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FTSC 326 EXAM 1 COMPREHENSIVE STUDY
GUIDE 2026
โ Prokaryotes. Answer: single-celled organisms, no nucleus, 1 chromosome, binary fission โ Yeasts. Answer: unicellular fungi not associated with food borne disease โ Molds. Answer: multi-cellular, filamentous fungi that can be toxic โ Pathogens. Answer: disease-causing agents โ Fermentative. Answer: capable of anaerobically converting raw foods into novel/desirable foodstuff through enzymatic metabolism of raw food components โ Spoilage.
Answer: enzymatic activity of organisms during growth on food renders food undesirable to consumers โ Foodborne infection. Answer: consumption, attachment, colonization, growth, and release virulence factors either allowing cellular invasion or degrading GI cells to allow access to nutrients, blood, etc. MUST BE ALIVE WHEN CONSUMED โ Foodborne intoxication. Answer: consumption of microbially produced, pre-formed toxin CONSUME THE TOXIN, NOT THE ORGANISM โ Foodborn toxico-infection. Answer: consumption of the viable microbe, with subsequent release of a toxin into the gut during passage or consequent to GI attachment CONSUME LIVING ORGANISM WHICH SECRETES TOXIN IN GI TRACT โ Viable. Answer: organism is alive
- antagonism โ Synergistic. Answer: activity of some organisms positively impacts growth/survival of others โ Antagonism. Answer: activity of some limits or halts growth of others โ 6 predominant elements of bacterial composition. Answer: CONSHP
- carbon
- oxygen
- nitrogen
- sulfur
- hydrogen
- phosphorus โ Obligate aerobes. Answer: fix electrons to oxygen as terminal electron acceptor (must have oxygen)
โ Obligate anaerobes. Answer: fix electrons to organic molecules or carry out fermentation (cannot have oxygen) โ Facultative anaerobes. Answer: may carry out either aerobic or anaerobic respiration โ Microaerophiles. Answer: require 3-5% oxygen to grow โ Microbial growth kinetic factors. Answer: growth rate and doubling time โ Relationship with kinetic factors and microbial growth rate. Answer: - decrease doubling time...increase growth rate โ 4 phases of bacterial growth. Answer: 1. lag
- logarithmic/exponential
- stationary
- death
optimal growth: 10- 30 โ Mesophile growth range and optimal growth temperature. Answer: growth range: 10- 45 optimal growth: 30- 40 โ Thermophile growth range and optimal growth temperature. Answer: growth range: 45- 70 optimal growth: 55- 60 โ Neutrophile. Answer: preferential growth at/near pH 7. โ Acidophile. Answer: growth between pH 1.0-4.0, but slow to no growth at pH 7. โ Alkaliphile. Answer: growth at pH > 9. โ Bacterial shapes. Answer: coccus: round bacillus: rod
vibrio: curved rod coccobacillus: short rod spirillum: spiral spirochete: long, loose helical โ Difference between gram-negative and gram-positive bacteria. Answer: gram-negative: thin layer of peptidoglycan and has an outer membrane (pink) gram-positive: thick layer of peptidoglycan with NO outer membrane (purple) โ Injury. Answer: inability of microorganisms to be cultured and detected ons standardized selective media โ Compatible solutes. Answer: prevent water loss from cytoplasm โ Viable but non-culturable (VBNC). Answer: organisms cannot be cultured on microbiological media โ Quorum sensing.
Answer: not tied to microbial cross-contamination, but predict survival, growth, or inactivation of contaminating microbes (function of food) โ Most important intrinsic factor. Answer: pH/acidity โ pH/acidity as an intrinsic factor. Answer: buffering capacities allow tolerance to pH change โ Water activity. Answer: proportion describing available free/bulk water in food โ Extrinsic factor. Answer: relate the impacts of processing and external environment on potential for microbial growth (function of environment) โ What can change/affect water activity?. Answer: temperature, humidity โ What does high water activity indicate?.
Answer: high possibility of microbial growth โ Eh (oxidation-reduction). Answer: actual potential of a molecular at given conditions for its oxidized and reduced forms โ Oxidizer. Answer: electron accepted (take e-) โ Reducer. Answer: electron donated (give e-) โ Effect of storage temperature on bacterial growth. Answer: lower temperatures = increased shelf-life โ Hazard. Answer: potential to cause harm or the source of the harm โ Risk. Answer: probability of hazard exposure leading to disease/harm โ Common spore-forming, human pathogens.
โ Germinant. Answer: chemical trigger/nutrient activating the spore's germination (wakes up the spore) โ Microbiological criterion. Answer: a type of microorganism, group of microorganisms, or toxin produced by a microorganism must either not be present at all, be present in only a limited number of samples, or be present at less than a specified number or amount in a given quantity of a food or ingredient โ Functions of microbiological criteria (5). Answer: - ensure product processed in sanitary fashion
- assess safety of food
- define acceptable from unacceptable foods
- quantify likely shelf-life
- determine adherence to good manufacturing practices (GMPs) โ Standard. Answer: part of codified law, regulation, or ordinance not adhering constitutes violation of law (MANDATORY)
โ Guideline. Answer: useful in process monitoring, conformance to GMPs, and determine processing adherence to critical control points (CCPs) (ADVISORY) โ Specification. Answer: component of purchase agreement where microbiological performance is condition of purchase (BUILT-IN TO AGREEMENT) โ Who makes criteria?. Answer: - regulatory agencies
- industry trade-supporting groups
- non-governmental bodies of scientists
- food processing companies
- WHO โ Lot. Answer: quantity of food produced under uniform conditions collection of sample units produced within one batch or specified period
โ Two class attributes plan outcomes. Answer: 1. acceptable
- unacceptable โ Two class attributes plan components. Answer: n = samples collected c = max count of samples allowed to bear defective result before lot rejection m = concentration/number of target contaminants defining acceptable or defective sample results โ Three class attributes plan outcomes. Answer: 1. acceptable (m)
- unacceptable (>M)
- defective(>M) โ Three class attributes plan components. Answer: n = samples collected c1 = max number of samples with concentration mM
m = threshold discriminating acceptable vs. marginally acceptable M = threshold discriminating defective โ Sampling stringency. Answer: improve safety and quality, make process more robust and harder to fail โ Increasing sampling stringency. Answer: - improve opportunity to detect pathogen
- reduce likelihood of non-detectable pathogen's transmission to consumer or further processing
- reduce likelihood of low-quality foods being used/consumed โ Consequences of sampling stringency. Answer: Less food leaves facilities...increased production cost and decreased revenue โ
