f Mayonnaise Because they support the growth of bacteria and may be eaten without further cooking (7)What is the"danger zone"of temperature and which single temperature is ideal for most pathogens? a. The"danger zone"of temperature is 5C-60C b. 37C is ideal for most pathogens (8)Name two bacteria types often found in poultry Salmonella and campylobacter (9)What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotpl a bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again (10)Besides poultry, which other food is identified with salmonella? (l) Which type of bacteria is usually associated with reheated meat dishes? Clostridium ( 12)Where do staphylococcus most commonly come from? From people's nose, throat, cuts and sores, boils, etc (13)With which specific foodstuff is Bacillus usually associated? In a word or two, why Reheated rice. Because Bacillus is easy to grow in reheated rice ( 14)With which meat is E coli most commonly associated? Beef. (15)Which food borne disease(although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter10 f. Mayonnaise. Because they support the growth of bacteria and may be eaten without further cooking. (7) What is the “danger zone” of temperature and which single temperature is ideal for most pathogens? a. The “danger zone” of temperature is 5C-60C; b. 37C is ideal for most pathogens. (8) Name two bacteria types often found in poultry. Salmonella and campylobacter. (9) What is a bacteria spore and describe how dangers can arise because of spores in reheated dishes and those kept warm for long periods in a hotplate. A bacteria spore protects the bacteria in a tough case which is extremely difficult to destroy by heat, drying or chemicals. A bacteria spore is formed when conditions are not suitable for survival and growth As soon as conditions improve, the spores in reheated dishes and those kept warm in a hotplate detect this and germinate back to normal bacteria which can then multiply again. (10) Besides poultry, which other food is identified with salmonella? Egg. (11) Which type of bacteria is usually associated with reheated meat dishes? Clostridium. (12) Where do staphylococcus most commonly come from? From people’s nose, throat, cuts and sores, boils, etc. (13) With which specific foodstuff is Bacillus usually associated? In a word or two, why? Reheated rice. Because Bacillus is easy to grow in reheated rice. (14) With which meat is E.coli most commonly associated? Beef. (15) Which food borne disease (although often classed as food poisoning) is now causing more cases of illness than any other bacteria, including salmonella? Campylobacter