FTSC EXAM 1 2024/2025 questions and answers | verified
food microbiology/bacteriology - application of basic scientific principles and understanding of
microorganisms, their ecology, activity and survival in human or animal foods
microbiology - the study of small life
bacteria - -prokaryotes (single celled organisms)
-no nucleus encapsulating chromosome
-lack energetic organelles(mitochondria, golgi)
-reproduce via binary fission
bacteria differ according to capability to..... - -metabolize differing nutrients, carbon sources
-grow in environmentally harsh systems
-move
-assume differing shapes
-enter resting states
-cause disease, spoilage
Foodborn bacteria that are useful and even beneficial - -probiotic microorganisms
-food fermentations
food borne bacteria making food undesirable - spoilage
food born bacteria making food unsafe - pathogens
food borne yeasts - -unicellular fungi, some can form mycelia
-can assume various shapes
-some pigmented
-commonly associated with fermentations(beer wine bread) and food spoilage
,-not typically associated with food borne disease
-some reproduce by fission and/or budding
-some may fro ascospores, arthrospores
Foodborne molds - -relevant for food fermentations, food borne spoilage, and food safety,
ripening
-multi cellular microbes, filamentous fungi
-mycelium
-hyphae
-replication: ascospores, conidia, zygospores
-antibiotics synthesis and other biosynthesis compounds of interest in food processing
mycelium - mass of growth
hyphae - filamentous structures within mycelium
Toxin ingestion can result in... - acute and chronic disease (cirrhosis, cancerous tumors)
Toxigenic molds - -alfatoxins
-ochratoxins
-fumonisins
-zearalenone
parasites - organism that live off of host (definitive, intermediary)
Protozoal parasites - single celled microbes capable of forming cysts, oocysts
Cyclospora disease - -associated with cross contaminated berries imported from Guatemala
-result of feces contaminated irrigation water, food workers, surfaces
, .......... estimated by CDC as primary cause of U.S. food borne disease - enteric pathogenic viruses
bacteriophages - -viruses infective to bacterial organism
-inhibition of food borne pathogens
-control to prevent failure during fermentation
Enteric pathogenic viruses - -Noroviridae (family Caliciviridae)
-Hepatitis A
-Adenoviridae, Astroviridae, Reoviridae (Rotavirus)
Norovirus - -most significant for food borne disease amongst enteric viruses
-G1-GV
-GI, GII most common cause of human Disease
-RNA viruses
-spread through fecal/oral route, contaminated surfaces, water
-typically acute 48-72 hours with moderate symptoms
Noroviruse symptoms - -fever, nausea, abdominal pain, vomiting, diarrhea
-incubation period: 12-51 hours
-hospitalizations may occur in young, elderly, IC
Nematodes - -roundworms
-Trichinella spiralis, T. britovi
-Ascaris lumbricoides, A. suum
-Anisakis simplex
Cestodes - -tapeworms
food microbiology/bacteriology - application of basic scientific principles and understanding of
microorganisms, their ecology, activity and survival in human or animal foods
microbiology - the study of small life
bacteria - -prokaryotes (single celled organisms)
-no nucleus encapsulating chromosome
-lack energetic organelles(mitochondria, golgi)
-reproduce via binary fission
bacteria differ according to capability to..... - -metabolize differing nutrients, carbon sources
-grow in environmentally harsh systems
-move
-assume differing shapes
-enter resting states
-cause disease, spoilage
Foodborn bacteria that are useful and even beneficial - -probiotic microorganisms
-food fermentations
food borne bacteria making food undesirable - spoilage
food born bacteria making food unsafe - pathogens
food borne yeasts - -unicellular fungi, some can form mycelia
-can assume various shapes
-some pigmented
-commonly associated with fermentations(beer wine bread) and food spoilage
,-not typically associated with food borne disease
-some reproduce by fission and/or budding
-some may fro ascospores, arthrospores
Foodborne molds - -relevant for food fermentations, food borne spoilage, and food safety,
ripening
-multi cellular microbes, filamentous fungi
-mycelium
-hyphae
-replication: ascospores, conidia, zygospores
-antibiotics synthesis and other biosynthesis compounds of interest in food processing
mycelium - mass of growth
hyphae - filamentous structures within mycelium
Toxin ingestion can result in... - acute and chronic disease (cirrhosis, cancerous tumors)
Toxigenic molds - -alfatoxins
-ochratoxins
-fumonisins
-zearalenone
parasites - organism that live off of host (definitive, intermediary)
Protozoal parasites - single celled microbes capable of forming cysts, oocysts
Cyclospora disease - -associated with cross contaminated berries imported from Guatemala
-result of feces contaminated irrigation water, food workers, surfaces
, .......... estimated by CDC as primary cause of U.S. food borne disease - enteric pathogenic viruses
bacteriophages - -viruses infective to bacterial organism
-inhibition of food borne pathogens
-control to prevent failure during fermentation
Enteric pathogenic viruses - -Noroviridae (family Caliciviridae)
-Hepatitis A
-Adenoviridae, Astroviridae, Reoviridae (Rotavirus)
Norovirus - -most significant for food borne disease amongst enteric viruses
-G1-GV
-GI, GII most common cause of human Disease
-RNA viruses
-spread through fecal/oral route, contaminated surfaces, water
-typically acute 48-72 hours with moderate symptoms
Noroviruse symptoms - -fever, nausea, abdominal pain, vomiting, diarrhea
-incubation period: 12-51 hours
-hospitalizations may occur in young, elderly, IC
Nematodes - -roundworms
-Trichinella spiralis, T. britovi
-Ascaris lumbricoides, A. suum
-Anisakis simplex
Cestodes - -tapeworms
