disease-related health information

What diseases should be reported through the NNDSS?

-Shigatoxin producing E. coli
-Hemolytic uremic syndrome, post\-- diarrheal
-Botulism
-Campylobacteriosis
-Cholera
-Listeriosis
-Salmonellosis
-Shigellosis
-Vancomycin Intermediate Staph aureus (VISA)
-Vancomycin Resistant Staph aureus (VRSMA)
-Cryptosporidiosis
-Cyclosporiasis
-Trichinosis
-Giardiasis
-Hepatitis

What is FoodNet?

active surveillance for foodborne diseases to help public health officials better understand the epidemiology fo foodborne diseases

Examples of foodborne diseases

infections caused by Campylobacter, E. coli (STEC) O157 and non-O157, Listeria monocytogenes, Salmonella, Shingella, Vibrio and Yersinia enterocolitica
parasites such as Cryptosporidium and Cyclospora

What are the responsibilities of FoodNet?

determine the burden of foodborne illness
monitor trends
attribute foodborne illness to specific foods and settings
develop interventions

What does HACCP stand for?

Hazard Analysis Critical Control Point

What does HACCP do?

management system for food through the analysis of biological, chemical, and physical hazards

What is HACCP in charge of controlling?

mandatory: juice, seafood, meat, and poultry
voluntary: dairy Grade A products and retail and food service

HACCP dairy products

Grade "A"
Pasteurized Milk Ordinance

FSMA

Food Safety Modernization Act
under FDA
signed in 2011 (Obama)
most important food legislation reform in the past 70 years

FSMA Rules

1. Standards for produce safety
2. preventative controls for human food
3. preventative controls for food for animals
4. sanitary transportation of human and animal food
5. accreditation of third party auditors/ certification bodies to conduct food safety audits
6. foreign supplier verification programs for importers for food for humans and animals
7. mitigation strategies against intentional adulteration

BAM

Bacteriological Analytical Manual
Regulated by the FDA

MLG

Microbiology Laboratory Guidebook
regulated by the USDA

What main food group does FSMA cover?

produce

Microaerophiles

bacteria that can grow under reduced oxygen and increased carbon dioxide

facultative anaerobes

capable of growth under both anaerobic and aerobic condition

aerotolerant anaerobes

anaerobic bacteria that are not killed by exposure to oxygen

What effects microbial growth

FATTOM:
Food, acidity, temperature, time, oxygen, moisture

Psychrophile and example

grow between 0-20 degrees C
ideal growth is temp is around 20 degrees C
Flavobacterium

psychrotroph and example

grow between 0-40 degrees C
ideal growth temp is around 37 degrees C, but can easily adapt to refrigeration conditions
Listeria

mesophile and example

grow between 15-45 degrees C
Escherichia

theromophile and example

45-70 degrees C
Thermus

Standards for microbial testing

FDA-BAM
USDA-MLG

during what phase of microbial growth is the doubling time expressed?

log phase

what is happening during the lag phase in microbial growth?

bacteria are adapting to the environment and almost no growth is observed

microbial growth curve

lag phase, log phase, stationary phase, death phase

enrichment is a very important step when you are?

detecting a microbial pathogen in food

why is enrichment used?

to increase numbers of the target organism

for detection and cultivation of microorganism, RESUSCITATION of injured cells is accomplished through?

pre-enrichment

selective media

includes ingredients that favor the growth of the target organism and inhibit competing bacteria

differential media

makes a colony of the target organism look different than background microflora

general purpose media

facilitates recovery of injured cells

example of selective/ differential media

XLD Agar

example of general purpose media

TSA plate

composite sampling

collection of various samples over a period of time from one lot that should be tested all combined (in the same bag) to save time and resources

When is a dilution required?

when the sample contains high counts of the target microorganism

sensitivity detection

true positive rate
measures the proportion of positives that are correctly identified

specificity detection

true negative rate
measures the proportion of negatives that are correctly identified

what is enumeration?

occurs by counting the colony forming units (CFU)

how many cells are in one CFU?

we cant say, but the assumption is the 1 cell forms 1 colony

MPN

most probable number

purpose of a streak plate

isolation

typical indicators used

Aerobic plate count (APC) (aerobic mesophiles)
yeasts and molds
total coliforms
fecal coliforms
e. coli
enterobacteriaceae
Listeria spp.
Pseudomonas

steps in sample preperation

homogenize, weigh, dilute, enrich, extract DNA

detection limit

lowest number of the microorganims required to be present in a given sample

indicator microorganism

microorganism associated with the presence of a pathogen or condition of a process

what is Aerobic plate count (APC) used to determine?

commonly used to determine total \# of microorganisms in a sample
quality and shelf life
cleanliness
sanitation procedures

Are Enterobacteriaceae gram-positive or negative?

gram-negative

pathogens in the enterobacteriaceae family

salmonella
e. coli
yersinia pestis
kelbsiella
shingella

total coliforms are

gram negative, non-spore forming rods that ferment lactose with the production of acid and gas within 48 hours at 37 degrees C

fecal coliforms are

capable of growing in the presence of bile salts, and ferment lactose within 48 hours at 44 degrees C

microbiological criterion for food defines

the acceptability of a product or a food lot, based on the absence or presence, or number of microorganism including foodborne pathogens, and/or quantity of their toxins/metabolites, per unit mass, volume, area or lot
aka you should test for indicator microorganism

FDA microbiological critera

zero tolerance for Salmonella nd listeria in RTE foods

USDA FSIS microbiological criteria

zero tolerance for E. coli O157:H7 in raw ground beef

NACMFC

National Advisory Committee on Microbiological Criteria for Foods

Upon collection, how many hours can you allow to pass before processing the sample?

sample should be transported under refrigeration and processed immediately

what is fermentation?

a metabolic process that produces chemical changes in organic substrates through the action of enzymes

main purpose of fermentation for microorganisms is

make energy/conserve energy
it is the primary means of producing ATP and is a method to extract energy from molecules

what is a key nutrient needed to initiate fermentation?

carbohydrates

characteristics of Lactic Acid Bacteria (LAB)

gram postivie rods and cocci
non-spore forming
facultative anaerobes
catalase negative
complex nutrient requirements
non-motile
acid tolerant

what are the two fermentation pathways of LAB

homofermentative
heterofermentative

what is another name for the homofermentative pathway

Embden-Meyerhof-Parnas (EMP) pathway

what is another name for the heterofermentative pathway

Entner-Doudoroff pathway

what does the homofermentative pathway produce?

lactic acid and 2 ATP

what does the heterofermentative pathway produce?

Lactic acid/acetic acid, ethanol, CO2, and 1 ATP

why is LAB important in food

ferment sugars
synthesis of flavor compounds
texture
production of antimicrobial substances

what is back slopping

using some material from the last batch to inoculate the next batch

examples of LAB genus include

Leuconostoc
Pediococcus
Streptococcus

what family does acetic acid bacteria belong to?

Acetobacteraceae

What is the role of LAB

food fermentations
probiotics
direct fed microbials
spoilage

Enterobacteriaceae family includes microorganisms that

can be pathogenic
can cause spoilage
can be used as indicators
can produce biogenic amines

food spoilage of meat typically occurs due to

cross contamination and poor hygiene practices