Powerpoint 5

Question 1

Intrinsic and extrinsic factors
Definition applied to food microbiology

Answer 1

Intrinsic - conditions naturally present in food
Extrinsic - conditions in the environment

Question 2

How do intrinsic and extrinsic factors impact the microbial growth in food?

Answer 2

Intrinsic -
water availability (foods vary in terms of water availability
pH (determines which organism can survive and grow on specific foods)
Biological barriers (rinds, shells, outer coverings)
Extrinsic -
Storage temp (affects rate of microbial growth)
Atmosphere (presence or absence or oxygen affects type of microbial population)

Question 3

Define and differentiate food poisoning, food infection, and food intoxication

Answer 3

Food poisoning -
Human illness arising from consumption of contaminated food
2 main categories of food poisoning
Food infection -
Illness caused by the microbe itself
Food intoxication -
Illness caused by the toxin produced by the bacteria

Question 4

Why are carriers of some bacteria a public health concern? Why do we talk about carriers in food microbiology?

Answer 4

A person may be a natural carriers or have had a food borne illness and restrained the pathogen (might not even be aware) risking passing it on to whoever or whatever they make contact with (if proper hygiene is not kept)

Question 5

Define ORT
What is it?
What is it used for?

Answer 5

Stands for “oral rehydration therapy”
Pinch of salt, handful of sugar, literally of boiled water
Used to rehydrate and flush the system to correct the imbalance of electrolytes to give the immune system a chance to fully recover