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WorksheetsSalmonella Typhi
Total questions: 13
Worksheet time: 7mins
Name
Class
Date
1.
What is the name of our Bacteria.
a)
Clostridium Perfringens
b)
E. Coli.
c)
Salmonella Typhi.
d)
Norovirus
2.
How long does the incubation period last to the patient?
a)
4 to 7 Days Without the Treatment.
b)
1 to 2 Days Without the Treatment.
c)
3 to 5 Days Without the Treatment.
d)
1 Whole Month
3.
What were some of the associated foods with Salmonella Typhi.
a)
Eggs, Meat and Poultry, and Fruits and Vegetables.
b)
Food Grain
c)
Milk
d)
Cereal
4.
Is Raw or Uncooked Eggs consider to be CONTAMINATED.
a)
Yes
b)
No
c)
Yes, because it's a foodborne illness of that bacteria.
d)
No, because it doesn't belong.
5.
What are the possible Contaminants of Salmonella Typhi.
a)
Raw Milk
b)
Contaminated Water
c)
Raw or Undercooked Meat
d)
All the Above
6.
The Implicated Illness of Salmonella is ____________.
a)
12 to 72 Hours
b)
14 to 36 Hours
c)
12 to 24 Hours
d)
6 to 12 Hours
7.
What are the symptom's of Salmonella?
a)
Diarrhea
b)
Chills, Headache, Nausea, and Vomitting
c)
Weight loss
d)
Excessive thirst
8.
What could the bacteria do to people who eat they're food raw or undercooked?
a)
They need to be rushed to the hospital immediately.
b)
They could vomit and have several headache.
c)
They could die.
9.
How can you prevent yourself from catching the bacteria?
a)
Wash hands, kitchen work surfaces, and utensils with soap and water immediately after they have been in contact with raw meat or poultry.
b)
Cook poultry, ground beef, and eggs thoroughly. Do not eat or drink foods containing raw eggs, or raw (unpasteurized) milk.
c)
All the Above.
10.
Our Bacterium's Implication in the Farm-to-Table Continuum is found in _________.
a)
Farm
b)
Table
c)
Store
d)
All the Above
11.
How could salmonella spread around?
a)
Not Washing Hands
b)
Not Avoid Cross-Contamination
c)
Cook to unsafe temperatures.
d)
All the Above
12.
How can it be PREVENTED?
a)
Avoid cross-contamination.
b)
Cook beef and pork until they reach 165 F. High quality steaks can be safely cooked to 145 F.
c)
Always wash your hands before you start preparing food.
d)
All the Above.
13.
BONUS:
Salmonella is a commensal in many animals. Why is this a problem?
Salmonella is a commensal in many animals. Why is this a problem?
a)
It could cause may problems.
b)
May lead to resistant strains if treating the animal for a different infection.
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