Foodborne Illness Flashcards
7 cards from real FSS practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Foodborne Illness flashcards as text
Clostridium perfringens food poisoning is most often the result of:
Answer: Large batches of cooked meat cooled too slowly
Clostridium perfringens is a common cause of illness in catering settings when large quantities of cooked meat or poultry are cooled too slowly, allowing spores to germinate and multiply.
What does 'infective dose' mean in the context of foodborne illness?
Answer: The minimum number of pathogens required to cause illness in a person
The infective dose is the minimum number of pathogenic organisms that must be ingested for a person to develop illness, and it varies significantly between pathogens and between individuals.
Which symptom pattern is most characteristic of intoxication (toxin-caused) foodborne illness?
Answer: Rapid onset of vomiting and nausea within 1 to 6 hours
Because the toxin is already present in the food when consumed, intoxication typically produces symptoms very quickly — often within 1 to 6 hours — compared to infections that require the pathogen to multiply in the body.
E. coli O157:H7 outbreaks are most commonly associated with which foods?
Answer: Undercooked ground beef and unpasteurised fruit juice
E. coli O157:H7 is frequently linked to undercooked ground beef and unpasteurised juices, as contamination can occur during processing without visible signs of spoilage.
A food safety supervisor suspects a customer has developed foodborne illness after eating at their premises. What is the correct first action?
Answer: Notify the local council or food safety regulator and preserve food samples where possible
Reporting a suspected foodborne illness to the local council or food safety regulator is a legal requirement in most Australian jurisdictions, and preserving food samples supports any official investigation.
Which of the following foodborne pathogens is uniquely able to grow at refrigeration temperatures below 5°C?
Answer: Listeria monocytogenes
Listeria monocytogenes is unique among common foodborne pathogens in its ability to grow — albeit slowly — at refrigeration temperatures, making cold storage alone insufficient to control it in ready-to-eat foods.
When may a food handler who has recovered from Salmonella gastroenteritis safely return to work?
Answer: After being symptom-free for at least 48 hours and obtaining any clearance required by their employer or health authority
Salmonella can continue to be shed in faeces after symptoms resolve, so food handlers must be symptom-free for at least 48 hours before returning, and may need additional clearance depending on their employer's or regulator's requirements.