Question:
The fluctuation in ageing temperature during preparation of ice cream mix may lead to risk associated with which one of the following pathogen.
The fluctuation in ageing temperature during preparation of ice cream mix may lead to risk associated with which one of the following pathogen.
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Temperature fluctuations: risk of Staphylococcus aureus.
Enterotoxin production.
Proper temperature control is essential.
Enterotoxin production.
Proper temperature control is essential.
Updated On: Aug 18, 2026
- Mycobacterium tuberculosis
- Staphylococcus aureus
- Micrococcus luteus
- Bacillus cereus
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Temperature fluctuations during processing can allow pathogen growth.
Some pathogens are more likely to grow under these conditions.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the pathogens associated with temperature abuse.
Step 3: Detailed Explanation:
Staphylococcus aureus can grow at temperature fluctuations.
It produces enterotoxins.
Mycobacterium tuberculosis is killed by pasteurization.
Micrococcus luteus is not a significant pathogen.
Bacillus cereus is a concern but less associated with ageing temperature.
Thus, Staphylococcus aureus is the pathogen of concern.
Step 4: Final Answer:
Staphylococcus aureus is the pathogen associated with ageing temperature fluctuation.
Hence, the correct option is (B). \bigskip
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