CPFS Foodborne Illness & Pathogens 2

Question 1

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

Accepted Answer

Shell eggs and egg-containing dishes

Answer

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.

Question 2

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

Accepted Answer

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

Answer

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.

Question 3

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

Accepted Answer

Raw shellfish, especially oysters, or infected food handlers

Answer

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.

Question 4

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

Accepted Answer

Fewer than 20 viral particles

Answer

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.

Question 5

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

Accepted Answer

Raw or undercooked shellfish, especially oysters

Answer

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.

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

(CPFS) Certified Professional in Foodservice Sanitation Practice Test

CPFS Foodborne Illness & Pathogens 2