TFM Foodborne Illness and Pathogens

Question 1

Which of the following is the leading cause of foodborne illness outbreaks in the United States?

Accepted Answer

Norovirus

Answer

Salmonella

Answer

E. coli O157:H7

Answer

Listeria monocytogenes

Question 2

What food is most commonly associated with Salmonella contamination?

Accepted Answer

Undercooked poultry and eggs

Answer

Raw oysters

Answer

Canned vegetables

Answer

Unpasteurized apple cider

Question 3

Listeria monocytogenes is particularly dangerous because it can:

Accepted Answer

Survive and grow at refrigerator temperatures (34–40°F)

Answer

Only grow above 135°F

Answer

Only infect animals, not humans

Answer

Be destroyed by freezing

Question 4

Which pathogen is most associated with raw or undercooked seafood, particularly oysters?

Accepted Answer

Vibrio vulnificus

Answer

Clostridium perfringens

Answer

Bacillus cereus

Answer

Campylobacter

Question 5

What is a 'highly susceptible population' (HSP) in food safety terms?

Accepted Answer

Individuals who are more likely to experience severe illness from foodborne pathogens, such as the elderly, pregnant women, and immunocompromised individuals

Answer

People who are allergic to common foods

Answer

Children under 10 who eat fast food frequently

Answer

People who have never had foodborne illness before

Question 6

Which foodborne illness is commonly called 'the stomach flu' and can be transmitted through just a few viral particles?

Accepted Answer

Norovirus gastroenteritis

Answer

Campylobacteriosis

Answer

Salmonellosis

Answer

Botulism