Topic 2 - Year 9

Question 1

What is food poisoning?

Answer 1

It’s Sometimes caused by bacteria and mould. It’s an illness that can occur after eating contaminated food.

Question 2

What is contamination

Answer 2

When something gets into food that shouldn’t be there.

Question 3

What is bacteria

Answer 3

A microscopic organism which might cause disease.

Question 4

What is a micro organism

Answer 4

It is tiny living things.

Question 5

Three foods that develop mould easily

Answer 5

-jam
-fruit
-cheese
-bread

Question 6

4 micro organisms that the food industry use to make food

Answer 6

-fungi
-mould
-bacteria
-yeast

Question 7

What are some foods made with micro organisms

Answer 7

Bread - yeast
Quorn - fungi
Yoghurt/probiotic drinks - bacteria
Blue cheese - mould

Question 8

What foods do bacteria prefer to grow in

Answer 8

Bacteria prefer to grow in food which is high in protein,vitamins and minerals e.g chicken,fish,milk

Question 9

Does bacteria need moister or dryness to thrive

Answer 9

Bacteria needs moisture to grow and therefore cannot multiply in dry foods. However, once dry food is reconstructed then the food becomes an ideal breeding ground for bacteria

Question 10

Examples of reconstructed foods

Answer 10

Custard powder
Packet of soup
Pot noodle

Question 11

Does bacteria like hot or cold places

Answer 11

Bacteria like to be kept warm-they multiply most rapidly in warm conditions

Question 12

What happens too the bacteria at different temperatures

Answer 12

64-100°c ——bacteria are destroyed
5-63°c —— danger zone perfect for bacteria growth and multiplication
1-4°c ——- bacteria multiply slowly in the fridge
-18. —— bacteria are dormant in the freezer

Question 13

How long do bacteria need to grow

Answer 13

If bacteria are fine perfect conditions I.e food,moisture,and warmth and they have enough time they will multiply rapidly
In the best conditions they multiply x2 every 20 mins

Question 14

How can shoppers be safe while putting food in bags

Answer 14

Consumers may need to be reminded about the importance of packing food safely in the super market to reduce the risk of bacteria being transferred from raw meat to other foods

Question 15

How can people be safe when storing food

Answer 15

Once food is brought home it is essential that it is stored in the right place in the kitchen

Question 16

What are use by dates mean in packaging

Answer 16

High risk foods (bacteria grow easily in them) will have a use by date. They food must be eaten by this date otherwise it is spoiled and inedible

Question 17

Best before dates

Answer 17

Foods that are dry and low risk stay safe to eat for longs periods of time. This means the food will be at the best quality up until this date. They are usually dried foods,canned,in jars or packets

Question 18

Examples of potential causes of food poisoning

Answer 18

Not cooking thoroughly
Not stored properly
Not handeling food hygienically

Question 19

What is campylobacter

Answer 19

It’s found usually in raw meat . It’s the name of a common food poisoning bacterium that is sometimes found in raw meat and poultry.

Question 20

Common symptoms if camplyobacter

Answer 20

Vomiting
Stomach pains
Fever

Question 21

Other foods that aren’t meat can also get camplyobacter these are

Answer 21

Cooked rice
Egg based products

Question 22

Camplyobacter can be particularly dangerous for certain groups of people these are

Answer 22

Old people
Children
Already ill people
Pregnant women

Question 23

Other types of food poisoning

Answer 23

Salmonella
Listeria
Staphylococcus
Aureus