Microbes and food spoilage — A/L Biology

How do I practise Microbes and food spoilage?

1 question with a worked solution

1. Foodborne botulism is a severe, flaccid paralytic neurointoxication caused by consuming preformed exotoxins synthesized by which anaerobic, endospore-forming bacterium commonly associated with improperly canned low-acid foods?
   1. A) Staphylococcus aureus
   2. B) Listeria monocytogenes
   3. C) Clostridium botulinum
   4. D) Salmonella enterica
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   Correct answer: C) Clostridium botulinum

   Clostridium botulinum is a Gram-positive, obligately anaerobic, endospore-forming bacillus. In anaerobic, low-acid canned food environments, its germinated vegetative cells synthesize botulinum neurotoxin—one of the most lethal biological toxins known, which blocks acetylcholine release at neuromuscular junctions.

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   Step 1: Differentiate foodborne pathogens: - S. aureus: heat-stable enterotoxin causing acute vomiting/diarrhea. - Salmonella: invasive food infection causing salmonellosis. - C. botulinum: obligate anaerobe in canned goods producing botulin neurotoxin causing flaccid paralysis. Answer: Clostridium botulinum.
   Modelled on: the A/L Biology examination pattern

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Where does Microbes and food spoilage fit in the syllabus?

Year 2 · Term 3