Microbial food contamination and spoilage

Question 1

Disease caused by pathogenic organisms or toxins transmitted to humans by food.

Answer 1

Foodborne Disease

Question 2

What is the maximum time you should leave food to cool before putting it into the fridge?

Answer 2

1 1/2 hours

Question 3

Which one of the following bacteria causes the greatest number of cases of food poisoning?
A. Clostridium perfringens
B. Listeria
C. Staphylococcus aureus
D. Salmonella

Answer 3

D. Salmonella

Question 4

Which of the following is the most common cause of food poisoning?
A. Red kidney beans
B. Molds
C. Bacteria
D. Toad stools

Answer 4

C. Bacteria

Question 5

The main reason why hair must be covered is that:

Answer 5

Hair and dandruff can fall into food

Question 6

Most likely to be a source of food poisoning bacteria

Answer 6

Raw Meat

Question 7

The effect of temperature on microbial growth also depends upon other environmental conditions such as

Answer 7

Growth factors in the nutrient medium, pH of the food, and Water activity

Question 8

The major causes of spoilage of foods with reduced water activity.

Answer 8

Molds

Question 9

Transfer of harmful microorganisms or their microscopic stages (eggs, larvae) from one source to another.

Answer 9

Cross-contamination

Question 10

This type of food preservation is achieved by preventing the growth and multiplication of microorganisms so as to avoid spoilage.

Answer 10

Inhibition Principle

Question 11

At which of the following temperatures will food poisoning bacteria multiply most rapidly?

Answer 11

37 Celcius

Question 12

The major causes of spoilage of foods with relatively high water activity.

Answer 12

Bacteria

Question 13

The main symptom of Staphylococcus food poisoning is:
A. vomiting
B. diarrhoea
C. fever
D. abdominal pains

Answer 13

A. Vomiting

Question 14

The important factors needed by a bacteria to grow and multiply and cause foodborne illness.

Answer 14

nutrient, moisture, time, oxygen, pH, temperature

Question 15

Which one of the following pairs of people are at special risk from food poisoning?
A. Nurses and children
B. Children and old people
C. Old people and chefs
D. Chefs and nurses

Answer 15

B. Children and old people

Question 16

Which one of the following statements best describes food but it usually causes bacterial food poisoning?
A. It appears normal but it tastes horrible.
B. It appears stale and dry and it has an ‘off’ taste.
C. It tastes, smells and looks normal.
D. It appears and tastes normal but it has an unpleasant smell.

Answer 16

C. It tastes, smells and looks normal.

Question 17

(1) You enter the kitchen (2)First you make some sandwiches (3)Then you take your coffee break (4)Then you put some lamb chops on to grill At what point should you have washed your hands?
A. After points 2,3,4.
B. After points 1, 2, 4.
C. After points 1, 3, 4.
D. After points 1,2,3.

Answer 17

C. After points 1, 3, 4.

Question 18

The best way to preserve food with longer shelf life is to combine both killing and inhibition principle but this method must depend on _____?

Answer 18

Type of food

Question 19

Organisms that can be transmitted to susceptible hosts and cause disease.

Answer 19

Infectious agent

Question 20

The entry and development or multiplication of infectious agents in the body of humans or other animals.

Answer 20

Infection