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

Salmonella is one of the most common food-borne pathogens in Singapore. It is found in raw poultry, eggs, and meat. Prevention requires thorough cooking (74°C for poultry) and preventing cross-contamination.

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

The acronym FATTOM describes what bacteria need: Food, Acidity (pH 4.6-7.5), Time (in the danger zone), Temperature (5-60°C), Oxygen (varies), and Moisture (water activity above 0.85).

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

Staphylococcus aureus lives on human skin, in nasal passages, and on wounds. It contaminates food through handling, producing toxins that cannot be destroyed by reheating — making prevention essential.

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

Norovirus is extremely contagious — just 18 viral particles can cause illness. It spreads through contaminated food (especially shellfish and salads), water, surfaces, and person-to-person contact.

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

Listeria monocytogenes is unusual because it can grow at refrigeration temperatures (as low as 0°C). It is found in ready-to-eat chilled foods, soft cheeses, and deli meats. Proper stock rotation and temperature control are essential.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food-borne Pathogens