3.4.1.3 Microbial Contamination

    Cards (39)

    • Microbial contamination occurs when food is contaminated with harmful microorganisms such as bacteria, viruses, or moulds
    • Food can become contaminated with Salmonella bacteria if it comes into contact with contaminated surfaces or is not stored properly.
    • What is the most common type of microorganism causing food contamination?
      Bacteria
    • Moulds are fungi that can grow on food and produce toxins
    • Which type of bacteria is commonly found in raw meat, poultry, and eggs?
      Salmonella
    • High-moisture foods like bread and fruits are more susceptible to mould growth.
    • Pickling vegetables increases acidity, which prevents bacterial growth
    • What type of packaging reduces oxygen levels to slow down aerobic bacteria?
      Vacuum-packing
    • Microorganisms thrive in a specific temperature range, most commonly between 5°C and 63°C.
    • Arrange the key conditions influencing microbial growth in food in order of importance
      1️⃣ Temperature
      2️⃣ Humidity
      3️⃣ pH
      4️⃣ Nutrients
      5️⃣ Time
      6️⃣ Oxygen Levels
    • What temperature range is ideal for most microorganisms to thrive in food?
      5C63C5^{\circ}C - 63^{\circ}C
    • Microorganisms need moisture to grow, which is measured by water activity
    • Bacteria often thrive in neutral to slightly acidic conditions.
    • What type of pH conditions do bacteria prefer?
      Neutral to slightly acidic
    • Pickling vegetables increases acidity to prevent bacterial growth.
    • Microbial growth in food is influenced by several key conditions
    • Match the microbial growth condition with its description:
      Temperature ↔️ Microorganisms thrive between 5C5^{\circ}C and 63C63^{\circ}C
      Humidity ↔️ Measured by water activity (awa_{w})
      pH ↔️ Bacteria prefer neutral to slightly acidic conditions
    • Order the factors that influence microbial growth in food based on their relevance.
      1️⃣ Temperature
      2️⃣ Humidity
      3️⃣ pH
      4️⃣ Nutrients
      5️⃣ Time
      6️⃣ Oxygen Levels
    • Some microorganisms require oxygen (aerobic), while others thrive without it (anaerobic). Vacuum-packing foods limits oxygen, slowing down aerobic bacteria
    • What are the primary sources of microbial contamination in food?
      Raw materials, handling, environment, equipment, cross-contamination
    • Cross-contamination occurs when microorganisms transfer from raw to cooked food.
    • Match the illness with its causative microorganism and potential long-term effects:
      Salmonellosis ↔️ Salmonella bacteria, reactive arthritis
      Norovirus Infection ↔️ Norovirus, dehydration
      Hepatitis A ↔️ Hepatitis A virus, liver damage
      coli Infection ↔️ E. coli bacteria, kidney failure
      Giardiasis ↔️ Giardia parasite, malabsorption
    • Microbial contamination occurs when food is contaminated with harmful microorganisms
    • What are the two primary health risks associated with consuming contaminated food?
      Food poisoning, foodborne illnesses
    • Microbial contamination occurs when food is contaminated with harmful microorganisms such as bacteria, viruses, or moulds
    • Salmonella bacteria can contaminate food if it comes into contact with contaminated surfaces.
    • What is the causative microorganism for Salmonellosis?
      Salmonella bacteria
    • Match the microorganism with its associated foodborne illness:
      Salmonella bacteria ↔️ Salmonellosis
      Norovirus ↔️ Norovirus Infection
      Giardia parasite ↔️ Giardiasis
      coli bacteria ↔️ E. coli Infection
    • What temperature range do microorganisms thrive in?
      5^{\circ}C</latex> to 63C63^{\circ}C
    • Bacteria prefer neutral to slightly acidic pH conditions.
    • What is the measure of moisture in food called?
      Water activity
    • Vacuum-packing foods limits oxygen, which slows down aerobic bacteria.
    • Where can Salmonella be found in raw materials?
      Raw chicken
    • Order the steps that can lead to microbial contamination in food.
      1️⃣ Microorganisms present in raw materials
      2️⃣ Improper handling during preparation
      3️⃣ Cross-contamination from raw to cooked items
      4️⃣ Microbial growth due to poor hygiene
    • Cross-contamination is a common issue during food preparation.
    • What are the potential long-term effects of consuming microbially contaminated food?
      Reactive arthritis, liver damage
    • Washing hands thoroughly with soap and water for at least 20 seconds is crucial to prevent contamination.
    • Reheating leftover soup to 74C74^{\circ}C kills bacteria.
    • What is the purpose of using separate cutting boards for raw meat and vegetables?
      Prevent cross-contamination