Microbiology Exam 2

bovine milk; lactic acid fermented. Bacteria- lactococcus.

bovine milk; lactic acid fermented and coagulated. Bacteria - lactobacillus, streptococcus

borvine or sheep's milk mixed fermentation acid with some alcohol. Bacteria lactobacillus, streptococcus , yeast and others.

bovine cream; lactic fermented. Bacteria - lactococcus

milk; lactic fermented, coagulated, and pressed in some cooked, mold ripened. Bacteria- acid fermentation: lactobacillus, streptococcus and propionibacterium

soybean cakes and fungal fermentation. Bacteria - rhizopus oligosporus

soy and rice paste; fungal fermentation. Bacteria Aspergillus.

extract of soy and wheat; fungal fermentation brines bacterial fermentation. Bacteria - Aspergillus followed by halotolerant bacteria haloarchea

cabbage; fermented making lactic and acetic acids (heteroacid). Bacteria- Leuconostoc, Pediococcus, Lactobacillus

cocoa beans; soaked and fermented before processing to chocolate. Bacteria- lactobacillus, bacillus Saccharomyces.

Alkaline fermentation. Bacteria - bacillus

alkaline fermentation
Bacteria - bacillus natto

alkaline fermentation
locust beans
bacteria: bacillus

Alkaline Fermentation
melon seed paste
Bacteria: Bacillus

Alkaline Fermentation
grape juice; yeast fermented followed by malolactic fermentation.
Bacteria- saccharomyces, oenococcus

Alkaline Fermentation
barley and hops; yeast fermented
Bacteria: saccharomyces

an emerging pathogen, first recognized in a hamburger outbreak in 1982. Grows in cattle without causing symptoms. Transmitted through ground beef also through unpasteurized cider and from plant produce where it grows as an endophyte. Symptoms include severe bloody diarrhea and abdominal cramps lasting 5-10 days. Abt 5% of patients, especially children and elderly develop hemolytic uremic syndrome, in which the red blood cells are destroyed and the kidneys fail.

most common food-borne cause of death; more than 1 million cases per year; estimated 600 deaths per year. Transmission nearly always through food-raw, undercooked, or recontaminated after cooking, especially eggs ,poultry, and meat; also contaminates dairy products, seafood, fruits and vegetables. Symptoms : gastrointestinal disease that includes diarrhea, fever, and abdominal cramps lasting 4-7 days. Fatal cases are most common in immunocompromised patients.

bacteria grow in animals without causing symptoms. Animal feces may contaminate water, which is then used to wash vegetables. Transmission occurs mainly through vegetables washed in contaminated water and through soft cheeses. Listeria is a psychrotrophic growing at refrigeration temperatures. Listeriosis involves fever, muscle aches and sometimes gastrointestinal symptoms. Listeria monocytogenes a bacterium that invades the cells of the intestinal epithelium, can be passed from soil into cattle and from there to humans. Because it is psychrotrophic, it can grow readily in the refrigerator and outcompete normal food-borne bacteria causing listeriosis