Food Safety Foodborne Illness & Pathogens 1

Question 1

Which pathogen is most commonly associated with undercooked poultry and eggs?

Accepted Answer

Salmonella

Answer

Listeria monocytogenes

Answer

Clostridium botulinum

Answer

Staphylococcus aureus

Question 2

What is the incubation period of a foodborne illness?

Accepted Answer

The time between consuming contaminated food and the onset of symptoms

Answer

The time it takes to cook food to a safe temperature

Answer

The shelf life of a perishable food item

Answer

The time food can safely remain in the temperature danger zone

Question 3

Which foodborne pathogen is associated with ready-to-eat deli meats and soft cheeses?

Accepted Answer

Listeria monocytogenes

Answer

E. coli O157:H7

Answer

Salmonella Typhi

Answer

Vibrio vulnificus

Question 4

What are the most common symptoms of bacterial foodborne illness?

Accepted Answer

Nausea, vomiting, diarrhea, and stomach cramps

Answer

Fever, rash, and joint pain

Answer

Headache, blurred vision, and difficulty swallowing

Answer

Coughing, sneezing, and runny nose

Question 5

Which pathogen produces a heat-resistant toxin that causes illness even after the food is cooked?

Accepted Answer

Staphylococcus aureus

Answer

Salmonella

Answer

Campylobacter

Answer

Listeria monocytogenes

Question 6

Hepatitis A is classified as which type of pathogen?

Accepted Answer

Virus

Answer

Bacterium

Answer

Fungus

Answer

Parasite