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Food Micro Practice Test
April 2004

1.      Explain why cooked food is more likely to produce food borne disease than uncooked food

2.      What is the difference between food poisoning and food borne disease?

3.      Why do some bacteria need a large inoculum to cause disease and others can do it with just a few cells?

4.      Identify three food borne infections that can cause disease with

a.       a small inoculum

b.      Need a large inoculum

c.       Virus

d.      Protozoa

5.      Give an two example each of food poisoning caused by

a.       Bacteria

b.      Fungi

c.       Algae

6.      Give two example of bacteria that can grow in food in the refrigerator

7.      How can this be controlled

8.      What is the danger Zone

9.      How long can food be kept inn the danger zone

    1. Why would this happen?

10.  What would be the most likely food borne disease in

a.       Bacon

b.      Roast beef reheated

c.       Rice salad

11.  What are five diseases that could be transmitted in unpasturised milk

12.  Why is canned food with a pH of more than 4.5 given a 12"d" cook

13.  What is the "d" value in heat sterilisation

14.  Why do we call food processing commercial sterilisation?

15.  What is the difference between:

a.       HTST

    1. LTLT
    2. UHT

16.  What are five bacteriostatic methods of controlling microbes in food?

17.  How can you stop viruses getting into food

18.  What is cross contamination?

19.  Why only a few strains of E. coli produce toxins and most do not

20.  Whys are some food borne disease in mothers bad for unborn babies ?

Give two examples

21.  Why can botulinum produce a intestinal infection in babies but not adults

22.  Why are vulnerable groups vulnerable? Who are they?

23.  What are three types of rapid test for microbes in food?

24.  Why are PCR test important for detecting viruses and endoparasites

25.  What are the three stages of conventional PCR testing for microbes in food?