FST 10 Final Exam with all Correct & 100% Verified
Answers |Latest Update |Already Graded A+
Food Hazard concerns ✔Correct Answer-Microbiological (biggest concern for FDA & CDC),
nutritional, Environmental, natural toxicants, pesticide residuals, food additives
"Bad bug book" ✔Correct Answer-started in 1992 by the Center for Food
Safety and Applied Nutrition, U.S. Food
and Drug Administration.
Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook
Microorganism types ✔Correct Answer-yeast, molds, bacteria, human viruses, parasites, bacterial
virus
growth, survival, death ✔Correct Answer-growth- increase in #
survival- no increase or decrease in #
Death- decrease in #
microorganisms that multiply only in food: ✔Correct Answer-yeast, mold
microorganisms that multiply in food and/or in humans: ✔Correct Answer-bacteria
microorganisms that multiply only in humans: ✔Correct Answer-human virus
microorganisms that multiply in bacteria: ✔Correct Answer-bacterial virus
microorganisms that have complicated life cycles: ✔Correct Answer-parasites
under best conditions a cell can divide every... ✔Correct Answer-20 to 30 mins
2 types of food-borne illnesses: ✔Correct Answer-1) intoxication
2) infections
food borne intoxication effects ✔Correct Answer--acute illness associates with pre-formed
microbial toxin in food
-organism must grow in food
3 types of food-borne intoxications ✔Correct Answer-1) Staphylococcus aureus (barf)
2) Clostridium botulinum (deadly)
3) Bacillus Cereus (emerging pathogen)
Staphylococcal intoxication ✔Correct Answer--ingestion of pre-formed enterotoxin
SYMPTOMS:
-nausea
-diarrhea
-vomiting
Staphylococcal etiology ✔Correct Answer--found commonly in the environment
, -grow in nasal and pharygeal area
-around 50% of people are carriers
Staph manifestations ✔Correct Answer--sudden onset (1-6 hours)
- lasts 2-24 hours
-one-day flu
-fatalities rare
Staph toxin production conditions: ✔Correct Answer--produced between 50-140 F
-low incubation at 70-105
-aerobic
common foods for staph poisoning: ✔Correct Answer-custard- bakery foods, sliced meat, chicken
salad
Staph prevention ✔Correct Answer--low temperature storage
-pasteurization
-Heat does NOT denature toxin
Staph over-view ✔Correct Answer--intoxication from pre-formed microbial
-one day flu
-aerobic conditions
-to prevent store food at low temp
Botulism ✔Correct Answer-intoxication from clostridium botulinum
-fatal 20% of time
Botulism manifestations: ✔Correct Answer--nausea (12-24 hours)
-double vision
-death in 2-9 days
Infant botulism ✔Correct Answer--spores from honey (or corn syrup) can kill infants
-"floppy baby" syndrome
Botulism conditions for growth: ✔Correct Answer--anaerobic (no air)
-water activity > 0.9
-pH > 4.6
Why do we add nitrites to meats? ✔Correct Answer--taste
-color (makes pink)
-to inhibit botulism
Nitrites and carcinogens?? ✔Correct Answer--nitrites do NOT cause cancer, however we used to
think it did
-Nitrites can make nitrosamines, which cause cancer at high level
-due to scientists our food contains very low levels of nitrosamines, thus not a problem
botulism prevention ✔Correct Answer--eat food with a pH<4.6
-refrigerate < 40F
-hygienic food conditions
-boil food
Answers |Latest Update |Already Graded A+
Food Hazard concerns ✔Correct Answer-Microbiological (biggest concern for FDA & CDC),
nutritional, Environmental, natural toxicants, pesticide residuals, food additives
"Bad bug book" ✔Correct Answer-started in 1992 by the Center for Food
Safety and Applied Nutrition, U.S. Food
and Drug Administration.
Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook
Microorganism types ✔Correct Answer-yeast, molds, bacteria, human viruses, parasites, bacterial
virus
growth, survival, death ✔Correct Answer-growth- increase in #
survival- no increase or decrease in #
Death- decrease in #
microorganisms that multiply only in food: ✔Correct Answer-yeast, mold
microorganisms that multiply in food and/or in humans: ✔Correct Answer-bacteria
microorganisms that multiply only in humans: ✔Correct Answer-human virus
microorganisms that multiply in bacteria: ✔Correct Answer-bacterial virus
microorganisms that have complicated life cycles: ✔Correct Answer-parasites
under best conditions a cell can divide every... ✔Correct Answer-20 to 30 mins
2 types of food-borne illnesses: ✔Correct Answer-1) intoxication
2) infections
food borne intoxication effects ✔Correct Answer--acute illness associates with pre-formed
microbial toxin in food
-organism must grow in food
3 types of food-borne intoxications ✔Correct Answer-1) Staphylococcus aureus (barf)
2) Clostridium botulinum (deadly)
3) Bacillus Cereus (emerging pathogen)
Staphylococcal intoxication ✔Correct Answer--ingestion of pre-formed enterotoxin
SYMPTOMS:
-nausea
-diarrhea
-vomiting
Staphylococcal etiology ✔Correct Answer--found commonly in the environment
, -grow in nasal and pharygeal area
-around 50% of people are carriers
Staph manifestations ✔Correct Answer--sudden onset (1-6 hours)
- lasts 2-24 hours
-one-day flu
-fatalities rare
Staph toxin production conditions: ✔Correct Answer--produced between 50-140 F
-low incubation at 70-105
-aerobic
common foods for staph poisoning: ✔Correct Answer-custard- bakery foods, sliced meat, chicken
salad
Staph prevention ✔Correct Answer--low temperature storage
-pasteurization
-Heat does NOT denature toxin
Staph over-view ✔Correct Answer--intoxication from pre-formed microbial
-one day flu
-aerobic conditions
-to prevent store food at low temp
Botulism ✔Correct Answer-intoxication from clostridium botulinum
-fatal 20% of time
Botulism manifestations: ✔Correct Answer--nausea (12-24 hours)
-double vision
-death in 2-9 days
Infant botulism ✔Correct Answer--spores from honey (or corn syrup) can kill infants
-"floppy baby" syndrome
Botulism conditions for growth: ✔Correct Answer--anaerobic (no air)
-water activity > 0.9
-pH > 4.6
Why do we add nitrites to meats? ✔Correct Answer--taste
-color (makes pink)
-to inhibit botulism
Nitrites and carcinogens?? ✔Correct Answer--nitrites do NOT cause cancer, however we used to
think it did
-Nitrites can make nitrosamines, which cause cancer at high level
-due to scientists our food contains very low levels of nitrosamines, thus not a problem
botulism prevention ✔Correct Answer--eat food with a pH<4.6
-refrigerate < 40F
-hygienic food conditions
-boil food
