Podcast
Questions and Answers
What is a common symptom of foodborne illness that may indicate dehydration?
What is a common symptom of foodborne illness that may indicate dehydration?
- Abdominal pain
- Lightheadedness (correct)
- Nausea
- Fatigue
Which group of people is more susceptible to foodborne illnesses due to their developing immune system?
Which group of people is more susceptible to foodborne illnesses due to their developing immune system?
- People with chronic diseases
- Pregnant people
- Older adults
- Infants and young children (correct)
What is the primary reason why older adults are more susceptible to foodborne illnesses?
What is the primary reason why older adults are more susceptible to foodborne illnesses?
- Their digestive system is slower
- They are more likely to eat contaminated food
- Their immune system is weakened (correct)
- They are more prone to chronic diseases
What is a common way to reduce the risk of foodborne illnesses?
What is a common way to reduce the risk of foodborne illnesses?
What is a common foodborne pathogen that can cause diarrhea, cramping, abdominal pain, and fever?
What is a common foodborne pathogen that can cause diarrhea, cramping, abdominal pain, and fever?
Which population is more susceptible to foodborne illnesses due to their altered immune system?
Which population is more susceptible to foodborne illnesses due to their altered immune system?
What is the primary factor that determines whether you become ill after eating contaminated food?
What is the primary factor that determines whether you become ill after eating contaminated food?
What is the primary role of improved food safety and technology in reducing foodborne illnesses?
What is the primary role of improved food safety and technology in reducing foodborne illnesses?
What is a major concern in food safety?
What is a major concern in food safety?
What is a key aspect of microbiology in food production?
What is a key aspect of microbiology in food production?
What is a significant risk factor for foodborne illnesses?
What is a significant risk factor for foodborne illnesses?
What is an important application of molecular biology techniques in food safety?
What is an important application of molecular biology techniques in food safety?
What is a key aspect of food microbiology?
What is a key aspect of food microbiology?
What is a primary goal of hazard analysis and critical control points (HACCP) in food production?
What is a primary goal of hazard analysis and critical control points (HACCP) in food production?
What is a critical aspect of microbiology in food production?
What is a critical aspect of microbiology in food production?
What can contaminate food and cause illness?
What can contaminate food and cause illness?
What is the main focus of food microbiology?
What is the main focus of food microbiology?
What is the significance of the 1950s in food microbiology?
What is the significance of the 1950s in food microbiology?
What is the goal of genetic transfer among strains in food microbiology?
What is the goal of genetic transfer among strains in food microbiology?
What is the benefit of sequencing genomes of important lactic acid bacteria and bacteriophages?
What is the benefit of sequencing genomes of important lactic acid bacteria and bacteriophages?
What is the application of food bio-preservation with desirable bacteria and their antimicrobial metabolites?
What is the application of food bio-preservation with desirable bacteria and their antimicrobial metabolites?
What is the focus of food fermentation/probiotics in food microbiology?
What is the focus of food fermentation/probiotics in food microbiology?
What is the significance of molecular methods in food microbiology?
What is the significance of molecular methods in food microbiology?
What is the goal of identifying spoilage bacteria associated with current changes in food processing and preservation methods?
What is the goal of identifying spoilage bacteria associated with current changes in food processing and preservation methods?
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Study Notes
Importance of Environmental Stress on Bacteria
- Environmental stress affects the resistance of spoilage bacteria to anti-microbial preservatives
Foodborne Diseases
- Methods to detect emerging foodborne pathogenic bacteria from contaminated foods
- Application of molecular biology techniques (nanotechnology) for rapid detection of pathogenic bacteria in food and environment
- Effective detection and control methods of foodborne pathogenic viruses
- Transmission potentials of prion diseases from food animals to humans
Factors Associated with Antibiotic-Resistant Pathogens
- Factors contributing to the increase in antibiotic-resistant pathogens in food
Foodborne Pathogens
- Adherence of foodborne pathogens on food and equipment surfaces
- Mechanisms of pathogenicity of foodborne pathogens
Epidemiology Study of Foodborne Diseases
- Effective methods for epidemiology study of foodborne diseases
Food Microbiology and Food Microbiologists
- Food microbiology is an applied science involving microbiological quality control of food
- Disciplines include microbiological aspects of food spoilage and foodborne diseases, bioprocessing of foods, and microbial ecology, physiology, metabolism, and genetics
Food Safety
- Importance of proper handling, cooking, and storage of food to prevent bacteria multiplication
- Parasites, viruses, toxins, and chemicals can contaminate food and cause illness
Symptoms of Food Poisoning
- Vary with the source of contamination
- Include diarrhea, nausea, abdominal pain, vomiting, dehydration, and low-grade fever
- High-risk groups include older adults, infants, people with chronic diseases, and pregnant individuals
Food Fermentation and Probiotics
- Development of strains with desirable metabolic activities by genetic transfer among strains
- Development of bacteriophage-resistant lactic acid bacteria
- Metabolic engineering of strains for overproduction of desirable metabolites
- Sequencing genomes of important lactic acid bacteria and bacteriophages for better understanding of their characteristics
Food Spoilage
- Identification and control of new spoilage bacteria associated with current changes in food processing and preservation methods
- Spoilage due to bacterial enzymes of frozen and refrigerated foods with extended shelf life
- Development of molecular methods (nanotechnology) to identify metabolites of spoilage bacteria and predict potential shelf life of foods
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