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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
Produced by Aspergillus fungi species. Hazard in peanut and corn. Can cause liver cancer.	Aflatoxins
Fungi. Produced aflatoxins, patulin and ochratoxins.	Aspergillus
Common food-borne pathogen. In cereals especially rice.	Bacillus Cereus
Gram positive bacteria used to control pests	Bacillus thuringiensis
Saccharomyces cerevisiae	Baker’s yeast
Beneficial Bacteria. Probiotic.	Bifidobacterium bifidus
Probiotic, added as live cells to food and drink products.	Bifidobacterium spp
Saccharomyces cerevisiae	Brewer’s yeast
Common food-borne pathogen	Campylobacter jejuni
Lactic Acid Bacteria, Gram +ve, fermentative organism	Carnobacterium
Common food-borne pathogen	Clostridium Botulinum
Common food-borne pathogen	Clostridium perfringens
Foodborne illness	Dysentery
Harmful bacteria	E. Coli O157:H7
Lactic Acid Bacteria, Gram +ve, fermentative organism	Enterococcus
Prebiotic	Fructo-oligosaccharides
prebiotic	Inulin
Prebiotic	Lactitol
Lactic Acid Bacteria, Gram +ve, fermentative organism	Lactobacillus
Found in fermented milk products and added as live cells to food and drink products. Probiotic.	Lactobacillus acidophilus
Probiotic, added as live cells to food and drink products.	Lactobacillus casei
Found in fermented milk products	Lactobacillus delbrueckii subsp. bulgaricus
Probiotic, added as live cells to food and drink products (probiotic)	Lactobacillus reuteri
Beneficial Bacteria. Probiotic.	Lactobacillus rhamnosus
Lactic Acid Bacteria, Gram +ve, fermentative organism	Lactococcus
Lactic Acid Bacteria, Gram +ve, fermentative organism	Lactosphaera
Prebiotic	Lactulose
Lactic Acid Bacteria, Gram +ve, fermentative organism	Leuconostoc
Common food-borne pathogen	Listeria monocytogenes
Common food-borne pathogen	Listeria monocytogenes
Foodborne illness caused by listeria	Listeriosis
Produced by aspergillus and penicillium species of fungi.	Ochratoxins
Lactic Acid Bacteria, Gram +ve, fermentative organism	Oenococcus
Fungi produces patulin.	Paecilomyces
Can damage immune system. Associated with mouldy fruits/vegetables. Toxin produced by aspergillus, penicillium and Paecilomyces	Patulin
Lactic Acid Bacteria, Gram +ve, fermentative organism	Pediococcus
Fungi. Produces Ochratoxins and patulin	penicillium
Common food-borne pathogen	Salmonella Serovars
Harmful Bacteria	Salmonella Typhimurium
Common food-borne pathogen	Staphylococcus aureus
Lactic Acid Bacteria, Gram +ve, fermentative organism	Streptococcus
Found in fermented milk products	Streptococcus thermophilus
Foodborne illness	Tuberculosis
Foodborne illness	Typhoid and paratyphoid
Lactic Acid Bacteria, Gram +ve, fermentative organism	Vagococcus
Common food-borne pathogen	Vibrio Cholera
Common food-borne pathogen	Vibrio Parahaemolyticus
Common food-borne pathogen	Vibrio Vulnificus
Lactic Acid Bacteria, Gram +ve, fermentative organism	Weissells
Common food-borne pathogen	Yersinia Enterocolitica
infection by the Campylobacter bacterium, most commonly C. jejuni. It is among the most common bacterial infections of humans, often a foodborne illness, often from chicken and unpasteurized milk.	Campylobacteriosis
(Enterohemorrhagic E. coli). Assicated with Cattle.	EHEC
Created by salt and sugar in preserved foods.	Hypertonic Environment
In fungi, external spores	Conidiaspores
In fungi, contained spores	sporangiospores
primitive spore type, formed by the breaking up or disarticulation of fungal mycelia.	Arthrospores
Fungi divided into cells by internal walls called septa	Septate fungi
Fungi not divided by internal walls	Non septate fungi
Food spoilage mould in bread, cheese jam.	Penicillium
Food spoilage mould in fruit	Botrytis
Food spoilage mould in meat	Thamnidium
Food spoilage mould in meat, bread, cheese	Mucor
Food spoilage mould in fruit, onions, atmospheric	Aspergillus
Food spoilage mould in rice, bean, soybean	Fusarium
Food spoilage mould in plants, cereals, dairy	Geotrichum
Food spoilage mould in beef	Sporotrichum
Food spoilage mould in fruit, vegetables, meat	Alternaria
Food spoilage mould in beef, fruit, vegetables, butter and margarine.	Cladosporium