Ch. 7 - Food-borne Illness

Question 1

Salmonella enteritidis is mainly associated with the following food item:

Answer 1

Chicken

Question 2

Food workers sick with an illness that can be transmitted by contact with food or through food should be:

Answer 2

At home

Question 3

Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate:

Answer 3

E-Coli 0157:H7

Question 4

Clostridium botulinum causes the disease known as botulism. (T or F)

Answer 4

True

Question 5

The following illness has been associated with undercooked shell eggs:

Answer 5

Salmonellosis

Question 6

Staphylococcal food intoxication is a common cause of food-borne illness that can be prevented by:

Answer 6

Preventing bare-hand contact with ready-to-eat foods.

Question 7

Viral Hepatitis is caused by Bacillus cereus. (T or F)

Answer 7

False

Question 8

Escherichia coli O157:H7 is responsible for causing Hemolytic Uremic Syndrome (HUS) among children.
(T or F)

Answer 8

True

Question 9

Escherichia coli O157:H7 is mainly associated with ground poultry.(T or F)

Answer 9

False

Question 10

The illness trichinosis is caused by a parasite known as Trichinella spiralis. (T or F)

Answer 10

True

Question 11

To avoid trichinosis, pork should never be under cooked. New York City Health Code requires pork to be cooked to a minimum temperature of:

Answer 11

155 degrees

Question 12

Shellfish tags must be kept with the product until it’s used up and then filed away for:

Answer 12

90 days