Foodborne Pathogens
This component of the pathogen encodes the Shiga toxin genes in E. coli O157:H7
Phage
SSOP stands for...
Sanitation Standard Operating Procedure
Food preparation, consumer plates and spoilage are causes of this global problem
Food waste
Our micro lectures took place in MCKN ____
029
Typhoid-Mary was an asymptomatic carrier of this pathogen in the early 1900s
Salmonella
The exterior of the equipment, motor housing, handrails and control panels are part of this processing zone
Zone 2: Processing environment, non-food contact
Gas production, slime, discoloration, luminescence and whiskers are spoilage signs of this food group
Meat
the best way to pronounce the name for a cooking method where the product is vacuum-sealed and immersed in warm water
SAUS-VIDÉ
Type A is the most common/significant toxinotype associated with human infection for this pathogen
Clostridium perfringens
While the Clean in Place (CIP) method involves the automated cleaning of large, stationary processing equipment, this other method involves dismantling equipment and cleaning parts separately
Clean Out of Place (COP)
This compound, naturally found in fish, is broken down by bacteria into dimethylamine and formaldehyde when fish spoil
trimethylamine N-oxide (TMAO)
This song by a certain demon boy band was playing on repeat in Taija's head during the micro midterm
Soda Pop
These three factors help public health to identify the pathogen responsible for a foodborne outbreak
Incubation period (how long it takes for symptoms to appear)
Time of exposure (when the product was eaten)
Symptoms (type and severity of illness)
These misfolded proteins are extremely resistant to sanitizers
Prions
This category of foods often spoils through cellulolytic and pectolytic action
Fruits and vegetables
Taija likely slept through this many micro zoom lectures this semester
probably 10 🤷♀️
This Listeria monocytogenes gene encodes a metalloprotease that activates phospholipases
Mpl
The 5 types of detergents include general purpose, alkaline, chlorinated, acid and...
Enzyme
Almost all foods display obvious signs of spoilage at this total aerobic count range
7-9 log cfu/g
According to GP CHAT and Co-Pilot, this is the BEST foodborne pathogen to get infected by
Staph. aureus