Foodborne Illness & Pathogens Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Foodborne Illness & Pathogens flashcards as text
Which pathogen is most commonly associated with undercooked poultry and eggs?
Answer: Salmonella
Salmonella is a common pathogen found in raw poultry and eggs that causes foodborne illness when food is undercooked or improperly handled.
What is the incubation period of a foodborne illness?
Answer: The time between consuming contaminated food and the onset of symptoms
The incubation period is the time between ingesting contaminated food and when symptoms of illness first appear.
Which foodborne pathogen is associated with ready-to-eat deli meats and soft cheeses?
Answer: Listeria monocytogenes
Listeria monocytogenes can grow at refrigeration temperatures and is commonly linked to ready-to-eat deli meats and soft cheeses.
What are the most common symptoms of bacterial foodborne illness?
Answer: Nausea, vomiting, diarrhea, and stomach cramps
The hallmark symptoms of most bacterial foodborne illnesses are nausea, vomiting, diarrhea, and abdominal cramps.
Which pathogen produces a heat-resistant toxin that causes illness even after the food is cooked?
Answer: Staphylococcus aureus
Staphylococcus aureus produces toxins in food that cannot be destroyed by cooking, making proper cold storage before cooking critical.
Hepatitis A is classified as which type of pathogen?
Answer: Virus
Hepatitis A is a virus transmitted through contaminated food, particularly by infected food handlers with poor hand hygiene.