ASI 350-Meat Microbio

where 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?

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,

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

_______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)