Food Micro Midterm 2
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| T or F: Sporeformers are usually gram-positive rods. | True
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| T or F: Sporeformers can produce multiple spores per cell. | False
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| Endospores can survive long periods of time without _____. | nutrients
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| Name four things which endospores are resistant to. | UV radiation, dessication, high temperatures, chemical disinfectants.
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| T or F: Endospores can be destroyed by autoclaving or canning. | True
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| Describe tyndalization. | An indirect method of destroying spores which puts them in their vegetative state for easier manipulation.
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| Prolonged exposure to _____ will kill most endospores. | irradiation
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| What are the three structural components of endospores? | core, core wall, spore coat
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| The endospore _____ is dehydrated and contains all important cellular components. | core
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| The endospore _____ _____contains the inner membrane which becomes vegetative cell membrane. | core wall
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| The endospore _____ _____ is composed of layers of proteins for additional resistance. | spore coat
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| What are the stages of the spore cycle? | Germination, outgrowth, sporulation, dormancy, activation
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| What can trigger sporulation? | Environmental conditions such as temperature, pH, or availability of nutrients.
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| What can trigger spore activation? | Sublethal heat, radiation, high pressure, pH extremes.
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| T or F: Spore activation is irreversible. | False
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| T or F: Spore germination is irreversible. | True
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| What can trigger spore germination? | Low pH, temperature, lysozyme, nutrients
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| When is spore outgrowth terminated? | When one vegetative cell emerges from the spore.
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| What occurs during spore outgrowth? | Synthesis of cellular components, repair of the spore, swelling due to nutrient uptake.
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| What occurs during spore germination? | The core is hydrated, Ca and DPA are excreted, spore loses resistance.
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| T or F: Ungerminated spores can still cause human disease. | False
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| ____ ____ is used in food processing to inactivate all pathogenic spores. | High heat
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| What are the four types of sporeforming pathogens? | B. anthracis, B. cereus, C.botulinum, C. perfringens
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| B. anthracis is found mostly is _____ foods. | animal
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| What are the three ways which anthrax can occur? | Inhalation, cutaneous, gastrointestinal
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| Where in the cell does the endospore form in B. cereus? | middle
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| B. cereus infection when experiencing diarrhea is considered _____. | enteric
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| B. cereus when experiencing vomiting is considered _____. | emetic
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| The B.cereus enteric toxin is produced where? | In the small intestine.
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| The B. cereus emetic toxin is produced where? | In the food itself.
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| T or F: B. cereus must be temperature abused to allow for spore growth. | True
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| What type of foods carry enteric B. cereus? | Meats, milk products, vegetables, casseroles
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| What type of foods carry enteric B. cereus? | Starchy foods
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| What are the oxygen requirements for B. cereus? | Aerboic
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| What are the oxygen requirements for Clostridium spp? | Anaerobic
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| C. perfringens require ____ ____ for growth. | amino acids
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| T or F: C. perfringens is considered an enterotoxin. | True
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| Where can C. perfringens be found? | Soil, dust, intestines of animals.
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| Which of the seven types of C. botulinum affect humans? | A, B, E, F
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| C. botulinum is made dangerous by the ______ ______. | botulinum neurotoxin
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| What are the two main objectives in controlling C. botulinum in food? | Destroy all the spores in the product; Prevent spore germination, growth, and toxin production during extended storage.
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| Define toxico-infection. | When viable vegetative cells are ingested, they release toxins in the gut.
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| C. perfringens and B. cereus act via ____ ____. | toxico-infection
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| Staphlococcal food poisoning and botulism act via _____. | intoxication
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| Define bacterial toxin. | A soluble substance that alters the normal metabolism of the hot cells with deleterious effects on the host.
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| T or F: Exotoxins are non-specific. | False
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| T or F: Endotoxins are less potent than exotoxins. | True
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