Question 1

Foodborne illness caused by Clostridium perfringens

Accepted Answer

A)  is usually associated with meat and meat dishes, gravies, and improperly handled leftovers. 
B)  appears within 12 to 36 hours of ingesting contaminated food. 
C)  usually is caused by consuming improperly home-canned food. 
D)  can cause human illness in about 4 hours. 
A)  is usually associated with meat and meat dishes, gravies, and improperly handled leftovers. 
B)  appears within 12 to 36 hours of ingesting contaminated food. 
C)  usually is caused by consuming improperly home-canned food. 
D)  can cause human illness in about 4 hours.

Question 2

Match the following foodborne pathogens with the descriptions below.
-Helminth

Accepted Answer

A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells 
A) Parasitic worm that can contaminate food or water 
B) Simple parasitic life forms including molds, mildews, yeasts, and mushrooms 
C) A group of single-cell microorganisms, some of which produce poisonous substances that cause illness in humans 
D) A dormant reproductive cell capable of becoming an adult organism without the help of another cell 
E) Microorganisms that can only reproduce after invading body cells

Question 3

James operates a food service establishment and is serious about preventing foodborne illnesses. James was disturbed to find out his employees

Accepted Answer

A)  served meals made with raw fish. 
B)  cooked chicken to 165°F. 
C)  cooled leftovers rapidly in shallow pans. 
D)  avoided cross-contamination by using multiple cutting boards. 
A)  served meals made with raw fish. 
B)  cooked chicken to 165°F. 
C)  cooled leftovers rapidly in shallow pans. 
D)  avoided cross-contamination by using multiple cutting boards.

Question 4

Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?

Accepted Answer

A)  Clostridium botulinum 
B)  Staphylococcus aureus 
C)  Salmonella species 
D)  Bacillus cereus 
A)  Clostridium botulinum 
B)  Staphylococcus aureus 
C)  Salmonella species 
D)  Bacillus cereus

Question 5

There is no easy way to test for pathogens such as

Accepted Answer

A)  Listeria. 
B)  Salmonella. 
C)  Escherichia coli O157:H7. 
D)  Norovirus. 
A)  Listeria. 
B)  Salmonella. 
C)  Escherichia coli O157:H7. 
D)  Norovirus.

Foodborne illness caused by Clostridium perfringens

Match the following foodborne pathogens with the descriptions below. -Helminth

James operates a food service establishment and is serious about preventing foodborne illnesses. James was disturbed to find out his employees

Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?

There is no easy way to test for pathogens such as

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters

Exam 13: Protecting Our Food Supply

Foodborne illness caused by Clostridium perfringens

Match the following foodborne pathogens with the descriptions below. -Helminth

James operates a food service establishment and is serious about preventing foodborne illnesses. James was disturbed to find out his employees

Which of the following bacteria can make a person ill by foodborne infection (as opposed to foodborne intoxication)?

There is no easy way to test for pathogens such as

Nutrition, Food Choices, and Health

Designing a Healthy Dietary Pattern

The Human Body: a Nutrition Perspective

Carbohydrates

Lipids

Proteins

Energy Balance and Weight Control

Vitamins

Water and Minerals

Nutrition: Fitness and Sports

Eating Disorders

Global Nutrition

Nutrition During Pregnancy and Breastfeeding

Nutrition From Infancy Through Adolescence

Nutrition During Adulthood

Filters