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Cards In This Set
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Microorganisms that cause illness or disease
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Pathogens
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3 places foodborne illnesses come from
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Presence of pathogens in IT, the production of a toxin by a path. in the gut, ingestion of a toxin from growth on food
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Most foodborne illness result in ____, but can be especially dangerous in _____.
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Diarrhea
children, elderly and immunocompromised
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Found in animal intestines especially poultry, transmitted in uncooked meat
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Camplyobacter jejuni
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An infection of camplyobacter jejuni causes:
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Fever, headache, muscle pain, diarrhea, abdominal pain and nausea
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Found in intestines of birds or mammals, transmitted in undercooked eggs,meat, and milk
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Salmonella
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A salmonells infection causes:
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Fever, chills, aches, abdominal pain, and may be serious if it spreads to blood
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Found in the intestines of mammals(cattle)
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Escherichia coli
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An e.coli infection causes:
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Diarrhea, dysentery, kidney failure, blindness, paralysis, death
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Most foodborne illnesses are caused by:
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Fecal-oral cycle pathogens
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The USDA's standard for maximum permissible number of bacterial cells in hamburger is:10
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10^7 cells/gram
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Hamburger should be cooked to:
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160 degrees Farenheit
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In the hamburger contamination lab, what type of medium did we use?
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3M petrifilm cultures to get a total aerobic bacteria count and a coliform count
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What volume of liquid is used to inoculate a 3M Petrifilm culture?
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1.0 ml
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A 0.1ml aliquot of a 10-2 dilution of the sample gives 90 colonis.What is the concentration of coliform bacteria?
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9.0 x 10^2
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