WSQ Food-borne Pathogens

Question 1

What is Salmonella and how is it commonly transmitted in Singapore?

Accepted Answer

A bacterium commonly found in raw poultry, eggs, and meat that causes food poisoning through improper cooking or cross-contamination

Answer

A type of fish

Answer

A chemical contaminant

Answer

A type of mould

Question 2

What conditions do bacteria need to multiply?

Accepted Answer

Food (nutrients), Acidity (neutral to slightly acidic pH), Time, Temperature (danger zone), Oxygen (some need it, some do not), and Moisture

Answer

Only warmth

Answer

Only food and water

Answer

Only darkness

Question 3

What is Staphylococcus aureus and how does it contaminate food?

Accepted Answer

A bacterium carried on human skin, nose, and throat that contaminates food through handling; it produces heat-resistant toxins

Answer

A virus found in water

Answer

A parasite found in fish

Answer

A chemical found in cooking oil

Question 4

What is Norovirus and why is it a concern for food establishments in Singapore?

Accepted Answer

A highly contagious virus causing vomiting and diarrhoea that can spread through contaminated food, water, or surfaces; very small amounts cause illness

Answer

A type of bacteria killed by cooking

Answer

A mould found in bread

Answer

A toxin in shellfish

Question 5

How can food handlers prevent the spread of Listeria in food?

Accepted Answer

By maintaining proper refrigeration (Listeria can grow at refrigeration temperatures), avoiding cross-contamination, and consuming ready-to-eat chilled foods within their shelf life

Answer

Only through cooking

Answer

Listeria is not found in Singapore

Answer

Only by using pesticides

Question 6

What is the incubation period for most food-borne bacterial infections?

Accepted Answer

Typically 1-72 hours after consuming contaminated food, varying by the type of pathogen

Answer

Immediately after eating

Answer

Always exactly 24 hours

Answer

1-2 weeks after eating