WSQ Food-borne Pathogens 2

Question 1

What is the difference between food infection and food intoxication?

Accepted Answer

Food infection is caused by consuming live pathogens that multiply in the body; food intoxication is caused by consuming toxins already produced by bacteria in the food

Answer

Infection (e.g., Salmonella) occurs when you ingest live bacteria that grow in your body. Intoxication (e.g., Staphylococcus toxins) occurs when you eat pre-formed toxins — cooking kills the bacteria but not the toxins.

Question 2

Which of the following foods are considered 'potentially hazardous' (high-risk) in Singapore?

Accepted Answer

Cooked rice, meat, poultry, seafood, dairy products, cut fruits, cooked vegetables, and tofu — foods that are moist, protein-rich, and pH neutral

Answer

Potentially hazardous foods are those that support rapid bacterial growth: protein-rich, moist, and near-neutral pH. In Singapore, cooked rice is a notable high-risk food due to Bacillus cereus.

Question 3

What is Bacillus cereus and why is it particularly relevant to rice in Singapore?

Accepted Answer

A spore-forming bacterium commonly found in rice that produces toxins if cooked rice is not stored properly; the spores survive cooking

Answer

Bacillus cereus spores survive cooking. If cooked rice is left at room temperature (common in Singapore hawker centres), the spores germinate and produce toxins that cause vomiting or diarrhoea.

Question 4

What is 'bio-film' and how does it relate to food safety?

Accepted Answer

A slimy layer of bacteria that adheres to surfaces (cutting boards, pipes, equipment), protecting bacteria from cleaning and sanitising agents

Answer

Biofilms are colonies of bacteria that form a protective matrix on surfaces. They are resistant to normal cleaning and require thorough scrubbing and proper sanitisation to remove.

Question 5

How does pH affect bacterial growth in food?

Accepted Answer

Most pathogenic bacteria grow best at pH 4.6-7.5 (near neutral); highly acidic foods (pH below 4.6) inhibit bacterial growth

Answer

Most dangerous bacteria thrive at pH levels between 4.6 and 7.5. This is why acidic foods (pickles, citrus) and acidified foods are less likely to cause food-borne illness.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food-borne Pathogens 2