Foodborne Illness & Pathogens Flashcards

Which of the following is a spore-forming anaerobic bacterium responsible for foodborne botulism and grows in improperly home-canned low-acid foods?

Answer: Clostridium botulinum

Clostridium botulinum produces heat-resistant spores and a potent neurotoxin in anaerobic, low-acid environments, which is why home-canned low-acid vegetables are a classic vehicle for botulism.

What water activity (aw) level is generally considered the minimum below which most bacterial pathogens cannot grow?

Answer: 0.85

Most bacterial pathogens require a water activity of at least 0.85 to grow; reducing aw below this level through drying, salting, or adding sugar inhibits bacterial proliferation.

Which pH range is most inhibitory to the growth of the majority of bacterial foodborne pathogens?

Answer: Below 4.6 or above 9.0

Most bacterial pathogens grow best in the pH range of 4.6 to 9.0; a pH below 4.6 (high acid) or above 9.0 (high alkalinity) inhibits the growth of most foodborne pathogens.

A food worker develops jaundice and fatigue one week before their symptoms appear. They have been handling ready-to-eat foods without gloves. Which pathogen is the greatest concern?

Answer: Hepatitis A virus

Hepatitis A virus is shed in stool during the incubation period (before symptoms appear), making infected handlers a high risk for contaminating ready-to-eat foods; jaundice is a classic symptom.

Which population is at the GREATEST risk of developing hemolytic uremic syndrome (HUS) following infection with Shiga toxin-producing E. coli (STEC)?

Answer: Children under 5 years of age and the elderly

Children under 5 and elderly individuals are most vulnerable to HUS from STEC infections because their immune and renal systems are less able to withstand the damage caused by Shiga toxin.

When a foodservice manager suspects a foodborne illness outbreak, which is the FIRST action they should take?

Answer: Contact the local health department to report the suspected outbreak

Reporting a suspected outbreak to the local health department is the first mandatory step, as public health officials must investigate to identify the pathogen, source, and prevent further cases.

Which combination of time and temperature is required to pasteurize shell eggs in-shell to eliminate Salmonella?

Answer: 130°F (54°C) for 30 minutes

In-shell egg pasteurization is achieved at 130°F (54°C) for a minimum of 30 minutes, a process that destroys Salmonella without cooking the egg white or yolk.