A food vendor in Port of Spain notices that her cooked rice, left at room temperature for six hours, has developed a sour smell. Which microorganism is MOST likely responsible for the spoilage of the rice?

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Question

A food vendor in Port of Spain notices that her cooked rice, left at room temperature for six hours, has developed a sour smell. Which microorganism is MOST likely responsible for the spoilage of the rice?

Accepted Answer

Bacillus cereus — Award 1 mark for identifying Bacillus cereus as a bacterium commonly associated with reheated rice and starchy foods left at room temperature. C is incorrect — Salmonella typhi causes typhoid fever and is associated with contaminated water and poor sanitation, not specifically rice spoilage. A is incorrect — Hepatitis A is a virus transmitted through contaminated water and shellfish, not cooked rice. B is incorrect — Taenia solium is a tapeworm parasite, not a bacterium causing food spoilage.

Answer

Hepatitis A virus

Answer

Salmonella typhi

Answer

Bacillus cereus

Answer

Taenia solium

One real Food and Nutrition question.No signup. 30 seconds.

One real Food and Nutrition question.
No signup. 30 seconds.