ROP-Hazards-Quiz

Which foodborne illness pathogen does NOT produce spores?

• C. botulinum

• L. monocytogenes

• B. cereus

• C. perfringens

Which bacteria does NOT cause foodborne illness by infection?

• L. monocytogenes

• Salmonella sp

• E. coli (STECs)

• C. perfringens

(Check all that apply). A toxico-infection requires?

• a toxin-producing pathogen

• live toxin-producing cells, usually in large numbers

• dead pathogen cells

• spores

This pathogen is considered the target for heat lethality, since it is the most heat resistant.

• E. coli (STECs)

• C. botulinum

• Salmonella

• C. perfringens

• Staphylococcus aureus

This pathogen is considered the target for spore outgrowth during chilling, since it grows the fastest under these conditions.

• E. coli (STECs)

• C. botulinum

• Salmonella

• C. perfringens

• Staphylococcus aureus

This pathogen is considered the target for growth under refrigeration.

• L. monocytogenes

• C. botulinum mesophiles

• Salmonella

• C. perfringens

• Staphylococcus aureus

This pathogen is considered a target for growth under refrigeration in ROP, especially when the food item is fish or seafood.

• L. monocytogenes

• psychrotrophic C. botulinum

• Salmonella

• C. perfringens

• Staphylococcus aureus

This pathogen is considered the target for growth under low water activity since it grows at the lowest Aw of all of the pathogens (Aw > 0.85).

• L. monocytogenes

• psychrotrophic C. botulinum

• Salmonella

• C. perfringens

• Staphylococcus aureus

This pathogen is considered the target for growth under low pH since it grows at the lowest pH of all of the pathogens (pH ≥ 4.2).

• L. monocytogenes

• psychrotrophic C. botulinum

• Salmonella

• C. perfringens

• Staphylococcus aureus

What is the growth/no growth pH level for all strains of C. botulinum? We often use this number to delineate high from low acid foods.

• 4.2

• 4.6

• 5.0

• 3.8