Food Spoilage

Question 1

Control of enzymatic food spoilage

Answer 1

Heat
Blanching
Cold
Acids
Additives

Question 2

Toxic food poisoning

Answer 2

Occurs when exotoxins are eaten
Exotoxins are produced outside the cell
Boiling for 30 minutes destroys them
Vomiting and diarrhoea occur within 2 hours
Staphylococcus aureus

Question 3

Infectious food poisoning

Answer 3

When food containing a pathogenic bacteria is eaten they produce endotoxins when they die
Fever, vomiting, diarrhoea and headache occur within 12 hours
Heating can destroy endotoxins
Salmonella

Question 4

Staphylococcus aureus description

Answer 4

Spherical
Gram positive
Does not produce spores

Question 5

Staphylococcus aureus properties

Answer 5

Faculative

Salt-tolerant

Question 6

Staphylococcus aureus sources

Answer 6

Nose
Throat
Human skin
Unwashed hands

Question 7

Staphylococcus aureus high-risk foods

Answer 7

Cold meat

Unpasteurised milk

Question 8

Staphylococcus aureus incubation period

Answer 8

3-6 hours

Question 9

Staphylococcus aureus duration

Answer 9

24 hours

Question 10

Staphylococcus aureus symptoms

Answer 10

Vomiting
Cramps
Diarrhoea

Question 11

Salmonella description

Answer 11

Rod-shaped
Bacilli
No spores
Gram negative

Question 12

Salmonella properties

Answer 12

Faculative

37C

Question 13

Salmonella sources

Answer 13

Human and animal intestines
Rodents
Unwashed hands

Question 14

Salmonella high-risk foods

Answer 14

Poultry
Meat
Eggs

Question 15

Salmonella incubation period

Answer 15

12-36 hours

Question 16

Salmonella duration

Answer 16

1-7 days

Question 17

Salmonella symptoms

Answer 17

Abdominal pain
Fever
Diarrhoea
Vomiting
Fatal in the very old and very young