FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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E. coli
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Listeria moncytogenes
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Staph. aureus
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Salmonella
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Detailed explanation-1: -enterica Typhimurium (including its monophasic variant) (28.8% in EU, 2013; 11.6% in USA) [8], [9]. Salmonella Enteritidis is commonly associated with poultry and products thereof, whereas S. Typhimurium has a wider species range, including pigs and cattle as well as poultry [10].
Detailed explanation-2: -Salmonellosis in poultry is caused by Gram-negative bacteria from the genus Salmonella. There are only two species in this genus, enterica and bongori (Lin-Hui and Cheng-Hsun, 2007), but almost 2, 700 serotypes (serovars), of which around 10% have been isolated from birds.
Detailed explanation-3: -Salmonella can be found in a variety of foods, including chicken, beef, pork, eggs, fruits, vegetables, and even processed foods. Some people are more likely to get an infection and serious illness. You can take steps to prevent infection, such as following the clean, separate, cook, and chill guidelines.
Detailed explanation-4: -Campylobacter spp. jejuni and C. coli) are important foodborne pathogenic bacteria associated with poultry.