List D-values for each temperature (for each of the 3 organisms)
The D-value was obtain by using the slope of the trendline in the graph log CFU/ml vs Time. The
D value= 1/slope.
List the 3 z-values obtained.
The Z-value was obtain by using the slope of
Early forms of manufacture food?
How was food initially preserved?
a. Food left out in the sun, dried
b. Food left out in winter, frozen
c. Food heated in fire.
3. Anton van Leeuwnhoek
a. Invented the simple light microscope (magnifying gl
Study guide Exam 2
1. What is an indicator?
a. Are organism to detect a contamination.
2. What kind of 2 aspect of foods are indicator organism useful for to indicate?
a. Food quality (i.e. spoilage organisms)
b. Food safety (i.e, pathogens)
1. What are the 4 major pathogens responsible for high percentages of foodborne illness attributed
to meat & poultry products that lead USDA to implement HACCP in this industry?
c. E.coli O157:H7
MICR 4052 | Spring 17
Midterm Study Guide
Topics to Include:
Mannitol Salt Agar plate
Nutrient filled plate-BHI TSA NA
Generalized media/nutrients to support wide range of bacteria
MICR4053/5053 Study guide Exam #2
Chapter 18: Staphylococci
What is MRSA?
Where is it normally found? Risk factors?
What infections does it cause?
What kind of infections does S. aureus cause?
Scalded skin syndrome, food poisoning, toxic shock syndrome
Exam 1 study guide
Microflora/commensals definition, benefits, how it changes over lifetime and location of body
What affects microbiome/natural flora?
What benefits does our microbiome give us?
What benefits do we give our microflora?