MICR 3050- Majors Final Exam Unit 3

Disinfectant

Killing, inhibiting, or the removal of pathogenic microorganisms on inanimate objects

Autoclave

Uses moist heat sterilization Effective against all microbes

Refrigerator

Slows microbial growth and reproduction

Ultraviolet Radiation

Non-ionizing radiation Poor penetrating power Used to sterilize the surfaces in an operating room

Antiseptic

Chemical agent that kills or inhibits the growth of microogranisms when applied to living tissue

Pasteurization

Controlled heating at temperatures well below boiling Kills pathogens and slows spoilage

Gamma Irradiation

Form of ionizing radiation Penetrates deep into objects

What is an exception to refrigerators as a low temperature microbe growth control method?

Psychrotolerant microbes

Synthetic Antimicrobial Drugs

Chemical compound used to treat a diseasse by destroying or inhibiting the growth of pathogenic microbes

Antibiotics

Naturally produced antimicrobial agents

Semi-Synthetic Antimicrobial Drugs

Chemically modified antibiotics

Broad-Spectrum Antibiotics

Attacks many different pathogens

Narrow-Spectrum Antibiotics

Attack only a select few pathogens

Is penicillin a synthetic, a semi-synthetic, or an antibiotic?

Antibiotic

Antimicrobial Resistance

Acquired ability of a microorganism to resist the effects of a chemotherapeutic agent to which it is normally sensitive

3 Ways drug resistance can occur naturally

1. Natural Immunity Genes 2. Spontaneous Mutations 3. Horizontal Gene Transfer

Intrinsic Factors of Microbial Spoilage

Food composition pH Water activity Physical structure

Extrinsic Factors of Microbial Spoilage

Temperature Humidity Atmosphere

What is the Danger Zone Range?

5-60C

Food Intoxication

Ingestion of preformed microbial toxins in foods Growth of the pathogen in the host is not required

Food Infection

Infection resulting from the ingestion of the pathogens in food Ingestion is followed by colonization

Characteristics of an effective vaccine

Stimulates an innate immune response Stimulates an adapative immune response

Penicillin Cell Target

Peptidoglycan in Gram+ cells

The synthesis of what is targeted by penicillin?

Cell walls

How does microbial resistance spread through bacterial populations?

Horizontal Gene Transfer

Gram+, food intoxication, enterotoxin producer that has the distinguishing symptoms of: Explosive Vomiting Subnormal Body Temp

Staphylococcus aureus

Gram+, food intoxication, neurotoxin producer that has the distinguishing symptoms of: Heart paralysis Difficulty breathing, swallowing, speaking

Clostridium botulinum

Gram-, food infection, endotoxin/enterotoxin/cytotoxin producer that has an infectious dose of 10^7-10^9 and has the distinguishing symptoms: Headache Chills Vomiting Diarrhea Fever

Salmonella enterica

Gram-, food infection, verotoxin, producer that has an infectious dose of <10 and has the distinguishing symptoms: Blood Diarrhea Kidney Failure

Enterohemmorrhagic E. coli

Gram+, food infection, psychrotolerant, acid-tolerant, salt-tolerant microbe that has an infefctious does of <1000 and has the distinguishing symptoms: Bacteremia Meningitis Miscarriage

Listeria monocytogenes

How can fermentation aid in food preservation?

Lowers the pH of food, making it hard for microbes to survive

What type of process is fermantation characteristic of?

Self-limiting

Probiotic Characterics

Live microorganisms that can confer health benefits when administered in adequate amounts

Prebiotic Characteristics

Substances that promote the growth of probiotics

Red Wine Characteristics

Skin is left in during the fermentation process to achieve the red color Aged longer

White Wine Characteristics

Skin is removed before the fermentation process Aged for considerably less time than red wine

Lager Beer Characteristics

Uses a bottom yeast for the fermentation process Fermented for a longer period of time at a cooler temperature

Ale Characteristics

Uses top yeast for the fermentation process Fermentated for a short period of time at a warm temperature