Answer to Question 1
With the rate at which new disease causing microorganisms are being discovered, it is imperative that the food science professional and the consumer stay alert to these developments. A particular focus should be on food safety at home, when eating out, and in the grocery store. Each person must take responsibility for personal health, and food safety is a big issue.
For each of the microorganisms below, write one or two sentences relating it to a concept in food preservation. Give it some thought and make sure of the relationship before starting. For example, for Clostridium botulinum you might write: Clostridium botulinum is present in low-acid, anaerobic food situations. Therefore, when canning meat, poultry, fish, or low-acid vegetables, one must use the pressure canner to provide the high heat needed to destroy the microorganisms. Also in reheating, it is always safe to boil a canned product for ten minutes before tasting to ensure the destruction of C. botulinum, which is destroyed by the heat in that time period.
782.Staphylococcus aureus
Answer to Question 2
The vegetables eaten in Eastern Africa include cassava, pumpkin, and sweet potatoes.
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