Harmful effects of microorganisms ：練習問題

• 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.

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まず自分で答えを書いてから、解説と照らし合わせましょう。