Food Illness – Section 1

6. Botulism is caused by the presence of toxin developed by

A. Clostridium tyrobutyricum
B. Clostridium sporogenes
C. Clostridium botulinum
D. none of these

Correct Answer: C. Clostridium botulinum

7. 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

Correct Answer: D. All of the above

8. 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

Correct Answer: B. endotoxin of Salmonella spp

9. 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

Correct Answer: A. all types of strains (proteolytic)A, B and F

10. 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

Correct Answer: C. 7.3 Mrad

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