Microorganisms

Question 1

Raw Poultry

Answer 1

Campylobacter

Salmonella

Question 2

Raw Meat

Answer 2

Campylobacter
Salmonella
Pathogenic E. coli
Clostridium botulinum poses a risk in VP/MAP products

Question 3

Raw Fish and Shellfish

Answer 3

Salmonella 
Vibrio parahaemolyticus/ cholerae 
Listeria monocytogenes 
Clostridium botulinum (MAP/VP) 
Histamine (Scombrotoxin) producers 
Planktonic toxins (PSP, DSP, ASP) 
 Viruses

Question 4

Bakery products

Answer 4

Bacillus cereus
Clostridium botulinum (MAP/VP)
Staphylococcus aureus

Question 5

Fruit and Fruit Juices

Answer 5

Salmonella
Listeria monocytogenes
Pathogenic E. coli
Mycotoxin

Question 6

Raw Vegetables / Salad / Sprouted seeds

Salmonella

Answer 6

Salmonella
Listeria monocytogenes
Pathogenic E. coli
Viruses

Question 7

Dairy Products

Answer 7

Salmonella 
Listeria monocytogenes 
Staphylococcus aureus 
Pathogenic E. coli 
Campylobacter

Question 8

Processed Foods (RTE or to be reheated)

Answer 8

Clostridium botulinum (MAP/VP chilled products) 
Salmonella 
Listeria monocytogenes 
C. perfringens 
Bacillus cereus 
Staphylococcus aureus 
V. parahaemolyticus 
Pathogenic E. coli

Question 9

Dried foods to be cooked (rice/pasta, pulses/grains, herbs/spices, dried meat)

Answer 9

Salmonella 
Pathogenic E. coli 
Staphylococcus aureus
Bacillus cereus 
C. perfringens

Question 10

Dried raw RTE foods (nuts, fruit, museli, herbs/spices

Answer 10

Salmonella
Bacillus cereus
C. perfringens
Aflatoxin (nuts)

Question 11

Dried heatprocessed foods (breakfast cereals, crisps, confectionery, herbs/spices).

Answer 11

Salmonella

Question 12

Dried heatprocessed foods, RTE after rehydration. (Soup mixes, pot snacks, powdered milk based products)

Answer 12

Salmonella
Staphylococcus aureus
Bacillus cereus
C. perfringen

Question 13

Dried Baby Foods (RTE after rehydration)

Answer 13

Salmonella 
Pathogenic E. coli 
 C. perfringens 
Bacillus cereus 
Cronobacter sakazakii
Staphylococcus aureus

Question 14

Canned, pouched or bottled food (F0>3 process)

Answer 14

Histamine for scombroid fish. Heat resistant bacterial toxins could occur if preprocess growth of toxin producers has occurred

Question 15

Heat treated (F0<3 process) low pH (<4.5) or intermediate moisture foods. E.g. cured meats, products in oil, pickles, sauces, jams

Answer 15

Salmonella 
Listeria monocytogenes 
 C. perfringens 
 Staphylococcus aureus 
 Pathogenic E. coli

Question 16

Non-Dairy fats and oils (cooking oil, lard, spreads

Answer 16

Salmonella

Listeria monocytogenes

Question 17

Campylobact thermotolerants

C.jejuni, C coli

Answer 17

infection
Campylobacter species are unable to grow in food, they are killed by heat and a reduction in numbers has also been observed following freezing of contaminated foodstuffs. Cross contamination of ready-to-eat foods in the food preparation environment is an important route of transmission

Question 18

Escherichia coli

Answer 18

infection

patogénica O157 muito fatal young and the elderly

Question 19

Salmonella

Answer 19

infection
high fat / low water activity foods, such as chocolate, fermented meats, cheese and snacks, in which the organism can survive for long periods of time

Question 20

Shigella

Answer 20

Infection can occur in all ages and there is an association between infection and travel to areas where hygiene is poor. - viajante

Question 21

Bacillus cereus

Answer 21

is a diverse group of bacteria which are widespread in the environment, therefore all foods and food ingredients are likely to be contaminated by the spores of this bacterium.
Minimum growth temperatures for B. cereus vary between 4°C and 12°C with an upper limit of around 50°C although some psychrotrophic strains occu.
The emetic and diarrhoeal toxins are distinct; the emetic toxin is pre-formed in food and is both acid and heat stable. Hence foods can be toxic in the absence of viable B. cereus

Question 22

Clostridium perfringens

Answer 22

Clostridium perfringens is found in the gut and thus indicates faecal contamination although spores commonly occur in the environment

Question 23

Listeria monocytogenes

Answer 23

Growth of this bacterium following both post-process contamination of cooked or processed foods or in raw foods probably represents the greatest risk for disease transmission

Question 24

Staphylococcus aureus

Answer 24

If levels exceed 105 cfu/g at any time during the life of a food, there is a risk of sufficient enterotoxin to cause illness that will remain in the food product.
Toxin production starts at 10°C and storage of foods below this should prevent its development

Question 25

Hygiene Enterobacteriacea

Answer 25

This group includes species that originate from the intestinal tract of animals and humans, as well as plants and the environment. Their presence in heat treated foods therefore signifies inadequate cooking or post-processing contamination. High levels of these bacteria are expected in some food commodities such as salad vegetables

Question 26

Escherichia coli hygiene

Answer 26

belongs to the Enterobacteriaceae family and is used as a faecal indicator

Question 27

Listeria species hygiene

Answer 27

Listeria spp. are also environmental contaminants that can survive in both food processing premises and on equipment if inappropriate hygiene measures are used. These organisms are less sensitive to the cleaning procedures used in food processing environments than many other bacteria.

Question 28

ATC total count

Answer 28

is an indicator of quality, not safety, High counts may suggest quality issues and possible poor temperature control and these should be investigated. immediately after a pasteurisation heat process, products will normally have an ACC of below 104 cfu/g, a more rigorous heat process such as grilling, roasting or baking will result in counts below 103 cfu/g. For canned products that are microbiologically stable at ambient temperature, viable micro-organisms are usually absent but occasionally thermotolerant spores may survive, depending on the severity of the heat process. Products that have received a drying process will be stable whilst remaining dry, but may contain relatively high numbers of bacteria that can multiply following rehydration.

Question 29

ACC hygine

Answer 29

< 106 cfu/g is usually associated with a mixed flora >106 there is usually a predominant organism, and the acceptability and organoleptic quality of the food will depend on which type of organism predominates. Tests by the laboratory for catalase and oxidase production and a Gram stain are sufficient to corrective actions

Question 30

ACC hygine LAB

Answer 30

lactic acid bacteria (mainly lactobacilli and streptococci | Spoilage will eventually occur at a level of around 109 cfu/g due to the production of lactic acid

Question 31

ACC hygine Gram -

Answer 31

Gram-negative bacteria, spoilage is likely to be noticeable at 107 – 108 cfu/g; pseudomonads tend to produce taints, discolouration, and slime whilst other Gram-negative bacteria frequently produce slime.

Question 32

ACC hygine Yeasts

Answer 32

Yeasts may cause spoilage at slightly lower levels (106 – 107 cfu/g) due to acid and gas production

Question 33

ACC hygine Bacillus spp

Answer 33

Bacillus spp. are found this may be due to the addition of pepper or other spices after any heat treatment