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ARLENE JOY MAE YANTO
Dm-2
MODULE 7
C. LEARNING ACTIVITIES
ELICIT
1. Imagine a Bread that is growing mold, Blue cheese, Cheese that is growing white mold and Spoiled chicken.
Do you think these food items are safe to eat? What could happen if we ate any of these foods? Would we be
able to tell if the food is spoiled by looking at it?Smelling it? Can you see microorganisms growing on the food?
ANSWER:
No, these foods are not safe to eat. It could make you sick, and inhaling spores may trigger breathing problems
if you have a mold allergy. And Eating spoiled foods can cause food poisoning. Yes by looking at the food we can
tell that it is spoiled because of its changes in appearance. By smelling it has unpleasant smell. And Yes we can
see microorganisms growing in the food such as maggots and molds.
EXPLAIN
Directions: Based on what you have learned, answer the following questions:
1. Discuss the major characteristic of a food-borne infection in terms of the time required between ingestion of
the pathogen and the onset of the disease. Why does this occur?
ANSWER:
2. What are some of the major genera involved in food-borne intoxications?

ANSWER : Bacillus Cereus,Clostridium botulinum and Staphylococcus aureus
ELABORATE
1. Fresh lemon slices are often served with raw or steamed seafood (oysters, crab, shrimp). From a food
microbiology perspective, provide an explanation for their being served. Are there other examples in either the
cooking or the serving of foods that not only enhance flavor, but might have an antimicrobial strategy? Consider
the example of marinades.
ANSWER: Because of the naturally tender characteristics of fish and seafood, many varieties are served in raw
preparations including sashimi, sushi, and tartare. Ceviche is a popular raw dish that uses citric acids to
marinade and “cold cook” the fish. Salted, cured or pickled fish are other international favorites. Raw clams and
oysters on the half shell are popular too. All of these require the freshest fish of the highest quality and careful
handling that include strict temperature control and high sanitation standards.
The US Food and Drug Administration (FDA) requires that fish intended for raw consumption be frozen to kill
any parasites including worms for at least 24 hours below a temperature of -4˚F/-20˚C, and thawed under
refrigeration for at least 12 hours. It is important to point out that that freezing doesn't kill all harmful
microorganisms as some are killed only when fully cooked. Although the FDA rule does not apply to shellfish,
mollusks also are susceptible to various types of viruses and parasites and should be treated carefully before
preparation and consumption. Some shellfish are now being pasteurized or irradiated to reduce some of these
health concerns.
2. You are going through a salad line in a cafeteria at the end of the day. Which types of foods would you tend to
avoid, and why?
ANSWER: I will Avoid foods that are food growth media for bacteria, such as macaroni and potato salads, cubed
ham and other meats, and anything with cream or sauces. Any buffet-style foods should either be continuously
cooled or heated, never held at room temperature or slightly above. Buffets should have a sneeze guard to
prevent food contamination by humans while serving themselves.
3. What alternatives, if any, can one use for protection against microbiological infection when swimming in
polluted recreational water? Assume that you are part of a water rescue team.
ANSWER: Disinfection with chlorine or bromine and pH is the first defense against the germs that cause
swimming-related illnesses in pools, hot tubs/spas, and water.
4. Why, when a microorganism is removed from a natural environment and grown in the laboratory, will it
usually not be able to effectively colonize its original environment if it is grown and added back? Consider the
nature of growth media used in the laboratory in comparison to growth conditions in a soil or water when
attempting to understand this fundamental problem in microbial ecology.
ANSWER: these bacteria are not growing in the laboratory is that microbiologists are failing to replicate essential
aspects of their environment. Often times, when microorganisms are extracted from the environment, it is
difficult to grow them in a culture in the laboratory. Why might this be?
The nutrients required for this microorganism are unknown.The cofactors required for this microorganism are
unknown.The microorganism may be sensitive to nutrients in the media. and The nutrients and cofactors are
available but the organism is incubated at the incorrect temperature.
EVALUATE
1. 1. Which of the following microbe is used in the production of blue cheese?
a)Streptococcusthermophilus ,b) Lactobacillus bulgaricus ,c) Penicillium roqueforti,d) Rhizopus stolonifer
ANSWER: C
2. Bacterial cell grown on hydrocarbon wastes from the petroleum industry are a source of _____________
a) carbohydrates, b) proteins, c) vitamins, d) fats
ANSWER: B
3. Which of the following microorganism have high vitamin content?
a) bacteria ,b) yeast, c) algae, d) protozoa
ANSWER: B
4. The principal microorganism for yogurt is ______________________

a) Streptococcus thermophilus, b) Leuconostoc citrovorum ,c) Lactobacillus acidophilus, d) Streptococcus lactis
ANSWER: A
5. Shredded cabbage is the starting product for which of the following fermented food?
a) Sauerkraut ,b) Pickles ,c) Green olives, d) Sausage
ANSWER: A

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ARLENE JOY MAE YANTO

2. What are some of the major genera involved in food-borne intoxications?

3. Which of the following microorganism have high vitamin content?

a) bacteria ,b) yeast, c) algae, d) protozoa

4. The principal microorganism for yogurt is ______________________

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