Certified Dietary Manager (CDM) Practice Exam

Which type of organisms can produce toxins relevant to food safety?

1. Bacteria only

2. Viruses only

3. Fungi and molds

4. All types of microorganisms

The correct answer is: Fungi and molds

The correct choice highlights that fungi and molds can produce toxins relevant to food safety, specifically mycotoxins. Certain species of fungi, such as Aspergillus, Penicillium, and Fusarium, are well-known for their potential to contaminate food supplies and produce harmful toxins. These toxins can lead to foodborne illnesses when consumed, making it crucial for food safety management to monitor and control fungal contamination in food products. While bacteria can also produce toxins, the key distinction here is that the question specifically mentions fungi and molds as the type of organisms actively producing toxins of concern. Other microorganisms, including some types of bacteria, are generally recognized for causing foodborne illnesses primarily through their pathogenic effects rather than toxin production, although there are specific cases where bacterial toxins do pose a significant risk. Viruses typically do not produce toxins but can cause illness through infection. This understanding of the role of fungi and molds in food safety highlights the importance of proper food storage, handling, and preparation to minimize the risks associated with toxin-producing organisms in the food supply.