Foodborne Illnesses

Question 1

Causes of food borne illnesses in Australia

Answer 1

Inadequate cooking
Improper holding temperatures
Contaminated Equipment
Unsafe Food Sources
Poor personal hygiene around food handling

Question 2

If a person has become ill from food or water, they have contracted either ____ or ______

Answer 2

A foodborne infection (caused by an infectious agent) or food intoxication (caused by a poisonous substance in their food)

Question 3

What is the danger zone temp?

Answer 3

5-60 degrees - bacteria multiples the longer food is within the danger zone

Question 4

How long will symptoms last with food borne illnesses

Answer 4

2-4 days up to 10 days generally. Listeria can last 3 weeks though!

Question 5

Factors of microbial growth (food borne illnesses)

Answer 5

time
available nutrients
moisture
temp
pH
gas atmospheres

Question 6

At risk groups for listeria

Answer 6

children, elderly, pregnant women, ppl on certain medications

Question 7

What is the most common cause of diarrhoea in children (in both developed and developing countries)?

Answer 7

Rotavirus

Question 8

What is the infection caused by exposure to cat feces

Answer 8

Toxoplamosis - risk to pregnant women and their unborn babies - headache, fever, confusion - foetal development problems

Question 9

Food Safety tips include

Answer 9

Refrigeration ≤ 5ºC
Ensure frozen foods remain hard frozen
Dehydration inhibits the growth of micro-organisms by removing water, but does not make the food sterile
Proper storage ensures that food retains its nutrient value, freshness, aroma, texture and prevents infection from developing
Heat leftovers until ‘steaming hot’ – never re-heat more than once