FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Enteric toxins or intestinal toxins
|
|
are formed by organisms after they enter the GI tract.
|
|
|
are consumed in foods
|
|
|
are toxins produced in the intestinal tract to fight bacteria
|
|
|
are destroyed by heat in cooking
|
Explanation:
Detailed explanation-1: -A specific class of exotoxins, called enterotoxins, is toxic to the intestinal tract, causing vomiting and diarrhea. Well-defined toxins (such as enterotoxins, neurotoxins, leukocidins, and hemolysins) are classified in terms of the specific target cell or site affected.
Detailed explanation-2: -The most common bacterial agents involved in gastrointestinal infection belong to the normal flora of the mouth and upper respiratory tract, including Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus viridans, and Bacillus species.
There is 1 question to complete.