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Exam II | ANSC 4341 - Food Microbiology and Safety, Quizzes of Food Microbiology

Meat Spoilage to Chronobacter Sakazakii Class: ANSC 4341 - Food Microbiology and Safety; Subject: Animal Science; University: University of Connecticut; Term: Spring 2010;

Typology: Quizzes

2009/2010

Uploaded on 03/04/2010

jdepa1189
jdepa1189 🇺🇸

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TERM 1
Oxymyoglobin
DEFINITION 1
Gives very bright red color to meat
TERM 2
Metmyoglobin
DEFINITION 2
Metmyoglobin is the oxidised form of the oxygen-carrying
protein myoglobin. Gives brown color to meat
TERM 3
Spoilage occurs when the bacterial population
reaches ______.
DEFINITION 3
10^7 or 10^8/g or cm^2
TERM 4
What makes spoiled meat appear
'slimy'?
DEFINITION 4
secretion of extracellular polysaccharides by bacteria
TERM 5
Glycolysis
DEFINITION 5
Glycolysis (from glycose, an older term for glucose + -lysis
degradation) is the metabolic pathway that converts glucose,
C6H12O6, into pyruvate, CH3COCOO + H+.
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Oxymyoglobin

Gives very bright red color to meat

TERM 2

Metmyoglobin

DEFINITION 2

Metmyoglobin is the oxidised form of the oxygen-carrying

protein myoglobin. Gives brown color to meat

TERM 3

Spoilage occurs when the bacterial population

reaches ______.

DEFINITION 3

10^7 or 10^8/g or cm^

TERM 4

What makes spoiled meat appear

'slimy'?

DEFINITION 4

secretion of extracellular polysaccharides by bacteria

TERM 5

Glycolysis

DEFINITION 5

Glycolysis (from glycose, an older term for glucose + -lysis

degradation) is the metabolic pathway that converts glucose,

C6H12O6, into pyruvate, CH3COCOO + H+.

Glycolysis of muscle occurs until the ph

reaches ____.

5.6 to 5.

TERM 7

Cladosporium

DEFINITION 7

produces "Black spot" in meat

TERM 8

Thamindium elegans

DEFINITION 8

produces a condition called "whiskers" in meat

TERM 9

Putrefaction

DEFINITION 9

anaerobic catabolism of proteins which results in noxious

odors; caused by Clostridium in meat

TERM 10

"Bone Taint"

DEFINITION 10

caused by Clostridium or Streptococci. Results in souring

around bones in meat.

"Soft Rot"

casued by Erwina caratovora (psychotroph) in carrots

TERM 17

Grey mold rot

DEFINITION 17

occurs in strawberries caused by Botrytis

TERM 18

Water rot

DEFINITION 18

common rot in tomatoes caused b Grotrichum

TERM 19

Blue Mold Rot

DEFINITION 19

occurs in fuits caused by Penicillium expansum

TERM 20

Causes unclean flavors in Milk

DEFINITION 20

coliforms (e.coli)

Causes Malty flavor in milk

Lactococcus lactis

TERM 22

Causes Fruity flavor in milk

DEFINITION 22

Pseudomonas fragi

TERM 23

causes rancid flavor in milk

DEFINITION 23

pseudomonas

TERM 24

Causes souring of milk

DEFINITION 24

Thermoduric lactic acid bacteria

TERM 25

Foodborne

infection

DEFINITION 25

caused by ingestion of viable cells of a pathogen examples:

E.coli O157:H7 Salmonella enteritidis

Name 3 groups of antigens in serotyping and

state where they are located.

1. "O" or somatic antigen; polysaccharide outer cell

membrane 2. "H"; flagellum 3. "K"; Capsule

TERM 32

What are three hypothesis of epidemiology of

E.coli O157:H7?

DEFINITION 32

1. random mutation of a gene in normal e.coli 2. Obtained

virulence genes from pathogens through conjunction 3.

Genome exchange from one bacteria to the other.

TERM 33

What is the principal reservoir host of E.coli

O157:H7?

DEFINITION 33

The Recto-anal junction in cattle

TERM 34

Virulence factor

DEFINITION 34

ability of bacteria to produce disease

TERM 35

Infectious dose;

DEFINITION 35

min. dose needed to produce disease

what is the infectious dose of e.coli O157:H7?

10-100 cells

TERM 37

Verotoxins

DEFINITION 37

toxins produced by e.coli O157:H7; cause death of vero-cells

(kidney cells found in African monkey) Two types: VT1 and

VT

TERM 38

Name three virulence factors of E.coli

O157:H

DEFINITION 38

1. low infectious dose 2. acid tolerance (survives in G.I) 3.

Produces verotoxins

TERM 39

Verotoxin subunit A

DEFINITION 39

acts at ribosomal level and inhibits protein synthesis

TERM 40

Verotoxin subunit B

DEFINITION 40

Toxin which binds to Gb3 receptors in the kidney cortex and

endothelial cell so blood vessels

Thrombocytopenia

Thrombocytopenia (or -paenia, or thrombopenia in short ) is

the presence of relatively few platelets in blood; associated

with Thrombotic thromoctopenic purpura

TERM 47

Why is it impossible for cattle to fall sick with

E.coli O157:H7 illnesses?

DEFINITION 47

Do not have the GB3 Receptor

TERM 48

What are two contradictions for the treatment

of E.coli? why?

DEFINITION 48

1. antibiotics; lyse the bacteria and induce the release of

more toxin to bind to the receptor 2. Peptobismal (antacid);

slow peristalsis so it will linger longer in the G.I tract *

dialysis and fluids are the recommended treatment

TERM 49

Pathogenic Vs. Normal E.coli

DEFINITION 49

Normal: 1. Appear pink 2. Flourescent in UV light Pathogenic:

1. colorless because Do not ferment sorbital 2. Do not

flouresce in UV light because do not produce B-glucuronidase

because cannot hydrolyze MUG 3. Do not grow well at 44-45C

TERM 50

MUG

DEFINITION 50

4-methyl umbelliferyl D-glucuronide Chemical substrate

which can be broken to priduce B-glucuronidase

Sorbital Mac-Conkey

Agar

cultural method of detecting E.coli O157:H7 verses Normal

E.coli. Contains MUG

TERM 52

what is the most common antibacterial

treatment to decontaminate carcasses in

slaughter houses against E.coli?

DEFINITION 52

Hot water spray washing

TERM 53

What temperature is recommended to cook

ground beef to? Why is color a bad indicator?

DEFINITION 53

71.1C or 160F meat can prematurely brown (metmyoglobin)

TERM 54

2 most common foodborne pathogens in the

U.S

DEFINITION 54

1. Salmonella Enteritidis (in chicken and egg) 2. Salmonella

Typhimurium (In beef pork and milk)

TERM 55

Transovarian transmission

DEFINITION 55

migration from intestine of chicken to egg before the egg is

spawned. Means of contaminating intact eggs by S.

Enteritidis

Vibrio Anguillarium

bacterium from which plasmid jumped to infect S.

Typhimurium

TERM 62

Listeria Monocytogenes

DEFINITION 62

psychotropic foodborne pathogen Gram + causes listeriosis

which has a mortality rate of 25%

TERM 63

What is a high risk food for Listeria

Monocytogenes?

DEFINITION 63

Ready to eat pre-cooked foods because it is a bad competitor

TERM 64

Biofilm

DEFINITION 64

A biofilm is an aggregate of microorganisms in which cells

adhere to each other and/or to a surface.

TERM 65

Quorum

sensory

DEFINITION 65

means of bacteria communicating with eachother in a biofilm

Planktonic cells

immature cells during biofilm formation

TERM 67

Hepatocytes

DEFINITION 67

A Hepatocyte is a cell of the main tissue of the liver. Site of

replication of LM

TERM 68

L. Monocytogenes

symptoms

DEFINITION 68

Flu-like symptoms, Meningitis, meningeoencephalitis and

spontaneous abortion in women

TERM 69

Virulence factors of L. Mono.

DEFINITION 69

1. Listeriolsin O; causes b-hemolysis 2. Internalin; helps enter

non-phagocytic cells

TERM 70

Shigella groups

DEFINITION 70

1. S. dysenteriae 2. S. flexneri 3. S. boydii 4. S. Sonnei

Cecum

The cecum or caecum (from the Latin meaning blind) is a

pouch, connecting the ileum with the ascending colon of the

large intestine. C. jejuni colonizes beneath these mucous

layers and uses L. fucose as a source of energy

TERM 77

Guillain-Barre Syndrome

DEFINITION 77

characterized by acute neuromuscular paralysis caused by C.

jejuni

TERM 78

Virulence factors of C. Jejuni

DEFINITION 78

1. adhesins; help attach to host *2. mucus colonization;

provides energy source 3. Heat stable toxin *4. Cytolethal

distending toxin ; screws energy cell shape 5. resistance to

antibiotics

TERM 79

How do you detect C. jejuni?

DEFINITION 79

Selective agar; contains selective antibiotics and sheep blood

(iron) gaseous environment and 42C incubation temp

TERM 80

Staphylococcus aureus

DEFINITION 80

causes foodborne intoxication by producing heat stable

enterotoxins. Very short incubation period 2-6 hours pre-

Cooked high protein foods are major concern

2 psychotropic foodborne pathogens

Listeria monocytogenes Yersinia enterocolitica

TERM 82

Invasin

DEFINITION 82

Virulence factor of Y. enterocolitica which invades intestinal

cells

TERM 83

Yernisina

Enterocolitica

DEFINITION 83

swine is principal resevoir

TERM 84

Ail

DEFINITION 84

protein virulence factor produced by YE which attaches to

intestinal wall to overcome peristalsis motion

TERM 85

Virulence Factors of YE

DEFINITION 85

Invasin Ail Yop heat stable enterotoxin sideospore

Why can't TDH lyse horse

RBC's?

horse blood lacks the ganglioside GT1 and GD1a receptors

TERM 92

What is used to detect V.

parahemolyticus?

DEFINITION 92

Kanagawa reaction in wagatsuma's agar (growth agar w/ 5%

human blood and 3-5% salt) -lysis of RBCs occurs in the agar

TERM 93

Most serious vibrio associated with most

seafood deaths

DEFINITION 93

Vibrio Vulnificus

TERM 94

Symptoms of V.

Vulnificus

DEFINITION 94

GI, hypotension, septicemia, necrotizing lesion on extremities

TERM 95

Why are people with chronic liver of blood

disorders or liver cirrhosis especially

susceptible to V. Vulnificus?

DEFINITION 95

Have increased Iron in the liver and blood

Main symptom of Cholera

Rice water diarrhea

TERM 97

Mucinase

DEFINITION 97

produces mucinase enzyme that breaks down the mucous

layer, causes rice water diarrhea -virulence factor of V.

cholerae

TERM 98

Name three virulence factors of V. cholerae

DEFINITION 98

1. OmpU 2. Mucinase 3. Cholera toxin

TERM 99

name 2 opportunistic pathogens

DEFINITION 99

1. aeromas hydrophilia 2. Plesmiomonas shigelloides

TERM 100

True of false; some strains of A. hydrophilia

are psychrotropic

DEFINITION 100

True!