Podcast
Questions and Answers
Match the type of food spoilage with their visibility:
Match the type of food spoilage with their visibility:
Mold = Visible Bacteria = Not visible Yeast = Sometimes visible Types of foodborne illness = Not visible
Match the type of foodborne illness with their descriptions:
Match the type of foodborne illness with their descriptions:
Food infections = Ingestion of living pathogenic bacteria Food intoxications = Toxins are pre-formed by pathogenic microbes in food Toxin-mediated infections = Release toxins in gastrointestinal tracts None = Caused by ingestion of non-pathogenic bacteria
Match the pathogen with its associated illness in Canada:
Match the pathogen with its associated illness in Canada:
Norovirus = Causes gastroenteritis Listeria monocytogenes = Causes listeriosis Clostridium botulinum = Pre-formed toxins in food E. coli H7 = Toxin-mediated infection
Match the pathogen with its characteristics:
Match the pathogen with its characteristics:
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Match the foodborne illnesses with their examples:
Match the foodborne illnesses with their examples:
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Study Notes
Microbial Food Spoilage
- Visible: Mold
- Not visible: Bacteria, yeast
- Food infections: Living pathogenic bacteria ingested, multiply in the host's organs after consumption (e.g., Salmonella, Listeria)
- Food intoxications: Toxins are pre-formed by microbes in food, remain after cooking (e.g., Clostridium botulinum, Staphylococcus aureus, Bacillus cereus)
- Toxin-mediated infections: Ingesting large numbers of live pathogens releases toxins in the gastrointestinal tract (e.g., Clostridium perfringens, E. coli O157:H7)
- Top pathogens in Canada: Norovirus (highly contagious, causes gastroenteritis); Listeria monocytogenes (causes listeriosis, resistant to heat, salt, nitrite, low temperatures, acidic conditions, found in smoked fish, raw milk, soft cheeses, prepared meats, leafy greens); Salmonella (causes gastroenteritis); E. coli (causes gastroenteritis, can form biofilms, lives in cattle, causes kidney failure, bloody diarrhea); Staphylococcus aureus (toxin not destroyed by cooking); Campylobacter (associated with IBS, reactive arthritis)
- HACCP: Hazard Analysis and Critical Control Points, a globally applied food safety system.
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Description
Test your knowledge on microbial food spoilage, including visible and non-visible agents like mold and bacteria. Learn about food infections, intoxications, and toxin-mediated infections, as well as the top pathogens affecting food safety in Canada. This quiz covers essential information for understanding foodborne illnesses.
