Studied by 0 peoplewhere in the industry are drug residues the most common?
dairy
does meat microbio include Beef Quality Assurance (BQA), drug residues, and chemical/product contaminations?
no
is BSE (mad cow disease) a major concern in the US?
no
____________ of dollars are spent annually to insure food safety?
billions
how many food borne illness cases in the US are there in a year?
-more than 80 mil
-about 1 in 6
in a year, about how many deaths are there in the US due to food borne illnesses?
5000
most common food borne illness?
norovirus (viral)
most dangerous food borne illness?
salmonella
food borne illness that causes the most hospitalizations?
norovirus
is all meat sterile (or microbe free)?
yes
where do spoilage/safety concerns come in?
contamination
what are the two places where contamination comes in?
-kill floor
will all raw meat make you sick?
NO
what percent of ground beef is contaminated with e. coli?
<.5%
what percent of ground beef is contaminated with salmonella?
around 1.5%
what percent of raw chicken (or poultry in general) is contaminated with salmonella?
around 8.3%
what percent of raw chicken is contaminated with campylobacter?
around 33%
how does cooking meat to 160F make it safe to eat?
denatures proteins in bacteria
what are most food borne illnesses caused by? (six causes)
-improper cooking
acute symptoms of foodborne-illnesses (four)
-nausea
long term effects of foodborne-illnesses (three)
-kidney failure
what foodborne illness can cause kidney failure?
e. coli
what foodborne illness can cause chronic arthritis?
salmonella
vulnerable populations (five)
-children
-sick
what caused the formation of HAACP?
1994- 8 children died due to eating uncooked hamburgers at Jack-in-the-box
no matter the microbial load, proper cooking will make it _______ to eat
safe
what temp should fresh meats reach to be considered safe?
140F
what temp should ground beef reach to be considered safe?
160F
what temp should poultry reach to be considered safe?
165F
what should consumers use to verify cooking temperatures?
food thermometer
pathogenic mo's
cause disease
spoilage mo's
shorten shelf life, do NOT cause disease
most common spoilage mo
pseudomounus spp
viruses
not living, need a carrier ( like meat)
do viruses contribute to spoilage?
no
parasites
usually occur in live animals, meat is the secondary carrier
fungi
molds-multicellular
yeasts
unicellular, form buds during division
what product is yeast most common in?
brine solutions
bacteria
pathogenic, spoilage
most important microorganism
bacteria
are bacteria multi or uni cellular?
unicellular
are all bacteria the same?
no-vary in shape and color
what phase of growth are spoilage bacteria prevalent?
log phase
spoilage bacteria examples (four)
-pseudomonas
intoxication
toxin is responsible for causing disease when ingested
enterotoxin
affects cells of intestinal wall lining
what do toxins do to cause diarrhea?
destroy intestinal villi
-"make your intestinal tract a speedway for food"
exotoxin
-outside bacterial cell
endotoxin
-less specific
toxin mediated
toxin is produced by mo after mo is ingested
infection
organism is ingested by host, presence disrupts normal function
is meat an ideal microbial culture medium?
yes
what makes an ideal microbial culture?
-high in moisture
preferred growth temp of psychrophiles
cold, <50F
preferred growth temp of thermophiles
hot, >113F
preferred growth temp of mesophiles
mid range, 50-113F
most spoilage microorganisms
psychrothophs
most important pathogens
mesophilic
temperature danger zone
40-140F
bacteria require oxygen to grow; most bacteria, yeasts, molds
aerobic
bacteria that require the absence of oxygen to grow
Anaerobic
bacteria that can grow in the presence or absence of oxygen
facultative
bacteria can grow in very small amounts of oxygen
Microaerophilic
spoilage detection in meat
10^8
what temp do bacteria prefer?
neutral (7.0)
what meat ph favors bacterial growth?
5.6
what meat ph prevents pathogen growth
<4.6
_______have the least surface area
carcasses
________have more surface area
cuts
_______have the most surface area
ground product
bacteria responsible for the Jack-in-the-Box outbreak in 1994
E coli
E. coli produces ___________
shiga toxins
kidney failure
hemolytic colitis
are all E. coli strains pathogenic?
no
are E. coli gram positive or negative?
negative-cell membrane and wall
how many different species of salmonella are there?
1200
is salmonella gram positive or negative?
negative-cell membrane and wall
salmonella produces _______ and is an _____
spores, endotoxin
major difference in campylobacter jejuni and salmonella
salmonella is spore forming
clostridium
-spore forming
-rod shaped
-gram positive
is clostridium perfringens anaerobic or aerobic?
anaerobic, resistant to drying and heating
what is clostridium perfringens commonly associated with?
cafeteria/buffets
which bacteria produces the most deadly toxin in the world?
clostridium botulinum
what causes transmissable spongiform encephalopathy?
prions-misfolded infectious proteins
transmissable spongiform encephalopathy in beef
bovine spongiform encephalopathy (bse)
transmissable spongiform encephalopathy in sheep
scrapie
transmissable spongiform encephalopathy in deer
chronic wasting disease
transmissable spongiform encephalopathy in humans
variant creutzfeldt-jakob, kuru
transmissable spongiform encephalopathy in mink
transmissible mink encephalopathy
trichinella spiralis
parasite historically found in pork
what once caused trichinella spiralis
feeding pigs poor quality feed
what are most cases of trichinosis today associated with?
wild game (bear) meat
cleaning procedures and records
sanitation standard operating procedures (ssops)
operating and environmental conditions needed to protect food products
good manufacturing practices (gmp)
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