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I have no idea not my specialty
the answer is any thing which provoc the immune system and ability to cause disease is called pathogen and in mcqs the answer is
mr.sayyed Tray again
Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. There are thousands of species of bacteria, but all are single-celled and fall into three basic shapes: spherical, straight rods, and spiral rods. To see them, you need a microscope that magnifies about1000-fold. All bacteria reproduce by dividing into two cells. The two cells then divide to become4,4 become8, and so forth. Under ideal conditions, this doubling may occur as frequently as every15 minutes, so that within5 hours there will be more than a million cells from the original single cell. If there are1000 original cells instead of a single one, there will be over1 billion cells in5 hours.
Some rod-shaped bacteria are capable of existing in two forms, dormant spores and active vegetative cells. Vegetative cells form spores under adverse conditions as a means of survival. Spore forms preserve the bacteria from starvation, drying, freezing, chemicals, and heat. When conditions become favorable, the spores germinate, with each spore again becoming a vegetative cell with the ability to reproduce. Among the bacteria, sporulation is not a means of reproduction since each cell forms a single spore which later germinates into a single cell again. Most sporulating bacteria that grow in the presence of air belong to the Genus Bacillus, and most that grow only in the absence of air belong to the Genus Clostridium.
Yeasts are oval-shaped and slightly larger than bacteria. They reproduce most often by budding. In budding each cell can produce several buds, or swellings, which break away to form new, fully formed daughter cells.
Molds as found on bread, fruit, damp paper, or other surfaces are actually composed of millions of microscopic cells joined together to form chains. The chains usually have numerous branches, called hyphae. Molds can thrive in conditions too adverse for bacteria or yeasts. They reproduce by spores that are frequently present as green or black masses on the protruding hyphae.
Yeasts and molds grow on most foods, on equipment, and building surfaces where there are small amounts of nutrient and moisture. Since bacteria grow faster, they greatly outnumber yeasts and molds in most foods. However, bacteria find conditions of low pH, moisture, or temperature and high salt or sugar unfavorable. In such environments, yeasts or molds predominate. Thus, they can be a problem in dry foods, salted fish, bread, pickles, fruits, jams, jellies, and similar commodities.
Viruses are the smallest and simplest microorganisms. Unlike bacteria, yeasts, and molds, viruses are incapable of reproducing independently. Instead, they must first invade the cells of another living organism called the host, before they can multiply. Hence, they are parasitic. Viruses are normally specific in their selection of host cells, some infecting but one species, while others are capable of infecting closely related species. As a result, viruses which infect bacteria, called bacteriophages, cannot infect human beings or other animals. On the other hand, several animal viruses, known as zoonotis, can infect human beings.
The viruses are important to the food process in two respects:
Answer: B
pathogen is anything that causes a disease. Pathogens include:
Bacterium (example: bacterial meningitis or strep throat)
Virus (example: hepatitis A, hepatitis B, and hepatitis C)
Fungus (example: athlete’s foot)
Pathogenic bacteria are defined as those bacteria that that may cause illness in humans. Some pathogenic bacteria are transmitted to humans via food. Food-borne pathogenic bacteria are few among the many different types of seafood bacteria, which are causing no harm to humans. Many microorganisms are even beneficial being used in the production of food and drinks. Others are able to spoil food. Bacterial food-borne pathogens may be grouped into those that cause food intoxication and those that can result in food-borne bacterial infection.
In case of bacterial food poisoning or intoxication the causative organism multiplies in the food where it produces its toxins. A food poisoning is therefore characterized by rapid onset of the illness (typically symptoms are nausea, vomiting) as the toxins are already formed in the food before consumption. Thus ingestion of viable bacteria is not a prerequisite for the induction of the disease. Most often intoxications require that the toxin producing bacteria have grown to high numbers (105 -108 cfu/g) in the food before it is eaten.
Examples of pathogens include:
...All exampel that you said
Micro organisms which may be a virus / Bacteria / Fungus that enters human / animals / plants and causes diseases is generally termed as Pathogens. They enter the host via food / water / air. When food is contaminated by a pathogenic bacteria, it does not spoil the food and hence there is no change in the color, smell, taste or state of the food. But the bacteria itself is harmful and hence when the food with pathogens are consumed, the pathogenic bacterias produces toxins in our body and causes illness.
Whereas, when the spoilage bcterias contaminate a food, it spoils the food (changes smell, taste, color and state) and causes food poisoning when consumed.
b
