FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Botulism
|
|
|
E. Coli
|
|
|
Listeria
|
|
|
Norovirus
|
|
|
Salmonella
|
Detailed explanation-1: -The toxin is made most often by Clostridium botulinum bacteria. Improperly canned, preserved, or fermented foods can provide the right conditions for the bacteria to make the toxin.
Detailed explanation-2: -What causes botulism outbreaks? Outbreaks of food-borne botulism have been associated with chopped garlic in oil, chili peppers, tomatoes, carrot juice and baked potatoes. In Canada, outbreaks have also been associated with seal meat, smoked salmon and fermented salmon eggs.
Detailed explanation-3: -The botulinum toxin has been found in a variety of foods, including low-acid preserved vegetables, such as green beans, spinach, mushrooms, and beets; fish, including canned tuna, fermented, salted and smoked fish; and meat products, such as ham and sausage.