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Questions and Answers
What type of food poisoning is characterized by symptoms appearing shortly after consumption due to chemicals?
What type of food poisoning is characterized by symptoms appearing shortly after consumption due to chemicals?
Which of the following is NOT a type of food poisoning mentioned?
Which of the following is NOT a type of food poisoning mentioned?
What symptom is commonly associated with food infection?
What symptom is commonly associated with food infection?
Which of the following states how food intoxication occurs?
Which of the following states how food intoxication occurs?
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Which metal is identified as a potential cause of chemical food poisoning?
Which metal is identified as a potential cause of chemical food poisoning?
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Which of the following food poisoning types can result from allergic reactions?
Which of the following food poisoning types can result from allergic reactions?
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What is a common factor in foods that makes them susceptible to microbial food poisoning?
What is a common factor in foods that makes them susceptible to microbial food poisoning?
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Which bacteria is NOT typically associated with food infection?
Which bacteria is NOT typically associated with food infection?
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Which group of microorganisms are primarily responsible for foodborne outbreaks?
Which group of microorganisms are primarily responsible for foodborne outbreaks?
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What common attribute is shared by beneficial and spoilage microorganisms?
What common attribute is shared by beneficial and spoilage microorganisms?
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Which of the following is a bacterial pathogen associated with foodborne illnesses?
Which of the following is a bacterial pathogen associated with foodborne illnesses?
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Food poisoning is characterized by which of the following symptoms?
Food poisoning is characterized by which of the following symptoms?
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Which of the following microorganisms is a viral pathogen linked to foodborne diseases?
Which of the following microorganisms is a viral pathogen linked to foodborne diseases?
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What is NOT a characteristic of food poisoning?
What is NOT a characteristic of food poisoning?
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Which of the following is a parasitic microorganism linked to foodborne outbreaks?
Which of the following is a parasitic microorganism linked to foodborne outbreaks?
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Which of the following bacteria is known for producing toxins that lead to severe food poisoning?
Which of the following bacteria is known for producing toxins that lead to severe food poisoning?
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Which of the following describes beneficial microorganisms in food microbiology?
Which of the following describes beneficial microorganisms in food microbiology?
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What is a common effect of food spoilage microorganisms?
What is a common effect of food spoilage microorganisms?
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Why might foodborne pathogenic microorganisms be difficult to assess in food products?
Why might foodborne pathogenic microorganisms be difficult to assess in food products?
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Which of the following is an example of a beneficial microorganism?
Which of the following is an example of a beneficial microorganism?
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What type of microorganisms are responsible for food intoxication?
What type of microorganisms are responsible for food intoxication?
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How can uncontrolled growth of beneficial microorganisms affect food?
How can uncontrolled growth of beneficial microorganisms affect food?
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Which process involves consuming an infective pathogen that leads to infection?
Which process involves consuming an infective pathogen that leads to infection?
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Which microorganisms are known to act as probiotics?
Which microorganisms are known to act as probiotics?
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What is the primary consequence of listeric meningitis in surviving infants?
What is the primary consequence of listeric meningitis in surviving infants?
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What is the mortality rate from septicemia related to listeriosis?
What is the mortality rate from septicemia related to listeriosis?
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What is a primary source of C. jejuni contamination in retail products?
What is a primary source of C. jejuni contamination in retail products?
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Which group is NOT identified as a target population for listeriosis?
Which group is NOT identified as a target population for listeriosis?
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Which of the following populations is most frequently afflicted by C. jejuni infections?
Which of the following populations is most frequently afflicted by C. jejuni infections?
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What complication is commonly associated with C. jejuni infections?
What complication is commonly associated with C. jejuni infections?
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What is the effective treatment for listeriosis?
What is the effective treatment for listeriosis?
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Which bacterium is primarily responsible for Campylobacteriosis?
Which bacterium is primarily responsible for Campylobacteriosis?
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How can raw milk be a source of infection from Actinomyces bovis?
How can raw milk be a source of infection from Actinomyces bovis?
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What is the correct method to control the infection from Actinomyces bovis in milk?
What is the correct method to control the infection from Actinomyces bovis in milk?
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What is the optimal growth condition for Campylobacter jejuni?
What is the optimal growth condition for Campylobacter jejuni?
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What symptom is associated with Campylobacteriosis?
What symptom is associated with Campylobacteriosis?
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Which statement about Leptospirosis is correct?
Which statement about Leptospirosis is correct?
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What is a common source of infection for Campylobacter jejuni?
What is a common source of infection for Campylobacter jejuni?
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What is the primary vector of disease transmission for Leptospirosis?
What is the primary vector of disease transmission for Leptospirosis?
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Which of the following is NOT a symptom of Actinomycosis in humans?
Which of the following is NOT a symptom of Actinomycosis in humans?
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What is the primary cause of Weil's disease?
What is the primary cause of Weil's disease?
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Which microorganism is primarily responsible for Q-Fever?
Which microorganism is primarily responsible for Q-Fever?
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Which symptoms are associated with Q-Fever in humans?
Which symptoms are associated with Q-Fever in humans?
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What is the recommended control method for preventing Q-Fever transmission?
What is the recommended control method for preventing Q-Fever transmission?
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Which of the following pathogens is NOT associated with mastitis in animals?
Which of the following pathogens is NOT associated with mastitis in animals?
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What is a common source of contamination with Coxiella burnetti?
What is a common source of contamination with Coxiella burnetti?
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What general symptoms do infected animals exhibit with Q-Fever?
What general symptoms do infected animals exhibit with Q-Fever?
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Which of the following is a characteristic of Aeromonas hydrophila?
Which of the following is a characteristic of Aeromonas hydrophila?
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Study Notes
Foodborne Diseases
- Food microbiology focuses on beneficial, spoilage, and disease-causing microorganisms.
- Beneficial microorganisms are used in food fermentation (cheese, fermented meat, vegetables, dairy).
- Beneficial microorganisms produce enzymes, flavor compounds, acids and antimicrobial agents to improve shelf life and prevent pathogen growth.
- Microorganisms help break down indigestible compounds, making food more palatable.
- Beneficial microorganisms can be probiotics, modulating the immune system and protecting against chronic diseases, bacterial infections, atherosclerosis, and allergic responses.
- Examples of beneficial microorganisms include Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis, and Pediococccus acidilactici.
- Food spoilage microorganisms negatively affect food flavor, texture, and appearance, making food unsuitable for consumption.
- Foodborne pathogenic microorganisms can cause food intoxication (ingestion of preformed toxins), toxicoinfection (production of toxin inside the host), or foodborne infection (ingestion of infective pathogens).
- Food contamination by spoilage microorganisms can be difficult to detect without multiple microbiological tests.
Bacterial Diseases
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Bovine Tuberculosis (TB): A slow-developing infectious disease caused by Mycobacterium bovis.
- Lesions are common in lymph nodes, lungs, and liver.
- Severity depends on the existence in diseased cattle, amount of raw or insufficiently heat-treated milk consumed.
- Acid-fast bacilli, rod-shaped, usually in pairs, motile, non-capsulated and non-spore forming, aerobic gram negative bacilli.
- Thermal death point is 60°C /15-20 minutes. Highly susceptible to sunlight and UV radiation.
- Milk contamination through various body excretions (feces, sputum, urine, uterine discharges).
- Symptoms include fever, coughing with blood, respiratory issues, loss of appetite, and eventually death.
- Control methods include proper pasteurization of milk, discarding milk from infected animals, and regular examination of animals.
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Brucellosis (Bang's disease or contagious abortion): An occupational bacterial disease caused by Brucella species (abortus, melitensis, suis).
- Gram-negative cocco bacilli, non motile, non-sporulated, microaerophilic (needs O2 and 10% CO2).
- Contagious abortion in cattle, sheep, goats, and pigs.
- Human symptoms include undulant fever, Mediterranean sea fever, Malta fever or Brucellosis.
- Transmission is via consuming infected milk.
- Prevention includes heat treating milk and regularly examining animals.
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Anthrax: Caused by Bacillus anthracis.
- It occurs before udder is affected, causing death and stopping milk production.
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Listeriosis: Caused by Listeria monocytogenes.
- Psychrotrophic bacteria (grows at refrigeration temperatures).
- Widely distributed in soil, manure, water, and improper fermented silage.
- Sensitive to heat.
- Milk contamination from infected animals (mastitis) or contaminated utensils.
- Associated foods include raw milk, soft-ripened cheeses, prepared salads.
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Campylobacteriosis: Caused by species of Campylobacter. (ejuni, faetus).
- Microaerophilic, Gram-negative, curved rod.
- Livestock like chickens and cattle.
- Contaminated raw milk and poultry.
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Actinomycosis (lumpy jaw): Caused by Actinomyces bovis.
- Found in and around the mouth of healthy cattle (mouth, upper respiratory tract, skin)
- Infection starts as a wound and travels through the body, reaching the milk.
- Abscess formation (jaw, tongue, udder, internal organs) results from infection spreading.
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Leptospirosis (Weil's disease): Caused by Leptospira interrogans.
- Febrile bacterial infections with various names in different regions.
- Transmission through consuming raw milk, especially from goats and cows with mastitis.
- Symptoms vary (headache, fever, muscle pains). Includes Weil's disease when damage is severe.
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Septic sore-throat: Caused by Streptococcus pyogenes
- Droplet infection or contaminated hands spread infection.
- Severe inflammation, tonsillitis, possible formation of abscesses around the tonsils.
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Scarlet fever: Caused by Streptococcus pyogenes
- Erythrogenic toxin causes skin rash.
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Diphtheria: Caused by Corynebacterium diphtheria
- Cough spray from infected people or contaminated hands.
- Udder lesions are a source of infection.
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Cholera: Caused by Vibrio cholera.
- Easily killed by substances (e.g. acid) In milk.
- Contaminated water/flies/persons infect livestock.
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Description
Test your knowledge on food poisoning with this quiz. Explore various types, symptoms, and potential causes of foodborne illnesses. Understand the difference between food intoxication and infections, and identify common pathogens involved in these conditions.
