Harmful effects of microorganisms : Practice Questions

• a.

  The bacteria produce heat-stable enterotoxins that are not inactivated by cooking temperatures.

• b.

  The bacteria are able to survive and multiply inside human white blood cells.

• c.

  The bacteria form heat-resistant endospores that germinate in the stomach.

• d.

  The bacteria release viral particles upon lysis that infect the intestinal lining.

• a.Vacuum packaging of processed meats to remove oxygen.
• b.Pasteurization of milk at \( 72^{\circ}\text{C} \) for 15 seconds.
• c.Treating spices with ionizing radiation to disrupt microbial DNA.
• d.Adding high concentrations of salt or sugar to fruit preserves.

• a.Symptoms of food-borne infection typically appear within minutes, while symptoms of food poisoning take several days to develop.
• b.Food poisoning results from the ingestion of toxins produced by microbes in the food, whereas food-borne infection results from the growth of the pathogen in the host's body.
• c.Food-borne infection involves the ingestion of pre-formed toxins, while food poisoning requires the growth of pathogens inside the host.
• d.Food-borne infection only occurs with viruses, while food poisoning only occurs with bacteria.

• a.

  Food-borne infection is caused by ingesting pre-formed toxins, while food poisoning is caused by the growth of microbes in the host's body.

• b.

  Food-borne infection can only be caused by viral pathogens, whereas food poisoning is exclusively caused by fungal or bacterial spores.

• c.

  Food-borne infection typically has a longer incubation period because the ingested pathogens must first colonize the host's intestinal tract.

• d.

  Food-borne infection symptoms are limited to the respiratory system, while food poisoning affects only the nervous system.

Write your answer out first, then check it against the worked solution.

Write your answer out first, then check it against the worked solution.