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Questions and Answers
Lactobacillus is used in yogurt production and is classified as an ______.
Lactobacillus is used in yogurt production and is classified as an ______.
acidophile
Vibrio cholerae, known for causing cholera, thrives in ______ environments.
Vibrio cholerae, known for causing cholera, thrives in ______ environments.
alkaline
Obligate aerobes require ______ for their growth.
Obligate aerobes require ______ for their growth.
oxygen
Clostridium botulinum is an example of an obligate ______.
Clostridium botulinum is an example of an obligate ______.
Microbial growth is strongly influenced by ______ activity, which measures the availability of free water.
Microbial growth is strongly influenced by ______ activity, which measures the availability of free water.
Most bacteria require a water activity (a_w) of ______ or higher for optimal growth.
Most bacteria require a water activity (a_w) of ______ or higher for optimal growth.
Microorganisms require nutrients such as carbon sources for ______ and building cell structures.
Microorganisms require nutrients such as carbon sources for ______ and building cell structures.
Nitrogen sources are necessary for ______ synthesis in microorganisms.
Nitrogen sources are necessary for ______ synthesis in microorganisms.
Most ______ bacteria grow in the absence of light.
Most ______ bacteria grow in the absence of light.
Pathogenic bacteria can cause ______ in humans.
Pathogenic bacteria can cause ______ in humans.
Foodborne viruses require a ______ to replicate.
Foodborne viruses require a ______ to replicate.
Microorganisms that affect food safety include ______ viruses.
Microorganisms that affect food safety include ______ viruses.
The growth of microorganisms is influenced by ______ factors such as temperature and pH.
The growth of microorganisms is influenced by ______ factors such as temperature and pH.
Factors such as light and osmotic pressure are essential for the ______ of microorganisms.
Factors such as light and osmotic pressure are essential for the ______ of microorganisms.
Parasites can impact food safety by ______ in food products and potentially causing illness.
Parasites can impact food safety by ______ in food products and potentially causing illness.
Parasites are organisms that can have a significant ______ in food safety.
Parasites are organisms that can have a significant ______ in food safety.
Microorganisms can be classified based on their oxygen requirements, such as ______ and anaerobic.
Microorganisms can be classified based on their oxygen requirements, such as ______ and anaerobic.
Microbial classification can be based on their ______ requirements.
Microbial classification can be based on their ______ requirements.
Some strains of pathogenic bacteria, like ______, can be found in contaminated food.
Some strains of pathogenic bacteria, like ______, can be found in contaminated food.
Halobacterium species are examples of ______ that thrive in high salt concentrations.
Halobacterium species are examples of ______ that thrive in high salt concentrations.
Foodborne viruses like the ______ virus can lead to outbreaks of gastroenteritis.
Foodborne viruses like the ______ virus can lead to outbreaks of gastroenteritis.
Antibiotics like penicillin inhibit ______ cell wall synthesis.
Antibiotics like penicillin inhibit ______ cell wall synthesis.
Non-phototrophic organisms are primarily ______ in their growth, even though light may affect their survival.
Non-phototrophic organisms are primarily ______ in their growth, even though light may affect their survival.
Certain fungi, like molds, can be spoilage microorganisms that lead to ______ in food.
Certain fungi, like molds, can be spoilage microorganisms that lead to ______ in food.
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Study Notes
Microorganisms
- Tiny, living organisms generally too small to be seen with the naked eye
- Found in various environments, including soil, water, air, and within other organisms
Types of Microorganisms
- Bacteria:
- Single-celled prokaryotic organisms
- Different shapes, like rods (bacilli), spheres (cocci), and spirals (spirilla)
- Reproduce by binary fission
- Examples: Escherichia coli (E. coli), Staphylococcus aureus
- Viruses:
- Tiny particles not considered fully alive because they can't reproduce independently
- Require a host cell to replicate
- Composed of genetic material (DNA or RNA) enclosed in a protein coat
- Examples: Influenza virus, HIV, Coronavirus (SARS-CoV-2)
- Fungi:
- Eukaryotic organisms that can be single-celled (like yeasts) or multicellular (like molds and mushrooms)
- Have a complex cellular structure
- Obtain nutrients by decomposing organic matter
- Examples: Saccharomyces cerevisiae (yeast), Aspergillus (mold)
- Protozoa:
- Single-celled eukaryotic organisms with more complex cellular structures than bacteria
- Many are motile, using structures like cilia, flagella, or pseudopodia to move
- Often live in water or as parasites
- Examples: Amoeba, Plasmodium (causes malaria)
- Algae:
- Photosynthetic organisms that can be single-celled or multicellular
- Lack roots, stems, and leaves, unlike plants
- Produce oxygen through photosynthesis
- Examples: Chlorella, Spirogyra
- Archaea:
- Single-celled organisms similar in appearance to bacteria, but with distinct biochemical and genetic features
- Often live in extreme environments such as hot springs, deep-sea vents, or highly saline waters
- Examples: Methanogens, Halophiles
Microorganisms in Food
- Microorganisms found in food can be categorized into three groups:
- Beneficial: Contribute to food production, preservation, or desirable flavors
- Spoilage: Cause undesirable changes in food, altering its appearance, texture, or taste
- Pathogenic: Cause foodborne illnesses when consumed
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