Food Safety and Spoilage Quiz

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Questions and Answers

What is the optimal pH range for foodborne pathogens to thrive?

6.0 - 7.0

3.5 - 5.0

4.6 - 7.5 (correct)

5.5 - 8.0

At what temperature range are foodborne pathogens most likely to grow?

5 - 60 °C (correct)

60 - 100 °C

0 - 5 °C

100 - 120 °C

What is the maximum time food should remain in the temperature danger zone?

One hour

All day

Two to four hours (correct)

Four to six hours

Which type of pathogens do not require oxygen to grow?

Clostridium botulinum Signup and view all the answers

What water activity (aw) level is typically required for canned foods?

0.85 Signup and view all the answers

Which of the following is NOT considered a cause of food spoilage?

Vacuum sealing Signup and view all the answers

What defines food spoilage?

Damage making food unsuitable for consumption Signup and view all the answers

What is the essential factor for the growth of foodborne pathogens?

Availability of water Signup and view all the answers

What is a significant consequence of microbial growth in food?

Alteration of food rendering it unsuitable for consumption Signup and view all the answers

Which temperature results in the fastest bacterial multiplication?

37°C Signup and view all the answers

Which of the following is NOT considered a factor in food spoilage due to microbial growth?

Cooking Signup and view all the answers

What are the minimum growth temperatures for Clostridium perfringens?

15°C Signup and view all the answers

What is the approximate percentage of food manufactured worldwide that is lost to spoilage?

33% Signup and view all the answers

Which situation is likely to produce off-odor as a spoilage indicator?

Aerobically-stored meats at 107 - 108 microbial load Signup and view all the answers

Which toxins can contaminate food and pose health risks?

Algal toxins Signup and view all the answers

What is a potential downside of food that can lead to foodborne illness?

Infection with live organisms Signup and view all the answers

What is the relationship between food spoilage and the extent of microbial contamination?

Different foods exhibit different spoilage processes at varying microbial loads Signup and view all the answers

Which storage condition is important for maintaining the quality of different types of food?

Whether food is raw, cooked, or processed Signup and view all the answers

Which factor is NOT considered essential for bacterial growth?

Light exposure Signup and view all the answers

What is the recommended pH range for bacterial growth?

4.6 to 7.0 Signup and view all the answers

Why might British supermarkets not refrigerate eggs?

Washing eggs can transfer bacteria inside Signup and view all the answers

What is the water activity (Aw) range for fresh fruits?

0.91 – 1.0 Signup and view all the answers

Which of the following food items is classified as non-perishable?

Dry pasta Signup and view all the answers

What is the thermal death point (TDP) of skim milk?

65°C Signup and view all the answers

How long does it take to inactivate 90% of organisms at an Aw of 0.94 and 60°C?

4.3 minutes Signup and view all the answers

Which microorganism has the highest thermal death point when comparing various media?

E. coli in cream Signup and view all the answers

What is the typical water activity for bread?

0.96 – 0.97 Signup and view all the answers

Which food is considered highly perishable?

Fresh meat Signup and view all the answers

What is the D-value indicative of in food processing?

Time to kill 90% of organisms Signup and view all the answers

What is the internal cooking temperature required for medium beef?

71°C (160°F) Signup and view all the answers

At what temperature should whole poultry be cooked to ensure safety?

85°C (185°F) Signup and view all the answers

What internal temperature should ground meat, such as burgers, be cooked to?

71°C (160°F) Signup and view all the answers

Which of the following food items requires cooking to an internal temperature of at least 74°C (165°F)?

Egg dishes Signup and view all the answers

Which temperature is necessary to achieve a well-done beef cooking level?

77°C (170°F) Signup and view all the answers

During which stage is the risk of microbial contamination highest in the sprouting process?

Germination of seeds Signup and view all the answers

What principle does the CFIA Code of Practice recommend for controlling food hazards?

Hazard Analysis and Critical Control Point (HACCP) principles Signup and view all the answers

Which of the following is NOT included in the records required to maintain food safety for sprouts?

Employee training records Signup and view all the answers

What can be a serious consequence of Listeria infection for pregnant women?

Low-birthweight infant Signup and view all the answers

Which of the following is a common environmental factor contributing to Listeria contamination?

Inadequately cleaned meat slicing equipment Signup and view all the answers

What critical action should sprout manufacturers take according to Section 8 of the Code?

Identify and control food hazards Signup and view all the answers

What is a key requirement for the records related to sprout production?

They must be retained for at least 1 year Signup and view all the answers

What type of illness can Listeria cause in healthy individuals?

Diarrhea or upset stomach Signup and view all the answers

What factor is essential in managing the risk of unsafe food in sprout production according to HACCP?

Establish critical limits Signup and view all the answers

Which foodborne bacteria is known for growing at refrigerator temperatures?

Listeria Signup and view all the answers

What is a recommended action when equipment shows signs of Listeria contamination?

Review cleaning and sanitation procedures Signup and view all the answers

What is the cause of most sprouted seed contamination according to the provided information?

Seeds intended for field planting Signup and view all the answers

What types of ailments can Listeria infections cause in high-risk groups?

Severe neurological symptoms including convulsions Signup and view all the answers

Which statement is true regarding the safety of sprouted seeds?

Low microbial levels can escalate during sprouting. Signup and view all the answers

Study Notes

Foodborne Illness

Foodborne illnesses are caused by a variety of factors including good, bad, and ugly aspects.
Good factors are essential in food production, improving taste and texture.
Bad factors are associated with infections (live organisms) and intoxications (bacterial toxins).
Ugly factors cause spoilage with undesirable changes.
Food storage depends on factors like whether the food is raw, cooked, or processed, and the type of food (meat, fish/seafood, fresh produce, dairy, eggs & egg products).

European Egg Handling

British supermarkets don't refrigerate eggs.
In North America, graded eggs are washed and sanitized before sale to reduce salmonella risk.
In the UK, Grade A hen eggs are not washed to avoid transferring bacteria from outside to inside the egg.

Factors Needed for Bacterial Growth (FAT TOM)

Food (high protein)
Acidity (pH 4.6-7.0)
Temperature (4-60°C)
Time (reproduce every 20 minutes)
Oxygen (presence or absence)
Moisture (a_w > 0.85)

Food Spoilage

Defined as damage or injury to food rendering it unsuitable for human consumption.
It can be caused by microorganisms (bacteria, yeasts, molds), enzyme activity, or chemical reactions.
Contaminants like pesticides, heavy metals, etc., also contribute to food spoilage.

Causes of Food Spoilage

Microbial Growth: Bacteria, yeasts, and molds produce enzymes that decompose various food constituents. Enzymes found naturally in plant and animal tissues begin the decomposition process after death.
Chemical Reactions: These are reactions not catalyzed by enzymes (e.g., oxidation of fat).

Vermin

Vermin includes insects like weevils, ants, rats, and cockroaches.
Their presence affects aesthetics.
They can transmit pathogenic agents and consume food.
Physical changes due to freezing, burning, or drying can also cause food spoilage.

Microbial Growth & Food Spoilage

Food spoilage from microbes alters food visibly or less visibly, making it unacceptable for consumption.
The process of spoilage involves a predictable succession of microbes.
Different foods undergo various spoilage processes with the production of toxins; algal toxins can contaminate shellfish; and botulism toxins are a concern.
Approximately one-third of manufactured foods are lost due to spoilage.
Microbial content in foods is evaluated both qualitatively (type) and quantitatively (number).
Raw milk sours at a microbial count between 10³ and 10⁶.
Vacuum-packed meats emit an off-odor at a count between 10⁶ and 10⁷
Aerobically-stored meats and vegetables release an odor at between 10⁷ and 10⁸.
Most foods in aerobic storage show slime at approximately 10⁸-10⁹ bacteria.
Structural change and decomposition can reach a microbial count of greater than 10⁹ bacteria.

Temperature Effect on Bacterial Multiplication

Bacterial growth is affected by temperature.
Generally, longer lag phases are desirable as this allows for better control of the log phase, which has less controllability over growth and is important for safety.

Minimum Growth Temperatures (of Foodborne Bacteria)

Clostridium perfringens: 15°C
Bacillus cereus: 10°C
Salmonella: 4°C
Enterotoxigenic E. coli: 4°C
Staphylococcus aureus: 4°C
Vibrio: 4°C
Clostridium botulinum: 3°C
Listeria: 1°C
Yersinia enterocolitica: 0°C

Examples of Foodborne Bacteria

Clostridium perfringens: Found in decaying matter, meat, and poultry. It is third most common food poisoning cause in US.
Bacillus cereus: Typically linked with milk and cooked rice.
Salmonella: Associated with food processing, or from feces. Consuming raw foods with eggs carries high risk. Beef, poultry, milk, and eggs are common contributors.
Enterotoxigenic E. coli: Often from fecal contamination of food or water.
Staphylococcus aureus: Common in foods like ham, salads, and some meats and can grow rapidly at room temperature.
Vibrio: Linked with undercooked seafood or contaminated water (cholera).

Other Foodborne Pathogens

Listeria: Found in raw milk, raw sprouts, and deli meats. Can thrive in refrigeration. Cooking is necessary to eliminate.
Yersinia enterocolitica: Often found in cooler climates and associated with raw milk, undercooked meat, or contaminated water.

Microorganisms and pH

Most Bacteria: 5.5-8.0
Yeast: 4.0-6.5
Molds: 4.5-6.8

Minimum and Maximum pH for Microorganism Growth

Several examples of specific microorganisms and their minimum and maximum pH ranges for growth are provided.

pH Values of Common Food Items

A range of values is provided for various common foods.

Water Activity Limits for Growth

Several examples of microorganisms and their minimum water activity for growth are presented.

Water Activity of Common Food Items

Specific examples of common food types and their water activity range are presented.

Classifying Foods: Spoilage

Highly Perishable: Rich in nutrients, moist, and unprotected by coverings (like milk and meat).
Semi-Perishable: Can be stored for longer periods in sealed containers, but spoil quickly once opened. Example: tomato sauce.
Non-Perishable: Dry foods that can be stored almost indefinitely. Examples include dry pasta, uncooked rice, canned goods.

Effect of Water Activity on Heat Inactivation of Salmonella

Data on water activity (a_w), temperature (°C), and time (min) for heat inactivation is provided.
There are relationships/results indicated between water activity level/temperature and time required to inactivate 90% of Salmonella.

Effect of Medium (Fat Content) on Heat Inactivation of E. coli

Information on thermal death points for various media (cream, whole milk, skim milk, whey, broth) during 10-minute heating are presented.

Thermal Death Considerations

Microbial destruction relies on concepts about thermal death time (TDT), thermal death point (TDP), and D-values.
TDT is time required to kill bacteria at a specific temperature.
TDP is the lowest temperature at which a sample of microorganisms is killed in 10 minutes.
D-value is decimal reduction time, or how much time it takes to reduce the population by 90% at a given temperature.

Internal Cooking Temperatures

Cooking temperatures for various foods (beef/lamb, pork, poultry, ground meat, egg dishes, etc.) are detailed, in Celsius and Fahrenheit.

Heat Inactivation of Thermophilic Bacterial Spores

Table of temperatures, pH, and time required to inactivate different spore counts are included.

Food-Borne Diseases

Primarily categorized into foodborne infections and food intoxications.

Toxins

Different types of toxins arising from various microorganisms, like:
Ergotism
Aflatoxins
Fumonins

Exotoxins

Produced inside bacteria and secreted, including:
Superantigens
Membrane-disrupting toxins
A-B toxins Exotoxins affect the immune system, cause cell lysis, and inhibit protein synthesis.

Bacteria-Caused Foodborne Illness

Information on the time frame and common bacteria associated with foodborne illness (intoxication or infection) is tabulated.

80/20 Rule - Pareto Diagram

Details of a Pareto diagram examining factors contributing to foodborne outbreaks in food service establishments.
Key data: number of outbreaks and percentage of outbreaks caused by related factors (e.g., improper cooling, inadequate cooking; contaminated ingredients, or unsafe source).

Hazard Analysis & Critical Control Points (HACCP)

International food safety system that helps ensure the manufacture of safe food products.
Recognized as the primary approach to enhancing food safety control throughout the food chain.
Method developed by NASA and Pillsbury.

HACCP Principles

Principle 1: Conduct a hazard analysis
Principle 2: Determine critical control points (CCPs)
Principle 3: Establish critical limits
Principle 4: Establish monitoring procedures
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish record-keeping/documentation procedures

Critical Control Point Guidelines

Critical steps in food preparation to prevent contamination or increase harmful microbial growth are examined.

Potentially Hazardous Foods

A list of perishable foods (cooked or raw animal products, including meat, dairy, eggs, pies, pastries, etc.) and cooked vegetables and starches (like beans, rice, or pastas) are detailed.

Sources of Foodborne Microorganisms in Food Service Establishments

Humans: (nose/throat, hands, fecal matter, clothing, utensils)
Animal products: poultry, meat, eggs, fish/shellfish
Plant products: soils, water
Air and dust

Listeria Contamination of Processed Meat Products

A case study on a listeria contamination outbreak of processed meat products illustrates the difficulties of eradicating pathogens in food handling and processing environments, and how contamination can result from the intersectional interaction of factors in any business environment.
The CFIA responded to the outbreak through identification of potential factors and implementation of preventive measures regarding slicing equipment and processing conditions.

Sprouted Seeds

Trending as a favourite food source in Canada, sprouts are popular for their nutritional value.
These are linked to outbreaks of foodborne illness. Outbreaks associated with sprouts are well-documented.
Contamination is likely due to initial seed contamination, and that the germination process keeps low levels of contaminants to very high levels.
CFIA (Canada Food Inspection Agency) codes of practice focus on controlling these problems to avoid health issues arising from contaminated seed sprouts.

Records & Documentation

The importance of clear, complete, accurate records, which includes details of seed sources, water analysis, sanitation checks, pest control, sprouting details, etc., as necessary to document all food production (and relevant) activities during manufacturing is emphasized.

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Description

Test your knowledge on food safety by answering questions about the optimal conditions for foodborne pathogens, definitions of food spoilage, and the factors affecting microbial growth in food. This quiz will help you understand essential safety practices and consequences related to food spoilage.