Foodborne Illness Big 6 Quiz

What is Salmonella?

• A type of virus that causes the common cold

• A type of bacteria that can cause food poisoning

• A type of parasite found in undercooked pork

• A type of mold found in bread

How does Salmonella spread?

• Airborne transmission

• Contaminated food, water, or contact with infected animals or their environment

• Direct sunlight exposure

• Consuming expired medication

What are the symptoms of E. coli infection?

• Symptoms of E. coli infection may include joint pain and headache

• Symptoms of E. coli infection may include skin rash and cough

• Symptoms of E. coli infection may include diarrhea, abdominal pain, nausea, and vomiting.

• Symptoms of E. coli infection may include fever and chills

How can E. coli contamination be prevented?

• Leaving food out at room temperature for extended periods of time

• Not washing hands before handling food

• Using the same cutting board for raw meat and vegetables without cleaning in between

• Proper cooking and handling of food, as well as good personal hygiene

What is Norovirus and how is it transmitted?

• Norovirus is a parasite that causes malaria, and it is transmitted through mosquito bites.

• Norovirus is a highly contagious virus that causes gastroenteritis, and it is transmitted through contaminated food, water, or surfaces.

• Norovirus is a bacteria that causes skin infections, and it is transmitted through direct contact with an infected person.

• Norovirus is a non-contagious virus that causes respiratory illness, and it is transmitted through the air.

What are the common symptoms of Norovirus infection?

• Nausea, vomiting, diarrhea, and stomach cramps

• Fever and chills

• Runny nose and coughing

• Headache and body aches

How is Hepatitis A transmitted?

• Exposure to cold weather

• Consumption of contaminated food or water

• Mosquito bites

• Sharing utensils with an infected person

What are the potential sources of Hepatitis A contamination?

• Cooked foods, pasteurized milk, and frozen seafood

• Contaminated water, uncooked foods, and shellfish from contaminated water

• Contaminated air, raw meat, and fresh fruits

• Processed foods, canned vegetables, and bottled water

What is the Danger Zone for food?

• 32°F and 150°F

• 50°F and 120°F

• 60°F and 130°F

• 40°F and 140°F

Why is it important to monitor the Danger Zone in food safety?

• To prevent the growth of harmful bacteria and reduce the risk of foodborne illness.

• To save money on food safety measures

• To make the food taste better

• To increase the risk of foodborne illness