Name that Bacteria
Gram negative spiral curved rod
Non-spore forming
Small infective dose needed (as little as 500 organisms)
Incubation period (2-5 days)
Symptoms: Abdominal cramps, lots and lots of diarrhea, fever
Sources: birds
What is Campylobacter
Dry clean
Pre-rinse
Apply detergent
Post-rinse
Sanitize
What are the 5 steps of cleaning and sanitizing
Kills microorganisms that grow at room temperature/normal conditions
What is commercial sterility
This food had white/green fuzz on it, it was squishy, leaked juices, and it had a gross smell to it when picked up. What went bad
What is a fruit or a vegetable
What are examples of monitoring CCPs?
Checking the pasteurizer temperature
Checking the cooler temperature
Daily checks of the cleaning and sanitation records
Gram positive, non-spore forming rod
Facultative anaerobe
Hemolytic
Survives at pH 4
Sources: Raw milk, soft cheeses
What is Listeria monocytogenes
Clean in place
Clean out of place
Part washers
Dry cleaning
What are the types of sanitation
The time required to reduce a microbial population by 1 log at a set temperature
What is the D-value
The container of this product had blown up significantly, and when opened a sour almost vinegary or alcoholic smell came when opened, and there was a significant colour change that happened. What went bad?
What is fruit juice
What are the 7 specific HACCP steps
1) Identify potential hazards
2) Identify critical control points
3) Establish critical limits for CCPs
4) Establish CCP monitoring procedures
5) Establish corrective actions
6) Establish record keeping procedures
7) Establish verification procedures
Gram positive, spore forming rod
2 different strains: Diarrhegenic syndrome and emetic syndrome
Sources: Pudding , rice, raw milk, meat
Prevention: Use corrective holding temp
What is Bacillus cereus
Frames, shields, control panels, railings, maintenance tools
What is Zone 2
High temperature short time, low temperature long time, and ultra high temperature are all examples of this thermal process
What is pasteurization
When looking at this food that went bad, gas production, slime, and an off odor was found. What went bad
What is raw meat
What is the difference between the FDA and the USDA
The USDA regulates meat, poultry, catfish, and egg products, while the FDA regulates everything else like seafood, animal feed, and shelled eggs
Gram negative non-sporulating rod
Facultative anaerobic
Infective dose 10^2-10^6
Symptoms: headache, fever, diarrhea, nausea, vomiting
Sources: widespread use of antibiotics, eggs
What is Salmonella
Broad range and works well in different environments
Destroys vegetative microorganisms
Inexpensive and easy to use
Doesn't irritate the skin
What is an ideal sanitizer
Needs this special label
What is food irradiation
A black rot, a rotten odor, or surface level growth could happen when this food goes bad
What are eggs
What is the HACCP pre-requisite program and what are the 5 points
1) Everyone is aware that they are moving towards HACCP
2) On-going food training for all staff
3) Procedures for sanitation are in place
4) SOPs are in place
5) GMP or GHP are in place
Gram positive, spore forming rods
Symptoms: Diarrhea and cramps, in some cases organ failure
Sources: Fecal matter, meat, soil
Pretty acid resistant
What is Clostridium perfringens
Antimicrobial releases
Contact killing
Anti-adhesion
What are the categories of anti-microbial coatings
Small scale, expensive, takes a long time, creates free radicals, and causes oxidative damage to the cell membrane are all examples of disadvantages of this non-thermal process
What is gas plasma
The formation of histamines or ammonia along with slime and discoloration can be found when this food goes bad
What is fish
What year was the poison squad formed?
1902