Questions and Answers
Which of the following are considered biological hazards? (Select all that apply)
Which biological hazard accounts for the most illnesses, hospitalizations, and deaths?
Bacteria
What is a foodborne infection?
Pathogen invade the body after consumption of contaminated food.
Which of the following are examples of foodborne infections? (Select all that apply)
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What is foodborne intoxication?
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Which of the following are examples of foodborne intoxication? (Select all that apply)
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What methods can be used for killing bacteria?
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The three conditions that influence the rate of killing bacteria are time, temperature, and _____
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Spores are easier to kill than vegetative cells.
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What factors influence bacterial growth?
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What are contributing factors of Salmonella spp.?
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What is the #1 cause of foodborne illness?
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What is the primary viral foodborne hazard besides norovirus?
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Study Notes
Biological Hazards
- Biological hazards include bacteria, viruses, protozoa, yeasts, molds, and prions that can cause foodborne illness.
Bacteria
- Responsible for the highest rates of illnesses, hospitalizations, and deaths associated with foodborne pathogens.
Foodborne Infection
- Occurs when a pathogen invades the body after consuming contaminated food. Illness may arise without pathogen growth in the food.
Examples of Foodborne Infection
- Common pathogens causing foodborne infections include pathogenic E. coli, salmonella, listeria, various viruses, and parasites.
Foodborne Intoxication
- Results from the consumption of food where pathogens produce toxins. Illness occurs only if the toxins are present, regardless of live pathogen growth.
Examples of Foodborne Intoxication
- Notable pathogens include Staphylococcus aureus, Clostridium botulinum, and Bacillus cereus.
Methods for Killing Bacteria
- Effective techniques include heat, acid, antimicrobial chemicals, irradiation, ultrasound, pulsed light, and high pressure.
Conditions Influencing Bacterial Kill Rate
- Three main factors are time, temperature, and food composition, which significantly affect how quickly bacteria are killed.
Spores vs. Vegetative Cells
- Spores are more resistant to killing methods compared to vegetative cells, making them a critical concern in food safety.
Factors Influencing Bacterial Growth
- Bacterial growth is affected by food composition, temperature, time, pH, water activity, atmospheric conditions, microbial competition, and use of preservatives.
Contributing Factors of Salmonella spp.
- Salmonella is commonly found in the intestinal tracts of humans and animals and can be spread through cross-contamination, undercooked food, and poor agricultural practices.
Norovirus
- Recognized as the leading cause of foodborne illness globally.
Hepatitis A
- The main viral hazard in foodborne illnesses alongside norovirus, posing significant health risks.
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Description
Test your knowledge on biological food safety hazards with this quiz. Learn about various pathogens like bacteria, viruses, and more that can affect food safety. Perfect for anyone studying food science or safety!
