Term
| How are pathogens formed and introduced into food? |
|
Definition
Bacterial
Yeast
Mold contaminants
Viruses
Bacteriophages (Phages)
Gas formers
Non-starter lactic acid bacteria
Animals
Environment
Human |
|
|
Term
|
Definition
E. coli
Salmonella
Listeria |
|
|
Term
| Besides the big 3, what are other common pathogens. |
|
Definition
Camphylobacter
Staphylococcus
Clostridium (indicator of poor sanitation)
Coliforms (also indicator of poor sanitation) |
|
|
Term
|
Definition
| Pathogen found in the animal feces and transmitted by feces on teats. |
|
|
Term
|
Definition
Escherichia coli.
Found in the guts of ruminant animals.
Grain caused cattle tummy to be a better home for e. coli
Associated with variety of food products including dairy. |
|
|
Term
|
Definition
Very hardy
Incubation up to 70 days
Found in environment: soil, water and some animals like poultry and cattle.
Is psychrotrophic (can survive in low temperatures equal to or less than 35f).
Also can tolerate high levels of acidity. |
|
|
Term
| Which pathogen concerns doctors regarding pregnant women eating raw food/cheese? |
|
Definition
| Listeria, because it causes listeria. |
|
|
Term
|
Definition
Most common hazard in cheese.
Zoonotic - transferred between humans and non humans.
Acid sensitive; therefore stomach acid will kill small doses.
50% of raw chicken in US has some salmonella.
|
|
|
Term
|
Definition
Found in respiratory tract and on skin.
20% of people are carriers of staph in their nasal passage.
Has the ability to produce potent protein toxins. |
|
|
Term
| Clostridium tyrobutyricum |
|
Definition
Bacteria present in feed, water or bedding that can contaminate milk.
Bacteria produces butyric acid during fermentation which causes "late-blowing" defect in cheese: eyes, slits, cracks.
Can also cause abnormal flavor in cheese which causes spoilage. |
|
|
Term
|
Definition
Present in feces of animals and also in soil, water and vegetation.
Indication of poor sanitation procedures. |
|
|
