Test Your Knowledge On Food Safety Of Meat
(235).jpg "Test Your Knowledge On Food Safety Of Meat - Quiz")
Having a good understanding of food safety, especially meat is essential to save yourself from a lot of diseases. Check out our online quiz to test yourself on meat food safety and learn interesting facts as you play.
- 1.
Bacteria source: raw chicken, meat, sushi, etc., begins to activate on the 2-5th day and lasts a week
- A.
Campylobacter jejuni
- B.
Salmonella
- C.
Yersina entercolitica
- D.
Shigella
- E.
E-coli
Correct Answer
A. Campylobacter jejuniExplanation
Campylobacter jejuni is a bacteria commonly found in raw chicken, meat, and sushi. It is known to become active and cause infection within 2-5 days after consumption, and the symptoms can last for about a week. This bacteria is a common cause of food poisoning and can lead to symptoms such as diarrhea, abdominal pain, and fever. Therefore, Campylobacter jejuni is the correct answer in this case.Rate this question:
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- 2.
Clostridium botulinum performs in...
- A.
Cured meat, cans
- B.
Fish, sushi
- C.
Ground beef, raw meat
- D.
Raw chicken
- E.
Poultry, raw meat
Correct Answer
A. Cured meat, cansExplanation
Clostridium botulinum is a type of bacteria that produces a potent neurotoxin called botulinum toxin. This toxin is responsible for causing botulism, a severe and potentially fatal illness. Clostridium botulinum thrives in environments with low oxygen levels, such as canned foods and cured meats. These conditions provide an ideal environment for the bacteria to grow and produce the toxin. Therefore, the correct answer is "cured meat, cans."Rate this question:
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- 3.
Contamination preventive measures
- A.
Lactic Acid Wash
- B.
Sulfuric acid Wash
- C.
Alkali Wash
- D.
Ð ydrogen peroxide Wash
- E.
Nitric acid Wash
Correct Answer
A. Lactic Acid WashExplanation
Lactic acid wash is a contamination preventive measure that is used to clean and sanitize surfaces. Lactic acid is a natural acid produced by bacteria and is commonly found in dairy products. It is known for its antimicrobial properties and ability to kill bacteria, viruses, and other microorganisms. By using lactic acid wash, surfaces can be effectively cleaned and disinfected, reducing the risk of contamination and promoting a safe and hygienic environment.Rate this question:
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- 4.
Bacteria source: raw meats, poultry, begins to activate on 12-75 h and lasts 1-2 days
- A.
Salmonella ssp
- B.
Yersina entercolitica
- C.
Shigella
- D.
Campylobacter jejuni
- E.
E-coli
Correct Answer
A. Salmonella sspExplanation
Salmonella ssp is the correct answer because it is a bacteria that can be sourced from raw meats and poultry. It has an activation time of 12-75 hours and lasts for 1-2 days. Salmonella ssp is known to cause food poisoning and is commonly associated with contaminated food products.Rate this question:
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- 5.
Major concern in Ready to-eat foods
- A.
Listeria monocytogenes
- B.
Salmonella
- C.
Yersina entercolitica
- D.
Shigella
- E.
Campylobacter jejuni
Correct Answer
A. Listeria monocytogenesExplanation
The major concern in ready-to-eat foods is Listeria monocytogenes. This bacterium is a common cause of foodborne illness and can contaminate a wide range of food products, including ready-to-eat foods. Listeria infection can be particularly dangerous for pregnant women, newborns, the elderly, and individuals with weakened immune systems. It can cause symptoms such as fever, muscle aches, nausea, and diarrhea. In severe cases, it can lead to meningitis or septicemia, which can be life-threatening. Therefore, it is crucial to ensure proper food handling, storage, and hygiene practices to prevent the growth and spread of Listeria monocytogenes in ready-to-eat foods.Rate this question:
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- 6.
A factor that cannot influence the growth of microorganisms
- A.
Vitamin composition of meat
- B.
The physical properties of the meat
- C.
Chemical properties of the meat
- D.
Availability of oxygen
- E.
Ambient temperature
Correct Answer
A. Vitamin composition of meatExplanation
The vitamin composition of meat is not a factor that can influence the growth of microorganisms. Microorganisms require certain conditions such as suitable physical and chemical properties of the meat, availability of oxygen, and ambient temperature to grow. While the vitamin composition of meat may affect the nutritional value of the meat, it does not directly impact the growth of microorganisms.Rate this question:
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- 7.
….. known diseases transmitted through food
- A.
200
- B.
300
- C.
400
- D.
500
- E.
250
Correct Answer
A. 200Explanation
The correct answer is 200. This suggests that there are 200 known diseases that can be transmitted through food.Rate this question:
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- 8.
Bacteria causes cramps, watery, bloody diarrhea, vomiting, begins to activate on 2-8 h and lasts 8 days
- A.
Escherichia-coli
- B.
Yersina entercolitica
- C.
Shigella
- D.
Campylobacter jejuni
- E.
Salmonella ssp
Correct Answer
A. Escherichia-coliExplanation
Escherichia coli (E. coli) is a bacteria that can cause gastrointestinal symptoms such as cramps, watery, bloody diarrhea, and vomiting. It typically takes 2-8 hours for the symptoms to appear after exposure to the bacteria, and the illness can last for about 8 days. Therefore, E. coli is the correct answer based on the given information.Rate this question:
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- 9.
Food poisoning is caused by....
- A.
Eating Junk Food
- B.
Eating contaminated food
- C.
Drinking cold water
- D.
Playing in cold weather
Correct Answer
B. Eating contaminated foodExplanation
Food poisoning is caused by consuming contaminated food. When food is contaminated with harmful bacteria, viruses, or parasites, it can lead to food poisoning. These contaminants can enter the food during various stages, such as production, processing, or handling. Consuming contaminated food can result in symptoms like nausea, vomiting, diarrhea, abdominal pain, and fever. It is important to practice proper food safety measures, such as washing hands, cooking food thoroughly, and storing food at the correct temperature, to prevent food poisoning.Rate this question:
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- 10.
Excessive consumption of red meat increases the risk of...
- A.
Death from stroke, heart disease, or diabetes.
- B.
Bone fracture
- C.
Nausea and vomiting
- D.
Nothing
Correct Answer
A. Death from stroke, heart disease, or diabetes.Explanation
Excessive consumption of red meat has been associated with an increased risk of death from stroke, heart disease, or diabetes. Red meat is high in saturated fat and cholesterol, which can contribute to the development of cardiovascular diseases. Additionally, the high iron content in red meat can increase the risk of diabetes. Therefore, consuming excessive amounts of red meat can have serious health consequences and potentially lead to death from these conditions.Rate this question:
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Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Mar 08, 2021Quiz Created by
Alfredhook3
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