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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Food microbiology

How often Food microbiology comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 10 of the last 10 Higher Level papers, most recently in 2026. banker

OL Asked on 3 of the last 10 Ordinary Level papers, most recently in 2026.

Food microbiology, Higher Level(9 marks)

Quick ones on Food microbiology.

(a)Four conditions bacteria need in order to multiply?
  1. Light, cold, acid and salt
  2. Warmth, moisture, food and time
  3. Oxygen, sugar, light and pressure
(b)Bacteria most often linked to raw poultry and undercooked eggs?
  1. Clostridium botulinum
  2. Listeria monocytogenes
  3. Salmonella
(c)Bacteria that can still grow at fridge temperatures and is dangerous in pregnancy?
  1. Listeria monocytogenes
  2. Escherichia coli
  3. Staphylococcus aureus
Show the answers

(a) Warmth, moisture, food and time

(b) Salmonella

(c) Listeria monocytogenes

Your turn: Higher Level questions on Food microbiology.

Higher Level

Asked on 10 of the last 10 Higher Level papers, most recently in 2026. banker

Every paper, year by year

YearWhere it came up
2026A9, Q2
2025Q3
2024A8
2023A3
2022Q3
2021Q3
2019Q3
2018A8
2017A6, A7
2016A7, Q2

Links open the State Examinations Commission’s paper for that year.

More Food microbiology questions

Food microbiology, 2 marks

Bacteria that cause disease are described as?

  1. Saprophytic
  2. Probiotic
  3. Pathogenic
Show the answer

Pathogenic

Pathogens cause illness. Saprophytes feed on dead matter and cause spoilage; probiotic bacteria are thought to benefit the gut.

Food microbiology, 2 marks

What is a toxin in food poisoning?

  1. An enzyme that digests fat
  2. A poison made by some bacteria
  3. A spore that survives thorough cooking
Show the answer

A poison made by some bacteria

Some bacteria, such as Staphylococcus aureus, release toxins into food. Many toxins survive reheating, so food can still cause illness.

Food microbiology, 2 marks

Temperature at which most food-poisoning bacteria grow best?

  1. About 37 degrees Celsius (body heat)
  2. About 4 degrees Celsius (fridge)
  3. About 75 degrees Celsius (cooking)
Show the answer

About 37 degrees Celsius (body heat)

Food-poisoning bacteria are adapted to the human body. Chilling slows them, and cooking to 75 degrees Celsius kills most of them.

Ordinary Level

Asked on 3 of the last 10 Ordinary Level papers, most recently in 2026.

Every paper, year by year

YearWhere it came up
2026A8
2025Q3
2024Not asked
2023Not asked
2022Not asked
2021Not asked
2019Not asked
2018A8
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Food microbiology questions

Food microbiology, 2 marks

What conditions do bacteria need in order to grow?

  1. Cold, dryness, light and salt
  2. Salt, sugar, acid and air
  3. Warmth, moisture, food and time
Show the answer

Warmth, moisture, food and time

Take away any one of the four and growth slows or stops. That is the idea behind chilling, drying and salting food.

Food microbiology, 2 marks

Which micro-organism makes bread rise?

  1. Mould
  2. Yeast
  3. Salmonella
Show the answer

Yeast

Yeast feeds on sugar and gives off carbon dioxide gas, which is trapped by the gluten and makes the dough rise.

Food microbiology, 3 marks

Which bacteria are often linked with raw poultry and raw eggs?

  1. Salmonella
  2. Yeast
  3. Pectin
Show the answer

Salmonella

Thorough cooking kills salmonella, and keeping raw poultry away from ready to eat food stops it spreading.

Other Home Economics topics

All of Leaving Cert Home Economics