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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What is a Biological Hazard?
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So tiny you can’t see them, taste or smell them
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Chemicals in the foods
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Occur naturally on food such as bones in fish
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The taste of the food
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Explanation:
Detailed explanation-1: -greatest concern to food service managers and Health Inspectors. Examples of biological hazards are: disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins. Some rod-shaped bacteria change into a hard shelled form called a bacterial spore.
Detailed explanation-2: -These include: Clostridium botulinum, Bacillus cereus, and Staphylococcus aureus. Parasites ex: Toxoplasma gondii, Cryptosporidia, Giardia spp., Trichinella spiralis, Taenia solium, Anisakis spp.
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