Food Illness
:: Home > Microbiology > Food Illness
|
The
staphylococcal intoxication refers to presence of_____________.
a.
an enterotoxin
b.
neurotoxin
c.
mycotoxin
d. All
of these
A
bacterial food intoxication refers to_____________.
a.
illness caused by presence of pathogens
b.
food borne illness caused by the presence of a bacterial toxin formed in food
c. both
(a) and (b)
d. none
of the above
The
Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin
which is released in food as a result of____________.
a. cell
growth
b.
cell autolysis
c. cell
permeation
d. cell
damage
Arrange
the potencies of toxin in descending order of the following canned
foods___________.
a.
peas>string beans>spinach> corn
b.
corn> string bean>peas>spinach
c.
corn> spinach> peas>string beans
d.
corn> peas>string beans>spinach
The
milk streptococci produce acetoin that gets spontaneously oxidized yielding a
flavorings agent (responsible for aroma of butter) that is___________.
a.
acetone
b.
acetyl coA
c.
butyric acid
d.
diacetyl
Staphylococcal
intoxication is caused by the toxin m the food from___________.
a.
Staphylococcus aureus
b. S.
cerevisiae
c. S.
thermophillus
d. none
of these
The
application of Gamma rays destroys botulism toxin. The dose of gamma rays
required for this purpose is___________.
a. 73
Gy
b. 73
Rad
c.
7.3 Mrad
d. 173
Rad
The
botulism intoxication occurs due to___________.
a. an
enterotoxin
b.
neurotoxin
c.
mycotoxin
d. all
of these
Botulism
is caused by the presence of toxin developed by___________.
a.
Clostridium tyrobutyricum
b.
Clostridium sporogenes
c.
Clostridium botulinum
d. none
of these
Which
of the following is true to prevent botulism from smoked fish?
a. The
fish should be heated at its coolest part to at least 82°C for 30 min during or
after smoking
b. Fish
should be immediately frozen after packaging and kept frozen
c. Good
sanitation should be maintained throughout production and handling
d.
All of the above
Salmonellois
is caused by the___________.
a.
enterotoxin of Salmonella spp
b.
endotoxin of Salmonella spp
c.
neurotoxin of Salmonella spp
d.
exoenterotoxin of Salmonella spp
Group
I c. botulinum strains generally includes in___________.
a.
all types of strains (proteolytic)A, B and F
b. all
types of strains (non-proteolytic) E and F
c. all
types of strains (proteolytic)C, D and F
d. none
of the above
Which
of the following toxin causing botulism is less toxic to human beings?
a. Type
A
b.
Type B
c. Type
C
d. None
of these
Which
of the following is a food infection?
a.
Salmonellois
b.
Botulism
c.
Staphylococcal intoxication
d. None
of these
The
method of successful treatment of botulism prior to appearance of botulism
symptoms involve administration of___________.
a.
Antibiotic
b.
Analgesic
c.
Antitoxin
d. None
of these