Chapter 4

Question 1

Source of contamination

Answer 1

Main sources associated with primary habitats; All raw meats and produce presumed contaminated; Humans are primary reservoirs

Question 2

Intrinsic parameters

Answer 2

Considered inherent properties of food

Question 3

Extrinsic parameters

Answer 3

Not considered inherent properties of food; Properties of the environment where foods are stored and prepared

Question 4

Examples of extrinsic paramters

Answer 4

Storage and holding temperatures; Relative humidity; Types of concentrations of gases present; Presence of competitive microbiota

Question 5

Examples of intrinsic parameters

Answer 5

Acidity or pH, moisture and water activity, redox potential, nutrient content, antimicrobial constituents, biological structures