Factors Contributing to Foodborne Illness Spread
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Factors Contributing to Foodborne Illness Spread

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Questions and Answers

What temperature range is considered the danger zone for foodborne illness?

  • 15°C-25°C
  • 0°C-4°C
  • -5°C-10°C
  • 4°C-60°C (correct)

    • At what temperature should hot foods be kept to prevent the growth of bacteria?

  • Below 0°C
  • 30°C
  • 40°C-50°C
  • Above 60°C (correct)

    • What is the temperature range where most bacteria experience inhibited growth except for thermophiles?

  • 40-50°C
  • -10-5°C
  • 15-20°C
  • 74-60°C (correct)

    • In which temperature range does bacteria growth and toxin production depend on the bacterial species?

    <p>60-4°C</p> Signup and view all the answers

    At what temperature range does slow growth of bacteria typically occur?

    <p>4-0°C</p> Signup and view all the answers

    What is the temperature range for the Danger Zone for Foods mentioned in the text?

    <p>4°C-60°C</p> Signup and view all the answers

    What is the impact of temperatures between 60-4°C on bacteria growth according to the text?

    <p>Rapid growth of bacteria</p> Signup and view all the answers

    In which temperature range does slow growth of bacteria typically occur, as mentioned in the text?

    <p>4-0°C</p> Signup and view all the answers

    What happens to most bacteria at temperatures between 74-60°C according to the text?

    <p>Growth inhibited</p> Signup and view all the answers

    How should hot foods be kept to prevent bacterial growth, as advised in the text?

    <p>Above 60°C</p> Signup and view all the answers

    What is the main purpose of using HACCP principles in the food industry?

    <p>To prevent food contamination at critical control points</p> Signup and view all the answers

    Which type of bacteria is commonly found in poultry and can cause foodborne illness?

    <p>Salmonella spp</p> Signup and view all the answers

    What is the classification of foodborne illness caused by the effect of microorganism on the gut wall?

    <p>Bacterial Infection</p> Signup and view all the answers

    Which type of bacteria does not require oxygen for growth?

    <p>Anaerobic bacteria</p> Signup and view all the answers

    What is the shape of Bacilli bacteria according to the text?

    <p>Cheetos shape</p> Signup and view all the answers

    Which staining reaction indicates Gram-negative bacteria?

    <p>Pink</p> Signup and view all the answers

    What kind of environmental tolerance does halophile bacteria exhibit?

    <p>Grows at high salt concentration</p> Signup and view all the answers

    Who accounts for 60% of foodborne illness cases in Canada over a 10 year period?

    <p>Unspecified agents</p> Signup and view all the answers

    Which pathogen causes the highest number of domestically acquired foodborne illness cases?

    <p>Norovirus</p> Signup and view all the answers

    Which group is particularly susceptible to foodborne illnesses according to the text?

    <p>Young children and infants</p> Signup and view all the answers

    What percentage of foodborne illness cases is attributed to parasites?

    <p>1%</p> Signup and view all the answers

    Which factor contributes to the spread of bacteria in food preparation according to the text?

    <p>Poor personal hygiene</p> Signup and view all the answers

    What is the estimated range of annual costs related to foodborne illness in the U.S. based on the text?

    <p>$10-83 million</p> Signup and view all the answers

    Which group has a reduced ability to fight off infections and is susceptible to foodborne illnesses?

    <p>Pregnant and lactating mothers</p> Signup and view all the answers

    What is the main origin of foodborne illnesses according to the text?

    <p>Food service origin</p> Signup and view all the answers

    Who accounts for 11% of foodborne illness cases in Canada over a 10 year period?

    <p>Elderly</p> Signup and view all the answers

    Which pathogen causes 5% of the domestically acquired foodborne illnesses?

    <p>Salmonella (nontyphoidal)</p> Signup and view all the answers

    What is the most common reason for the spread of bacteria during food preparation mentioned in the text?

    <p>Cross contamination</p> Signup and view all the answers

    Which group is NOT mentioned as particularly susceptible to foodborne illnesses in the text?

    <p>Healthy adults with proper hygiene practices</p> Signup and view all the answers

    What percentage of Canadian foodborne illness cases were attributed to unspecified agents annually over a 10 year period?

    <p>60%</p> Signup and view all the answers

    Which pathogen causes 8% of the domestically acquired foodborne illnesses?

    <p>Campylobacter spp</p> Signup and view all the answers

    What is the main reason for the presence of bacteria on food preparation surfaces and utensils?

    <p>Poor personal hygiene</p> Signup and view all the answers

    Which age group is indicated as the most susceptible to foodborne illnesses in the text?

    <p><strong>Young children and infants</strong></p> Signup and view all the answers

    Which bacteria species is characterized by being Gram positive and causing flu-like symptoms?

    <p>Listeria monocytogenes</p> Signup and view all the answers

    What is a distinguishing feature of Campylobacter Jejuni among the bacteria species mentioned in the text?

    <p>spiral shape</p> Signup and view all the answers

    Which classification applies to bacteria that require a specific oxygen concentration range for growth?

    <p>Microaerophilic</p> Signup and view all the answers

    What type of food is most likely to be contaminated with Fecal coliforms according to the text?

    <p>Low-acid foods</p> Signup and view all the answers

    Which bacteria species can lead to kidney failure and hemolytic uremic syndrome as symptoms of infection?

    <p>Escherichia coli</p> Signup and view all the answers

    Which environmental tolerance factor enables bacteria to thrive in high salt concentrations?

    <p>Halophile</p> Signup and view all the answers

    What distinguishes Clostridia spp from other bacteria species?

    <p>Spore forming</p> Signup and view all the answers

    Which bacteria species resembles cheetos in shape and is associated with raw milk and poultry?

    <p>Salmonella spp</p> Signup and view all the answers

    What type of foodborne illness involves the effect of toxins produced by microorganisms once in the body?

    <p>Intoxication or toxin-mediated infection</p> Signup and view all the answers

    What mode of transmission is associated with Listeria monocytogenes as mentioned in the text?

    <p>Raw meats and poultry consumption</p> Signup and view all the answers

    What is the main purpose of fermentation in food preservation?

    <p>Convert food components into a more stable form</p> Signup and view all the answers

    In controlled or 'innoculated' fermentations, what is the key difference compared to natural fermentations?

    <p>'Starter culture' is added to the starting food material</p> Signup and view all the answers

    Which type of bacteria is responsible for transforming wine into vinegar when left exposed to oxygen?

    <p>Acetobacter spp</p> Signup and view all the answers

    What distinguishes natural or 'wild' fermentations from controlled fermentations?

    <p>'Starter culture' is added in controlled fermentations</p> Signup and view all the answers

    Which of the following food transformations through fermentation is incorrect?

    <p>Wheat -&gt; yogurt</p> Signup and view all the answers

    Why is fermentation considered a useful method for food preservation?

    <p>It inhibits the growth of microorganisms like pathogens</p> Signup and view all the answers

    What is a key feature of lactic acid bacteria in desirable fermentations according to the text?

    <p>Non-spore formers</p> Signup and view all the answers

    Which food transformation through fermentation involves the production of CO2 and acids?

    <p>Cabbage to sauerkraut</p> Signup and view all the answers

    What is the main reason lactic acid bacteria are important in fermentation according to the text?

    <p>Produce lactic acid</p> Signup and view all the answers

    What distinguishes bacterial fermentations involving lactic acid bacteria from others mentioned in the text?

    <p>End product is lactic acid</p> Signup and view all the answers

    Which type of fermentations involve an inoculum or starter culture added to the starting food material?

    <p>Cheese/Yogurt production</p> Signup and view all the answers

    In fermentations involving lactic acid bacteria, what do they tolerate well in terms of concentrations?

    <p>High salt and sugar concentrations</p> Signup and view all the answers

    For what reason is often little or no heat required in preparing fermentations involving lactic acid bacteria?

    <p>High heat denatures their enzymes</p> Signup and view all the answers

    What distinguishes bacterial fermentations involving lactic acid bacteria?

    <p>End product is lactic acid</p> Signup and view all the answers

    What is the primary purpose of adding 2 strains of lactic acid bacteria to pasteurized, homogenized milk in yogurt production?

    <p>To initiate the fermentation process</p> Signup and view all the answers

    Which of the following statements best describes the role of Streptococcus thermophilus in yogurt production?

    <p>It helps in fermenting the milk during production</p> Signup and view all the answers

    In wine production, which aspect of fermentation primarily results in the conversion of glucose and fructose to ethanol and CO2?

    <p>Conversion by Saccharomyces yeasts</p> Signup and view all the answers

    What distinguishes Sauerkraut Production from Yogurt Production in terms of the end products of fermentation?

    <p>More gases produced in sauerkraut compared to yogurt</p> Signup and view all the answers

    What is a key difference between natural fermentation and controlled fermentation processes as mentioned in the text?

    <p>Controlled fermentations use specific strains of bacteria or yeasts</p> Signup and view all the answers

    Which of the following is NOT a strain of yeast included in wine production?

    <p>Streptococcus thermophilus</p> Signup and view all the answers

    How do bacterial cultures in yogurt differ from those added to wine for fermentation?

    <p>'Lactobacillus spp' is exclusive to yogurt and not used in wine.</p> Signup and view all the answers

    What effect does the addition of lactic acid bacteria have on lactose content during yogurt production?

    <p>Decreases lactose content</p> Signup and view all the answers

    Why is the control of undesirable bacterial growth crucial in sauerkraut production as mentioned in the text?

    <p>'Undesirable bacterial growth' can lead to spoilage and affect the quality of the product.</p> Signup and view all the answers

    What is the role of lactic acid bacteria in wine fermentation?

    <p>Converting malic acid to lactic acid and CO2</p> Signup and view all the answers

    What distinguishes acetic acid bacteria in vinegar production?

    <p>Produce acetic acid in the presence of excess O2</p> Signup and view all the answers

    What is the basic requirement for vinegar production?

    <p>Raw material food item that can undergo alcoholic fermentation</p> Signup and view all the answers

    In blue cheese production, what is the role of Penicillium roqueforti and P. glaucum?

    <p>Producing aroma and flavor compounds</p> Signup and view all the answers

    What is the primary function of an inoculum in fermentation?

    <p>Introducing an active culture of microorganisms into the medium</p> Signup and view all the answers

    Why are other organic acids produced in addition to acetic acid during vinegar fermentation?

    <p>To enhance the aroma and flavor complexity of vinegar</p> Signup and view all the answers

    What is one key aspect of bacterial fermentations in vinegar production?

    <p>Involvement of both yeasts and bacteria</p> Signup and view all the answers

    What is the impact of higher alcohol concentrations on vinegar production?

    <p>Leads to incomplete oxidation to acetic acid</p> Signup and view all the answers

    'Malolactic fermentation' refers to the conversion of which compound by bacteria?

    <p>Malic acid to lactic acid</p> Signup and view all the answers

    What occurs when diacetyl is produced by lactic acid bacteria?

    <p>Development of a buttery taste</p> Signup and view all the answers

    What percentage of the original kernel does whole wheat flour in Canada contain?

    <p>95%</p> Signup and view all the answers

    Which part of the kernel serves as the storage depot for energy in plants?

    <p>Starch</p> Signup and view all the answers

    What happens to starch granules when exposed to water?

    <p>They swell up and take moisture</p> Signup and view all the answers

    How can lumping be prevented when mixing dry starch with warm or hot water?

    <p>Mix starch with a little cold water first</p> Signup and view all the answers

    What is the primary purpose of a roux when preparing starch sauces?

    <p>To separate flour particles</p> Signup and view all the answers

    Which factor influences the viscosity of starch besides the chemical composition of starch?

    <p>Presence of other substances (fat, sugar, acid)</p> Signup and view all the answers

    What is the base for several kinds of sauces including cheese sauce and souffles?

    <p>White sauce</p> Signup and view all the answers

    What generally happens to the viscosity of starch thickened sauces with cooling?

    <p>Increases</p> Signup and view all the answers

    Which part of the tongue detects sweetness and sourness?

    <p>Tip of the tongue</p> Signup and view all the answers

    Which area is responsible for initially detecting bitterness?

    <p>Back of the tongue</p> Signup and view all the answers

    What part of the mouth detects dilute acid?

    <p>Back of the tongue</p> Signup and view all the answers

    Which area perceives concentrated sourness most intensely?

    <p>Back of the tongue</p> Signup and view all the answers

    Where is intense saltiness primarily detected by taste buds?

    <p>Sides of the tongue</p> Signup and view all the answers

    What is the primary area where bitterness is perceived?

    <p>Back of the tongue</p> Signup and view all the answers

    Where is dilute acid typically detected in terms of taste?

    <p>Back of the tongue</p> Signup and view all the answers

    On which part of the tongue are sweetness and sourness both detected?

    <p>Tip of the tongue</p> Signup and view all the answers

    Study Notes

    Foodborne Illnesses

    • Factors contributing to the spread of foodborne illness:
      • Temperature abuse
      • Improper storage of raw or cooked foods
      • DANGER ZONE: 4°C-60°C (growth of bacteria and toxin production)
    • Foodborne illness statistics:
      • U.S.: $10-83 billion in costs, 6.5-33 million ill people per year
      • Canada: $100 million in costs, 19.7 million sick days per year (roughly 13% of population)
    • Top four pathogens of domestically acquired foodborne illnesses:
      • 1.05 million cases of Norovirus (65%)
      • 0.18 million cases of Clostridium perfringens (11%)
      • 0.14 million cases of campylobacter spp (8%)
      • 0.09 million cases of salmonella (nontyphoidal 5%)
    • Who is most susceptible to foodborne illnesses:
      • Young children and infants
      • Elderly
      • Immunocompromised patients
      • Pregnant and lactating mothers
    • Sources of contamination:
      • Environment (soil, water, air)
      • Poultry (Salmonella spp)
      • Beef (Escherichia coli)
      • Sea food (Fecal coliforms, hepatitis A)
      • Eggs, milk, dairy (Listeria monocytogenes)
      • Contact surfaces

    Bacterial Involvement in Foodborne Illness

    • Bacteria involved in foodborne illness:
      • Morphology (shape): Bacilli (cheetos shape), Cocci (balls)
      • Reaction to staining: Gram positive (purple), Gram negative (pink)
      • Metabolism (respiration requirements): Aerobic, Anaerobic, Facultative anaerobic, Microaerophilic
      • Environmental tolerances: Thermophile, Halophile
    • Classification of bacteria species:
      • Campylobacter Jejuni: Gram negative, Microaerophilic, spiral shaped
      • E.coli: Gram negative, facultative anaerobic, rod-shaped
      • Listeria monocytogenes: Gram positive, facultative anaerobic, short rod-shaped
      • Salmonella spp: Gram negative, facultative anaerobic, short rod-shaped
      • Staphylococcus aureus: Gram Positive, facultative anaerobic, cocci

    Food Safety and Sanitation

    • Common symptoms of foodborne illness:
      • Nausea, abdominal pain
      • Diarrhea
      • Fever and headache
      • Vomiting and fatigue
    • Classification of foodborne illness:
      • Bacterial Infection
      • Intoxication or toxin-mediated infection
    • Foods of concern for transmission of foodborne illness:
      • Improperly processed fruits and veggies
      • Protein rich foods
      • High moisture content foods
      • Low-acid foods

    Fermentation and Food Preservation

    • What is fermentation?
      • Involves the conversion of food components into a more stable form through the use of microorganisms
      • Produces amino acids, acids, alcohols, and gases
    • Results of fermentation:
      • Reduces the likelihood of pathogens growing in the food
      • Extends shelf life of product
      • Produces a new food product from raw materials
    • Types of fermentations:
      • Natural or ‘wild’ fermentations
      • Controlled or ‘innoculated’ fermentations
    • Examples of fermented products:
      • Sauerkraut
      • Pickles
      • Olives
      • Cheese
      • Yogurt
      • Bread
      • Sausage

    Sensory Evaluation

    • Sensory evaluation involves an understanding of:
      • Biology, chemistry, and physics of food
      • The subjects
    • Color evaluation:
      • Spectral color
      • Hue
      • Brightness (reflectance)
    • Taste evaluation:
      • Detection of taste on different areas of the tongue
      • Sweetness and sourness are detected by the tip of the tongue
      • Dilute acid is detected at the back of the tongue and hard palate
      • Concentrated sourness is perceived most intensely on hard palate
      • Intense saltiness is also detected by taste buds of the hard palate and sides of the tongue
      • Bitterness is initially detected on hard palate
    • Sensory tests:
      • Analytical tests
      • Determination of sensitivity (threshold of detection)
      • Discriminative tests (detectable difference or not)
      • Descriptive test (identification of sensory characteristics regarding intensity and strength)
      • Affective tests (measuring the degree of liking of a sample)

    Cereals, Grains, Breads, and Starches

    • Canada's dietary guidelines indicate that whole grains should be consumed regularly
    • Whole grains:
      • Contain all three parts of the kernel (Bran, Endosperm, Germ)
      • Represent an excellent source of dietary fiber and energy
    • Grains and oilseeds:
      • Source of polyunsaturated fatty acids
      • Carbohydrates: sugars, starches, and fiber
    • Factors that influence viscosity of starch:
      • Chemical composition of starch
      • Presence of other substances (fat, sugar, acid)
      • Stirring and agitation
    • Preparation of starch products:
      • Lumping: prevention by mixing starch with a little COLD water first
      • Roux: mixing starch with a little fat to separate flour particles and heat briefly
      • Mix starch with sugar to separate starch granules before making thickened product

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    Description

    Learn about the factors that contribute to the spread of foodborne illnesses, including temperature abuse, improper storage of raw or cooked foods, and the danger zone temperature range. Understand the impact of temperature on bacterial growth and toxin production.

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