SS Ch 2 Quiz Redo

What are the most common symptoms of a foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

• Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

What is the most important way to prevent a bacterial foodborne illness?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning and sanitizing

Hemorrhagic and shiga toxin producing E.coli are commonly linked to what type of food?

• Potato salad

• Thick stews

• Dairy products

• Ground beef

What is the most important way to prevent foodborne illnesses caused by viruses?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning and sanitizing

A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen is most likely the cause?

• Norovirus

• Shigella

• Salmonella typhi

• Shiga-toxin producing E. coli

Parasites are commonly linked with what type of food?

• Rice

• Poultry

• Seafood

• Canned food

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

• Parasite

• Toxin

• Virus

• Bacteria

Which pathogen causes the yellowing of the skin and eyes?

• Salmonella

• Hepatitis A

• Norovirus

• E. coli

Bacteria grows well in food that is

• Alkaline: pH of 14

• Neutral to slightly acidic: pH of 4.6- 7.5

• Very acidic: pH of 2 or less

• All of the above

What causes "The Big 6" pathogens to be singled out by the FDA?

• They are commonly linked to fast food

• They are viruses, bacteria, fungi and parasites

• They are highly contagious and cause severe illness

• They are brought in from unregulated sources