FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -True or False: Pathogens need six conditions to grow–Food, acidity, temperature, time, oxygen and mold. True or False: Viruses, Bacteria, and parasites cause illnesses and can be seen, smelled, and tasted. False.
Detailed explanation-2: -Pathogenic bacteria cause illness. They grow rapidly in the Danger Zone-the temperatures between 40 °F (4.4 °C) and 140 °F (60 °C) and do not generally affect the taste, smell, or appearance of food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine.
Detailed explanation-3: -Most of these microorganisms can’t be seen, smelled or tasted, but can cause illness that ranges from mild, to severe, to life-threatening. Foodborne illness can be acquired in all settings where food is prepared and eaten, including homes, schools, and commercial food operations such as restaurants.
Detailed explanation-4: -Norovirus. Salmonella (non-typhoidal) Clostridium perfringens. Campylobacter. Staphylococcus aureus. 19-Dec-2022