Foodborne Illnesseses
Quiz by Mary May-Sexton
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42 questions
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- Q1Perishable food that has been left out too long has been:Made betterThe victim of poor personal hygieneSpoiledTime-temperature abused30s
- Q2What is the greatest threat to food safety?Bad cookingGun controlPathogensPoor personal hygiene30s
- Q3According to the CDC, what are the 5 most common risk factors that cause foodborne illnesses?Users sort answers between categoriesSorting30s
- Q4What is the most common pathogen that causes foodborne illnesses?ParasitesBacteriaFungiViruses30s
- Q5Can viruses be passed from person to person?YesNo30s
- Q6Why is Listeria Monocytogenes a problem for pregnant women?
increased birth wieght
it is not a problem
can cause a miscarriagecan cause birth defects
30s - Q7What foods are associated with Listeria Monocytogenes?Cooked meat, unpasteurized dairy products and ready to eat foods like hot dogs and deli meatsRaw meat, un-pasteurized dairy products and ready to eat foods like hot dogs and deli meatsA bunch of stuff pregnant women should not eatRaw meat, pasteurized dairy products and ready to eat foods like hot dogs and deli meats30s
- Q8What foods are linked to Hepatitis A?Ready to eat food and shellfish contaminated by sewageReady to eat food and soft cheesesUndercooked meat and shellfish contaminated by sewageShellfish contaminated by sewage and eggs30s
- Q9What problem has evolved as a result of feeding corn to cattle?Increased levels of E. Coli in cattle/ acid resistant E. ColiIncreased levels of E. Coli in cattle/ anaerobic E. ColiDecreased levels of E. Coli in cattle/ anaerobic E. ColiDecreased levels of E. Coli in cattle/ acid resistant E. Coli30s
- Q10What 6 conditions do pathogens need to grow?Food, acidity, temperature, toga, oxygen, moistureFat, acidity, temperature, time, oil, moneyFood, acidity, temperature, time, oxygen, moistureFat, acidity, temperature, time, oxygen, money30s
- Q11Can viruses grow in foods?NoYes30s
- Q12Which of the following is a spore-forming bacteria found in soil and produces 2 different toxins?Clostridium PerfringensShiga toxin producing E. ColiSalmonellaBacillus Cereus30s
- Q13Which of the following bacteria do most farm animals carry naturally?Bacillus CereusSalmonellaClostridium BotulinumClostridium Perfringens30s
- Q14What is the temperature danger zone?45 to 140 degrees50 to 165 degrees41 to 120 degrees41 to 140 degrees30s
- Q15What bacteria is commonly found in raw or undercooked ground beef?SalmonellaShiga toxin producing E. ColiClostridium PerfringensBacillus Cereus30s