Question

Please answer the following questions avoiding plagiarism

Q1 - Why is VBNC significant?

Q2- Why is E,coli o157 associated with ground beef?

Q3- What is the difference between toxic food and contaminated food?

Q4- Why are the four levels of food handling relevant to food contamination?

Q5- Name two food pathogens?

Answer 1

ANSWER 1

Significance of VBNC: Viable but the non-culturable micro-organisms are significant because they are the causing agents of many diseases and hence, are pathogenetically very risky for health.

ANSWER 2

Association of E.coli O157 with ground beef: In 1982, this strain of bacteria was discovered to be the food contaminant in ground beef which was not cooked properly. This might have transmitted from infected or polluted water.

ANSWER 3

Difference between toxic food and contaminated food:

Toxic food is the one which has become poisonous due to the presence of the unnatural substance in the food in a higher amount than the one which otherwise if present is considered unharmful. When the toxins are released, it causes food poisoning and other food-related illness.

Contaminated food is the one that causes health problems due to the presence of the physical, chemical or biological agent of food contamination.

ANSWER 4

The four levels of food handling relevant to food contamination are:

1. The initial proper washing of the uncooked food like vegetables and fruits, proper handwashing along with the washing of surface where cooking is to be carried out.
2. Separation of contaminated or spoiled material from the fresh uncontaminated one.
3. Cooking of food material properly at the correct heat.
4. Preservation of food.

ANSWER 5

E. coli O157 and the Clostridium botulinum are two main food pathogens causing foodborne diseases.