Foodborne Illness & Pathogens Flashcards

Which food product is most commonly associated with Salmonella Enteritidis contamination?

Answer: Shell eggs and egg-containing dishes

Salmonella Enteritidis can colonize the interior of intact shell eggs, making shell eggs and dishes made with raw or undercooked eggs a primary vehicle for this pathogen.

Listeria monocytogenes is especially hazardous in a foodservice setting because it can grow under which unusual condition?

Answer: At temperatures as low as 32°F (0°C), including refrigeration temperatures

Unlike most pathogens, Listeria monocytogenes can grow at refrigeration temperatures (34°F–40°F), making it a particular concern for ready-to-eat foods stored in the cooler.

Norovirus outbreaks in foodservice establishments are most frequently linked to which vehicle of transmission?

Answer: Raw shellfish, especially oysters, or infected food handlers

Norovirus is most often transmitted via raw shellfish (particularly filter-feeding bivalves like oysters) harvested from contaminated waters or directly from infected food handlers through the fecal-oral route.

What is the minimum infectious dose for Norovirus, making it highly contagious in foodservice environments?

Answer: Fewer than 20 viral particles

Norovirus has an extremely low infectious dose—as few as 18–20 viral particles can cause illness—which is why it spreads so easily in foodservice and healthcare settings.

Vibrio parahaemolyticus foodborne illness is most commonly associated with which type of food?

Answer: Raw or undercooked shellfish, especially oysters

Vibrio parahaemolyticus is a naturally occurring marine bacterium and is most frequently linked to raw or undercooked shellfish, particularly oysters harvested from warm coastal waters.

Which practice most effectively prevents the transmission of Hepatitis A virus by food handlers?

Answer: Proper and frequent handwashing with soap and water for at least 20 seconds

Handwashing with soap and water for at least 20 seconds is the most effective practice for removing Hepatitis A virus, as alcohol-based hand sanitizers are not reliably effective against non-enveloped viruses.

Which symptom pattern is most characteristic of Bacillus cereus emetic (vomiting) syndrome?

Answer: Sudden vomiting within 30 minutes to 6 hours after eating starchy foods like fried rice

The emetic form of Bacillus cereus illness is caused by a heat-stable toxin formed in starchy foods (especially fried rice) and produces rapid-onset vomiting typically within 30 minutes to 6 hours.