FOOD 10-1 Food Safety Microbiology

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Questions and Answers

Which of the following would make food unsafe according to standards?

Contaminated with machine lubricants (correct)

Contaminated with organic fertilizers

Contaminated with natural food colorings

Contaminated with approved food preservatives

What would classify food as unsafe based on the given standards?

Being contaminated with approved food additives

Being damaged or perished affecting intended use (correct)

Being derived from a healthy animal

Being packaged with approved packaging materials

Which of the following would render food unsafe as per the provided standards?

Contaminated with approved food dyes

Contaminated with antibiotics (correct)

Contaminated with natural flavor extracts

Contaminated with organic farming residues

What is the main cause of haemolytic uraemic syndrome (HUS) which can be fatal?

Shiga toxin-producing E. coli (STEC) Signup and view all the answers

What is the estimated annual cost of foodborne gastroenteritis in Australia?

$1.2 billion Signup and view all the answers

Which family does E. coli belong to?

Enterobacteriaceae Signup and view all the answers

What is the normal limit of E. coli in food?

3 – 10 cfu/g Signup and view all the answers

What is used in food processing and preservation?

Fermentation Signup and view all the answers

What is the infective dose of STEC (Shiga toxin-producing E. coli)?

10 - 100 cells Signup and view all the answers

Where can Listeria spp. be found according to the provided information?

Water, soil, vegetation, fodder, wet areas in food processing facilities Signup and view all the answers

What is the main animal reservoir for STEC?

Ruminants (especially cattle and sheep) Signup and view all the answers

Under what conditions does Listeria spp. grow best?

30 - 37oC and under refrigerated conditions Signup and view all the answers

What are the symptoms of STEC infection according to the provided information?

May be asymptomatic or cause diarrhoea (may be bloody), abdominal cramps, vomiting, fever Signup and view all the answers

What is the main source of transmission for Hepatitis A virus?

Faecal-oral route Signup and view all the answers

What is the temperature range for the growth of Salmonella bacteria?

5.2 - 46.2°C Signup and view all the answers

What is the characteristic used to classify Salmonella into serovars?

O and H antigens Signup and view all the answers

What is the cause of histamine fish poisoning (Scombroid)?

Conversion of histidine to histamine by natural bacteria Signup and view all the answers

What is a typical source of contamination for fish according to the text?

Fertilizers used in growing sites Signup and view all the answers

What is a sustainable means of recycling nutrients mentioned in the text?

Composting Signup and view all the answers

What is the first step in identifying potential hazards in the fish supply chain according to the text?

Prepare a flow diagram of process steps and list inputs at each point Signup and view all the answers

What is a key characteristic of ciguatera poisoning from reef fish?

Causes gastrointestinal and neurological symptoms Signup and view all the answers

What is the purpose of exclusion periods in composting?

To reduce the risk of contamination from animal grazing Signup and view all the answers

What is the major cost to the economy mentioned in the text?

Food-borne illness Signup and view all the answers

What is the potential benefit of better detection methods mentioned in the text?

Increased speed compared to classical methods Signup and view all the answers

What is the primary cause of major pathogens like Campylobacter and Salmonella according to the text?

Contamination at various points in the supply chain Signup and view all the answers

What is the purpose of Hazard Analysis (HACCP) mentioned in the text?

To identify potential hazards in the supply chain Signup and view all the answers

Study Notes

Food Safety

Food is considered unsafe if it contains harmful levels of microorganisms, chemicals, or physical contaminants.
Haemolytic uraemic syndrome (HUS) is primarily caused by Shiga toxin-producing E. coli (STEC).

Escherichia coli (E. coli)

E. coli belongs to the Enterobacteriaceae family.
The normal limit of E. coli in food is <3 MPN (Most Probable Number) per gram.
The infective dose of STEC is as low as 10-100 cells.

Listeria spp.

Listeria spp. can be found in soil, water, and animal faeces.
Listeria spp. grows best in cool, moist environments with a pH range of 5.5-9.5.
The main animal reservoir for STEC is ruminant animals, particularly cattle.

Foodborne Illnesses

Symptoms of STEC infection include bloody diarrhea, abdominal cramps, and vomiting.
The main source of transmission for Hepatitis A virus is contaminated food and water.

Salmonella

Salmonella grows best in a temperature range of 7-48°C.
Salmonella is classified into serovars based on its lipopolysaccharide (LPS) and flagellar antigens.

Histamine Fish Poisoning (Scombroid)

Histamine fish poisoning is caused by the bacterial breakdown of histidine in fish.

Fish Supply Chain

A typical source of contamination for fish is poor handling and storage practices.
The first step in identifying potential hazards in the fish supply chain is to conduct a hazard analysis.

Composting

The purpose of exclusion periods in composting is to reduce the risk of pathogen contamination.

Economic Impact

The estimated annual cost of foodborne gastroenteritis in Australia is $1.2 billion.
The major cost to the economy mentioned in the text is the cost of foodborne illnesses.

Hazard Analysis (HACCP)

The purpose of Hazard Analysis (HACCP) is to identify and control potential hazards in the food supply chain.

Sustainable Practices

A sustainable means of recycling nutrients mentioned in the text is composting.

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Description

Test your knowledge of food safety standards with this quiz! Learn about what makes food unsafe, including biological, chemical, and physical hazards. See if you can identify common examples of these hazards and understand the importance of safe food handling.