Activities M7
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Question 1 of 10
1. Question
Visual taken from https://www.airtekenv.com/2017/06/15/factors-affecting-microbial-growth/
What temperature is ideal for microorganisms to grow?
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Question 2 of 10
2. Question
Visual taken from freepic.com
Which virus is the most frequently detected?
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Question 3 of 10
3. Question
Visual taken from freepic.com
Which bacteria can be found in unpasteurized dairy products?
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Question 4 of 10
4. Question
Visual taken from freepic.com
What does personal hygiene include ?
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Question 5 of 10
5. Question
Visual taken from https://www.proprofs.com/quiz-school/story.php?title=pretest-6-microbiology-microbial-growth
At what times microorganisms double?
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Question 6 of 10
6. Question
Visual taken from freepic.com
How long food can be stored in the refigerator? Match the products with the days/weeks
Sort elements
- 3 to 5 weeks
- 3 to 4 days
- 1 to 2 days
- 3 to 5 days
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Raw eggs
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Leftovers
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Fresh poultry
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Fresh beef, veal, pork
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Question 7 of 10
7. Question
Visual taken from https://www.food-safety.com/articles/5847-the-costs-of-foodborne-illness-product-recalls-make-the-case-for-food-safety-investments
Sort the steps of investigating each foodborne outbrek. Answer with the right order:
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Step. Find Illnesses (define who will be included in the outbreak and find additional illnesses).
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Step. Generate Hypotheses (generate hypotheses (potential explanations) by interviewing people about what they ate before getting sick).
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Step. Detect Outbreak (detect a possible outbreak by monitoring for reported illnesses nationwide).
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Step. Solve Outbreak (solve the outbreak and identify the contaminated food and the point of contamination).
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Step. Test Hypotheses (test hypotheses using statistical analysis or food testing).
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Step. Decide End of Outbreak (decide the outbreak is over when there are no more new illnesses and the contaminated food is no longer available).
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Step. Control Outbreak (control the outbreak by recalling contaminated food, cleaning or closing food facilities, and warning the public about the outbreak).
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Question 8 of 10
8. Question
Visual taken from freepic.com
What can reduce the risk of transmission and infection of COVID-19?
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Question 9 of 10
9. Question
Visual taken from https://www.dhgate.com/product/food-electronic-thermometer-pen-type-steak/441088123.html
What is safe cooking temperature for different kind of meat? Match the meat with the temperatures
Sort elements
- At least 75°C
- At least 70°C
- At least 74°C
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Whole cuts of meat (excluding poultry)
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Ground meat (excluding poultry)
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All poultry
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Question 10 of 10
10. Question
At which temperature salmonella bacteria is killed?
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