- Correct Answer - the presence of microorganisms (bacteria,
viruses, parasites and fungi) in the food.
Foods that have been contaminated with pathogenic bacteria
have
- Correct Answer - no change in appearance, taste or smell.
Under favorable conditions bacteria
- Correct Answer - can double their population every 20 to 30
minutes.
There are 4 phases of bacterial growth:
- Correct Answer - Lag, Log, Stationary and Death.
,The most rapid growth of bacteria
- Correct Answer - takes place in the log phase.
The six factors that affect the growth of bacteria are:
- Correct Answer - Food, Acidity (Low acidity), Temperature
Danger Zone, Time, Oxygen (or lack of oxygen) and Moisture
(FATTOM).
Viruses cannot reproduce in food;
- Correct Answer - they only use food as a means to get inside the
human body.
Hepatitis A and norovirus are
- Correct Answer - two common food-borne viruses that typically
contaminate our food supply through fecal (human) contaminated
waters and food.
The food-borne parasite typically found in under-cooked pork
- Correct Answer - is called Trichinella spiralis.
, The illness trichinosis
- Correct Answer - is caused by a parasite known as Trichinella
spiralis.
Trichinella spiralis can
- Correct Answer - be eliminated by cooking pork to 150°F for 15
seconds
A food-borne parasite typically found in marine fish
- Correct Answer - is called Anisakis simplex
Salmonella enteritidis is
- Correct Answer - mainly associated with raw poultry and raw
shell eggs.
When preparing any egg recipe where eggs are not cooked or
partially cooked,
- Correct Answer - one must always use pasteurized eggs only.
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