FOOD90023

• 好的，我们就按你这两份材料（FOOD90023 Food Microbiology）把期末复习“拆成一张能照着背、照着写”的地图：考什么 → 怎么拿分 → 每章必背定义/数字/模板 → 最常见易错反转。我会尽量用“老年人也能跟得上”的方式讲清楚、讲慢一点。

• 0）先把考试“游戏规则”搞清楚（不然复习会白忙）

• 这门课的核心结论：你拿分主要靠两场笔试

  • 期中 1 小时（20%）：闭卷，只允许基础计算器；A 部分简答（要完整句子+例子），B 部分 MCQ（风格像平时 quizzes）。[2]Source: asksia-bible-food90023-bilingual.pdf期中考试规则 -- 闭卷,仅限计算器 The mid-sem is officially CLOSED BOOK ("Open Book status: No"); the only authorised aid is a basic calculator. Section A = short-answer (answer in full sentences, give examples); Section B = quiz-style MCQ that mirrors the fortnightly quizzes. The final's book status is not officially stated in the supplied materials - revise as if closed-book and you are covered either way. * The mid-sem date is listed as 9 Apr (Subject Overview & intro slides) but 16 Apr in the syllabus PDF - confirm with the coordinator. 期中正式为闭卷(“开卷状态:否”);唯一获准的辅助 工具是一台基础计算器。A 部分=简答(用完整句子 作答,给出实例);B部分=测验式 MCQ,与双周测 验一致。期末的开卷/闭卷状态在所提供材料中并未正 式说明 -- 按闭卷复习,两种情形都能覆盖 。* 期中日 期在《课程概览与导论幻灯片》中列为4月9日,但 在大纲 PDF 中为 4 月 16日 -- 请向协调员确认。 ✓ The strategy this dictates 由此决定的策略 Don't spread yourself thin chasing every lecture detail. Pre-write a model answer to each recurring SAQ above - with a named organism and a number in every paragraph - and rehearse them. The quizzes and MCQ section reward the same definitions. Add the 1000-word prac report (due 18 May) as a separate, plan-ahead task built on your six practical results. 不要为追逐每一处讲座细节而分散精力。预先写好上 述每道反复出现简答的范例答案 -- 每段都带一个指 名的生物和一个数字 -- 并反复演练。测验和 MCQ 部分奖励的是同样的定义。再把1000 字实验报告(5 月18 日截止)作为一项单独的、需提前规划的任务, 建立在你六次实验结果之上。 FOOD90023 . Food Microbiology CONTENTS - CONTENTS From the cell to the can 从细胞到罐头 What the microbes are . what they do . how we detect and kill them 微生物是什么 · 它们做什么 · 我们如何检测并杀灭它们 Ch Topic Core ideas Part 1 . The microbes (what they are, how they're built) 1 Foundations - classification & the cell taxonomy · prokaryote/eukaryote . cell anatomy . Gram+ . endospores → 2 Fungi - yeasts & moulds hyphae/mycelium · budding · mycotoxins . fungal vs bacterial spores → 3 Bacteriophages structure . lytic vs lysogenic . starter failure . biocontrol → Part 2 . What microbes do (metabolism, growth, hazard) 4 Microbial metabolism respiration vs fermentation . ATP yield . MLF . glycolysis → 5 Growth & the factors affecting it growth curve . N=Noeut . T/pH/aw/O2 . hurdles → 6 Microbial hazards infection vs intoxication . toxins . pathogens . swollen can → Part 3 . Detecting & controlling them 7 Identification & predictive microbiology Gram/biochemical . 16S rRNA . primary/secondary/tertiary models → 8 Inactivation & preservation D / z / F · 12-D botulinum cook · pasteurise vs sterilise →[3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only
  • 期末 2 小时（50%）：大约 ~7 道简答/小论文题（SAQ/essay），覆盖所有主题。[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 两场笔试合计 70%，所以复习策略是：把反复出现的 SAQ “背成范文”。[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[2]Source: asksia-bible-food90023-bilingual.pdf期中考试规则 -- 闭卷,仅限计算器 The mid-sem is officially CLOSED BOOK ("Open Book status: No"); the only authorised aid is a basic calculator. Section A = short-answer (answer in full sentences, give examples); Section B = quiz-style MCQ that mirrors the fortnightly quizzes. The final's book status is not officially stated in the supplied materials - revise as if closed-book and you are covered either way. * The mid-sem date is listed as 9 Apr (Subject Overview & intro slides) but 16 Apr in the syllabus PDF - confirm with the coordinator. 期中正式为闭卷(“开卷状态:否”);唯一获准的辅助 工具是一台基础计算器。A 部分=简答(用完整句子 作答,给出实例);B部分=测验式 MCQ,与双周测 验一致。期末的开卷/闭卷状态在所提供材料中并未正 式说明 -- 按闭卷复习,两种情形都能覆盖 。* 期中日 期在《课程概览与导论幻灯片》中列为4月9日,但 在大纲 PDF 中为 4 月 16日 -- 请向协调员确认。 ✓ The strategy this dictates 由此决定的策略 Don't spread yourself thin chasing every lecture detail. Pre-write a model answer to each recurring SAQ above - with a named organism and a number in every paragraph - and rehearse them. The quizzes and MCQ section reward the same definitions. Add the 1000-word prac report (due 18 May) as a separate, plan-ahead task built on your six practical results. 不要为追逐每一处讲座细节而分散精力。预先写好上 述每道反复出现简答的范例答案 -- 每段都带一个指 名的生物和一个数字 -- 并反复演练。测验和 MCQ 部分奖励的是同样的定义。再把1000 字实验报告(5 月18 日截止)作为一项单独的、需提前规划的任务, 建立在你六次实验结果之上。 FOOD90023 . Food Microbiology CONTENTS - CONTENTS From the cell to the can 从细胞到罐头 What the microbes are . what they do . how we detect and kill them 微生物是什么 · 它们做什么 · 我们如何检测并杀灭它们 Ch Topic Core ideas Part 1 . The microbes (what they are, how they're built) 1 Foundations - classification & the cell taxonomy · prokaryote/eukaryote . cell anatomy . Gram+ . endospores → 2 Fungi - yeasts & moulds hyphae/mycelium · budding · mycotoxins . fungal vs bacterial spores → 3 Bacteriophages structure . lytic vs lysogenic . starter failure . biocontrol → Part 2 . What microbes do (metabolism, growth, hazard) 4 Microbial metabolism respiration vs fermentation . ATP yield . MLF . glycolysis → 5 Growth & the factors affecting it growth curve . N=Noeut . T/pH/aw/O2 . hurdles → 6 Microbial hazards infection vs intoxication . toxins . pathogens . swollen can → Part 3 . Detecting & controlling them 7 Identification & predictive microbiology Gram/biochemical . 16S rRNA . primary/secondary/tertiary models → 8 Inactivation & preservation D / z / F · 12-D botulinum cook · pasteurise vs sterilise →[4]Source: asksia-bible-food90023-bilingual.pdfDrill the reversals, not just the definitions 演练反转,而不只是定义 Most marks are lost on confusable pairs: D vs z vs F; infection vs intoxication; exotoxin vs endotoxin; pasteurisation vs sterilisation; bacterial endospore (survival) vs fungal spore (reproduction); pili vs fimbriae. Learn each pair as a contrast, then the +X in the second pass. 失分大多出在易混淆的配对上:D vs z vs F;感染型 vs 毒素型;外毒素 vs 内毒素;巴氏杀菌 vs 灭菌;细菌内生孢子 (存活) vs 真菌孢子(繁殖);菌毛vs 伞毛。把每一对当作一组对照来记忆,第二轮再记其中文。 FOOD90023 . Food Microbiology PRACTICE Q1-03 CHAPTER . PRACTICE BANK & WORKED SOLUTIONS DRILL TO EXAM STANDARD Drill the SAQ game, slot by slot 逐题演练简答题这场博弈 Recurring short-answers + quiz-style MCQs + the three calculations - fresh numbers, worked end to end 反复出现的简答+ 测验式 MCQ+三类计算 -- 全新数字,从头到尾完整演算 The one-line takeaway. 70% of FOOD90023 is two closed-ended written exams. The final = ~ 7 short- answer / essay questions (define - explain - discuss, with at least one N = N. e^(pt) calculation); the MTE adds quiz-style MCQs. The coordinator recycles a predictable set. This bank gives one fresh problem per recurring item, fully worked. 一句话要点。FOOD90023 的 70% 是两场闭卷笔试。期末=约7道简答/论述题(定义→解释→讨论,至少含一道 N= Noe^(μt)计算);期中再加测验式 MCQ。协调员反复使用一组可预测的题目。本题库为每个反复出现的项目给出一道全新 的、完整演算的问题。 ★ Fresh stems in the real style 真实风格的全新题干 These are AskSia-authored questions written in the FOOD90023 style - not the real exam stems. SAQs reward full sentences + named examples + numbers; the calcs are done by hand. Cover the answer, write yours on paper, then check. 这些是由 AskSia 编写、仿照 FOOD90023 风格的题目 -- 并非真实的考试题干。简答题奖励完整的句子+具体例子 + 数字;计算均为手工完成。先盖住答案,把你的答案写在纸上,然后再核对。 01-03 The recurring short-answers Q1-Q3 反复出现的简答题 Q1 SAQ . PHAGES 8 marks . Lec 5 Define a bacteriophage. Distinguish the lytic and lysogenic cycles, and discuss two beneficial and one harmful use of phages in the food industry, with named examples. Q2 SAQ . SPOILAGE CASE 6 marks . Lec 12 A consumer returns a can of low-acid processed meat that is bulging and smells putrid / gassy on opening. Give the most likely cause (name the type of organism and explain WHY), and outline how you would isolate and identify it. Q3 SAQ . ILLNESS 6 marks · Lec 9 Distinguish a foodborne infection from an intoxication (give the discriminating feature). Define a toxin and name the three categories of exotoxin with an example each. How does an endotoxin differ? FOOD90023 . Food Microbiology

• 最关键的答题评分规律（你必须照做）

  • SAQ 高分答案 = 完整句子 + “指名道姓的微生物” + “一个数字/阈值/单位”。[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 计算题：一定要写过程，尤其是对数/步骤；因为方法分能救命。[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea

• 1）最省命的复习清单：把这 8 组“必考循环题”背熟=先拿下大部分分

• 这些题是材料明确说“反复回收”的（期中/期末样卷都常见），你优先把每题写出范文结构：[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 噬菌体 bacteriophages：定义 + 裂解/溶原 + 食品工业用途 + 优缺点（要举具体例子）[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[10]Source: asksia-bible-food90023-bilingual.pdf- CHAPTER . YEASTS, MOULDS & PHAGES EXAM CORE Fungi and the viruses that hunt bacteria 真菌与猎杀细菌的病毒 Eukaryotic spoilers & fermenters . the lytic/lysogenic fork - the phage essay is a guaranteed SAQ 真核腐败菌与发酵菌 · 裂解/溶原的分岔 -- 噬菌体论述题是必考简答 Two big ideas. First, fungi (yeasts & moulds) are eukaryotes with a chitin wall that feed by absorption - they both spoil food (mycotoxins, gas, films) and make it (bread, beer, wine, cheese). Second, a bacteriophage is a virus that infects bacteria; its genome can take the lytic road (burst the host now) or the lysogenic road (hide as a prophage, replicate quietly). That fork decides whether your dairy starter culture survives. 两个核心观念。第一,真菌(酵母与霉菌)是具有几丁质细胞壁的真核生物,靠吸收取食 -- 它们既使食物腐败(霉菌毒素、 产气、菌膜),又制造食物(面包、啤酒、葡萄酒、奶酪)。第二,噬菌体是一种感染细菌的病毒;其基因组可走裂解之路(立 刻使宿主裂解),也可走溶原之路(以原噬菌体潜伏,安静复制)。这一分岔决定了你的乳品发酵剂能否存活。 ★ What the exam asks here 考试在这里考什么 (1) Classify a fungus by wall chemistry and reproduction (chitin, not cellulose/peptidoglycan; asexual-only ++ Deuteromycetes). (2) Contrast yeast budding vs mould hyphae/spores. (3) Label a phage diagram and recite the lytic order (adsorption-injection-biosynthesis-maturation++lysis). (4) Distinguish lytic vs lysogenic and define a prophage. (5) The headline long-answer (MTE Q1 / Final Q1): phages in food - definition - cycles - starter-culture failure - biocontrol / biosanitisation / therapy - advantages & disadvantages, with named LAB. (1) 按细胞壁化学成分和繁殖方式对真菌进行分类(几丁质,而非纤维素/肽聚糖;仅无性繁殖→半知菌 (Deuteromycetes))。(2)对比酵母出芽 vs 霉菌菌丝/孢子。(3)标注噬菌体图解并背出裂解周期顺序(吸附→注入 →生物合成→成熟→裂解)。(4)区分裂解性 vs 溶源性,并定义原噬菌体(prophage)。(5)重头长答题(期中 Q1/期 末 Q1):食品中的噬菌体 -- 定义→周期→发酵剂失败→生物防控/生物消毒 / 噬菌体疗法→优缺点,须给出具 体的 LAB 名称。 1 Fungal biology - the eukaryotic spoilers 1 真菌生物学––真核腐败者 Fungi are eukaryotic, with a chitin cell wall (+ glucans, glycoproteins) and absorptive / heterotrophic nutrition - they secrete enzymes onto a substrate and soak up the products, so they are decomposers, never photosynthetic. Three nutrition modes: saprophytic (dead matter - Rhizopus, Penicillium, Aspergillus), parasitic (living hosts), symbiotic (lichens, mycorrhizae). 真菌是真核生物,具有几丁质细胞壁(外加葡聚糖、糖蛋白),营吸收型/异养营养 -- 它们向底物分泌酶并吸收产物,因此它 们是分解者,从不进行光合作用。三种营养方式:腐生(死亡有机物 -- Rhizopus、Penicillium、Aspergillus)、寄生(活体 宿主)、共生(地衣、菌根)。 FOOD90023 . Food Microbiology Trait Fungi Contrast Cell wall chitin + glucans plants = cellulose; bacteria = peptidoglycan Cell type eukaryotic shared with plants & animals Nutrition absorptive heterotroph[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 低酸肉类胀罐 swollen/blown can：点名“产孢、厌氧、Clostridium”，并解释为什么（低酸+厌氧环境+孢子耐受）[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 毒素 toxins：先定义毒素，再分外毒素三类（神经/肠毒/细胞毒）并各举例；再对比外毒素 vs 内毒素（LPS）[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape[18]Source: asksia-cheatsheet-food90023.pdftotal equivalent process time (Fo at 121. 1 ℃, z=10) 12-D botulinum cook (Fo = 3 min) = a 12-log reduction of C. botulinum spores for low-acid canned foods. Trap: D is for ONE temperature; z links D across temperatures; F is total process time. Death is log- linear -> sterility is statistical. 17b . Worked . D/z SHOW IT If D121 = 0. 25 min for C. botulinum, a 12-D cook needs 12 × 0. 25 = 3 min at 121 ℃ (= Fo = 3). With z = 10 ℃, dropping to 111 ℃ makes D ten-fold larger (2. 5 min) -> the same 12-log kill now needs ~30 min. Potency Toxoid? yes (vaccine) very high lower no Define toxins first (microbial products that harm the host), then classify exotoxins as neuro-/entero-/cytotoxin with an example each - the full-marks structure for Final Q3. Two exotoxins break the "heat-labile" rule and matter most in food: staphylococcal enterotoxin (survives boiling -> vomiting even from reheated food) and botulinum neurotoxin (denatures at boiling, but the spore that makes it does not). This is why intoxication can defeat a cook step. REVISION SHEET . ALL TOPICS PROFILES Compiled by AskSia . mapped to the FOOD90023 syllabus . asksia. ai/cheatsheet/unimelb- food90023 SIDE 2/2 (D/Z/F) GROWTH & CONTROL . Growth curve & maths . Factors (T/pH/ax) . Hurdles . Hazards . Infection vs intoxication . Inactivation · grows at 0-4 ℃ Listeria, Pseudomonas GUARANTEED Revision aid . check the current subject guide for exam conditions . @ 2026 good Luck. revise smart. NON-THERMAL . CHEMICAL
  • 感染 vs 中毒 infection vs intoxication（以及 toxico-infection）：用“是否在体内生长 / 是否食物中预成毒素”“潜伏期”来区分+举例 [3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape[22]Source: asksia-cheatsheet-food90023.pdfFour levers: (1) prevent contamination (hygiene, asepsis); (2) inhibit growth (chill, vax, VpH, MAP, preservatives - the hurdle set); (3) inactivate/kill (heat, irradiation, HPP); (4) limit access (packaging). Choose by target organism, matrix, shelf-life & quality - most real products stack several (hurdle technology) rather than relying on one. 21 . HACCP (Applied Thread) WHERE IT ALL FEEDS Hazard Analysis and Critical Control Points - a preventive system controlling biological/chemical/physical hazards through the process, not by end-product testing. The 7 principles: (1) hazard analysis -> (2) determine CCPs -> (3) set critical limits (core ≥ 72 ℃, pH ≤ 4. 6, ax ≤ 0. 85) -> (4) monitor -> (5) corrective action -> (6) verification -> (7) records. Predictive models & D/z/F values set the critical limits at the CCPs . A CCP is a step where control is essential & can be applied - not every control step is a CCP. HACCP sits on prerequisite GMP/GHP programs and is regulator- required; it controls hazards in-process rather than relying on testing the finished product. Side 2 . Quick Traps MEMORISE N = No . e^ (pt) - p & t dominate over No D = 1-log time . z = ºC for 10x D . F = total pasteurise # sterilise (spores/phages survive) Infection = live cells . intoxication = pre-toxin endotoxin = LPS, G-, heat-stable pH 4. 6 = C. botulinum line . danger zone 4-60 ℃ SIA > Name the organism + a number every time, and on Q7 write the logs. Method marks survive a slipped final figure. asksia. ai/cheatsheet/ unimelb-food90023 . side 2/2 AskSia CHEATSHEET SERIES 14 . Key Foodborne Pathogens ORGANISM GRAM · DISEASE TYPE Salmonella G- rod · infection · poultry/eggs Listeria m. G+ rod . infection . grows at 0-4 ℃ E. coli O157
  • 细菌内生孢子 vs 真菌孢子：生存 vs 繁殖、每细胞一个 vs 很多、耐热差异、为什么对加工重要（121℃ 罐头逻辑）[4]Source: asksia-bible-food90023-bilingual.pdfDrill the reversals, not just the definitions 演练反转,而不只是定义 Most marks are lost on confusable pairs: D vs z vs F; infection vs intoxication; exotoxin vs endotoxin; pasteurisation vs sterilisation; bacterial endospore (survival) vs fungal spore (reproduction); pili vs fimbriae. Learn each pair as a contrast, then the +X in the second pass. 失分大多出在易混淆的配对上:D vs z vs F;感染型 vs 毒素型;外毒素 vs 内毒素;巴氏杀菌 vs 灭菌;细菌内生孢子 (存活) vs 真菌孢子(繁殖);菌毛vs 伞毛。把每一对当作一组对照来记忆,第二轮再记其中文。 FOOD90023 . Food Microbiology PRACTICE Q1-03 CHAPTER . PRACTICE BANK & WORKED SOLUTIONS DRILL TO EXAM STANDARD Drill the SAQ game, slot by slot 逐题演练简答题这场博弈 Recurring short-answers + quiz-style MCQs + the three calculations - fresh numbers, worked end to end 反复出现的简答+ 测验式 MCQ+三类计算 -- 全新数字,从头到尾完整演算 The one-line takeaway. 70% of FOOD90023 is two closed-ended written exams. The final = ~ 7 short- answer / essay questions (define - explain - discuss, with at least one N = N. e^(pt) calculation); the MTE adds quiz-style MCQs. The coordinator recycles a predictable set. This bank gives one fresh problem per recurring item, fully worked. 一句话要点。FOOD90023 的 70% 是两场闭卷笔试。期末=约7道简答/论述题(定义→解释→讨论,至少含一道 N= Noe^(μt)计算);期中再加测验式 MCQ。协调员反复使用一组可预测的题目。本题库为每个反复出现的项目给出一道全新 的、完整演算的问题。 ★ Fresh stems in the real style 真实风格的全新题干 These are AskSia-authored questions written in the FOOD90023 style - not the real exam stems. SAQs reward full sentences + named examples + numbers; the calcs are done by hand. Cover the answer, write yours on paper, then check. 这些是由 AskSia 编写、仿照 FOOD90023 风格的题目 -- 并非真实的考试题干。简答题奖励完整的句子+具体例子 + 数字;计算均为手工完成。先盖住答案,把你的答案写在纸上,然后再核对。 01-03 The recurring short-answers Q1-Q3 反复出现的简答题 Q1 SAQ . PHAGES 8 marks . Lec 5 Define a bacteriophage. Distinguish the lytic and lysogenic cycles, and discuss two beneficial and one harmful use of phages in the food industry, with named examples. Q2 SAQ . SPOILAGE CASE 6 marks . Lec 12 A consumer returns a can of low-acid processed meat that is bulging and smells putrid / gassy on opening. Give the most likely cause (name the type of organism and explain WHY), and outline how you would isolate and identify it. Q3 SAQ . ILLNESS 6 marks · Lec 9 Distinguish a foodborne infection from an intoxication (give the discriminating feature). Define a toxin and name the three categories of exotoxin with an example each. How does an endotoxin differ? FOOD90023 . Food Microbiology[12]Source: asksia-bible-food90023-bilingual.pdfQ10-Q11 worked SAQs . then the calculation set Q10-Q11 演算简答 · 然后是计算题组 Q10 SAQ . SPORES 5 marks . Lec 3/4 Compare a bacterial endospore with a fungal spore (purpose, number per cell, producers, resistance). Why does this distinction matter for food processing? Feature Bacterial endospore Fungal spore Bacterial endospore vs fungal spore Purpose Survival (dormancy); NOT reproduction Reproduction / dispersal Number per One per cell Many per cell cell Producers G+ Bacillus, Clostridium Moulds & yeasts (conidia, sporangiospores, ascospores) Resistance Extreme - DPA-Ca2+ + core dehydration + coats; survive 121 ℃ Modest - more resistant than vegetative hyphae but not heat-extreme Trigger Nutrient starvation Part of normal life-cycle / dispersal ✓ Q10 model answer + the marks line Q10 范例答案 + 给分要点行 State the headline reversal: endospore = survival (one per cell); fungal spore = reproduction (many per cell). Endospores (Bacillus, Clostridium) survive cooking and pasteurisation - demand a 121 ℃ cook; calling a spore "reproductive" for a bacterium loses the mark. 先阐明那个重头的反转:内生孢子= 存活(每个细胞一个);真菌孢子=繁殖(每个细胞多个)。内生孢子(Bacillus、 Clostridium) 能耐受烹煮和巴氏杀菌→因而要求121℃ 的烹煮;把细菌的孢子称作“具繁殖功能”会失分。 Q11 SAQ . MLF 5 marks . Lec 7 Define malolactic fermentation (MLF) and its role in winemaking. List four factors that inhibit it. FOOD90023 . Food Microbiology 011 Worked - malolactic fermentation[26]Source: asksia-cheatsheet-food90023.pdfPRAC P4 1. Crystal violet - all cells stain purple 2. lodine (mordant) - fixes the CV-iodine complex in the wall 3. Alcohol/acetone - the decolouriser; the critical step 4. Safranin - counterstain (pink) G+ thick wall dehydrates & traps the complex > stays purple; G- thin wall + dissolved outer membrane loses it -> goes pink. Over-decolourising turns G+ cells falsely G -- the classic prac error. Old/dead G+ cells can also stain unevenly (gram-variable), so always use a fresh log-phase culture. Endotoxin (LPS, structural, heat-stable, G-) vs exotoxin (secreted protein, often heat-labile, G+ and G-) - see side 2. The G- outer membrane is also why those organisms tolerate bile & detergents, the basis of selective enrichment media for gut pathogens. 4 . Endospores * MTE Q6 A dormant, highly resistant survival structure formed inside Gram-positive Bacillus (aerobic) & Clostridium (anaerobic). One cell -> one spore ( NOT reproduction ). Sporulation (triggered by starvation): DNA replicates > axial filament -> septum near a pole -> engulfment of forespore > cortex + germ wall -> accumulate Ca2+ + dipicolinic acid (DPA) -> spore coat -> core dehydrates > mother cell lyses, spore freed. Germination returns it to a vegetative cell when conditions favour growth. Resistance basis: (a) dehydrated core, (b) Ca- dipicolinate stabilises macromolecules, (c) thermal adaptation + tough coats/SASPs protecting DNA. Resists heat, irradiation, desiccation, chemicals, time. Significance: survive cooking & pasteurisation -> demand commercial sterility (121 ℃ botulinum cook). C. botulinum in canned/anaerobic foods, B. cereus in rice, C. perfringens in warm-held meats. SIA > Bacterial endospore = survival, 1 per cell; fungal spore = reproductive, many per cell. Compare the resistance mechanisms when asked. 5 . Yeasts & Moulds LEC 4 . FUNGI Eukaryotes, chitin wall (not cellulose, not peptidoglycan), absorptive/heterotrophic (no photosynthesis). Modes: saprophytic, parasitic, symbiotic. Moulds - multicellular; hyphae (septate or coenocytic) form a mycelium; spores on conidiophores; colonise food surfaces. Groups: Zygomycetes (Rhizopus), Ascomycetes (Aspergillus, Penicillium), Deuteromycetes (asexual only). Mycotoxins: aflatoxin (A. flavus, carcinogen), patulin, ochratoxin. Yeasts - unicellular ~10-20 um; reproduce mainly by budding; in the depth of liquid foods. S. cerevisiae: bread/beer/wine; meiosis -> 4 ascospores under stress. Single Cell Protein (SCP): microbial biomass (30-50% protein) from algae/fungi/yeast/bacteria on cheap substrates. Trap: fungal spores = reproduction (contrast endospore); a fungus reproducing only asexually = Deuteromycetes. 5b · Bacterial vs Fungal Spore * THE COMPARISON ENDOSPORE FUNGAL SPORE Purpose survival reproduction Number
  • 基因水平转移 3 机制：transformation / transduction / conjugation（要能说“谁来当载体/媒介”）[3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 苹果酸-乳酸发酵 MLF：定义 + 作用 + 4 个抑制因素（要带数字）[9]Source: asksia-bible-food90023-bilingual.pdf1 Definition. MLF is a secondary conversion in which lactic acid bacteria (Oenococcus oeni) decarboxylate harsh L-malic acid - softer L-lactic acid + CO2. 定义。MLF 是一种次级转化,其中乳酸菌(Oenococcus oeni)将尖锐的 L-苹果酸脱羧为更柔和的 L-乳酸+CO2。 2 Role. De-acidifies the wine (raises pH), softens mouthfeel, adds complexity, and microbiologically stabilises it. It is decarboxylation, NOT alcoholic fermentation. 作用。降低葡萄酒的酸度(提高 pH)、柔化口感、增添复杂度,并使其在微生物层面趋于稳定。它是脱羧反应,而非酒 精发酵。 3 Four inhibitory factors. (1) low pH (<3. 1); (2) high SO2; (3) low temperature; (4) high ethanol (also: nutrient limitation, lysozyme, low cell numbers). 四个抑制因素。(1)低 pH(<3. 1);(2)高 SO2;(3)低温;(4)高乙醇(此外还有:营养限制、溶菌酶、低细胞数)。 4 Trap. Give both the definition and the inhibitory factors for full marks; don't confuse MLF with alcoholic fermentation. 陷阱。要拿满分须同时给出定义和抑制因素;不要把 MLF 与酒精发酵混淆。 For SAQ marks: define it, give the mechanism with a named organism, state the food-safety / quality significance, then the numbers or the inhibitory factors. 为拿到简答题分数:定义它,给出机制并附具名微生物,说明其食品安全/品质意义,然后给出数字或抑制因素。 HOW THE SAQ RUBRIC PAYS OUT FOOD90023 . Food Microbiology PRACTICE Q12-Q14 PRACTICE BANK (CONT. ) The three calculations you will be asked 你会被考到的三类计算 Growth N = Noen (t) . a D/z thermal-death calc . the 12-D cook 生长 N = Noe^(μt) · 一道 D/z 热致死计算 · 12-D 蒸煮 THE FORMULAE Growth: N = No . e^(ut) } = 1n2/g n = 3. 3 . (logN - logNo) t = D . (logNo - logN) D2 = D1x10^-(T2-T1)/z Death: Q12 CALC . GROWTH 5 marks . Lec 8 A broth starts at N = 5x102 CFU/mL with specific growth rate u = 0. 80 h1. (a) Find the count after 6 h. (b) Find the generation time g. (c) Explain why doubling u matters more than doubling No. Q13 CALC . D / Z 5 marks . Lec 12 At 60 ℃ a pathogen drops from 1×107 to 1×103 CFU/g in 16 min. (a) Find Deo. (b) With z = 5 ℃, find D at 70 ℃. (c) Time for a 6-log kill at 70 ℃? Q14 CALC . 12-D COOK 4 marks . Lec 12 A C. botulinum spore has D121 = 0. 21 min. (a) What is the target log reduction for a low-acid can? (b) Compute the required Fo. (c) Why 12-D rather than 6-D? 012 Worked - exponential growth (a) N = Noe^(ut) = 5×102 xe^(0. 80×6)=5×102xe^4. 8. e^4. 8 =121. 5, so N = 5×102 ×121. 5~6. 1×104 CFU/mL. (a) N = Noe^(ut) = 5×102 × e^(0. 80×6) = 5x102 xe^4. 8. e^4. 8 =121. 5, #{ N =5x102 x 121. 5 ~ 6. 1x104 CFU/mL.[12]Source: asksia-bible-food90023-bilingual.pdfQ10-Q11 worked SAQs . then the calculation set Q10-Q11 演算简答 · 然后是计算题组 Q10 SAQ . SPORES 5 marks . Lec 3/4 Compare a bacterial endospore with a fungal spore (purpose, number per cell, producers, resistance). Why does this distinction matter for food processing? Feature Bacterial endospore Fungal spore Bacterial endospore vs fungal spore Purpose Survival (dormancy); NOT reproduction Reproduction / dispersal Number per One per cell Many per cell cell Producers G+ Bacillus, Clostridium Moulds & yeasts (conidia, sporangiospores, ascospores) Resistance Extreme - DPA-Ca2+ + core dehydration + coats; survive 121 ℃ Modest - more resistant than vegetative hyphae but not heat-extreme Trigger Nutrient starvation Part of normal life-cycle / dispersal ✓ Q10 model answer + the marks line Q10 范例答案 + 给分要点行 State the headline reversal: endospore = survival (one per cell); fungal spore = reproduction (many per cell). Endospores (Bacillus, Clostridium) survive cooking and pasteurisation - demand a 121 ℃ cook; calling a spore "reproductive" for a bacterium loses the mark. 先阐明那个重头的反转:内生孢子= 存活(每个细胞一个);真菌孢子=繁殖(每个细胞多个)。内生孢子(Bacillus、 Clostridium) 能耐受烹煮和巴氏杀菌→因而要求121℃ 的烹煮;把细菌的孢子称作“具繁殖功能”会失分。 Q11 SAQ . MLF 5 marks . Lec 7 Define malolactic fermentation (MLF) and its role in winemaking. List four factors that inhibit it. FOOD90023 . Food Microbiology 011 Worked - malolactic fermentation[14]Source: asksia-bible-food90023-bilingual.pdf微生物如何获取 ATP -- 以及这为何让你的食物腐败或发酵 Catabolismo & anabolism . respiration vs fermentation . ATP yields · oxygen / redox classes 分解代谢与合成代谢 · 呼吸作用与发酵 · ATP 产量 · 氧/氧化还原分类 One big idea: a microbe's metabolism is its energy business. Catabolismbreaks food molecules down to release energy as ATP; anabolism spends that ATP to build the cell. The way a microbe makes ATP - respiration (with an electron transport chain) or fermentation (without one) - sets both how fast it grows and what by-products it dumps into your food: acids, gas, alcohol, off-odours. The same chemistry is spoilage when unwanted and fermentation when controlled. 一个核心观念:微生物的代谢就是它的能量生意。分解代谢把食物分子拆解以释放能量为 ATP;合成代谢消耗这些 ATP 来构 建细胞。微生物制造ATP的方式 -- 呼吸作用(带电子传递链)或发酵(不带电子传递链) -- 既决定了它生长有多快,也 决定了它向你的食物里倾倒什么副产物:酸、气体、酒精、异味。同样的化学反应,不需要时是腐败,受控时是发酵。 - ★ What the exam asks here 考试在这里考什么 (1) Define & distinguish catabolismvs anabolism (don't swap them). (2) The calculation / compare: aerobic ~38 ATP vs fermentation ~2 ATP per glucose, and why. (3) State the defining feature of fermentation (organic final e- acceptor + substrate-level phosphorylation only) - NOT just 'no oxygen'. (4) Name fermentation products & organisms (LAB, yeast). (5) MLF (Final Q6) - define malolactic fermentation AND list its inhibitory factors. (6) Match an organism to its oxygen class. (1) 定义并区分分解代谢 vs 合成代谢(不要弄反)。(2)计算/比较:每分子葡萄糖好氧约 38 ATP vs 发酵约 2 ATP, 并说明原因。(3)阐述发酵的定义性特征(有机物作为最终电子受体+仅靠底物水平磷酸化) -- 而不仅仅是“缺氧”。 (4) 列举发酵产物及对应微生物(LAB、酵母)。(5)MLF(期末 Q6) -- 定义苹果酸-乳酸发酵并列出其抑制因素。(6) 将某微生物与其需氧类别匹配。 1 Catabolismovs anabolism - coupled by ATP 1 分解代谢与合成代谢 -- 由 ATP 偶联 Catabolism- breakdown of complex molecules to simpler ones, releasing energy (exergonic, captured as ATP + reduced carriers NADH/NADPH). Anabolism = building complex molecules from simple ones, consuming energy (endergonic). Together they are metabolism, and the two are coupled by the ATP->ADP cycle and redox carriers. 分解代谢 =把复杂分子拆解为简单分子,释放能量(放能反应,以ATP 及还原型载体 NADH/NADPH 形式捕获)。合成代谢 = 由简单分子构建复杂分子,消耗能量(吸能反应)。二者合起来即代谢,并由 ATP→ADP 循环及氧化还原载体偶联。 FOOD90023 . Food Microbiology , energy OUT) charges ATP; anabolism (small -> large, energy IN) spends it. ATP++ADP. CATABOLISM ANABOLISM ATP large large ADP + Pi breaks down -> energy OUT builds up <- energy IN ATP is the shared energy currency ! Don't swap the two 别把两者互换 Catabolismis energy-yielding & degradative (think catastrophe - things fall apart). Anabolism is energy-requiring & biosynthetic (building up). Reduced carriers (NADH/NADPH) ferry electrons from catabolismto anabolism. 分解代谢是产能的且具降解性(联想 catastrophe / 灾难 -- 东西分崩离析)。合成代谢是耗能的且具生物 合成性(构建起来)。还原型载体 (NADH/NADPH) 把电子从分解代谢运送至合成代谢。 i Why food microbiologists care 食品微生物学家为何在意 Catabolismis exactly what degrades your food - microbes catabolise sugars, proteins and fats, and the by-products (acids, amines, gas, alcohol) are what you smell, taste and see as spoilage . . . or harness as fermentation.
  • 微生物生长计算：$N=N_0 e^{\mu t}$（材料里叫 $N = N_0 e^{\mu t}$ / $N=N_0\cdot e^{(pt)}$）[1]Source: asksia-bible-food90023-bilingual.pdf! The single most important thing to understand about FOOD90023 关于 FOOD90023 最需要理解的一件事 The exam recycles a predictable set of questions, seen across the 2024 mid-semester and the final example paper: bacteriophages (define + uses + advantages/disadvantages), the swollen / blown can of low-acid meat case (name spore-forming anaerobic Clostridium and say why), toxins (define + exotoxin categories), infection vs intoxication, bacterial vs fungal spores (survival vs reproduction + resistance), three gene-transfer mechanisms, malolactic fermentation + its inhibitors, and the N = Neut growth calculation. Memorise the model answer to each and you have already banked most of 70%. 考试反复使用一组可预测的题目,可见于 2024 年期中和期末样卷:噬菌体(定义+用途+优缺点)、低酸肉类胀罐/胀 气案例(指出产孢厌氧的 Clostridium 并说明原因)、毒素(定义+外毒素分类)、感染与中毒、细菌孢子与真菌孢子 (存活与繁殖+抗性)、三种基因转移机制、苹果酸-乳酸发酵及其抑制因素,以及 N = Noelt生长计算。把每道题的范 例答案记牢,你就已经预存了70% 的大部分。 i How this book was built - and the two-layer rule 这本书是如何构建的 -- 以及双层规则 Standard, non-copyrightable food-microbiology canon (the growth curve, the Gram stain, the lytic cycle, D/z kinetics) is stated plainly because it is universal. The unit's own framing and any specific example numbers are paraphrased and re-grounded, never copied from slides or past papers. Prescribed text: Ray & Bhunia, Fundamental Food Microbiology (CRC Press). Verify dates and weights against your own LMS, as details can shift between cohorts. 标准的、不受版权保护的食品微生物学通理(生长曲线、革兰氏染色、裂解周期、D/z 动力学)因其普适性而直白陈 述。本课程自身的框架和任何具体的示例数字均经改写并重新落地,绝不照抄自幻灯片或往年试卷。指定教材:Ray 与 Bhunia, Fundamental Food Microbiology (CRC Press)。请对照你自己的 LMS 核实日期与权重,因为细节会在不同 届次间变动。 FOOD90023 . Food Microbiology THE BLUEPRINT - THE EXAM BLUEPRINT 2 EXAMS . 70% 70% is two written exams 70% 的分数来自两场笔试 Quizzes 10% . Practical report 20% . Mid-sem 20% . Final 50% 测验 10% · 实验报告 20% · 期中 20% · 期末 50% Your mark is built from four pieces, but the two written exams dominate. Together the 1-hour mid- semester (20%) and the 2-hour final (50%) are 70% of the unit, and both are short-answer-driven - so the whole game is explaining mechanisms in sentences with named examples and numbers. 你的成绩由四部分构成,但两场笔试占主导。1小时期中(20%)与2小时期末(50%)合计为本课程的 70%,两者都以简 答题为主导 -- 所以整场博弈就是用句子解释机制,并配以指名道姓的实例和数字。 50% FINAL WRITTEN EXAM 期末笔试 20% MID-SEMESTER (CLOSED- BOOK) 期中考试(闭卷) 20% 1000-WORD PRAC REPORT 1000 字实验报告 10% 6 FORTNIGHTLY QUIZZES 6 次双周测验 The four assessment pieces 四项考核构成 Component Weight When / detail Final written exam - 2 h, ~7 SAQ/essay, all topics 50%[9]Source: asksia-bible-food90023-bilingual.pdf1 Definition. MLF is a secondary conversion in which lactic acid bacteria (Oenococcus oeni) decarboxylate harsh L-malic acid - softer L-lactic acid + CO2. 定义。MLF 是一种次级转化,其中乳酸菌(Oenococcus oeni)将尖锐的 L-苹果酸脱羧为更柔和的 L-乳酸+CO2。 2 Role. De-acidifies the wine (raises pH), softens mouthfeel, adds complexity, and microbiologically stabilises it. It is decarboxylation, NOT alcoholic fermentation. 作用。降低葡萄酒的酸度(提高 pH)、柔化口感、增添复杂度,并使其在微生物层面趋于稳定。它是脱羧反应,而非酒 精发酵。 3 Four inhibitory factors. (1) low pH (<3. 1); (2) high SO2; (3) low temperature; (4) high ethanol (also: nutrient limitation, lysozyme, low cell numbers). 四个抑制因素。(1)低 pH(<3. 1);(2)高 SO2;(3)低温;(4)高乙醇(此外还有:营养限制、溶菌酶、低细胞数)。 4 Trap. Give both the definition and the inhibitory factors for full marks; don't confuse MLF with alcoholic fermentation. 陷阱。要拿满分须同时给出定义和抑制因素;不要把 MLF 与酒精发酵混淆。 For SAQ marks: define it, give the mechanism with a named organism, state the food-safety / quality significance, then the numbers or the inhibitory factors. 为拿到简答题分数:定义它,给出机制并附具名微生物,说明其食品安全/品质意义,然后给出数字或抑制因素。 HOW THE SAQ RUBRIC PAYS OUT FOOD90023 . Food Microbiology PRACTICE Q12-Q14 PRACTICE BANK (CONT. ) The three calculations you will be asked 你会被考到的三类计算 Growth N = Noen (t) . a D/z thermal-death calc . the 12-D cook 生长 N = Noe^(μt) · 一道 D/z 热致死计算 · 12-D 蒸煮 THE FORMULAE Growth: N = No . e^(ut) } = 1n2/g n = 3. 3 . (logN - logNo) t = D . (logNo - logN) D2 = D1x10^-(T2-T1)/z Death: Q12 CALC . GROWTH 5 marks . Lec 8 A broth starts at N = 5x102 CFU/mL with specific growth rate u = 0. 80 h1. (a) Find the count after 6 h. (b) Find the generation time g. (c) Explain why doubling u matters more than doubling No. Q13 CALC . D / Z 5 marks . Lec 12 At 60 ℃ a pathogen drops from 1×107 to 1×103 CFU/g in 16 min. (a) Find Deo. (b) With z = 5 ℃, find D at 70 ℃. (c) Time for a 6-log kill at 70 ℃? Q14 CALC . 12-D COOK 4 marks . Lec 12 A C. botulinum spore has D121 = 0. 21 min. (a) What is the target log reduction for a low-acid can? (b) Compute the required Fo. (c) Why 12-D rather than 6-D? 012 Worked - exponential growth (a) N = Noe^(ut) = 5×102 xe^(0. 80×6)=5×102xe^4. 8. e^4. 8 =121. 5, so N = 5×102 ×121. 5~6. 1×104 CFU/mL. (a) N = Noe^(ut) = 5×102 × e^(0. 80×6) = 5x102 xe^4. 8. e^4. 8 =121. 5, #{ N =5x102 x 121. 5 ~ 6. 1x104 CFU/mL.[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea

• 2）一张“必背反转表”：最容易丢分的都在“容易混的成对概念”

• 材料明确说：大多数丢分来自混淆对照组，所以你要用“对比”背，而不是背散点定义：[4]Source: asksia-bible-food90023-bilingual.pdfDrill the reversals, not just the definitions 演练反转,而不只是定义 Most marks are lost on confusable pairs: D vs z vs F; infection vs intoxication; exotoxin vs endotoxin; pasteurisation vs sterilisation; bacterial endospore (survival) vs fungal spore (reproduction); pili vs fimbriae. Learn each pair as a contrast, then the +X in the second pass. 失分大多出在易混淆的配对上:D vs z vs F;感染型 vs 毒素型;外毒素 vs 内毒素;巴氏杀菌 vs 灭菌;细菌内生孢子 (存活) vs 真菌孢子(繁殖);菌毛vs 伞毛。把每一对当作一组对照来记忆,第二轮再记其中文。 FOOD90023 . Food Microbiology PRACTICE Q1-03 CHAPTER . PRACTICE BANK & WORKED SOLUTIONS DRILL TO EXAM STANDARD Drill the SAQ game, slot by slot 逐题演练简答题这场博弈 Recurring short-answers + quiz-style MCQs + the three calculations - fresh numbers, worked end to end 反复出现的简答+ 测验式 MCQ+三类计算 -- 全新数字,从头到尾完整演算 The one-line takeaway. 70% of FOOD90023 is two closed-ended written exams. The final = ~ 7 short- answer / essay questions (define - explain - discuss, with at least one N = N. e^(pt) calculation); the MTE adds quiz-style MCQs. The coordinator recycles a predictable set. This bank gives one fresh problem per recurring item, fully worked. 一句话要点。FOOD90023 的 70% 是两场闭卷笔试。期末=约7道简答/论述题(定义→解释→讨论,至少含一道 N= Noe^(μt)计算);期中再加测验式 MCQ。协调员反复使用一组可预测的题目。本题库为每个反复出现的项目给出一道全新 的、完整演算的问题。 ★ Fresh stems in the real style 真实风格的全新题干 These are AskSia-authored questions written in the FOOD90023 style - not the real exam stems. SAQs reward full sentences + named examples + numbers; the calcs are done by hand. Cover the answer, write yours on paper, then check. 这些是由 AskSia 编写、仿照 FOOD90023 风格的题目 -- 并非真实的考试题干。简答题奖励完整的句子+具体例子 + 数字;计算均为手工完成。先盖住答案,把你的答案写在纸上,然后再核对。 01-03 The recurring short-answers Q1-Q3 反复出现的简答题 Q1 SAQ . PHAGES 8 marks . Lec 5 Define a bacteriophage. Distinguish the lytic and lysogenic cycles, and discuss two beneficial and one harmful use of phages in the food industry, with named examples. Q2 SAQ . SPOILAGE CASE 6 marks . Lec 12 A consumer returns a can of low-acid processed meat that is bulging and smells putrid / gassy on opening. Give the most likely cause (name the type of organism and explain WHY), and outline how you would isolate and identify it. Q3 SAQ . ILLNESS 6 marks · Lec 9 Distinguish a foodborne infection from an intoxication (give the discriminating feature). Define a toxin and name the three categories of exotoxin with an example each. How does an endotoxin differ? FOOD90023 . Food Microbiology
  • D vs z vs F（热灭活动力学）：D 是“一个温度下的 1-log 时间”；z 是“让 D 变化 10 倍所需的温度差”；F（或 $F_0$）是“总等效工艺时间/剂量”。[6]Source: asksia-bible-food90023-bilingual.pdfFOOD90023 . Food Microbiology i This is where the whole course connects 整门课在这里汇合 Critical limits at a CCP are numbers from this course: a core cook of ≥72 ℃ (a D-value process), pH ≤4. 6 (the C. botulinum limit), a_w ≤0. 85. Predictive models (previous chapter) and D/z/F values feed those limits. CCP 处的关键限值就是本课程里的那些数字:核心烹煮温度≥72℃(一个 D 值工艺)、pH ≤4. 6 (C. botulinum 限 值)、a_w ≤0. 85。预测模型(前一章)和 D/z/F 值为这些限值提供依据。 ! Not every control step is a CCP 并非每个控制步骤都是 CCP A CCP is a step where control is essential and can be applied to prevent / eliminate / reduce a hazard to an acceptable level - and no later step will remove it. A general hygiene step that something downstream also covers is not a CCP. CCP 是这样一个步骤:在此处的控制是必不可少且可以施行的,用以预防/ 消除 /把危害降低至可接受水平 -- 且后续 步骤不会再将其去除。若某个一般卫生步骤的功能后续环节也能覆盖,那它就不是CCP。 ★ How to answer a HACCP / inactivation SAQ 如何回答 HACCP / 灭活简答题 (1) State the log-linear death model - sterility is statistical. (2) Define D, z, F cleanly (time / °C-interval / process- dose) and show one calc. (3) Distinguish pasteurisation (no spores) vs sterilisation (all incl. spores). (4) For HACCP, give the 7 principles in order and define a CCP with a numeric critical limit. Cite the 12-D botulinum cook as the worked example linking it all. (1) 阐述对数线性死亡模型→无菌是统计意义上的。(2)清晰地定义 D、z、F(时间/°C 间隔/工艺剂量)并演示一次 计算。(3)区分巴氏杀菌(不杀孢子)vs 灭菌(杀灭包括孢子在内的全部)。(4)对于 HACCP,按顺序给出7 项原则, 并以一个数值化的关键限值来定义 CCP。引用 12D 肉毒杀菌作为把这一切串联起来的演算实例。 FOOD90023 . Food Microbiology GLOSSARY 1/ 3 - CHAPTER . GLOSSARY & TERMS GLOSSARY Every examinable term - fast reference 每一个可考术语 -- 快速参考 English term . X (bilingual pass) . one-line meaning - grouped by syllabus area 英文术语 · 中文(双语版次)· 一行释义 -- 按教学大纲领域分组 About 55 terms FOOD90023 actually examines, each with a crisp one-line meaning. The middle +X column is reserved for the bilingual pass. Cover the right column and recite the meaning from the term; the high-yield reversals (D vs z, infection vs intoxication, endo- vs exotoxin, endospore vs fungal spore) are flagged in bold. FOOD90023 实际考查的约 55个术语,每个配一条简洁的一行释义。中间的 中文列留给双语版次。遮住右列,由术语背诵 其含义;高产的反转(D与 z、感染与中毒、内毒素与外毒素、内生孢子与真菌孢子)以粗体标出。 Term (EN) 中文 One-line meaning The microbial cell & structure Prokaryote Cell with no membrane-bound nucleus (Bacteria, Archaea); single circular chromosome, 70S ribosomes. Eukaryote — Cell with a true nucleus + membrane-bound organelles (fungi, protozoa); 80S ribosomes. Peptidoglycan (murein)[18]Source: asksia-cheatsheet-food90023.pdftotal equivalent process time (Fo at 121. 1 ℃, z=10) 12-D botulinum cook (Fo = 3 min) = a 12-log reduction of C. botulinum spores for low-acid canned foods. Trap: D is for ONE temperature; z links D across temperatures; F is total process time. Death is log- linear -> sterility is statistical. 17b . Worked . D/z SHOW IT If D121 = 0. 25 min for C. botulinum, a 12-D cook needs 12 × 0. 25 = 3 min at 121 ℃ (= Fo = 3). With z = 10 ℃, dropping to 111 ℃ makes D ten-fold larger (2. 5 min) -> the same 12-log kill now needs ~30 min. Potency Toxoid? yes (vaccine) very high lower no Define toxins first (microbial products that harm the host), then classify exotoxins as neuro-/entero-/cytotoxin with an example each - the full-marks structure for Final Q3. Two exotoxins break the "heat-labile" rule and matter most in food: staphylococcal enterotoxin (survives boiling -> vomiting even from reheated food) and botulinum neurotoxin (denatures at boiling, but the spore that makes it does not). This is why intoxication can defeat a cook step. REVISION SHEET . ALL TOPICS PROFILES Compiled by AskSia . mapped to the FOOD90023 syllabus . asksia. ai/cheatsheet/unimelb- food90023 SIDE 2/2 (D/Z/F) GROWTH & CONTROL . Growth curve & maths . Factors (T/pH/ax) . Hurdles . Hazards . Infection vs intoxication . Inactivation · grows at 0-4 ℃ Listeria, Pseudomonas GUARANTEED Revision aid . check the current subject guide for exam conditions . @ 2026 good Luck. revise smart. NON-THERMAL . CHEMICAL
  • pasteurisation vs sterilisation：巴氏杀菌不追求杀孢子；灭菌要覆盖孢子（更强）。[6]Source: asksia-bible-food90023-bilingual.pdfFOOD90023 . Food Microbiology i This is where the whole course connects 整门课在这里汇合 Critical limits at a CCP are numbers from this course: a core cook of ≥72 ℃ (a D-value process), pH ≤4. 6 (the C. botulinum limit), a_w ≤0. 85. Predictive models (previous chapter) and D/z/F values feed those limits. CCP 处的关键限值就是本课程里的那些数字:核心烹煮温度≥72℃(一个 D 值工艺)、pH ≤4. 6 (C. botulinum 限 值)、a_w ≤0. 85。预测模型(前一章)和 D/z/F 值为这些限值提供依据。 ! Not every control step is a CCP 并非每个控制步骤都是 CCP A CCP is a step where control is essential and can be applied to prevent / eliminate / reduce a hazard to an acceptable level - and no later step will remove it. A general hygiene step that something downstream also covers is not a CCP. CCP 是这样一个步骤:在此处的控制是必不可少且可以施行的,用以预防/ 消除 /把危害降低至可接受水平 -- 且后续 步骤不会再将其去除。若某个一般卫生步骤的功能后续环节也能覆盖,那它就不是CCP。 ★ How to answer a HACCP / inactivation SAQ 如何回答 HACCP / 灭活简答题 (1) State the log-linear death model - sterility is statistical. (2) Define D, z, F cleanly (time / °C-interval / process- dose) and show one calc. (3) Distinguish pasteurisation (no spores) vs sterilisation (all incl. spores). (4) For HACCP, give the 7 principles in order and define a CCP with a numeric critical limit. Cite the 12-D botulinum cook as the worked example linking it all. (1) 阐述对数线性死亡模型→无菌是统计意义上的。(2)清晰地定义 D、z、F(时间/°C 间隔/工艺剂量)并演示一次 计算。(3)区分巴氏杀菌(不杀孢子)vs 灭菌(杀灭包括孢子在内的全部)。(4)对于 HACCP,按顺序给出7 项原则, 并以一个数值化的关键限值来定义 CCP。引用 12D 肉毒杀菌作为把这一切串联起来的演算实例。 FOOD90023 . Food Microbiology GLOSSARY 1/ 3 - CHAPTER . GLOSSARY & TERMS GLOSSARY Every examinable term - fast reference 每一个可考术语 -- 快速参考 English term . X (bilingual pass) . one-line meaning - grouped by syllabus area 英文术语 · 中文(双语版次)· 一行释义 -- 按教学大纲领域分组 About 55 terms FOOD90023 actually examines, each with a crisp one-line meaning. The middle +X column is reserved for the bilingual pass. Cover the right column and recite the meaning from the term; the high-yield reversals (D vs z, infection vs intoxication, endo- vs exotoxin, endospore vs fungal spore) are flagged in bold. FOOD90023 实际考查的约 55个术语,每个配一条简洁的一行释义。中间的 中文列留给双语版次。遮住右列,由术语背诵 其含义;高产的反转(D与 z、感染与中毒、内毒素与外毒素、内生孢子与真菌孢子)以粗体标出。 Term (EN) 中文 One-line meaning The microbial cell & structure Prokaryote Cell with no membrane-bound nucleus (Bacteria, Archaea); single circular chromosome, 70S ribosomes. Eukaryote — Cell with a true nucleus + membrane-bound organelles (fungi, protozoa); 80S ribosomes. Peptidoglycan (murein)
  • infection vs intoxication：感染=吃进去的是活细胞，进体内再长；中毒=食物里先有毒素。[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape[22]Source: asksia-cheatsheet-food90023.pdfFour levers: (1) prevent contamination (hygiene, asepsis); (2) inhibit growth (chill, vax, VpH, MAP, preservatives - the hurdle set); (3) inactivate/kill (heat, irradiation, HPP); (4) limit access (packaging). Choose by target organism, matrix, shelf-life & quality - most real products stack several (hurdle technology) rather than relying on one. 21 . HACCP (Applied Thread) WHERE IT ALL FEEDS Hazard Analysis and Critical Control Points - a preventive system controlling biological/chemical/physical hazards through the process, not by end-product testing. The 7 principles: (1) hazard analysis -> (2) determine CCPs -> (3) set critical limits (core ≥ 72 ℃, pH ≤ 4. 6, ax ≤ 0. 85) -> (4) monitor -> (5) corrective action -> (6) verification -> (7) records. Predictive models & D/z/F values set the critical limits at the CCPs . A CCP is a step where control is essential & can be applied - not every control step is a CCP. HACCP sits on prerequisite GMP/GHP programs and is regulator- required; it controls hazards in-process rather than relying on testing the finished product. Side 2 . Quick Traps MEMORISE N = No . e^ (pt) - p & t dominate over No D = 1-log time . z = ºC for 10x D . F = total pasteurise # sterilise (spores/phages survive) Infection = live cells . intoxication = pre-toxin endotoxin = LPS, G-, heat-stable pH 4. 6 = C. botulinum line . danger zone 4-60 ℃ SIA > Name the organism + a number every time, and on Q7 write the logs. Method marks survive a slipped final figure. asksia. ai/cheatsheet/ unimelb-food90023 . side 2/2 AskSia CHEATSHEET SERIES 14 . Key Foodborne Pathogens ORGANISM GRAM · DISEASE TYPE Salmonella G- rod · infection · poultry/eggs Listeria m. G+ rod . infection . grows at 0-4 ℃ E. coli O157
  • exotoxin vs endotoxin：外毒素通常是分泌蛋白；内毒素是革兰阴性菌外膜的 LPS（更“结构性”、耐受性强）。[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape[15]Source: asksia-bible-food90023-bilingual.pdf出题人钟爱的两处反转 Pili are long & few - conjugation / DNA transfer; fimbriae are short & many - attachment. And the plasmid is NOT inside the nucleoid - it is separate and replicates independently. 菌毛(pili)是长而少的→负责接合 / DNA 转移;伞 毛(fimbriae)是短而多的→负责附着。并且质粒并 不在拟核内 -- 它独立存在并自主复制。 i Shape & arrangement - the first cut in identification 形态与排列 -- 鉴定的第一刀 Cocci (spheres), bacilli (rods) and spiral forms; arranged in pairs (diplo-), chains (strepto-) or clusters (staphylo-). A grape-like cluster of cocci = Staphylococcus; Bacillus is a rod. Shape + Gram reaction + arrangement is the opening move of conventional identification (Ch. 7). 包括球菌(球形)、杆菌(杆状)和螺旋形;排列方式有成对(双-)、成链(链-)或成簇(葡萄-)。葡萄串状的球菌簇 = Staphylococcus; Bacillus 则是杆菌。形态+革兰氏反应+排列方式,是常规鉴定的第一步(见第7章)。 FOOD90023 . Food Microbiology FOUNDATIONS . GRAM STAIN 1. 5 Gram-positive vs Gram-negative - the envelope split 1. 5 革兰氏阳性与阴性 -- 胞被的分化 The Gram stain sorts almost every bacterium into two camps by the architecture of its cell envelope. This one distinction drives identification, antibiotic choice, and which toxin you should fear - and it is a guaranteed comparison SAQ. 革兰氏染色依据其细胞胞被的结构,把几乎每一种细菌分入两大阵营。这一单一区别驱动了鉴定、抗生素选择以及你应当畏惧 哪种毒素 -- 并且它是一道必考的比较简答。 - FM - 09 GRAM-POSITIVE stains PURPLE (retains crystal violet) GRAM-NEGATIVE stains BINKIBEBA9s&EArxstal violet) Outer membrane periplasmic space Thin peptidoglycan Plasma membrane cytoplasm + teichoid / lipoteichoic acids Plasma membrane cytoplasm IN NO outer membrane LPS = endotoxin (fever / septic shock) Gram-positive: thick peptidoglycan + teichoic acids, no outer membrane - traps crystal violet, stains purple. Gram-negative: thin peptidoglycan + an outer membrane bearing LPS - alcohol washes the dye out, counterstains pink/red. 革兰氏阳性:厚肽聚糖+磷壁酸,无外膜→锁住结晶紫,染成紫色。革兰氏阴性:薄肽聚糖+一层携带 LPS 的外膜 →乙醇把染料洗脱,复染成粉红/红色。 1 Crystal violet floods every cell - all stain purple.[30]Source: asksia-cheatsheet-food90023.pdfGRAM +VE GRAM -VE Peptidoglycan thick (multilayer) thin (periplasm) Teichoic acid yes no Outer membrane no yes + LPS Stain purple pink Example Staph, Bacillus Salmonella, E. coli Alcohol dehydrates the thick G+ wall (traps dye); it dissolves the G- outer membrane (dye washes out). LPS (lipid A) = endotoxin -> fever/septic shock on lysis. The G- outer membrane gives bile/detergent tolerance (basis of selective media) + antibiotic resistance. Trap: teichoic acid = G+ only; LPS/outer membrane = G- only. 3b . Reading the Gram Stain
  • bacterial endospore vs fungal spore：细菌内生孢子=存活（每细胞 1 个，不是繁殖）；真菌孢子=繁殖/传播（很多）。[12]Source: asksia-bible-food90023-bilingual.pdfQ10-Q11 worked SAQs . then the calculation set Q10-Q11 演算简答 · 然后是计算题组 Q10 SAQ . SPORES 5 marks . Lec 3/4 Compare a bacterial endospore with a fungal spore (purpose, number per cell, producers, resistance). Why does this distinction matter for food processing? Feature Bacterial endospore Fungal spore Bacterial endospore vs fungal spore Purpose Survival (dormancy); NOT reproduction Reproduction / dispersal Number per One per cell Many per cell cell Producers G+ Bacillus, Clostridium Moulds & yeasts (conidia, sporangiospores, ascospores) Resistance Extreme - DPA-Ca2+ + core dehydration + coats; survive 121 ℃ Modest - more resistant than vegetative hyphae but not heat-extreme Trigger Nutrient starvation Part of normal life-cycle / dispersal ✓ Q10 model answer + the marks line Q10 范例答案 + 给分要点行 State the headline reversal: endospore = survival (one per cell); fungal spore = reproduction (many per cell). Endospores (Bacillus, Clostridium) survive cooking and pasteurisation - demand a 121 ℃ cook; calling a spore "reproductive" for a bacterium loses the mark. 先阐明那个重头的反转:内生孢子= 存活(每个细胞一个);真菌孢子=繁殖(每个细胞多个)。内生孢子(Bacillus、 Clostridium) 能耐受烹煮和巴氏杀菌→因而要求121℃ 的烹煮;把细菌的孢子称作“具繁殖功能”会失分。 Q11 SAQ . MLF 5 marks . Lec 7 Define malolactic fermentation (MLF) and its role in winemaking. List four factors that inhibit it. FOOD90023 . Food Microbiology 011 Worked - malolactic fermentation[26]Source: asksia-cheatsheet-food90023.pdfPRAC P4 1. Crystal violet - all cells stain purple 2. lodine (mordant) - fixes the CV-iodine complex in the wall 3. Alcohol/acetone - the decolouriser; the critical step 4. Safranin - counterstain (pink) G+ thick wall dehydrates & traps the complex > stays purple; G- thin wall + dissolved outer membrane loses it -> goes pink. Over-decolourising turns G+ cells falsely G -- the classic prac error. Old/dead G+ cells can also stain unevenly (gram-variable), so always use a fresh log-phase culture. Endotoxin (LPS, structural, heat-stable, G-) vs exotoxin (secreted protein, often heat-labile, G+ and G-) - see side 2. The G- outer membrane is also why those organisms tolerate bile & detergents, the basis of selective enrichment media for gut pathogens. 4 . Endospores * MTE Q6 A dormant, highly resistant survival structure formed inside Gram-positive Bacillus (aerobic) & Clostridium (anaerobic). One cell -> one spore ( NOT reproduction ). Sporulation (triggered by starvation): DNA replicates > axial filament -> septum near a pole -> engulfment of forespore > cortex + germ wall -> accumulate Ca2+ + dipicolinic acid (DPA) -> spore coat -> core dehydrates > mother cell lyses, spore freed. Germination returns it to a vegetative cell when conditions favour growth. Resistance basis: (a) dehydrated core, (b) Ca- dipicolinate stabilises macromolecules, (c) thermal adaptation + tough coats/SASPs protecting DNA. Resists heat, irradiation, desiccation, chemicals, time. Significance: survive cooking & pasteurisation -> demand commercial sterility (121 ℃ botulinum cook). C. botulinum in canned/anaerobic foods, B. cereus in rice, C. perfringens in warm-held meats. SIA > Bacterial endospore = survival, 1 per cell; fungal spore = reproductive, many per cell. Compare the resistance mechanisms when asked. 5 . Yeasts & Moulds LEC 4 . FUNGI Eukaryotes, chitin wall (not cellulose, not peptidoglycan), absorptive/heterotrophic (no photosynthesis). Modes: saprophytic, parasitic, symbiotic. Moulds - multicellular; hyphae (septate or coenocytic) form a mycelium; spores on conidiophores; colonise food surfaces. Groups: Zygomycetes (Rhizopus), Ascomycetes (Aspergillus, Penicillium), Deuteromycetes (asexual only). Mycotoxins: aflatoxin (A. flavus, carcinogen), patulin, ochratoxin. Yeasts - unicellular ~10-20 um; reproduce mainly by budding; in the depth of liquid foods. S. cerevisiae: bread/beer/wine; meiosis -> 4 ascospores under stress. Single Cell Protein (SCP): microbial biomass (30-50% protein) from algae/fungi/yeast/bacteria on cheap substrates. Trap: fungal spores = reproduction (contrast endospore); a fungus reproducing only asexually = Deuteromycetes. 5b · Bacterial vs Fungal Spore * THE COMPARISON ENDOSPORE FUNGAL SPORE Purpose survival reproduction Number
  • pili vs fimbriae：pili 长而少→接合/ DNA 转移；fimbriae 短而多→黏附。[15]Source: asksia-bible-food90023-bilingual.pdf出题人钟爱的两处反转 Pili are long & few - conjugation / DNA transfer; fimbriae are short & many - attachment. And the plasmid is NOT inside the nucleoid - it is separate and replicates independently. 菌毛(pili)是长而少的→负责接合 / DNA 转移;伞 毛(fimbriae)是短而多的→负责附着。并且质粒并 不在拟核内 -- 它独立存在并自主复制。 i Shape & arrangement - the first cut in identification 形态与排列 -- 鉴定的第一刀 Cocci (spheres), bacilli (rods) and spiral forms; arranged in pairs (diplo-), chains (strepto-) or clusters (staphylo-). A grape-like cluster of cocci = Staphylococcus; Bacillus is a rod. Shape + Gram reaction + arrangement is the opening move of conventional identification (Ch. 7). 包括球菌(球形)、杆菌(杆状)和螺旋形;排列方式有成对(双-)、成链(链-)或成簇(葡萄-)。葡萄串状的球菌簇 = Staphylococcus; Bacillus 则是杆菌。形态+革兰氏反应+排列方式,是常规鉴定的第一步(见第7章)。 FOOD90023 . Food Microbiology FOUNDATIONS . GRAM STAIN 1. 5 Gram-positive vs Gram-negative - the envelope split 1. 5 革兰氏阳性与阴性 -- 胞被的分化 The Gram stain sorts almost every bacterium into two camps by the architecture of its cell envelope. This one distinction drives identification, antibiotic choice, and which toxin you should fear - and it is a guaranteed comparison SAQ. 革兰氏染色依据其细胞胞被的结构,把几乎每一种细菌分入两大阵营。这一单一区别驱动了鉴定、抗生素选择以及你应当畏惧 哪种毒素 -- 并且它是一道必考的比较简答。 - FM - 09 GRAM-POSITIVE stains PURPLE (retains crystal violet) GRAM-NEGATIVE stains BINKIBEBA9s&EArxstal violet) Outer membrane periplasmic space Thin peptidoglycan Plasma membrane cytoplasm + teichoid / lipoteichoic acids Plasma membrane cytoplasm IN NO outer membrane LPS = endotoxin (fever / septic shock) Gram-positive: thick peptidoglycan + teichoic acids, no outer membrane - traps crystal violet, stains purple. Gram-negative: thin peptidoglycan + an outer membrane bearing LPS - alcohol washes the dye out, counterstains pink/red. 革兰氏阳性:厚肽聚糖+磷壁酸,无外膜→锁住结晶紫,染成紫色。革兰氏阴性:薄肽聚糖+一层携带 LPS 的外膜 →乙醇把染料洗脱,复染成粉红/红色。 1 Crystal violet floods every cell - all stain purple.[28]Source: asksia-cheatsheet-food90023.pdfpermeability barrier; energy (ETC), transport Capsule / slime adhesion, antiphagocytic, biofilm, virulence Flagella motility (proton motive force) Fimbriae short, many -> attachment (sex) pilus long, few -> conjugation/DNA transfer Ribosomes (70S) protein synthesis Nucleoid single circular chromosome, NO membrane Plasmid small circular DNA, independent; resistance/virulence genes Trap: pili = long & few (conjugation); fimbriae = short & many (attachment). Plasmids are NOT in the nucleoid & replicate independently. 3 . Gram +ve vs -ve Envelope * LEC 2/3 The Gram stain: crystal violet > iodine > alcohol decolourise -> safranin. G+ retain violet (purple); G- stain pink/red.

• 3）你要“背下来能直接写”的公式与计算（期末至少会碰到）

• 3.1 生长：指数增长（必考）

  • 核心公式：
    • $$N = N_0 e^{\mu t}$$ [9]Source: asksia-bible-food90023-bilingual.pdf1 Definition. MLF is a secondary conversion in which lactic acid bacteria (Oenococcus oeni) decarboxylate harsh L-malic acid - softer L-lactic acid + CO2. 定义。MLF 是一种次级转化,其中乳酸菌(Oenococcus oeni)将尖锐的 L-苹果酸脱羧为更柔和的 L-乳酸+CO2。 2 Role. De-acidifies the wine (raises pH), softens mouthfeel, adds complexity, and microbiologically stabilises it. It is decarboxylation, NOT alcoholic fermentation. 作用。降低葡萄酒的酸度(提高 pH)、柔化口感、增添复杂度,并使其在微生物层面趋于稳定。它是脱羧反应,而非酒 精发酵。 3 Four inhibitory factors. (1) low pH (<3. 1); (2) high SO2; (3) low temperature; (4) high ethanol (also: nutrient limitation, lysozyme, low cell numbers). 四个抑制因素。(1)低 pH(<3. 1);(2)高 SO2;(3)低温;(4)高乙醇(此外还有:营养限制、溶菌酶、低细胞数)。 4 Trap. Give both the definition and the inhibitory factors for full marks; don't confuse MLF with alcoholic fermentation. 陷阱。要拿满分须同时给出定义和抑制因素;不要把 MLF 与酒精发酵混淆。 For SAQ marks: define it, give the mechanism with a named organism, state the food-safety / quality significance, then the numbers or the inhibitory factors. 为拿到简答题分数:定义它,给出机制并附具名微生物,说明其食品安全/品质意义,然后给出数字或抑制因素。 HOW THE SAQ RUBRIC PAYS OUT FOOD90023 . Food Microbiology PRACTICE Q12-Q14 PRACTICE BANK (CONT. ) The three calculations you will be asked 你会被考到的三类计算 Growth N = Noen (t) . a D/z thermal-death calc . the 12-D cook 生长 N = Noe^(μt) · 一道 D/z 热致死计算 · 12-D 蒸煮 THE FORMULAE Growth: N = No . e^(ut) } = 1n2/g n = 3. 3 . (logN - logNo) t = D . (logNo - logN) D2 = D1x10^-(T2-T1)/z Death: Q12 CALC . GROWTH 5 marks . Lec 8 A broth starts at N = 5x102 CFU/mL with specific growth rate u = 0. 80 h1. (a) Find the count after 6 h. (b) Find the generation time g. (c) Explain why doubling u matters more than doubling No. Q13 CALC . D / Z 5 marks . Lec 12 At 60 ℃ a pathogen drops from 1×107 to 1×103 CFU/g in 16 min. (a) Find Deo. (b) With z = 5 ℃, find D at 70 ℃. (c) Time for a 6-log kill at 70 ℃? Q14 CALC . 12-D COOK 4 marks . Lec 12 A C. botulinum spore has D121 = 0. 21 min. (a) What is the target log reduction for a low-acid can? (b) Compute the required Fo. (c) Why 12-D rather than 6-D? 012 Worked - exponential growth (a) N = Noe^(ut) = 5×102 xe^(0. 80×6)=5×102xe^4. 8. e^4. 8 =121. 5, so N = 5×102 ×121. 5~6. 1×104 CFU/mL. (a) N = Noe^(ut) = 5×102 × e^(0. 80×6) = 5x102 xe^4. 8. e^4. 8 =121. 5, #{ N =5x102 x 121. 5 ~ 6. 1x104 CFU/mL.[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 你写题时必须会解释：为什么“翻倍 $\mu$”比“翻倍 $N_0$”更影响最终 $N$（因为指数项里 $\mu t$ 主导）。材料也直接提醒“$\mu$ 和 $t$ 比 $N_0$ 更关键”。[3]Source: asksia-bible-food90023-bilingual.pdfExam period 8-26 Jun Mid-semester exam - 1h, Section A SAQ + B MCQ 20% 9 Apr* 1000-word practical report (from the 6 pracs) 20% Due 18 May, 5 pm Fortnightly quizzes (6 x MCQ on LMS) 10% From 13 Mar The questions that repeat - bank these 反复出现的题目 -- 把它们存入题库 Recurring SAQ What earns the marks Bacteriophages define - lytic/lysogenic - uses - adv/disadv Swollen can of low- acid meat spore-forming anaerobic Clostridium + why Toxins define + neuro-/entero-/cytotoxin categories Infection vs intoxication incubation, multiplies vs pre- formed toxin Bacterial vs fungal spores survival (1/cell) vs reproductive (many) Gene transfer (3 ways) transformation / transduction / conjugation N = Neut calc show logs; u and t dominate over N No FOOD90023 . Food Microbiology ★ The mid-semester rules - closed-book, calculators only[22]Source: asksia-cheatsheet-food90023.pdfFour levers: (1) prevent contamination (hygiene, asepsis); (2) inhibit growth (chill, vax, VpH, MAP, preservatives - the hurdle set); (3) inactivate/kill (heat, irradiation, HPP); (4) limit access (packaging). Choose by target organism, matrix, shelf-life & quality - most real products stack several (hurdle technology) rather than relying on one. 21 . HACCP (Applied Thread) WHERE IT ALL FEEDS Hazard Analysis and Critical Control Points - a preventive system controlling biological/chemical/physical hazards through the process, not by end-product testing. The 7 principles: (1) hazard analysis -> (2) determine CCPs -> (3) set critical limits (core ≥ 72 ℃, pH ≤ 4. 6, ax ≤ 0. 85) -> (4) monitor -> (5) corrective action -> (6) verification -> (7) records. Predictive models & D/z/F values set the critical limits at the CCPs . A CCP is a step where control is essential & can be applied - not every control step is a CCP. HACCP sits on prerequisite GMP/GHP programs and is regulator- required; it controls hazards in-process rather than relying on testing the finished product. Side 2 . Quick Traps MEMORISE N = No . e^ (pt) - p & t dominate over No D = 1-log time . z = ºC for 10x D . F = total pasteurise # sterilise (spores/phages survive) Infection = live cells . intoxication = pre-toxin endotoxin = LPS, G-, heat-stable pH 4. 6 = C. botulinum line . danger zone 4-60 ℃ SIA > Name the organism + a number every time, and on Q7 write the logs. Method marks survive a slipped final figure. asksia. ai/cheatsheet/ unimelb-food90023 . side 2/2 AskSia CHEATSHEET SERIES 14 . Key Foodborne Pathogens ORGANISM GRAM · DISEASE TYPE Salmonella G- rod · infection · poultry/eggs Listeria m. G+ rod . infection . grows at 0-4 ℃ E. coli O157

• 3.2 热致死（D/z/12-D 逻辑）：你至少要会“定义+算一小题”

  • 12-D 肉毒梭菌罐头工艺：低酸罐头经典目标是对 C. botulinum spores 做 12-log reduction；示例里给出 $F_0$ 计算方法（例如 $D_{121}$ 给定，$12D$ 就是 $12\times D_{121}$）。[6]Source: asksia-bible-food90023-bilingual.pdfFOOD90023 . Food Microbiology i This is where the whole course connects 整门课在这里汇合 Critical limits at a CCP are numbers from this course: a core cook of ≥72 ℃ (a D-value process), pH ≤4. 6 (the C. botulinum limit), a_w ≤0. 85. Predictive models (previous chapter) and D/z/F values feed those limits. CCP 处的关键限值就是本课程里的那些数字:核心烹煮温度≥72℃(一个 D 值工艺)、pH ≤4. 6 (C. botulinum 限 值)、a_w ≤0. 85。预测模型(前一章)和 D/z/F 值为这些限值提供依据。 ! Not every control step is a CCP 并非每个控制步骤都是 CCP A CCP is a step where control is essential and can be applied to prevent / eliminate / reduce a hazard to an acceptable level - and no later step will remove it. A general hygiene step that something downstream also covers is not a CCP. CCP 是这样一个步骤:在此处的控制是必不可少且可以施行的,用以预防/ 消除 /把危害降低至可接受水平 -- 且后续 步骤不会再将其去除。若某个一般卫生步骤的功能后续环节也能覆盖,那它就不是CCP。 ★ How to answer a HACCP / inactivation SAQ 如何回答 HACCP / 灭活简答题 (1) State the log-linear death model - sterility is statistical. (2) Define D, z, F cleanly (time / °C-interval / process- dose) and show one calc. (3) Distinguish pasteurisation (no spores) vs sterilisation (all incl. spores). (4) For HACCP, give the 7 principles in order and define a CCP with a numeric critical limit. Cite the 12-D botulinum cook as the worked example linking it all. (1) 阐述对数线性死亡模型→无菌是统计意义上的。(2)清晰地定义 D、z、F(时间/°C 间隔/工艺剂量)并演示一次 计算。(3)区分巴氏杀菌(不杀孢子)vs 灭菌(杀灭包括孢子在内的全部)。(4)对于 HACCP,按顺序给出7 项原则, 并以一个数值化的关键限值来定义 CCP。引用 12D 肉毒杀菌作为把这一切串联起来的演算实例。 FOOD90023 . Food Microbiology GLOSSARY 1/ 3 - CHAPTER . GLOSSARY & TERMS GLOSSARY Every examinable term - fast reference 每一个可考术语 -- 快速参考 English term . X (bilingual pass) . one-line meaning - grouped by syllabus area 英文术语 · 中文(双语版次)· 一行释义 -- 按教学大纲领域分组 About 55 terms FOOD90023 actually examines, each with a crisp one-line meaning. The middle +X column is reserved for the bilingual pass. Cover the right column and recite the meaning from the term; the high-yield reversals (D vs z, infection vs intoxication, endo- vs exotoxin, endospore vs fungal spore) are flagged in bold. FOOD90023 实际考查的约 55个术语,每个配一条简洁的一行释义。中间的 中文列留给双语版次。遮住右列,由术语背诵 其含义;高产的反转(D与 z、感染与中毒、内毒素与外毒素、内生孢子与真菌孢子)以粗体标出。 Term (EN) 中文 One-line meaning The microbial cell & structure Prokaryote Cell with no membrane-bound nucleus (Bacteria, Archaea); single circular chromosome, 70S ribosomes. Eukaryote — Cell with a true nucleus + membrane-bound organelles (fungi, protozoa); 80S ribosomes. Peptidoglycan (murein)[18]Source: asksia-cheatsheet-food90023.pdftotal equivalent process time (Fo at 121. 1 ℃, z=10) 12-D botulinum cook (Fo = 3 min) = a 12-log reduction of C. botulinum spores for low-acid canned foods. Trap: D is for ONE temperature; z links D across temperatures; F is total process time. Death is log- linear -> sterility is statistical. 17b . Worked . D/z SHOW IT If D121 = 0. 25 min for C. botulinum, a 12-D cook needs 12 × 0. 25 = 3 min at 121 ℃ (= Fo = 3). With z = 10 ℃, dropping to 111 ℃ makes D ten-fold larger (2. 5 min) -> the same 12-log kill now needs ~30 min. Potency Toxoid? yes (vaccine) very high lower no Define toxins first (microbial products that harm the host), then classify exotoxins as neuro-/entero-/cytotoxin with an example each - the full-marks structure for Final Q3. Two exotoxins break the "heat-labile" rule and matter most in food: staphylococcal enterotoxin (survives boiling -> vomiting even from reheated food) and botulinum neurotoxin (denatures at boiling, but the spore that makes it does not). This is why intoxication can defeat a cook step. REVISION SHEET . ALL TOPICS PROFILES Compiled by AskSia . mapped to the FOOD90023 syllabus . asksia. ai/cheatsheet/unimelb- food90023 SIDE 2/2 (D/Z/F) GROWTH & CONTROL . Growth curve & maths . Factors (T/pH/ax) . Hurdles . Hazards . Infection vs intoxication . Inactivation · grows at 0-4 ℃ Listeria, Pseudomonas GUARANTEED Revision aid . check the current subject guide for exam conditions . @ 2026 good Luck. revise smart. NON-THERMAL . CHEMICAL
  • z 的直觉：温度降低 $z$ 度，D 变成 10 倍（同样杀灭需要更久）。[18]Source: asksia-cheatsheet-food90023.pdftotal equivalent process time (Fo at 121. 1 ℃, z=10) 12-D botulinum cook (Fo = 3 min) = a 12-log reduction of C. botulinum spores for low-acid canned foods. Trap: D is for ONE temperature; z links D across temperatures; F is total process time. Death is log- linear -> sterility is statistical. 17b . Worked . D/z SHOW IT If D121 = 0. 25 min for C. botulinum, a 12-D cook needs 12 × 0. 25 = 3 min at 121 ℃ (= Fo = 3). With z = 10 ℃, dropping to 111 ℃ makes D ten-fold larger (2. 5 min) -> the same 12-log kill now needs ~30 min. Potency Toxoid? yes (vaccine) very high lower no Define toxins first (microbial products that harm the host), then classify exotoxins as neuro-/entero-/cytotoxin with an example each - the full-marks structure for Final Q3. Two exotoxins break the "heat-labile" rule and matter most in food: staphylococcal enterotoxin (survives boiling -> vomiting even from reheated food) and botulinum neurotoxin (denatures at boiling, but the spore that makes it does not). This is why intoxication can defeat a cook step. REVISION SHEET . ALL TOPICS PROFILES Compiled by AskSia . mapped to the FOOD90023 syllabus . asksia. ai/cheatsheet/unimelb- food90023 SIDE 2/2 (D/Z/F) GROWTH & CONTROL . Growth curve & maths . Factors (T/pH/ax) . Hurdles . Hazards . Infection vs intoxication . Inactivation · grows at 0-4 ℃ Listeria, Pseudomonas GUARANTEED Revision aid . check the current subject guide for exam conditions . @ 2026 good Luck. revise smart. NON-THERMAL . CHEMICAL

你现在不用把所有推导背烂，但要做到：能用一句话定义 D/z/F + 能做一次“代数计算” + 能讲“无菌是统计意义”。[6]Source: asksia-bible-food90023-bilingual.pdfFOOD90023 . Food Microbiology i This is where the whole course connects 整门课在这里汇合 Critical limits at a CCP are numbers from this course: a core cook of ≥72 ℃ (a D-value process), pH ≤4. 6 (the C. botulinum limit), a_w ≤0. 85. Predictive models (previous chapter) and D/z/F values feed those limits. CCP 处的关键限值就是本课程里的那些数字:核心烹煮温度≥72℃(一个 D 值工艺)、pH ≤4. 6 (C. botulinum 限 值)、a_w ≤0. 85。预测模型(前一章)和 D/z/F 值为这些限值提供依据。 ! Not every control step is a CCP 并非每个控制步骤都是 CCP A CCP is a step where control is essential and can be applied to prevent / eliminate / reduce a hazard to an acceptable level - and no later step will remove it. A general hygiene step that something downstream also covers is not a CCP. CCP 是这样一个步骤:在此处的控制是必不可少且可以施行的,用以预防/ 消除 /把危害降低至可接受水平 -- 且后续 步骤不会再将其去除。若某个一般卫生步骤的功能后续环节也能覆盖,那它就不是CCP。 ★ How to answer a HACCP / inactivation SAQ 如何回答 HACCP / 灭活简答题 (1) State the log-linear death model - sterility is statistical. (2) Define D, z, F cleanly (time / °C-interval / process- dose) and show one calc. (3) Distinguish pasteurisation (no spores) vs sterilisation (all incl. spores). (4) For HACCP, give the 7 principles in order and define a CCP with a numeric critical limit. Cite the 12-D botulinum cook as the worked example linking it all. (1) 阐述对数线性死亡模型→无菌是统计意义上的。(2)清晰地定义 D、z、F(时间/°C 间隔/工艺剂量)并演示一次 计算。(3)区分巴氏杀菌(不杀孢子)vs 灭菌(杀灭包括孢子在内的全部)。(4)对于 HACCP,按顺序给出7 项原则, 并以一个数值化的关键限值来定义 CCP。引用 12D 肉毒杀菌作为把这一切串联起来的演算实例。 FOOD90023 . Food Microbiology GLOSSARY 1/ 3 - CHAPTER . GLOSSARY & TERMS GLOSSARY Every examinable term - fast reference 每一个可考术语 -- 快速参考 English term . X (bilingual pass) . one-line meaning - grouped by syllabus area 英文术语 · 中文(双语版次)· 一行释义 -- 按教学大纲领域分组 About 55 terms FOOD90023 actually examines, each with a crisp one-line meaning. The middle +X column is reserved for the bilingual pass. Cover the right column and recite the meaning from the term; the high-yield reversals (D vs z, infection vs intoxication, endo- vs exotoxin, endospore vs fungal spore) are flagged in bold. FOOD90023 实际考查的约 55个术语,每个配一条简洁的一行释义。中间的 中文列留给双语版次。遮住右列,由术语背诵 其含义;高产的反转(D与 z、感染与中毒、内毒素与外毒素、内生孢子与真菌孢子)以粗体标出。 Term (EN) 中文 One-line meaning The microbial cell & structure Prokaryote Cell with no membrane-bound nucleus (Bacteria, Archaea); single circular chromosome, 70S ribosomes. Eukaryote — Cell with a true nucleus + membrane-bound organelles (fungi, protozoa); 80S ribosomes. Peptidoglycan (murein)[18]Source: asksia-cheatsheet-food90023.pdftotal equivalent process time (Fo at 121. 1 ℃, z=10) 12-D botulinum cook (Fo = 3 min) = a 12-log reduction of C. botulinum spores for low-acid canned foods. Trap: D is for ONE temperature; z links D across temperatures; F is total process time. Death is log- linear -> sterility is statistical. 17b . Worked . D/z SHOW IT If D121 = 0. 25 min for C. botulinum, a 12-D cook needs 12 × 0. 25 = 3 min at 121 ℃ (= Fo = 3). With z = 10 ℃, dropping to 111 ℃ makes D ten-fold larger (2. 5 min) -> the same 12-log kill now needs ~30 min. Potency Toxoid? yes (vaccine) very high lower no Define toxins first (microbial products that harm the host), then classify exotoxins as neuro-/entero-/cytotoxin with an example each - the full-marks structure for Final Q3. Two exotoxins break the "heat-labile" rule and matter most in food: staphylococcal enterotoxin (survives boiling -> vomiting even from reheated food) and botulinum neurotoxin (denatures at boiling, but the spore that makes it does not). This is why intoxication can defeat a cook step. REVISION SHEET . ALL TOPICS PROFILES Compiled by AskSia . mapped to the FOOD90023 syllabus . asksia. ai/cheatsheet/unimelb- food90023 SIDE 2/2 (D/Z/F) GROWTH & CONTROL . Growth curve & maths . Factors (T/pH/ax) . Hurdles . Hazards . Infection vs intoxication . Inactivation · grows at 0-4 ℃ Listeria, Pseudomonas GUARANTEED Revision aid . check the current subject guide for exam conditions . @ 2026 good Luck. revise smart. NON-THERMAL . CHEMICAL

• 4）按章节给你“复习重点”（你按这个顺序刷，最省时间）

• Part 1：微生物是什么（Foundation / Fungi / Phages）

  • Taxonomy 三件套：classification + nomenclature + identification；层级（Domain→…→Strain）；双名法写法（属名大写+种加词小写+斜体，后面可缩写）。[5]Source: asksia-bible-food90023-bilingual.pdfPart 4 . Walk in ready 9 Glossary & exam-morning drill every term . the recurring SAQ templates . traps → i Why this order 为何如此排序 We follow the lecture arc: first what the microbes are and how they are built (classification, the bacterial cell, fungi, phages), then what they do (metabolism, growth and the factors that drive it, the hazards they cause), then how we detect and control them (identification, predictive models, thermal inactivation and preservation). The recurring exam SAQs are flagged in their home chapter and gathered again in Part 4. 我们遵循讲座的脉络:先是微生物是什么以及如何构建(分类、细菌细胞、真菌、噬菌体),然后是它们做什么(代谢、 生长及驱动生长的因素、它们造成的危害),再是我们如何检测与控制它们(鉴定、预测模型、热灭活与保藏)。反复出 现的考试简答在其所属章节中标出,并在第4部分再次汇总。 FOOD90023 . Food Microbiology FOUNDATIONS . TAXONOMY - CHAPTER 1 . FOUNDATIONS THE GROUNDWORK Naming the microbes, and how a bacterium is built 给微生物命名,以及细菌如何构建 Classification & taxonomy . the bacterial cell . Gram . endospores - Lectures 2-3 分类与分类学 · 细菌细胞 · 革兰氏阳/阴性 · 内生孢子 -- 第 2-3 讲 One big idea: before you can spoil, poison or preserve a food you have to know which microbe you are dealing with. This chapter is the alphabet: the naming system that places an isolate in a group, the major groups that turn up in food, and then the bacterial cell itself - its anatomy, the Gram-positive / Gram- negative split that drives identification and antibiotic choice, and the endospore, the heat-proof survival capsule that forces the whole canning industry to cook to 121 ℃. 一个核心观念:在你能让一种食物腐败、中毒或得以保藏之前,你必须知道你面对的是哪种微生物。本章是字母表:把分离物 归入某一类群的命名系统、在食物中出现的主要类群,然后是细菌细胞本身 -- 它的解剖结构、驱动鉴定与抗生素选择的革兰 氏阳性/革兰氏阴性分化,以及内生孢子 -- 那个迫使整个罐头工业必须蒸煮到121℃ 的耐热存活胶囊。 ★ What the exam asks here 考试在这里考什么 Foundations seeds several recurring questions. Expect: (1) "list the classes of disease-causing microorganisms" - answer across all groups (bacteria, viruses, protozoa, fungi, helminths, prions) with a named example each; (2) a Gram-positive vs Gram-negative comparison (wall architecture + stain colour + significance); (3) the headline "compare bacterial and fungal spores" - survival vs reproduction + resistance mechanisms; and MCQs on prokaryote vs eukaryote, pili vs fimbriae, and where the plasmid sits. 基础部分埋下了若干反复出现的题目。预期:(1)“列出致病微生物的类别” -- 横跨所有类群作答(细菌、病毒、原生动 物、真菌、蠕虫、朊病毒),每类各举一个指名实例;(2)一道革兰氏阳性与阴性的比较(壁结构+染色颜色+意义); (3)头条题“比较细菌孢子与真菌孢子” -- 存活与繁殖+抗性机制;以及关于原核与真核、菌毛与伞毛、质粒位于何处 的MCQ。 1. 1 Taxonomy - the three components 1. 1 分类学 -- 三个组成部分 Taxonomy is the science of biological classification, and it has three distinct parts. Classification arranges organisms into groups by mutual similarity or evolutionary (phylogenetic) relatedness. Nomenclature assigns the names - the binomial system. Identification determines that a particular isolate belongs to an already-defined group. The hierarchy runs broad - narrow: 分类学(Taxonomy)是生物分类的科学,包含三个不同的部分。分类(Classification)按相互相似性或演化(系统发育) 亲缘关系把生物归入类群。命名(Nomenclature)赋予名称 -- 即双名系统。鉴定(Identification)确定某一特定分离物属 于一个已界定的类群。其层级由宽到窄如下: THE LADDER Taxonomic hierarchy (broad - narrow) Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain mnemonic ear ing hilip ame ver or ood oup FOOD90023 . Food Microbiology Binomial nomenclature (Linnaeus, 1735) 双名命名法(林奈,1735) Every organism gets a two-part Latinised name: Genus (capitalised) + specific epithet (lower case), italicised. After first use, abbreviate the genus - Staphylococcus aureus - S. aureus. Names are universal across labs and regulators: Staphylococcus = grape-like clusters, aureus = golden colonies; Escherichia coli honours Escherich + its habitat (the colon).[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 革兰氏阳性 vs 阴性：
    • G+：厚肽聚糖 + teichoic acids，无外膜，染紫。
    • G-：薄肽聚糖 + 外膜 + LPS（内毒素），染粉/红。[15]Source: asksia-bible-food90023-bilingual.pdf出题人钟爱的两处反转 Pili are long & few - conjugation / DNA transfer; fimbriae are short & many - attachment. And the plasmid is NOT inside the nucleoid - it is separate and replicates independently. 菌毛(pili)是长而少的→负责接合 / DNA 转移;伞 毛(fimbriae)是短而多的→负责附着。并且质粒并 不在拟核内 -- 它独立存在并自主复制。 i Shape & arrangement - the first cut in identification 形态与排列 -- 鉴定的第一刀 Cocci (spheres), bacilli (rods) and spiral forms; arranged in pairs (diplo-), chains (strepto-) or clusters (staphylo-). A grape-like cluster of cocci = Staphylococcus; Bacillus is a rod. Shape + Gram reaction + arrangement is the opening move of conventional identification (Ch. 7). 包括球菌(球形)、杆菌(杆状)和螺旋形;排列方式有成对(双-)、成链(链-)或成簇(葡萄-)。葡萄串状的球菌簇 = Staphylococcus; Bacillus 则是杆菌。形态+革兰氏反应+排列方式,是常规鉴定的第一步(见第7章)。 FOOD90023 . Food Microbiology FOUNDATIONS . GRAM STAIN 1. 5 Gram-positive vs Gram-negative - the envelope split 1. 5 革兰氏阳性与阴性 -- 胞被的分化 The Gram stain sorts almost every bacterium into two camps by the architecture of its cell envelope. This one distinction drives identification, antibiotic choice, and which toxin you should fear - and it is a guaranteed comparison SAQ. 革兰氏染色依据其细胞胞被的结构,把几乎每一种细菌分入两大阵营。这一单一区别驱动了鉴定、抗生素选择以及你应当畏惧 哪种毒素 -- 并且它是一道必考的比较简答。 - FM - 09 GRAM-POSITIVE stains PURPLE (retains crystal violet) GRAM-NEGATIVE stains BINKIBEBA9s&EArxstal violet) Outer membrane periplasmic space Thin peptidoglycan Plasma membrane cytoplasm + teichoid / lipoteichoic acids Plasma membrane cytoplasm IN NO outer membrane LPS = endotoxin (fever / septic shock) Gram-positive: thick peptidoglycan + teichoic acids, no outer membrane - traps crystal violet, stains purple. Gram-negative: thin peptidoglycan + an outer membrane bearing LPS - alcohol washes the dye out, counterstains pink/red. 革兰氏阳性:厚肽聚糖+磷壁酸,无外膜→锁住结晶紫,染成紫色。革兰氏阴性:薄肽聚糖+一层携带 LPS 的外膜 →乙醇把染料洗脱,复染成粉红/红色。 1 Crystal violet floods every cell - all stain purple.[30]Source: asksia-cheatsheet-food90023.pdfGRAM +VE GRAM -VE Peptidoglycan thick (multilayer) thin (periplasm) Teichoic acid yes no Outer membrane no yes + LPS Stain purple pink Example Staph, Bacillus Salmonella, E. coli Alcohol dehydrates the thick G+ wall (traps dye); it dissolves the G- outer membrane (dye washes out). LPS (lipid A) = endotoxin -> fever/septic shock on lysis. The G- outer membrane gives bile/detergent tolerance (basis of selective media) + antibiotic resistance. Trap: teichoic acid = G+ only; LPS/outer membrane = G- only. 3b . Reading the Gram Stain
  • 真菌与噬菌体：
    • 真菌：真核 + 几丁质细胞壁；酵母出芽 vs 霉菌菌丝/孢子；霉菌毒素（概念要会）。[10]Source: asksia-bible-food90023-bilingual.pdf- CHAPTER . YEASTS, MOULDS & PHAGES EXAM CORE Fungi and the viruses that hunt bacteria 真菌与猎杀细菌的病毒 Eukaryotic spoilers & fermenters . the lytic/lysogenic fork - the phage essay is a guaranteed SAQ 真核腐败菌与发酵菌 · 裂解/溶原的分岔 -- 噬菌体论述题是必考简答 Two big ideas. First, fungi (yeasts & moulds) are eukaryotes with a chitin wall that feed by absorption - they both spoil food (mycotoxins, gas, films) and make it (bread, beer, wine, cheese). Second, a bacteriophage is a virus that infects bacteria; its genome can take the lytic road (burst the host now) or the lysogenic road (hide as a prophage, replicate quietly). That fork decides whether your dairy starter culture survives. 两个核心观念。第一,真菌(酵母与霉菌)是具有几丁质细胞壁的真核生物,靠吸收取食 -- 它们既使食物腐败(霉菌毒素、 产气、菌膜),又制造食物(面包、啤酒、葡萄酒、奶酪)。第二,噬菌体是一种感染细菌的病毒;其基因组可走裂解之路(立 刻使宿主裂解),也可走溶原之路(以原噬菌体潜伏,安静复制)。这一分岔决定了你的乳品发酵剂能否存活。 ★ What the exam asks here 考试在这里考什么 (1) Classify a fungus by wall chemistry and reproduction (chitin, not cellulose/peptidoglycan; asexual-only ++ Deuteromycetes). (2) Contrast yeast budding vs mould hyphae/spores. (3) Label a phage diagram and recite the lytic order (adsorption-injection-biosynthesis-maturation++lysis). (4) Distinguish lytic vs lysogenic and define a prophage. (5) The headline long-answer (MTE Q1 / Final Q1): phages in food - definition - cycles - starter-culture failure - biocontrol / biosanitisation / therapy - advantages & disadvantages, with named LAB. (1) 按细胞壁化学成分和繁殖方式对真菌进行分类(几丁质,而非纤维素/肽聚糖;仅无性繁殖→半知菌 (Deuteromycetes))。(2)对比酵母出芽 vs 霉菌菌丝/孢子。(3)标注噬菌体图解并背出裂解周期顺序(吸附→注入 →生物合成→成熟→裂解)。(4)区分裂解性 vs 溶源性,并定义原噬菌体(prophage)。(5)重头长答题(期中 Q1/期 末 Q1):食品中的噬菌体 -- 定义→周期→发酵剂失败→生物防控/生物消毒 / 噬菌体疗法→优缺点,须给出具 体的 LAB 名称。 1 Fungal biology - the eukaryotic spoilers 1 真菌生物学––真核腐败者 Fungi are eukaryotic, with a chitin cell wall (+ glucans, glycoproteins) and absorptive / heterotrophic nutrition - they secrete enzymes onto a substrate and soak up the products, so they are decomposers, never photosynthetic. Three nutrition modes: saprophytic (dead matter - Rhizopus, Penicillium, Aspergillus), parasitic (living hosts), symbiotic (lichens, mycorrhizae). 真菌是真核生物,具有几丁质细胞壁(外加葡聚糖、糖蛋白),营吸收型/异养营养 -- 它们向底物分泌酶并吸收产物,因此它 们是分解者,从不进行光合作用。三种营养方式:腐生(死亡有机物 -- Rhizopus、Penicillium、Aspergillus)、寄生(活体 宿主)、共生(地衣、菌根)。 FOOD90023 . Food Microbiology Trait Fungi Contrast Cell wall chitin + glucans plants = cellulose; bacteria = peptidoglycan Cell type eukaryotic shared with plants & animals Nutrition absorptive heterotroph
    • 噬菌体：裂解 vs 溶原；要会裂解周期顺序（adsorption→injection→biosynthesis→maturation→lysis）。[10]Source: asksia-bible-food90023-bilingual.pdf- CHAPTER . YEASTS, MOULDS & PHAGES EXAM CORE Fungi and the viruses that hunt bacteria 真菌与猎杀细菌的病毒 Eukaryotic spoilers & fermenters . the lytic/lysogenic fork - the phage essay is a guaranteed SAQ 真核腐败菌与发酵菌 · 裂解/溶原的分岔 -- 噬菌体论述题是必考简答 Two big ideas. First, fungi (yeasts & moulds) are eukaryotes with a chitin wall that feed by absorption - they both spoil food (mycotoxins, gas, films) and make it (bread, beer, wine, cheese). Second, a bacteriophage is a virus that infects bacteria; its genome can take the lytic road (burst the host now) or the lysogenic road (hide as a prophage, replicate quietly). That fork decides whether your dairy starter culture survives. 两个核心观念。第一,真菌(酵母与霉菌)是具有几丁质细胞壁的真核生物,靠吸收取食 -- 它们既使食物腐败(霉菌毒素、 产气、菌膜),又制造食物(面包、啤酒、葡萄酒、奶酪)。第二,噬菌体是一种感染细菌的病毒;其基因组可走裂解之路(立 刻使宿主裂解),也可走溶原之路(以原噬菌体潜伏,安静复制)。这一分岔决定了你的乳品发酵剂能否存活。 ★ What the exam asks here 考试在这里考什么 (1) Classify a fungus by wall chemistry and reproduction (chitin, not cellulose/peptidoglycan; asexual-only ++ Deuteromycetes). (2) Contrast yeast budding vs mould hyphae/spores. (3) Label a phage diagram and recite the lytic order (adsorption-injection-biosynthesis-maturation++lysis). (4) Distinguish lytic vs lysogenic and define a prophage. (5) The headline long-answer (MTE Q1 / Final Q1): phages in food - definition - cycles - starter-culture failure - biocontrol / biosanitisation / therapy - advantages & disadvantages, with named LAB. (1) 按细胞壁化学成分和繁殖方式对真菌进行分类(几丁质,而非纤维素/肽聚糖;仅无性繁殖→半知菌 (Deuteromycetes))。(2)对比酵母出芽 vs 霉菌菌丝/孢子。(3)标注噬菌体图解并背出裂解周期顺序(吸附→注入 →生物合成→成熟→裂解)。(4)区分裂解性 vs 溶源性,并定义原噬菌体(prophage)。(5)重头长答题(期中 Q1/期 末 Q1):食品中的噬菌体 -- 定义→周期→发酵剂失败→生物防控/生物消毒 / 噬菌体疗法→优缺点,须给出具 体的 LAB 名称。 1 Fungal biology - the eukaryotic spoilers 1 真菌生物学––真核腐败者 Fungi are eukaryotic, with a chitin cell wall (+ glucans, glycoproteins) and absorptive / heterotrophic nutrition - they secrete enzymes onto a substrate and soak up the products, so they are decomposers, never photosynthetic. Three nutrition modes: saprophytic (dead matter - Rhizopus, Penicillium, Aspergillus), parasitic (living hosts), symbiotic (lichens, mycorrhizae). 真菌是真核生物,具有几丁质细胞壁(外加葡聚糖、糖蛋白),营吸收型/异养营养 -- 它们向底物分泌酶并吸收产物,因此它 们是分解者,从不进行光合作用。三种营养方式:腐生(死亡有机物 -- Rhizopus、Penicillium、Aspergillus)、寄生(活体 宿主)、共生(地衣、菌根)。 FOOD90023 . Food Microbiology Trait Fungi Contrast Cell wall chitin + glucans plants = cellulose; bacteria = peptidoglycan Cell type eukaryotic shared with plants & animals Nutrition absorptive heterotroph[20]Source: asksia-cheatsheet-food90023.pdf6d . Virus vs Prion vs Virion TERMS Virion = a complete infectious virus particle (coat + genome). Virus = the agent/type. Prion = an infectious protein with no nucleic acid (BSE/CJD). A phage is a virus of bacteria; outside a host it is an inert virion. 6e . Lytic-Cycle Order Trap TUT 5 Q11 The lysing enzyme/protein is expressed late, after the genome is replicated. The correct order is adsorption > injection > biosynthesis -> maturation > lysis - biosynthesis BEFORE maturation/assembly. A common MCQ swaps these or asks "when is substance X (lysozyme) made?" -> answer: late. Temperate phages can also convert the host: a prophage may carry a toxin gene the host then expresses (a food-safety link to §13 exotoxins). 7 . Microbial Metabolism LEC 7 Catabolismbreaks down -> releases energy (-> ATP); anabolism builds up -> consumes energy. Coupled by ATP & NAD(P)H. MODE FINAL E- ACCEPTOR ATP/GLUCOSE Aerobic resp. O2 ~38 Anaerobic resp. NO3", SO42-, CO2 organic (pyruvate) Glycolysis (EMP): glucose -> 2 pyruvate, net 2 ATP + 2 NADH; universal, cytoplasmic, anaerobic first stage. Aerobic resp. then adds the TCA cycle + ETC/oxidative phosphorylation for the big yield. Trap: fermentation = organic final acceptor + substrate-level ATP only, NOT merely "no oxygen. " Respiration uses an ETC. Glycolysis alone nets only 2 ATP; the big yield is downstream ETC/oxidative phosphorylation, only when O2 is present. 7b . Fermentation Products LEC 7 . MLF · Lactic - pyruvate > lactic acid; homo- (mostly lactate) vs hetero- (lactate + ethanol/acetate + CO2). LAB: Lactobacillus, Lactococcus, Leuconostoc. Yoghurt, cheese, sauerkraut.

• Part 2：微生物做什么（代谢 / 生长 / 危害）

  • 分解代谢 vs 合成代谢：分解代谢产能、合成代谢耗能（别写反）。[14]Source: asksia-bible-food90023-bilingual.pdf微生物如何获取 ATP -- 以及这为何让你的食物腐败或发酵 Catabolismo & anabolism . respiration vs fermentation . ATP yields · oxygen / redox classes 分解代谢与合成代谢 · 呼吸作用与发酵 · ATP 产量 · 氧/氧化还原分类 One big idea: a microbe's metabolism is its energy business. Catabolismbreaks food molecules down to release energy as ATP; anabolism spends that ATP to build the cell. The way a microbe makes ATP - respiration (with an electron transport chain) or fermentation (without one) - sets both how fast it grows and what by-products it dumps into your food: acids, gas, alcohol, off-odours. The same chemistry is spoilage when unwanted and fermentation when controlled. 一个核心观念:微生物的代谢就是它的能量生意。分解代谢把食物分子拆解以释放能量为 ATP;合成代谢消耗这些 ATP 来构 建细胞。微生物制造ATP的方式 -- 呼吸作用(带电子传递链)或发酵(不带电子传递链) -- 既决定了它生长有多快,也 决定了它向你的食物里倾倒什么副产物:酸、气体、酒精、异味。同样的化学反应,不需要时是腐败,受控时是发酵。 - ★ What the exam asks here 考试在这里考什么 (1) Define & distinguish catabolismvs anabolism (don't swap them). (2) The calculation / compare: aerobic ~38 ATP vs fermentation ~2 ATP per glucose, and why. (3) State the defining feature of fermentation (organic final e- acceptor + substrate-level phosphorylation only) - NOT just 'no oxygen'. (4) Name fermentation products & organisms (LAB, yeast). (5) MLF (Final Q6) - define malolactic fermentation AND list its inhibitory factors. (6) Match an organism to its oxygen class. (1) 定义并区分分解代谢 vs 合成代谢(不要弄反)。(2)计算/比较:每分子葡萄糖好氧约 38 ATP vs 发酵约 2 ATP, 并说明原因。(3)阐述发酵的定义性特征(有机物作为最终电子受体+仅靠底物水平磷酸化) -- 而不仅仅是“缺氧”。 (4) 列举发酵产物及对应微生物(LAB、酵母)。(5)MLF(期末 Q6) -- 定义苹果酸-乳酸发酵并列出其抑制因素。(6) 将某微生物与其需氧类别匹配。 1 Catabolismovs anabolism - coupled by ATP 1 分解代谢与合成代谢 -- 由 ATP 偶联 Catabolism- breakdown of complex molecules to simpler ones, releasing energy (exergonic, captured as ATP + reduced carriers NADH/NADPH). Anabolism = building complex molecules from simple ones, consuming energy (endergonic). Together they are metabolism, and the two are coupled by the ATP->ADP cycle and redox carriers. 分解代谢 =把复杂分子拆解为简单分子,释放能量(放能反应,以ATP 及还原型载体 NADH/NADPH 形式捕获)。合成代谢 = 由简单分子构建复杂分子,消耗能量(吸能反应)。二者合起来即代谢,并由 ATP→ADP 循环及氧化还原载体偶联。 FOOD90023 . Food Microbiology , energy OUT) charges ATP; anabolism (small -> large, energy IN) spends it. ATP++ADP. CATABOLISM ANABOLISM ATP large large ADP + Pi breaks down -> energy OUT builds up <- energy IN ATP is the shared energy currency ! Don't swap the two 别把两者互换 Catabolismis energy-yielding & degradative (think catastrophe - things fall apart). Anabolism is energy-requiring & biosynthetic (building up). Reduced carriers (NADH/NADPH) ferry electrons from catabolismto anabolism. 分解代谢是产能的且具降解性(联想 catastrophe / 灾难 -- 东西分崩离析)。合成代谢是耗能的且具生物 合成性(构建起来)。还原型载体 (NADH/NADPH) 把电子从分解代谢运送至合成代谢。 i Why food microbiologists care 食品微生物学家为何在意 Catabolismis exactly what degrades your food - microbes catabolise sugars, proteins and fats, and the by-products (acids, amines, gas, alcohol) are what you smell, taste and see as spoilage . . . or harness as fermentation.[20]Source: asksia-cheatsheet-food90023.pdf6d . Virus vs Prion vs Virion TERMS Virion = a complete infectious virus particle (coat + genome). Virus = the agent/type. Prion = an infectious protein with no nucleic acid (BSE/CJD). A phage is a virus of bacteria; outside a host it is an inert virion. 6e . Lytic-Cycle Order Trap TUT 5 Q11 The lysing enzyme/protein is expressed late, after the genome is replicated. The correct order is adsorption > injection > biosynthesis -> maturation > lysis - biosynthesis BEFORE maturation/assembly. A common MCQ swaps these or asks "when is substance X (lysozyme) made?" -> answer: late. Temperate phages can also convert the host: a prophage may carry a toxin gene the host then expresses (a food-safety link to §13 exotoxins). 7 . Microbial Metabolism LEC 7 Catabolismbreaks down -> releases energy (-> ATP); anabolism builds up -> consumes energy. Coupled by ATP & NAD(P)H. MODE FINAL E- ACCEPTOR ATP/GLUCOSE Aerobic resp. O2 ~38 Anaerobic resp. NO3", SO42-, CO2 organic (pyruvate) Glycolysis (EMP): glucose -> 2 pyruvate, net 2 ATP + 2 NADH; universal, cytoplasmic, anaerobic first stage. Aerobic resp. then adds the TCA cycle + ETC/oxidative phosphorylation for the big yield. Trap: fermentation = organic final acceptor + substrate-level ATP only, NOT merely "no oxygen. " Respiration uses an ETC. Glycolysis alone nets only 2 ATP; the big yield is downstream ETC/oxidative phosphorylation, only when O2 is present. 7b . Fermentation Products LEC 7 . MLF · Lactic - pyruvate > lactic acid; homo- (mostly lactate) vs hetero- (lactate + ethanol/acetate + CO2). LAB: Lactobacillus, Lactococcus, Leuconostoc. Yoghurt, cheese, sauerkraut.
  • 呼吸 vs 发酵：发酵的定义性特征是“有机物作为最终电子受体 + 只有底物水平磷酸化”，不只是“没氧”。[14]Source: asksia-bible-food90023-bilingual.pdf微生物如何获取 ATP -- 以及这为何让你的食物腐败或发酵 Catabolismo & anabolism . respiration vs fermentation . ATP yields · oxygen / redox classes 分解代谢与合成代谢 · 呼吸作用与发酵 · ATP 产量 · 氧/氧化还原分类 One big idea: a microbe's metabolism is its energy business. Catabolismbreaks food molecules down to release energy as ATP; anabolism spends that ATP to build the cell. The way a microbe makes ATP - respiration (with an electron transport chain) or fermentation (without one) - sets both how fast it grows and what by-products it dumps into your food: acids, gas, alcohol, off-odours. The same chemistry is spoilage when unwanted and fermentation when controlled. 一个核心观念:微生物的代谢就是它的能量生意。分解代谢把食物分子拆解以释放能量为 ATP;合成代谢消耗这些 ATP 来构 建细胞。微生物制造ATP的方式 -- 呼吸作用(带电子传递链)或发酵(不带电子传递链) -- 既决定了它生长有多快,也 决定了它向你的食物里倾倒什么副产物:酸、气体、酒精、异味。同样的化学反应,不需要时是腐败,受控时是发酵。 - ★ What the exam asks here 考试在这里考什么 (1) Define & distinguish catabolismvs anabolism (don't swap them). (2) The calculation / compare: aerobic ~38 ATP vs fermentation ~2 ATP per glucose, and why. (3) State the defining feature of fermentation (organic final e- acceptor + substrate-level phosphorylation only) - NOT just 'no oxygen'. (4) Name fermentation products & organisms (LAB, yeast). (5) MLF (Final Q6) - define malolactic fermentation AND list its inhibitory factors. (6) Match an organism to its oxygen class. (1) 定义并区分分解代谢 vs 合成代谢(不要弄反)。(2)计算/比较:每分子葡萄糖好氧约 38 ATP vs 发酵约 2 ATP, 并说明原因。(3)阐述发酵的定义性特征(有机物作为最终电子受体+仅靠底物水平磷酸化) -- 而不仅仅是“缺氧”。 (4) 列举发酵产物及对应微生物(LAB、酵母)。(5)MLF(期末 Q6) -- 定义苹果酸-乳酸发酵并列出其抑制因素。(6) 将某微生物与其需氧类别匹配。 1 Catabolismovs anabolism - coupled by ATP 1 分解代谢与合成代谢 -- 由 ATP 偶联 Catabolism- breakdown of complex molecules to simpler ones, releasing energy (exergonic, captured as ATP + reduced carriers NADH/NADPH). Anabolism = building complex molecules from simple ones, consuming energy (endergonic). Together they are metabolism, and the two are coupled by the ATP->ADP cycle and redox carriers. 分解代谢 =把复杂分子拆解为简单分子,释放能量(放能反应,以ATP 及还原型载体 NADH/NADPH 形式捕获)。合成代谢 = 由简单分子构建复杂分子,消耗能量(吸能反应)。二者合起来即代谢,并由 ATP→ADP 循环及氧化还原载体偶联。 FOOD90023 . Food Microbiology , energy OUT) charges ATP; anabolism (small -> large, energy IN) spends it. ATP++ADP. CATABOLISM ANABOLISM ATP large large ADP + Pi breaks down -> energy OUT builds up <- energy IN ATP is the shared energy currency ! Don't swap the two 别把两者互换 Catabolismis energy-yielding & degradative (think catastrophe - things fall apart). Anabolism is energy-requiring & biosynthetic (building up). Reduced carriers (NADH/NADPH) ferry electrons from catabolismto anabolism. 分解代谢是产能的且具降解性(联想 catastrophe / 灾难 -- 东西分崩离析)。合成代谢是耗能的且具生物 合成性(构建起来)。还原型载体 (NADH/NADPH) 把电子从分解代谢运送至合成代谢。 i Why food microbiologists care 食品微生物学家为何在意 Catabolismis exactly what degrades your food - microbes catabolise sugars, proteins and fats, and the by-products (acids, amines, gas, alcohol) are what you smell, taste and see as spoilage . . . or harness as fermentation.[20]Source: asksia-cheatsheet-food90023.pdf6d . Virus vs Prion vs Virion TERMS Virion = a complete infectious virus particle (coat + genome). Virus = the agent/type. Prion = an infectious protein with no nucleic acid (BSE/CJD). A phage is a virus of bacteria; outside a host it is an inert virion. 6e . Lytic-Cycle Order Trap TUT 5 Q11 The lysing enzyme/protein is expressed late, after the genome is replicated. The correct order is adsorption > injection > biosynthesis -> maturation > lysis - biosynthesis BEFORE maturation/assembly. A common MCQ swaps these or asks "when is substance X (lysozyme) made?" -> answer: late. Temperate phages can also convert the host: a prophage may carry a toxin gene the host then expresses (a food-safety link to §13 exotoxins). 7 . Microbial Metabolism LEC 7 Catabolismbreaks down -> releases energy (-> ATP); anabolism builds up -> consumes energy. Coupled by ATP & NAD(P)H. MODE FINAL E- ACCEPTOR ATP/GLUCOSE Aerobic resp. O2 ~38 Anaerobic resp. NO3", SO42-, CO2 organic (pyruvate) Glycolysis (EMP): glucose -> 2 pyruvate, net 2 ATP + 2 NADH; universal, cytoplasmic, anaerobic first stage. Aerobic resp. then adds the TCA cycle + ETC/oxidative phosphorylation for the big yield. Trap: fermentation = organic final acceptor + substrate-level ATP only, NOT merely "no oxygen. " Respiration uses an ETC. Glycolysis alone nets only 2 ATP; the big yield is downstream ETC/oxidative phosphorylation, only when O2 is present. 7b . Fermentation Products LEC 7 . MLF · Lactic - pyruvate > lactic acid; homo- (mostly lactate) vs hetero- (lactate + ethanol/acetate + CO2). LAB: Lactobacillus, Lactococcus, Leuconostoc. Yoghurt, cheese, sauerkraut.
  • MLF：定义 + 作用 + 抑制因素（低 pH < 3.1、高 SO₂、低温、高乙醇…）。[9]Source: asksia-bible-food90023-bilingual.pdf1 Definition. MLF is a secondary conversion in which lactic acid bacteria (Oenococcus oeni) decarboxylate harsh L-malic acid - softer L-lactic acid + CO2. 定义。MLF 是一种次级转化,其中乳酸菌(Oenococcus oeni)将尖锐的 L-苹果酸脱羧为更柔和的 L-乳酸+CO2。 2 Role. De-acidifies the wine (raises pH), softens mouthfeel, adds complexity, and microbiologically stabilises it. It is decarboxylation, NOT alcoholic fermentation. 作用。降低葡萄酒的酸度(提高 pH)、柔化口感、增添复杂度,并使其在微生物层面趋于稳定。它是脱羧反应,而非酒 精发酵。 3 Four inhibitory factors. (1) low pH (<3. 1); (2) high SO2; (3) low temperature; (4) high ethanol (also: nutrient limitation, lysozyme, low cell numbers). 四个抑制因素。(1)低 pH(<3. 1);(2)高 SO2;(3)低温;(4)高乙醇(此外还有:营养限制、溶菌酶、低细胞数)。 4 Trap. Give both the definition and the inhibitory factors for full marks; don't confuse MLF with alcoholic fermentation. 陷阱。要拿满分须同时给出定义和抑制因素;不要把 MLF 与酒精发酵混淆。 For SAQ marks: define it, give the mechanism with a named organism, state the food-safety / quality significance, then the numbers or the inhibitory factors. 为拿到简答题分数:定义它,给出机制并附具名微生物,说明其食品安全/品质意义,然后给出数字或抑制因素。 HOW THE SAQ RUBRIC PAYS OUT FOOD90023 . Food Microbiology PRACTICE Q12-Q14 PRACTICE BANK (CONT. ) The three calculations you will be asked 你会被考到的三类计算 Growth N = Noen (t) . a D/z thermal-death calc . the 12-D cook 生长 N = Noe^(μt) · 一道 D/z 热致死计算 · 12-D 蒸煮 THE FORMULAE Growth: N = No . e^(ut) } = 1n2/g n = 3. 3 . (logN - logNo) t = D . (logNo - logN) D2 = D1x10^-(T2-T1)/z Death: Q12 CALC . GROWTH 5 marks . Lec 8 A broth starts at N = 5x102 CFU/mL with specific growth rate u = 0. 80 h1. (a) Find the count after 6 h. (b) Find the generation time g. (c) Explain why doubling u matters more than doubling No. Q13 CALC . D / Z 5 marks . Lec 12 At 60 ℃ a pathogen drops from 1×107 to 1×103 CFU/g in 16 min. (a) Find Deo. (b) With z = 5 ℃, find D at 70 ℃. (c) Time for a 6-log kill at 70 ℃? Q14 CALC . 12-D COOK 4 marks . Lec 12 A C. botulinum spore has D121 = 0. 21 min. (a) What is the target log reduction for a low-acid can? (b) Compute the required Fo. (c) Why 12-D rather than 6-D? 012 Worked - exponential growth (a) N = Noe^(ut) = 5×102 xe^(0. 80×6)=5×102xe^4. 8. e^4. 8 =121. 5, so N = 5×102 ×121. 5~6. 1×104 CFU/mL. (a) N = Noe^(ut) = 5×102 × e^(0. 80×6) = 5x102 xe^4. 8. e^4. 8 =121. 5, #{ N =5x102 x 121. 5 ~ 6. 1x104 CFU/mL.
  • 危害那一章：把 infection/intoxication/toxico-infection 的对比表写熟，再叠加“毒素分类+胀罐案例”。[8]Source: asksia-bible-food90023-bilingual.pdfOne big idea: a microbe can harm you two fundamentally different ways - by growing inside you (infection) or by poisoning the food before you eat it (intoxication). That single split decides the incubation time, whether cooking saves you, and how you investigate an outbreak. Layer on the pathogen profiles, the toxin classes, and the spoiler/pathogen/indicator distinction, and you can answer almost any hazard SAQ - including the guaranteed swollen-can scenario. 一个核心观念:微生物能以两种根本不同的方式伤害你 -- 通过在你体内生长(感染),或通过在你食用前毒化食物(中毒)。 这一单一分化决定了潜伏时间、蒸煮能否救你,以及你如何调查一起暴发。再叠加病原体概况、毒素分类,以及腐败菌/病原 菌/指示菌的区分,你几乎可以回答任何危害简答题 -- 包括必考的胀罐情景。 ★ What the exam asks here 考试在这里考什么 All short-answer. The headline pairing is infection vs intoxication vs toxico-infection (Week 9, heavily examined) - define each with named examples and incubation times. Then define toxins and the categories of exotoxins (Final Q3) and contrast exotoxin vs endotoxin (LPS). Then the spoilage vs pathogen vs indicator distinction, and the guaranteed 'swollen can of meat' scenario (MTE Q4 / Final Q2) - name the organism, explain WHY, give the analysis method. 全部为简答题。重头的配对是感染型 vs 毒素型 vs 毒素感染型(第9周,重点考查)––各举具体例子和潜伏期加以定 义。然后定义毒素及外毒素的类别(期末 Q3),并对照外毒素 vs 内毒素(LPS)。再然后是腐败菌 vs 病原菌 vs 指示菌 的区分,以及必考的“胀罐的肉类罐头”情景题(期中 Q4/期末 Q2) -- 说出微生物、解释原因、给出分析方法。 1 The canonical foodborne pathogens 1 经典的食源性病原体 Seven names carry most of the exam. Learn each one's Gram reaction + shape, its illness mechanism (infection / intoxication / toxico-infection), and its signature food + gotcha. The grid is the comparison the exam keeps coming back to. 七个名字承载了考试的大部分。学会每一个的革兰氏反应+形态、其致病机制(感染/中毒/毒素感染型),以及其标志性食物 + 易错点。这张表格是考试反复回到的比较。 Pathogen Gram / shape Mechanism Food & signature gotcha Salmonella G- rod INFECTION poultry, eggs, raw produce; invades gut (Enterobacteriaceae) Listeria G+ rod INFECTION psychrotroph - grows at 0-4℃! deli meats, soft cheese; high mortality, abortion monocytogenes E. coli O157:H7 (EHEC) G- rod INFECTION (Shiga cytotoxin) very low infective dose; undercooked beef - HUS FOOD90023 . Food Microbiology Pathogen Gram / shape

• Part 3：怎么检测和控制（Identification / Predictive / Inactivation & HACCP）

  • 鉴定 vs 分类：分类是“体系”；鉴定是“把分离物放进体系的过程”，考试会扣你写反。[7]Source: asksia-bible-food90023-bilingual.pdf★ What the exam asks here 考试在这里考什么 Recurring SAQs: (1) describe the conventional / phenotypic methods and the classification decision tree; (2) the problems with conventional classification (MTE Q5 / Final Q4) - frame as limitations of phenotype-based ID and the molecular fix; (3) validation vs evaluation of a method (MTE Q2); (4) name the media types (selective vs differential); (5) explain plate-count enumeration and CFU. Identification (placing an isolate) is a process - do not confuse it with classification (the resulting scheme). 反复出现的简答题:(1)描述常规/表型方法及分类决策树;(2)常规分类的问题(期中 Q5/期末 Q4) -- 框定为基于 表型鉴定的局限性及其分子层面的解决之道;(3)一种方法的验证(validation) vs 评估(evaluation)(期中 Q2);(4) 说出培养基类型(选择性 vs 鉴别);(5)解释平板计数法及 CFU。鉴定(把一个分离株归位)是一个过程 -- 不要把它 与分类(由此得出的体系)混淆。 1 Two philosophies of identification 1鉴定的两种理念 Conventional (phenotypic) Modern (molecular) Reads what the microbe looks like & does its genes / proteins Examples Gram stain, culture, catalase/oxidase, API PCR, 16S rRNA sequencing, MALDI-TOF, ELISA Speed slow (days for culture) fast (hours) Specificity moderate; overlaps between species high; strain-level Unculturable / VBNC missed detectable Cost / kit cheap, foundational more equipment / expertise FOOD90023 . Food Microbiology i Identification vs classification - the recurring trap 鉴定与分类 -- 反复出现的陷阱 Classification is the scheme - arranging organisms into groups by similarity or phylogeny. Identification is the process of determining that a new isolate belongs to an already-defined group. The exam penalises swapping them: identification is what you do in the lab; classification is the map you place it on. 分类是体系 -- 按相似性或系统发育关系把生物排列成组。鉴定是确定某个新分离株属于某个已定义类群的过程。考试 会对二者互换进行扣分:鉴定是你在实验室里做的事;分类则是你把它归位其上的那张图谱。 -[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 常规（表型）鉴定 vs 分子方法：常规慢、受条件影响、VBNC/不可培养会漏；分子（如 16S rRNA）更快更准。[7]Source: asksia-bible-food90023-bilingual.pdf★ What the exam asks here 考试在这里考什么 Recurring SAQs: (1) describe the conventional / phenotypic methods and the classification decision tree; (2) the problems with conventional classification (MTE Q5 / Final Q4) - frame as limitations of phenotype-based ID and the molecular fix; (3) validation vs evaluation of a method (MTE Q2); (4) name the media types (selective vs differential); (5) explain plate-count enumeration and CFU. Identification (placing an isolate) is a process - do not confuse it with classification (the resulting scheme). 反复出现的简答题:(1)描述常规/表型方法及分类决策树;(2)常规分类的问题(期中 Q5/期末 Q4) -- 框定为基于 表型鉴定的局限性及其分子层面的解决之道;(3)一种方法的验证(validation) vs 评估(evaluation)(期中 Q2);(4) 说出培养基类型(选择性 vs 鉴别);(5)解释平板计数法及 CFU。鉴定(把一个分离株归位)是一个过程 -- 不要把它 与分类(由此得出的体系)混淆。 1 Two philosophies of identification 1鉴定的两种理念 Conventional (phenotypic) Modern (molecular) Reads what the microbe looks like & does its genes / proteins Examples Gram stain, culture, catalase/oxidase, API PCR, 16S rRNA sequencing, MALDI-TOF, ELISA Speed slow (days for culture) fast (hours) Specificity moderate; overlaps between species high; strain-level Unculturable / VBNC missed detectable Cost / kit cheap, foundational more equipment / expertise FOOD90023 . Food Microbiology i Identification vs classification - the recurring trap 鉴定与分类 -- 反复出现的陷阱 Classification is the scheme - arranging organisms into groups by similarity or phylogeny. Identification is the process of determining that a new isolate belongs to an already-defined group. The exam penalises swapping them: identification is what you do in the lab; classification is the map you place it on. 分类是体系 -- 按相似性或系统发育关系把生物排列成组。鉴定是确定某个新分离株属于某个已定义类群的过程。考试 会对二者互换进行扣分:鉴定是你在实验室里做的事;分类则是你把它归位其上的那张图谱。 -[24]Source: asksia-cheatsheet-food90023.pdf"Fermentative microbes are found wherever electron acceptors run short. " Why anaerobes make fewer ATP: with no O2 (or other terminal acceptor) feeding an ETC, NADH can only be re-oxidised by dumping electrons onto an organic molecule - so the cell harvests just the 2 substrate- level ATP of glycolysis and discards most of the glucose's energy in the fermentation product - which is exactly the acid/alcohol/gas we exploit in fermented foods. 8 . Gene Transfer * FINAL Q5 Three horizontal mechanisms - name each with its agent: intermediate · Conjugation - cell-to-cell transfer (often a plasmid) ~2 via a sex pilus ; donor F+/Hfr -> recipient. Significance: spreads antibiotic-resistance & toxin/virulence genes through food & gut bacteria (AMR). 9 . Conventional LEC 10 . PHENOTYPE ID Microscopy/morphology: shape, arrangement, Gram stain, spore stain, motility, capsule. Cultural: selective/differential media, colony form, haemolysis. Biochemical: O2 need, catalase, oxidase, glucose fermentation, sugar use (API). Serological: O & H antigens. The ID tree: Enterobacteriaceae = G- oxidase-ve fermenters; Pseudomonas = G- oxidase+ve non- fermenter; Campylobacter = G- catalase+/oxidase+ curved rod. Molecular: PCR/qPCR (toxin genes), 16S rRNA sequencing (gold standard ID/phylogeny), PFGE, MALDI- TOF, ELISA. Faster, more specific, detect VBNC/unculturable cells. 9b . Conventional Limits * MTE Q5 / FINAL Q4 Why phenotype-based ID fails: slow (days); many organisms unculturable/VBNC; phenotype varies with conditions; subjective; poor strain-level discrimination; overlapping biochemical profiles. > Molecular (16S rRNA) gives true phylogenetic relatedness. 9c . Validation vs Evaluation MTE Q2 Validation = does the method measure what it claims, reliably/reproducibly? (sensitivity, specificity, accuracy, detection limit vs a reference). Evaluation = is it fit for purpose? (cost, speed, ease, robustness). e. g. a rapid PCR kit validated against standard plate count, then evaluated for routine use. 9d . Microbial Media LEC 6 . PRACS Defined (synthetic) vs complex (undefined). By function: · Selective - suppress unwanted flora (bile salts for G-, MacConkey) Side 1 . Quick Traps MEMORISE G+ = thick peptidoglycan + teichoic, no OM G- = thin PG + outer membrane + LPS Endospore = survival (1); fungal = repro (many) Phage genome = DNA OR RNA, never both Ferment = organic acceptor, ~2 ATP only Pili long&few . fimbriae short&many
  • 培养基类型：selective vs differential（可同一个平板兼具两者，如例子提到的逻辑）。[13]Source: asksia-bible-food90023-bilingual.pdfGrape-like clusters of cocci = Staphylococcus; chains of rods = Streptobacillus; Bacillus = rod. This first triage plus catalase/oxidase routes you down the tree. 葡萄串状的球菌簇 = Staphylococcus; 成链的杆菌 = Streptobacillus; Bacillus = 杆菌。这一步初筛加上 过氧化氢酶/氧化酶试验,便引导你沿决策树向下。 Microbial media (Lecture 6) 微生物培养基(第6讲) Type Purpose Defined / synthetic known exact composition Complex / undefined rich, ingredients not fully specified Selective suppress unwanted flora (e. g. bile salts - G- only) Differential distinguish by appearance (e. g. MacConkey lactose fermenters go pink) Enrichment favour a target organism's growth General- nutrient / plate-count agar purpose i Selective + differential do the heavy lifting 选择性 + 鉴别性承担了重活 A plate can be both - MacConkey is selective (bile salts stop G+) and differential (lactose fermenters turn pink). These media underpin both conventional ID and plate-count enumeration. 一种平板可以兼具两种功能–––MacConkey 培养基既 是选择性的(胆盐抑制革兰氏阳性菌)又是鉴别性的 (乳糖发酵菌变为粉红色)。这些培养基既支撑常规鉴 定,也支撑平板计数。 FOOD90023 . Food Microbiology CH . IDENTIFICATION 3 The classification decision tree (Lecture 2C) 3 分类决策树(第2C讲) A handful of phenotypic tests, applied in sequence, sort the common food bacteria. This is the logic the conventional workflow is building toward - each test is a fork. 少数表型检测,依次施行,便能区分常见食品细菌。这正是传统流程所要构建的逻辑 -- 每个检测都是一个分岔。 1 Gram stain - shape. First split: G+ vs G-, cocci vs rods.[24]Source: asksia-cheatsheet-food90023.pdf"Fermentative microbes are found wherever electron acceptors run short. " Why anaerobes make fewer ATP: with no O2 (or other terminal acceptor) feeding an ETC, NADH can only be re-oxidised by dumping electrons onto an organic molecule - so the cell harvests just the 2 substrate- level ATP of glycolysis and discards most of the glucose's energy in the fermentation product - which is exactly the acid/alcohol/gas we exploit in fermented foods. 8 . Gene Transfer * FINAL Q5 Three horizontal mechanisms - name each with its agent: intermediate · Conjugation - cell-to-cell transfer (often a plasmid) ~2 via a sex pilus ; donor F+/Hfr -> recipient. Significance: spreads antibiotic-resistance & toxin/virulence genes through food & gut bacteria (AMR). 9 . Conventional LEC 10 . PHENOTYPE ID Microscopy/morphology: shape, arrangement, Gram stain, spore stain, motility, capsule. Cultural: selective/differential media, colony form, haemolysis. Biochemical: O2 need, catalase, oxidase, glucose fermentation, sugar use (API). Serological: O & H antigens. The ID tree: Enterobacteriaceae = G- oxidase-ve fermenters; Pseudomonas = G- oxidase+ve non- fermenter; Campylobacter = G- catalase+/oxidase+ curved rod. Molecular: PCR/qPCR (toxin genes), 16S rRNA sequencing (gold standard ID/phylogeny), PFGE, MALDI- TOF, ELISA. Faster, more specific, detect VBNC/unculturable cells. 9b . Conventional Limits * MTE Q5 / FINAL Q4 Why phenotype-based ID fails: slow (days); many organisms unculturable/VBNC; phenotype varies with conditions; subjective; poor strain-level discrimination; overlapping biochemical profiles. > Molecular (16S rRNA) gives true phylogenetic relatedness. 9c . Validation vs Evaluation MTE Q2 Validation = does the method measure what it claims, reliably/reproducibly? (sensitivity, specificity, accuracy, detection limit vs a reference). Evaluation = is it fit for purpose? (cost, speed, ease, robustness). e. g. a rapid PCR kit validated against standard plate count, then evaluated for routine use. 9d . Microbial Media LEC 6 . PRACS Defined (synthetic) vs complex (undefined). By function: · Selective - suppress unwanted flora (bile salts for G-, MacConkey) Side 1 . Quick Traps MEMORISE G+ = thick peptidoglycan + teichoic, no OM G- = thin PG + outer membrane + LPS Endospore = survival (1); fungal = repro (many) Phage genome = DNA OR RNA, never both Ferment = organic acceptor, ~2 ATP only Pili long&few . fimbriae short&many
  • 平板计数 CFU：为什么说 CFU 不说细胞数（团簇形成一个菌落；只数活的可培养）。[11]Source: asksia-bible-food90023-bilingual.pdfall cells, live + dead Total viable / aerobic plate count general hygiene indicator of a food Turbidity (OD) rapid estimate of total biomass ! Why we say CFU, not 'cells' 为何我们说 CFU,而不是“细胞” A clump or chain of cells forms one colony, so the plate count reports colony-forming units, which may under-count true cell number. It counts only viable, culturable cells - VBNC organisms are missed, the same blind spot as conventional ID. 一簇或一链细胞会形成一个菌落,因此平板计数报告 的是菌落形成单位,可能低估真实的细胞数。它只计 入活的、可培养的细胞 -- VBNC 生物会被漏掉,这 与常规鉴定的盲区相同。 i Where enumeration feeds the rest of the course 计数如何为课程其余部分供料 Plate counts give the N and N0 that the growth equation uses, the data a predictive model is fitted to, and the indicator counts (total viable count, coliforms) that verify hygiene at a HACCP critical control point. Counting is the measurement layer under the whole subject. 平板计数给出生长方程所用的N 与 No、用于拟合预测模型的数据,以及在 HACCP 关键控制点验证卫生的指示菌计数 (菌落总数、大肠菌群)。计数是整门学科之下的测量层。 FOOD90023 . Food Microbiology PREDICTIVE - MODELS - CHAPTER . PREDICTIVE MICROBIOLOGY QUANTITATIVE MICROBIOLOGY Turn microbial behaviour into an equation 把微生物的行为转化为方程 Lecture 11 . ICO #5 - apply the principles of predictive microbiology 第 11 讲 · ILO #5 -- 应用预测微生物学的原理 The one-line idea. Predictive (quantitative) microbiology summarises how microbes grow, survive or die in response to environmental factors as mathematical models - so you can predict a product's microbial fate without challenge-testing every formulation. "Knowledge of microbial responses to environmental factors summarised in an equation or model. " 一句话观念。预测(定量)微生物学把微生物如何随环境因素生长、存活或死亡归纳为数学模型 -- 这样你就能预测一种产品 的微生物命运,而无需对每个配方做挑战试验。“以方程或模型归纳微生物对环境因素的响应知识。” Level What it describes Named examples The three-level model hierarchy Primary microbial number (or response) vs time at fixed conditions Gompertz, Baranyi, logistic - fit a growth curve, read off λ, u_max, N_max Secondary how the primary parameters change with the environment (T, pH, a_w) Square-root (Ratkowsky), response-surface, Arrhenius Tertiary software that wraps primary + secondary into a user tool
  • HACCP：7 原则顺序 + CCP 定义 + 关键限值要写“数字”（例如 core ≥72℃、pH ≤4.6、$a_w \le 0.85$）。[6]Source: asksia-bible-food90023-bilingual.pdfFOOD90023 . Food Microbiology i This is where the whole course connects 整门课在这里汇合 Critical limits at a CCP are numbers from this course: a core cook of ≥72 ℃ (a D-value process), pH ≤4. 6 (the C. botulinum limit), a_w ≤0. 85. Predictive models (previous chapter) and D/z/F values feed those limits. CCP 处的关键限值就是本课程里的那些数字:核心烹煮温度≥72℃(一个 D 值工艺)、pH ≤4. 6 (C. botulinum 限 值)、a_w ≤0. 85。预测模型(前一章)和 D/z/F 值为这些限值提供依据。 ! Not every control step is a CCP 并非每个控制步骤都是 CCP A CCP is a step where control is essential and can be applied to prevent / eliminate / reduce a hazard to an acceptable level - and no later step will remove it. A general hygiene step that something downstream also covers is not a CCP. CCP 是这样一个步骤:在此处的控制是必不可少且可以施行的,用以预防/ 消除 /把危害降低至可接受水平 -- 且后续 步骤不会再将其去除。若某个一般卫生步骤的功能后续环节也能覆盖,那它就不是CCP。 ★ How to answer a HACCP / inactivation SAQ 如何回答 HACCP / 灭活简答题 (1) State the log-linear death model - sterility is statistical. (2) Define D, z, F cleanly (time / °C-interval / process- dose) and show one calc. (3) Distinguish pasteurisation (no spores) vs sterilisation (all incl. spores). (4) For HACCP, give the 7 principles in order and define a CCP with a numeric critical limit. Cite the 12-D botulinum cook as the worked example linking it all. (1) 阐述对数线性死亡模型→无菌是统计意义上的。(2)清晰地定义 D、z、F(时间/°C 间隔/工艺剂量)并演示一次 计算。(3)区分巴氏杀菌(不杀孢子)vs 灭菌(杀灭包括孢子在内的全部)。(4)对于 HACCP,按顺序给出7 项原则, 并以一个数值化的关键限值来定义 CCP。引用 12D 肉毒杀菌作为把这一切串联起来的演算实例。 FOOD90023 . Food Microbiology GLOSSARY 1/ 3 - CHAPTER . GLOSSARY & TERMS GLOSSARY Every examinable term - fast reference 每一个可考术语 -- 快速参考 English term . X (bilingual pass) . one-line meaning - grouped by syllabus area 英文术语 · 中文(双语版次)· 一行释义 -- 按教学大纲领域分组 About 55 terms FOOD90023 actually examines, each with a crisp one-line meaning. The middle +X column is reserved for the bilingual pass. Cover the right column and recite the meaning from the term; the high-yield reversals (D vs z, infection vs intoxication, endo- vs exotoxin, endospore vs fungal spore) are flagged in bold. FOOD90023 实际考查的约 55个术语,每个配一条简洁的一行释义。中间的 中文列留给双语版次。遮住右列,由术语背诵 其含义;高产的反转(D与 z、感染与中毒、内毒素与外毒素、内生孢子与真菌孢子)以粗体标出。 Term (EN) 中文 One-line meaning The microbial cell & structure Prokaryote Cell with no membrane-bound nucleus (Bacteria, Archaea); single circular chromosome, 70S ribosomes. Eukaryote — Cell with a true nucleus + membrane-bound organelles (fungi, protozoa); 80S ribosomes. Peptidoglycan (murein)[22]Source: asksia-cheatsheet-food90023.pdfFour levers: (1) prevent contamination (hygiene, asepsis); (2) inhibit growth (chill, vax, VpH, MAP, preservatives - the hurdle set); (3) inactivate/kill (heat, irradiation, HPP); (4) limit access (packaging). Choose by target organism, matrix, shelf-life & quality - most real products stack several (hurdle technology) rather than relying on one. 21 . HACCP (Applied Thread) WHERE IT ALL FEEDS Hazard Analysis and Critical Control Points - a preventive system controlling biological/chemical/physical hazards through the process, not by end-product testing. The 7 principles: (1) hazard analysis -> (2) determine CCPs -> (3) set critical limits (core ≥ 72 ℃, pH ≤ 4. 6, ax ≤ 0. 85) -> (4) monitor -> (5) corrective action -> (6) verification -> (7) records. Predictive models & D/z/F values set the critical limits at the CCPs . A CCP is a step where control is essential & can be applied - not every control step is a CCP. HACCP sits on prerequisite GMP/GHP programs and is regulator- required; it controls hazards in-process rather than relying on testing the finished product. Side 2 . Quick Traps MEMORISE N = No . e^ (pt) - p & t dominate over No D = 1-log time . z = ºC for 10x D . F = total pasteurise # sterilise (spores/phages survive) Infection = live cells . intoxication = pre-toxin endotoxin = LPS, G-, heat-stable pH 4. 6 = C. botulinum line . danger zone 4-60 ℃ SIA > Name the organism + a number every time, and on Q7 write the logs. Method marks survive a slipped final figure. asksia. ai/cheatsheet/ unimelb-food90023 . side 2/2 AskSia CHEATSHEET SERIES 14 . Key Foodborne Pathogens ORGANISM GRAM · DISEASE TYPE Salmonella G- rod · infection · poultry/eggs Listeria m. G+ rod . infection . grows at 0-4 ℃ E. coli O157

• 5）给你一个“万能 SAQ 模板”：每题都按这个写，基本不掉方法分

• 四段式（建议你背成肌肉记忆）：[2]Source: asksia-bible-food90023-bilingual.pdf期中考试规则 -- 闭卷,仅限计算器 The mid-sem is officially CLOSED BOOK ("Open Book status: No"); the only authorised aid is a basic calculator. Section A = short-answer (answer in full sentences, give examples); Section B = quiz-style MCQ that mirrors the fortnightly quizzes. The final's book status is not officially stated in the supplied materials - revise as if closed-book and you are covered either way. * The mid-sem date is listed as 9 Apr (Subject Overview & intro slides) but 16 Apr in the syllabus PDF - confirm with the coordinator. 期中正式为闭卷(“开卷状态:否”);唯一获准的辅助 工具是一台基础计算器。A 部分=简答(用完整句子 作答,给出实例);B部分=测验式 MCQ,与双周测 验一致。期末的开卷/闭卷状态在所提供材料中并未正 式说明 -- 按闭卷复习,两种情形都能覆盖 。* 期中日 期在《课程概览与导论幻灯片》中列为4月9日,但 在大纲 PDF 中为 4 月 16日 -- 请向协调员确认。 ✓ The strategy this dictates 由此决定的策略 Don't spread yourself thin chasing every lecture detail. Pre-write a model answer to each recurring SAQ above - with a named organism and a number in every paragraph - and rehearse them. The quizzes and MCQ section reward the same definitions. Add the 1000-word prac report (due 18 May) as a separate, plan-ahead task built on your six practical results. 不要为追逐每一处讲座细节而分散精力。预先写好上 述每道反复出现简答的范例答案 -- 每段都带一个指 名的生物和一个数字 -- 并反复演练。测验和 MCQ 部分奖励的是同样的定义。再把1000 字实验报告(5 月18 日截止)作为一项单独的、需提前规划的任务, 建立在你六次实验结果之上。 FOOD90023 . Food Microbiology CONTENTS - CONTENTS From the cell to the can 从细胞到罐头 What the microbes are . what they do . how we detect and kill them 微生物是什么 · 它们做什么 · 我们如何检测并杀灭它们 Ch Topic Core ideas Part 1 . The microbes (what they are, how they're built) 1 Foundations - classification & the cell taxonomy · prokaryote/eukaryote . cell anatomy . Gram+ . endospores → 2 Fungi - yeasts & moulds hyphae/mycelium · budding · mycotoxins . fungal vs bacterial spores → 3 Bacteriophages structure . lytic vs lysogenic . starter failure . biocontrol → Part 2 . What microbes do (metabolism, growth, hazard) 4 Microbial metabolism respiration vs fermentation . ATP yield . MLF . glycolysis → 5 Growth & the factors affecting it growth curve . N=Noeut . T/pH/aw/O2 . hurdles → 6 Microbial hazards infection vs intoxication . toxins . pathogens . swollen can → Part 3 . Detecting & controlling them 7 Identification & predictive microbiology Gram/biochemical . 16S rRNA . primary/secondary/tertiary models → 8 Inactivation & preservation D / z / F · 12-D botulinum cook · pasteurise vs sterilise →[16]Source: asksia-cheatsheet-food90023.pdfasksia. ai/cheatsheet/ unimelb-food90023 . side 1/2 AskSia CHEATSHEET SERIES Revision aid . check the current subject guide for exam conditions . @ 2026 flip - for side 2 . growth, hazards & control 0 . Exam Blueprint READ FIRST * FOOD90023 is 70% written exam: a 1-hr mid- semester exam (20%, closed book . calculators only, SAQ + MCQ) and a 2-hr final (50%, ~7 short- answer/essay Qs). Plus 6 fortnightly quizzes (10%) + a 1000-word practical report (20%). SAQs reward full sentences + a named example + a number. The MCQ section mirrors the quizzes. The coordinator recycles questions across the MTE and final. Guaranteed-recurring SAQs: bacteriophages (define + lytic/lysogenic + food uses); the swollen-can scenario; infection vs intoxication + exotoxin classes; bacterial vs fungal spores; 3 gene-transfer mechanisms; malolactic fermentation + its inhibitors; the growth-maths calc N=No·e^(pt); conventional-ID limitations; validation vs evaluation. SIA > Two reflexes that win marks: always name the organism + a number (don't write "bacteria" - write "spore-forming anaerobic Clostridium"), and on calculations show the working with logs - method marks survive a slipped final figure. 1 . Classification & Taxonomy LEC 2 Taxonomy = classification (grouping by similarity/phylogeny) + nomenclature (naming) + identification (placing a new isolate). Hierarchy: Domain > Kingdom > Phylum > Class > Order > Family > Genus > Species > Strain ! Binomial (Linnaeus): Genus (cap) + epithet (lower), italic; e. g. Staphylococcus aureus > S. aureus. Strains carry the safety load: E. coli O157:H7 (O=cell-wall, H=flagellar antigen) is a pathogen; most E. coli are harmless. Prokaryote (Bacteria, Archaea): no nuclear membrane, single circular chromosome, 70S ribosomes, no organelles. Eukaryote (fungi, protozoa): true nucleus, organelles, 80S. Trap: classification = the scheme; identification = the process. Archaea ARE prokaryotes but lack peptidoglycan & their transcription resembles eukaryotes. 1b . Microbial Groups in Food NAME ONE EACH GROUP KEY TRAIT · EXAMPLE Bacteria peptidoglycan wall, binary fission · most pathogens Archaea
  • 1）Define（定义一句话）
  • 2）Mechanism（机制：用因果句解释）
  • 3）Named example（点名微生物/食物例子）
  • 4）Number（一个数字：温度/时间/pH/$a_w$/log reduction/潜伏期等）

• 6）你接下来只要回答我 3 个问题，我就能把“详细复习重点”再压缩成你个人的冲刺清单

• 你简单回：
  • 1）你 Final 离现在还有几天？（我好给你排“今天—考前”的复习节奏）
  • 2）你最虚的 2 块是哪两块：
    • A 噬菌体长答
    • B 胀罐 + 危害（infection/intoxication/toxins）
    • C 孢子对比
    • D MLF
    • E 生长计算 $N=N_0 e^{\mu t}$
    • F D/z/F + HACCP
  • 3）你更需要：背诵范文 还是 刷题改错？

• 如果你愿意，我也可以把你“最弱的两块”和“最常混淆的反转对”记住，之后每次你来复习我都先从这两块开始。