Food micro review

23 cards·by sep1227

ndicator microbs must (4 things)

be present/detectable in all 2.have negative correlation 3. ezt to detect and enumerate 4.growth not effected by other m/o

fresh cider

acetobacter

bread dough

bacillus

canned veggies

flat-sour spores

raw milk

lactocossus lactis

butter

P.puterfaciens

fruit juice

yeast

Aerobic plate counts tell us

the total # of m/o

types of m/o APC screens for

thermodurics,psychophiles,mesophiles

APCs only measure

live cells

APC not useful to assess

organoleptic quality

coliforms may indicate

E.coli,enterobacter,citrobacter,klebsiella

fecal coliforms temp

45.5

entercocci indicate

fecal material and plant decay

metabolic products of enterococci

theronuclease or thermostable deoxyribonuclease,illuminate under UV light,alkaline phosphates in milk

Nationwide surveillance of disease

PulseNet, NARMS,sentinal site surveillance

9 food borne pathogens

Campylobacter,E.coli,listeria,salmonella,shigella,vibrio,yersenia,cryptosporidium,cyclospora

what is HUS

acute onset of microangiopathic hemolytic anemia,renal injury and low platelet count

% of disease caused by Norovirus

58%

% of dx caused by nontyphoidal

11%

% of dx caused by C. perfringens

10%

bacterial food intoxication

foodborne illness caused by the presence of a bacterial toxin formed in food

causes intoxication

staphylococcal or entertoxin staph aureus , clostrium botulinum