Fundamental Food Microbiology, Third Edition - Fuad Fathir

356 FUNDAMENTAL FOOD MICROBIOLOGY
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QUESTIONS
1. List five characteristics of foodborne intoxication.
2. Describe some growth characteristics of Sta. aureus strains that give them an
advantage for growth and toxin production in a food. Name two known food types
that have the highest incidence of staphylococcal poisoning and state the predisposing
causes.
3. List the characteristics of the enterotoxins of Sta. aureus and discuss the mechanisms
by which they produce enteric symptoms.
4. List the symptoms of staphylococcal food poisoning, and discuss how the disease
can be differentiated from other food poisoning of microbial origin.
5. From a case of staphylococcal food poisoning outbreak (get it from the instructor
or the Internet), determine the sequence of events in the outbreak. What precautions
could have been taken to avoid the incidence?
6. Describe how foodborne botulism differs from infant botulism.