NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Bacteria, yeast, molds,
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Yeast, fungi, bacteria
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Mould, yeast, fungi
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None of the above
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Detailed explanation-1: -Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products.
Detailed explanation-2: -Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.
Detailed explanation-3: -bacteria (for example Salmonella and Campylobacter) viruses (for example Norovirus and Hepatitis A virus) parasites (for example giardia and tapeworms).
Detailed explanation-4: -Bacteria-Helicobacter pylori, the Salmonella family, and Escherichia coli (E. coli). Viruses-Hepatitis A, Norwalk-type viruses, rotaviruses, adenoviruses, enteroviruses, and reoviruses. Protozoa-Giardia lamblia and Cryptosporidium parvum.