FOOD MICROBIOLOGY

It is also known as prokaryotes

• Virus

• Protozoa

• Bacteria

• Fungi

It is made of three layers: cytoplasmic membrane,the cell wall, bacterial species

• Cell envelope

• Chromosome

• Flagella

• Plasmid

These are hair-like structures serve as propellers to help bacteria move toward nutrients and away from toxic chemicals.

• Cell envelope

• Chromosome

• Flagella

• Plasmid

How many types of bacteria are there?

• 1

• 2

• 3

• 4

What are the two parameters affecting the growth of microorganisms?

• External and internal parameters

• Extrinsic and intrinsic parameters

• macro and micro parameters

• small and large parameters

It is a bacterial pathogen that has a reservoir mainly in cattle

• EHEC

• Escherichia coli O157:H7

• Protozoa

• Fungi

It is a Gram-positive bacterium (coccus) which on microscopic examination appears in clusters resembling grapes

• EHEC

• Escherichia coli O157:H7

• Listeria monocytogenes

• Staphylococcus aureus

It is the prototype strain of genetically and antigenically diverse single-stranded ribonucleic acid (RNA) viruses.

• Norwalk virus

• Escherichia coli O157:H7

• Listeria monocytogenes

• Protozoa

An outbreak of food borne illness occurs when a group of people consumes the same contaminated food.

• Pandemic

• Global Poisoning

• Foodborne illness outbreak

• Epidemiology

It is the national molecular subtyping network for food-borne disease surveillance

• Food Net

• Pulse Net

• Surveillance systems for tracking food-borne diseases

• Food processing essentials