When there is no bacteria detected in the food, it does
not mean that the food is safe. There
can be toxins. And in this case, it is likely to be Staphylococcus toxin if the
incubation period is as short as a few hours.
Best,
HS Kwan
-----Original Message-----
From: LLLLL
Sent: Friday, May 04, 2012 5:08 PM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC4180 - Questions about 2010 past paper
From: LLLLL
Sent: Friday, May 04, 2012 5:08 PM
To: hoishankwan@cuhk.edu.hk
Subject: FNSC4180 - Questions about 2010 past paper
Dear Prof. Kwan,
I would like to ask what is the pathogenic microoragism
in question 11.
We cannot deduce which microorganism cause the outbreak.
We have already eliminated S.E. and C.P. as the
incubation peroid does
not match.
Besides, accroding to our calculation, pizza has the
highest attack rate,
however, no bacteria were found on the toppings or the
dough of the pizza.
No comments:
Post a Comment