Untitled Lesson

Multiple Choice

Which of the following best describes a pathogen?

• A helpful microorganism

• A harmful microorganism

• A type of plant

• A non-living particle

Multiple Choice

Which of the following is NOT one of the four types of pathogens that can contaminate food?

• Viruses

• Bacteria

• Parasites

• Algae

Fill in the Blank

Contamination is the presence of harmful substances (biological, chemical or physical) in ___.

Multiple Select

Which of the following are ways pathogens can be passed on to food?

• From person to person

• Through sneezing or vomiting onto food

• From touching dirty food-contact surfaces and then touching food

• By cooking food thoroughly

Multiple Choice

Which of the following is a symptom of a foodborne illness?

• Diarrhea

• Headache

• Rash

• Cough

Multiple Choice

According to the FDA, why are six pathogens referred to as 'the big 6'?

• They are the most deadly pathogens

• They are highly infectious

• They are the only pathogens found in food

• They are the easiest to detect

Multiple Choice

Which of the following is NOT one of the 'Big Six' pathogens responsible for foodborne illnesses?

• Shigella spp.

• Salmonella Typhi

• Norovirus

• Staphylococcus aureus

Fill in the Blank

A single celled, living microorganism that can spoil food and cause foodborne illness is called a ___.

Multiple Choice

What is the most effective way to prevent the growth of harmful bacteria in food?

• Washing food thoroughly

• Controlling time and temperature

• Adding preservatives

• Storing food in sunlight

Multiple Choice

Which of the following statements about bacterial toxins is correct?

• Cooking always destroys bacterial toxins in food.

• Bacteria only produce toxins after they die.

• People can get sick from eating toxins produced by bacteria.

• Toxins are only produced in raw food.

Fill in the Blank

Bacteria grow best in food that contains little or no ___ .

Multiple Select

Which of the following foods are most likely to support the growth of bacteria?

• Eggs

• Yogurt

• Bread

• Raw chicken

Multiple Choice

What is the temperature range known as the 'temperature danger zone' where bacteria grow rapidly?

• 32°F-41°F

• 41°F-135°F

• 135°F-165°F

• 70°F-125°F

Multiple Choice

Which of the following foods is most likely to support the growth of bacteria that do not require oxygen?

• Cooked rice

• Fresh apples

• Grilled chicken

• Raw lettuce

Multiple Choice

What is the ideal water activity level for the growth of bacteria in food?

• 0.2 or lower

• 0.5 or lower

• 0.85 or higher

• 1.0 exactly

Multiple Choice

To prevent food from becoming unsafe, which two conditions do you have the most control over during the lag phase of bacterial growth?

• Time and temperature

• Moisture and pH

• Oxygen and light

• Water activity and salt

Fill in the Blank

During which phase do bacteria reproduce by splitting in two, and how often can they double under the correct conditions?

Multiple Select

Which of the following statements about the stationary phase of bacterial growth are correct?

• Bacteria continue to grow until conditions become unfavorable.

• Bacteria die at a faster rate than they grow.

• Bacteria grow and die at the same rate.

• Bacteria reproduce by splitting in two.

Multiple Choice

What is a pathogen?

• A helpful microorganism

• A harmful microorganism

• A type of food

• A kind of plant