Foodborne Illness and Pathogens Flashcards
6 cards from real TFHC 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 and Pathogens flashcards as text
Which toxin is produced by Staphylococcus aureus bacteria in food, and cannot be destroyed by cooking?
Answer: Staphylococcal enterotoxin
Staphylococcal enterotoxin is heat-stable, meaning even thorough cooking cannot destroy it once it has formed in the food.
Which high-risk group is most vulnerable to severe complications from foodborne illness?
Answer: Elderly adults, young children, pregnant women, and immunocompromised individuals
These four groups have weakened or developing immune systems that make foodborne illness far more dangerous and potentially fatal for them.
What is the incubation period for most foodborne illnesses?
Answer: 30 minutes to several days
Symptoms of foodborne illness can appear as quickly as 30 minutes or as long as several days after eating contaminated food, depending on the pathogen.
What bacteria produces a toxin in improperly canned or vacuum-sealed low-acid foods that can cause paralysis?
Answer: Clostridium botulinum
Clostridium botulinum produces botulinum toxin in anaerobic (low-oxygen) environments like canned or vacuum-sealed foods.
Which common foodborne pathogen is found in the intestines of cattle and is linked to undercooked ground beef and contaminated produce?
Answer: E. coli O157:H7
E. coli O157:H7 is a Shiga toxin-producing bacterium found in cattle feces that can contaminate beef during slaughter or produce through irrigation water.
What is the primary way foodborne illness is spread in a food service operation?
Answer: Poor personal hygiene of food workers
The majority of foodborne illness outbreaks are caused by infected food workers who fail to wash their hands or work while sick.