TFM Foodborne Illness and Pathogens 1 — Questions and Answers
Question 1: Which of the following is the leading cause of foodborne illness outbreaks in the United States?
- Salmonella
- Norovirus (Correct answer)
- E. coli O157:H7
- Listeria monocytogenes
Correct answer: Norovirus
Norovirus is the most common cause of foodborne illness outbreaks in the US, often spread by infected food handlers through fecal-oral contamination.
Question 2: What food is most commonly associated with Salmonella contamination?
- Raw oysters
- Undercooked poultry and eggs (Correct answer)
- Canned vegetables
- Unpasteurized apple cider
Correct answer: Undercooked poultry and eggs
Undercooked poultry and eggs are the most common sources of Salmonella, which naturally colonizes the intestinal tracts of poultry.
Question 3: Listeria monocytogenes is particularly dangerous because it can:
- Survive and grow at refrigerator temperatures (34–40°F) (Correct answer)
- Only grow above 135°F
- Only infect animals, not humans
- Be destroyed by freezing
Correct answer: Survive and grow at refrigerator temperatures (34–40°F)
Listeria can grow at refrigerator temperatures as low as 34°F, making it uniquely dangerous among foodborne pathogens that are not stopped by cold storage.
Question 4: Which pathogen is most associated with raw or undercooked seafood, particularly oysters?
- Clostridium perfringens
- Vibrio vulnificus (Correct answer)
- Bacillus cereus
- Campylobacter
Correct answer: Vibrio vulnificus
Vibrio vulnificus naturally inhabits warm coastal waters and concentrates in filter-feeding shellfish like oysters, causing severe illness in immunocompromised individuals.
Question 5: What is a 'highly susceptible population' (HSP) in food safety terms?
- People who are allergic to common foods
- Individuals who are more likely to experience severe illness from foodborne pathogens, such as the elderly, pregnant women, and immunocompromised individuals (Correct answer)
- Children under 10 who eat fast food frequently
- People who have never had foodborne illness before
Correct answer: Individuals who are more likely to experience severe illness from foodborne pathogens, such as the elderly, pregnant women, and immunocompromised individuals
Highly susceptible populations include the elderly, pregnant women, young children, and immunocompromised individuals who face greater risk of severe complications from foodborne illness.
Question 6: Which foodborne illness is commonly called 'the stomach flu' and can be transmitted through just a few viral particles?
- Campylobacteriosis
- Norovirus gastroenteritis (Correct answer)
- Salmonellosis
- Botulism
Correct answer: Norovirus gastroenteritis
Norovirus gastroenteritis, colloquially called the stomach flu, is extremely infectious and can be transmitted by as few as 10–100 viral particles.
TFM Foodborne Illness and Pathogens 1
Which of the following is the leading cause of foodborne illness outbreaks in the United States?