TFHC Foodborne Illness and Pathogens 2

Question 1

Which toxin is produced by Staphylococcus aureus bacteria in food, and cannot be destroyed by cooking?

Accepted Answer

Staphylococcal enterotoxin

Answer

Aflatoxin

Answer

Botulinum toxin

Answer

Mycotoxin

Question 2

Which high-risk group is most vulnerable to severe complications from foodborne illness?

Accepted Answer

Elderly adults, young children, pregnant women, and immunocompromised individuals

Answer

Teenagers and young adults

Answer

Healthy middle-aged adults

Answer

Athletes and physically active individuals

Question 3

What is the incubation period for most foodborne illnesses?

Accepted Answer

30 minutes to several days

Answer

1 to 2 minutes

Answer

2 to 4 weeks

Answer

More than a month

Question 4

What bacteria produces a toxin in improperly canned or vacuum-sealed low-acid foods that can cause paralysis?

Accepted Answer

Clostridium botulinum

Answer

Salmonella

Answer

E. coli O157:H7

Answer

Campylobacter

Question 5

Which common foodborne pathogen is found in the intestines of cattle and is linked to undercooked ground beef and contaminated produce?

Accepted Answer

E. coli O157:H7

Answer

Salmonella Typhi

Answer

Listeria

Answer

Norovirus

Question 6

What is the primary way foodborne illness is spread in a food service operation?

Accepted Answer

Poor personal hygiene of food workers

Answer

Faulty refrigeration equipment

Answer

Using the wrong type of cutting board

Answer

Improper lighting in food prep areas