NFSC 112 Study Guide - Midterm Guide: Bacillus Cereus, Food Contaminant, Listeria Monocytogenes

• School: University of Maryland
• Department: Nutrition and Food Science
• Course: NFSC 112
• Professor: Qin Wang

Document Summary

Salmonella species, e. coli o157:h7, campylobacter, listeria monocytogenes, staphylococcus aureus. Parasites intestinal worms or microscopic protozoa that live in a host animal or human. Viruses small particles that live and can only replicate in a host. Hepatitis a virus, norwalk-like virus, rotavirus: explain the different factors that affect microbial growth, including temperature and water activity. Temperature temperature danger zone is 40 140 f. Acidity/alkalinity most bacteria grow best at near neutral conditions (ph 6. 5 7. 5) Moisture (water activity, aw) water requirement vary. Oxygen some require oxygen to grow, some require little or no oxygen. Most grow with or without oxygen: describe the microorganisms associated with meats, seafood, fruits, vegetables, and dairy products. Microaerophilic: small amount of o2 (3-6%); 10% co2 for good growth. Salmonella eggs, poultry, meat, fresh produce, others. Reservoir: intestinal tracts of poultry, pigs, birds, and insects. Infective dose: a few cells to millions: coli o157:h7 ground beef, raw milk, fresh produce, apple cider/juice, sausage, untreated water.