Allergens Practice Test 6
Which of the following is an example of a biological contaminant?
Norovirus in shellfish is an example of a biological contaminant. Since a virus is a biological entity, it is a form of biological contaminant.
Foods that have a pH of 4.6 or above are considered:
Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this pH are not considered a hazard since the pH is too low for any food pathogen to survive. Examples include soda and vinegar.
Salmonella poisoning is most often associated with the following source:
Salmonella poisoning is most often associated with under-cooked eggs and poultry products. While raw milk can be a source of salmonella poisoning, pasteurized milk is not a source within the expiration date.
Which of the following is an example of a physical hazard found in food?
Chicken bones are a source of physical hazards found in food. The remaining answers are examples of chemical and biological hazards.
Of the bacteria listed, which one is commonly linked to cooked rice?
Bacillus cereus is the bacteria most commonly linked to cooked rice.
Of the following listed food pathogens, which one is most often associated with the consumption of under-cooked or raw seafood?
Vibrio vulnificus is the pathogen most commonly associated with food borne illness when compared to the above list. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. May result in a blood infection or death to those with a weak immune system.
Jaundice (yellowing of the skin and eyes) is a sign of what food borne illness?
Jaundice is a sign of Hepatitis A, which can cause damage to the liver. Cold cuts and sandwiches, raw vegetables and salads, raw or under-cooked shellfish, and iced drinks are commonly implicated in outbreaks.
Which of the following is a chemical contaminant?
Detergent is considered a chemical contaminant. While detergent is often used in dishwashers and at the pot washing station, when it comes to consuming food, having a chemical detergent present in the food is certainly an example of a chemical hazard. Glycerol, also known as glycerine or propanetriol, is a non-toxic artificial sweetener, so it is not a contaminant. Unwashed vegetables may have residual pesticides on them, but they are more likely to harbor biological contaminants such as disease.
The greatest threat of Salmonella contamination can be traced to which of the following foods?
Salmonella contamination is most often linked to poultry products. Symptoms of Salmonella poisoning include stomach pain, diarrhea, nausea, fever, and headache. Symptoms can persist for up to seven days.