Food Poisioning

Question 1

Enzymes

Answer 1

Chemical substances produced within living tissues of all plants and animals, speed the changes, inactivated by cooking, can it be destroyed,

Question 2

Microorganisms

Answer 2

Bacteria, mound and yeast

Question 3

Bacteria

Answer 3

Most dangerous microorganisms because they are the most difficult to destroy

Question 4

Mound

Answer 4

Cuddly growth that is often white

Question 5

Yeast

Answer 5

Have only one cell, are present in the air, can contaminate food

Question 6

Oxidation of food

Answer 6

Oxidation is the exposure of food to oxygen in the air, often results in brown discoloration, especially occurs in veg and fruits

Question 7

Six methods of food preservation

Answer 7

Low temperature, high temperature, removing moisture, excluding air, irradiation, adding preservatives

Question 8

Food borne illness

Answer 8

Occurs when a person gets sick by eating food that has been contaminated with bacteria parasites, or viruses

Question 9

How Food poisoning occurs

Answer 9

Changing population demographics, changing patterns of food production and consumption, new re-emerging or drug resistant diseases agents

Question 10

Responsible for food safety

Answer 10

Everyone, food industry and government work together to deliver safe food, consumer must maintain the safety of the food

Question 11

Canada and food borne illness

Answer 11

4 million cases happen each year in Canada, 96-99 are not reported, symptoms can last from 30 min to 2 weeks