FOOD SPOILAGE MICROORGANISMS

Fareeza Nabiela
Mind Map by Fareeza Nabiela , updated more than 1 year ago
Fareeza Nabiela
Created by Fareeza Nabiela almost 5 years ago
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FOOD SPOILAGE MICROORGANISMS

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FOOD SPOILAGE MICROORGANISMS
1 FOODBORNE DISEASES
1.1 enterohemorrhagic E. coli (O157:H7)

Annotations:

  • EHEC O157:H7 - getting to the bottom of the burger bug. https://www.youtube.com/watch?v=EKLAZfCSf3g
1.1.1 contamination of meat during slaughter
1.1.2 normal inhabitant of intestines of mammals
1.2 shiga toxin
1.2.1 horizontal gene transfer from Shigella
1.2.2 life-threatening hemolytic uremic syndrome
1.3 Pathogens
1.4 Primary types
1.4.1 Foodborne infections
1.4.1.1 ingestion of pathogen
1.4.1.2 growth, tissue invasion, and/or release of toxins
1.4.1.3 raw foods
1.4.1.4 Listeriosis (Listeria monocytogenes)
1.4.2 Foodborne intoxications
1.4.2.1 ingestion of toxins in foods in which microbes have grown
1.4.2.2 produce symptoms shortly after the food is consumed
1.4.2.3 examples : staphylococcal food poisoning, botulism, Clostridium perfringens food poisoning, and Bacillus cereus food poisoning
1.5 Transmission
1.5.1 fomites
1.5.2 fecal-oral route key
1.5.3 breakdown in hygiene
2 FOODBORNE PATHOGENS
2.1 Staphylococcus aureus
2.1.1 Enterotoxin
2.1.2 diarrhea
2.1.3 Vomiting
2.1.4 superantigen
2.2 Salmonella
2.2.1 Salmonellosis
2.2.2 resistant to antibiotics
2.2.3 Undercook food products (eggs)
2.3 Yersinia enterocolitica
2.3.1 Yersiniosis
2.3.2 Bloody
2.3.3 Ability to multiply at T near to 0oC
2.3.4 Contaminated raw pork or beef ,drinking water, milk products, tofu
2.4 Vibrio
2.4.1 foodborne infection associated with seafood.
2.4.2 Vibrio cholerae O1 and O139 strain
2.4.3 Gastroenteritis and septicemia
2.5 Clostridium botulinum
2.5.1 botulism
2.5.2 Neurotoxins cause neuroparalytic disease
2.6 C. perfringens
2.6.1 produce enterotoxin
2.6.2 diarrhea and abdominal pain
2.6.3 Refrigerated processed foods and canned food
2.7 Bacillus sp.
2.7.1 Variety of foods, vegetables, dairy products, meat
2.7.2 Emetic toxin
2.7.3 Mild symptom
2.8 Campylobacter jejuni
2.8.1 Raw or inadequately cooked
2.8.2 Unchlorinated water
2.8.3 processed foods of animal origin
2.8.4 Diarrhea, abdominal pain, fever
2.9 fungus-derived toxins
2.9.1 aflatoxins
2.9.2 fumonisins
2.9.3 algal toxins
3 Detection of Food-Borne Pathogens
3.1 culture techniques
3.2 immunological techniques
3.3 molecular techniques
3.4 PulseNet
3.5 PFGE, PCR and RFLP
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