Basic Symptoms About Food Poisoning! Trivia Quiz

Alemow is not edible because it is a hybrid fruit that is primarily used for its seeds and oil rather than consumption. It is often used in the production of essential oils and as rootstock for other citrus fruits. While Alemow may have some culinary uses, it is not commonly consumed as a fruit like grape, orange, or lemon.

Salmonella enterica is the correct answer because it is the specific bacteria that causes typhoid. Staphylococcus aureus is a different bacteria that can cause various infections but not typhoid. Escherichia coli is another bacteria that can cause food poisoning but not typhoid. Helicobacter pylori is a bacteria that causes stomach ulcers and gastritis, but it is not associated with typhoid.

Euglena is not a bacteria foodborne pathogen because it is actually a single-celled organism called a protist, not a bacteria. While bacteria such as Salmonella spp, Escherichia coli, and Clostridium perfringens can cause foodborne illnesses, Euglena does not possess the characteristics of a bacteria and therefore does not fall into the category of bacteria foodborne pathogens.

Helicobacter pylori is the correct answer because it is a bacterium that is known to cause peptic ulcers. It infects the stomach lining and weakens the protective mucus layer, allowing stomach acid to damage the lining and form ulcers. This bacterium is commonly transmitted through contaminated food and water, and it is estimated that around 50% of the world's population is infected with H. pylori. Proper diagnosis and treatment of H. pylori infection can help to heal and prevent the recurrence of peptic ulcers.

Temperature is not a measurement of food quality because it does not directly indicate the taste, freshness, or safety of the food. While temperature can affect the quality of certain foods, such as serving temperature for hot or cold dishes, it is not a primary factor in determining the overall quality of the food. Factors like color, odor, and taste are more closely related to the sensory experience and can provide a better assessment of the food's quality.

Mercury is a heavy metal. It is a toxic substance that can cause serious health problems when ingested or inhaled. It is commonly found in certain types of fish and seafood, as well as in some dental fillings and thermometers. Exposure to mercury can lead to neurological disorders, kidney damage, and other adverse effects on the body. Therefore, mercury is considered a heavy metal toxin.

Muscarine is a toxin found in certain mushrooms, particularly those in the Amanita genus. It is a naturally occurring compound that acts as a cholinergic agonist, meaning it stimulates the parasympathetic nervous system. Muscarine is responsible for the symptoms of mushroom poisoning, which can include excessive sweating, salivation, tearing, and gastrointestinal distress. It is important to correctly identify mushrooms before consuming them to avoid the potential dangers associated with muscarine toxicity.

Cyanide is the poisonous substance in cassava. Cassava contains naturally occurring cyanogenic glycosides, which can release cyanide when consumed. Cyanide is a highly toxic compound that can interfere with the body's ability to use oxygen, leading to serious health effects and even death. Therefore, it is important to properly process and cook cassava to reduce the levels of cyanide before consuming it.

Furocoumarins are a group of organic compounds found in certain plants. They have been found to have phototoxic properties, meaning that they can cause skin damage when exposed to sunlight. Some studies have suggested that furocoumarins may also have an impact on stress levels. However, further research is needed to fully understand the relationship between furocoumarins and stress.

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