22889381
| Question | Answer |
| Micro-organisms are used in which manufacturing item of processes ? | -Dairy products (cheese and yogurt) -Sausage -coffee and tea -bread -beer -vinegar -vitamins -antibiotics |
| 4 main groups of micro-organisms | BY-VM; -Bacteria -Yeasts -Viruses -Moulds |
| What does Bacteria cause? | Food poisoning illnesses and food-borne diseases |
| When does bacteria form spores? | Spores will form to protect themselves under adverse conditions ; cooking and freezing |
| Bacteria reproduce by ? | Dividing (in 7 hours ,a bacterium may increase to 2 million bacteria) |
| (T/F) Viruses can be seen under a normmal microscope | F |
| What diseases does viruses cause ? | Viral hepatitis |
| (T/F) 'Viruses are parasites,they inly can grow on living tissues' | T |
| Name 3 things Yeast can be used for ? | -Baking -Wine -Beer |
| (T/F)Harmful species of yeasts will spoil preserved food ? | T |
| Yeast can cause what infections in human? | Skin infection |
| what are the consequences of prescnence of mould ? | -Spoilt food -Causes discoloration -unpleasant smell and taste |
| Where are moulds usually found in ? | -Stale food e.g.(bread ,cake and cheese) |
| Moulds are also used in the production of ? | Antibiotics |
| Some moulds produces harmful spores thathat have what effects ? | -cause serious infection and allergies |
| What is the acronym that describes the condition of bacterial growth? | FATTOM |
| What does FAT-TOM stand for ? | Food, Acidity/Alkalinity, Temperature, Time, Oxygen and Moisture |
| What are the usual causes for foodborne illneses? | Contaminated food or water |
| 5 usual occurance for foodborne illnesee | -FH does not wash hands thoroughly after going to the toilet -Touches RTE(readytoeat) food or drinks with bare hands -sneezes or coughs over RTE food -food not cooked(or heated) thoroughly -food stored at incorrect temperatures |
| When does Food Poisoning occur in an infected individual | Within hours |
| What are the symptoms of food poisoning ? | Stomach Pain,vomiting,diarrhoea ,nausea and fever |
| When does foodborne diseases occur in an infected individual? | Occurs days after consumption of contaminated food or water |
| 5 of the causes of Foodborne illnesses | -Micro-organisms -Chemicals -Physical objects -Poisonous plants and fish -Naturally occurring compounds |
| Differences for incubation for food poisoning and foodborne diseases ? | FP-incubation short FBD-Longer incubation period |
| Diff in the Main cause for FP annd FBD | FP-Bigger number of bacteria needed FBD- smaller number of bacteria needed |
| Name symptoms for both FP and FBD | FP-Diarrhoea , stomach pain ,vomiting FBD-Diarrhoea, vomiting and fever |
| Where are organisms found in both FP annd FBD | FP-Stomach FBD-Blood stream |
| FP and FBD spread mainly by which medium ? | FP- Contaminated food FBD-Contaminated water |
| Name 1 e.g. of Food Poisoning and Foodborne Diseases | FP-Salmonellosis FBD-Typhoid/Cholera/Dysentry |
| What are the preventive measures for foodborne illnesses? | -use potable water for Food Preparation -Pests and bug control -Practice good personal hygiene -Prompt treatment of infections -Preparing and cooking food in designated areas |
| 5 Precautionary Measures to follow to prevent food contamination | -Cook food to a safe temperature -refrigerating or freezing highly-perishable foods appropriately -Defrosting food safely -cooking food immediately after defrosting -Discarding food that has been left at room temp for prolonged period of time |
| Name 2 types of Cross-Contamination | Direct and Indirect |
| Direct Contamination occurs when ? | there is direct route from the source of contamination to the food |
| When does indirect contamination occur ?? | -When bacteria are passed to food via something else such as hands,towels ,equipment ,insects or animals |
| Which is the most common type of cross-contamination ? | Indirect |
| 5 preventive measures for cross-contamination | -Observe high standards of personal hygiene -Wash hands after any action that may contaminate the hands -store raw and cooked foods separately -cooked foods should be stored above raw food -refrain from combining or mixing containers of food |
| Name 3 Chemical contaminants | -pesticides (weed killers) -Insecticides -Cleaning Chemicals |
| Name 3 Metallic Contaminants | -Lead -Zinc -Copper |
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