Lesson 3.4.1.4.2

3.4.1.4.2 Main food poisoning bacteria Quiz: AQA Food Preparation and Nutrition, Unit 3

20 questions

Written by Revision Ninja · Last reviewed 11 October 2026

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Lesson 3.4.1.4.2, Main food poisoning bacteria: 20 multiple choice questions for the AQA GCSE Food Preparation and Nutrition (8585), Unit 3: Food safety, written with Revision Ninja.

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The 20 questions

  1. Which bacterium is commonly linked to raw or undercooked poultry?

    • Campylobacter
    • Lactobacillus bulgaricus
    • Penicillium roqueforti
    • Saccharomyces yeast

  2. Which bacterium is linked to raw eggs and to raw or undercooked poultry and meat?

    • Lactobacillus
    • Penicillium
    • Salmonella
    • Yeast

  3. Which bacterium is a particular concern in soft cheese, pâté and cold smoked fish?

    • Staphylococcus aureus
    • Listeria
    • Campylobacter
    • E. coli

  4. Which bacterium is carried on the skin, in the nose and in the hair of people?

    • Campylobacter
    • Salmonella
    • E. coli
    • Staphylococcus aureus

  5. Which bacterium is found in the gut of animals and can be present in undercooked minced meat?

    • Listeria
    • E. coli
    • Penicillium
    • Staphylococcus aureus

  6. A cream cake left out at room temperature becomes unsafe. Which bacterium is most likely?

    • Campylobacter
    • Staphylococcus aureus
    • Penicillium
    • Lactobacillus

  7. Why can Listeria be a problem in chilled food?

    • It can still grow at fridge temperatures, so chilling alone does not stop it
    • It needs light to grow, so a dark fridge stops it from multiplying
    • It only grows above 75°C, so a fridge kills it completely
    • It only grows in dry food, so moist chilled food is always safe

  8. Which bacterium produces a toxin that is not destroyed by normal cooking?

    • Staphylococcus aureus
    • Salmonella
    • Campylobacter
    • Penicillium

  9. Which food poisoning bacterium is named in the spec and is a particular warning for pregnant people?

    • Listeria
    • Lactobacillus
    • Penicillium
    • Saccharomyces

  10. Which bacterium is linked to food eaten raw, such as salad leaves and unwashed produce?

    • Penicillium
    • E. coli
    • Yeast
    • Lactobacillus

  11. Why are eggs a special concern for Salmonella?

    • Eggs contain sugar that feeds Salmonella while they are being stored
    • Salmonella can be present inside the egg, not just on the shell
    • Eggs are too acidic to be safe for storage unless they are refrigerated
    • Eggs contain enzymes that feed Salmonella during storage in the fridge

  12. Which two bacteria are both associated with poultry?

    • Campylobacter and Salmonella
    • Staphylococcus and yeast
    • Lactobacillus and Penicillium
    • Listeria and Lactobacillus

  13. What is the main reason Campylobacter is a concern in poultry?

    • It destroys the fat in poultry, which then makes the meat unsafe
    • It is commonly present on raw poultry and survives poor handling and undercooking
    • It forms a hard crust on poultry skin that cannot be cooked through
    • It grows only in dry foods such as flour and rice in the cupboard

  14. Which statement about E. coli is correct?

    • Some strains cause serious illness, and undercooked mince and unwashed produce are risks
    • It only grows in frozen foods, so it is not a concern in cooked meals and ready food
    • All strains are harmless and are used to make cheese and yoghurt in dairy production
    • It is a mould that produces blue veins in dairy foods during the ripening stage

  15. Which foods are most associated with Staphylococcus aureus contamination?

    • Dry rice, flour and sugar kept in sealed containers on a shelf
    • Cooked meats, ham and cream cakes that are handled by people
    • Pure vegetable oil and dried herbs kept on a dry kitchen shelf
    • Fresh tomatoes and raw carrots that have been grown in the soil

  16. A chopping board is used for raw meat and then for salad without cleaning. Which bacteria is most likely to contaminate the salad?

    • Salmonella or Campylobacter from the raw meat
    • Saccharomyces from bread dough that was rolled on the board
    • Penicillium from blue cheese that was cut on the board
    • Lactobacillus from yoghurt cultures used on the board earlier

  17. Which route of contamination is most typical for Staphylococcus aureus?

    • Raw poultry juices dripping onto the food below it
    • Soil on the vegetables before they are harvested from the field
    • Hands and nose of a food handler touching the food
    • Mould spores drifting from the air in the bakery onto the bread

  18. Why is unpasteurised milk a food poisoning risk?

    • It contains yeast that ferments the lactose and makes the milk fizzy
    • It contains enzymes that denature the milk protein and make it lumpy
    • It contains a mould that spoils the milk and gives it a blue colour
    • It can carry harmful bacteria such as Campylobacter that pasteurisation would destroy

  19. Which statement about food poisoning bacteria is correct?

    • All food poisoning bacteria are killed by freezing, so frozen food is always safe
    • All food poisoning bacteria are beneficial and used in cheese production
    • Different bacteria are linked to different foods, so control measures vary
    • Food poisoning bacteria only grow in foods that have been cooked and then reheated

  20. Why do cooks treat soft cheese with extra care?

    • Soft cheese is too acidic for any bacteria to live in it at all
    • Soft cheese contains enzymes that denature any bacteria that land on it
    • Soft cheese is frozen during making and then thawed in the shop
    • Listeria can grow in soft, moist cheese that is kept chilled

All AQA Food Preparation and Nutrition quizzes