Foodborne Illness and Pathogens Flashcards

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

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.

What food is most commonly associated with Salmonella contamination?

Answer: Undercooked poultry and eggs

Undercooked poultry and eggs are the most common sources of Salmonella, which naturally colonizes the intestinal tracts of poultry.

Listeria monocytogenes is particularly dangerous because it can:

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.

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

Answer: Vibrio vulnificus

Vibrio vulnificus naturally inhabits warm coastal waters and concentrates in filter-feeding shellfish like oysters, causing severe illness in immunocompromised individuals.

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

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.

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

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.