MIC652_CHAPTER_2A_1

Raw and undercooked food can harbor large amounts of the following bacteria, except:

• Salmonella typhimurium

• Clostridium perfingens

• Listeria monocytogenes

• Streptococcus mutans

The following are the side effects of cross-contamination:

• rehydration

• vomitting

• diarrhea

• nausea

The following bacteria use food as their growth medium

• Vibrio parahaemolyticus

• Salmonella typhimurium

• Escherichia coli

• Mycobacterium tuberculosis

Foodborne disease includes ________________ and Foodborne poisoning.

________ is a pathogen that can produce toxin.

• Salmonella sp.

• Staphylococcus aureus

• Escherichia coli

• Campylobacter sp.

foodborne disease caused by consuming live bacteria is known as _______

Increase in foodborne diseases are due to ________

• Microbial adaptation

• Economic development

• Poor public health education

• Advanced technology within the food industry

______________ is a method to determine whether the food is contaminated with pathogenic bacteria.

• Pour plate method

• Microbiological testing

• Identification of microorganisms

• Enumeration