Major Food-borne Illnesses

Question 1

What pathogens are involved in food-borne INFECTIONS? (6)

Answer 1

1) Salmonella
2) Shigella
3) Listeria
4) Campylobacter jejuni
5) Hepatitis A
6) Norovirus

Question 2

Which pathogens are spore-forming? (3)

Answer 2

1) Clostridium perfringens
2) Bacillus cereus
3) Clostridium botulinum

Question 3

Which pathogen is often found in unpasteurized milk and cheese, ice cream, raw vegetables etc?

Answer 3

Listeria (food infection)

Question 4

Which pathogen is often found in cooked meat, meat products and beans that have slowly been cooled?

Answer 4

Clostridium perfringens

Question 5

Which pathogens are involved in food-borne INTOXICATION? (3)

Answer 5

1) Staphylococcus aureus
2) Bacillus cereus (emetic)
3) Clostridium botulinum

Question 6

What pathogens are involved in food-borne TOXIN-MEDIATED Infections? (3)

Answer 6

1) Clostridium perfringes
2) E.coli
3) Bacillus cerues (diarrheal)

Question 7

Which pathogen has produces two different toxins?

Answer 7

Bacillus cereus

• Emetic (intoxication)
• Diarrheal (toxin-mediated infection)

Question 8

In the emetic toxin formed by B. cereus, what foods are likely to be involved?

Answer 8

Rice products, starchy foods, sauces, puddings, soups, casseroles, pastries and salads

Question 9

In the diarrheal toxin formed by B. cereus, what foods are likely to be involved?

Answer 9

Meats, milk, vegetables and soups

Question 10

What toxin is in involved food such as improperly processed canned foods, low acid food, garlic-in-oil products, grilled and sautéed onions in butter?

Answer 10

C. botulinum

Question 11

What foods are the Hepatitis A virus involved in?

Answer 11

Uncooked foods and produce such as green onions, lettuce, carrots, salads and sandwiches, glazed or iced baked goods.

Question 12

______ involves food such as salads, lettuce, raw vegetables and dairy products

Answer 12

Shigella (food infection)

Question 13

Raw shell fish, raw vegetables, prepared salads and water contaminated with human feces is a risk factor for contamination with the _____, causing a food-borne infection.

Answer 13

Norovirus

Question 14

What is the pathogen with the shortest incubation period? What are the symptoms?

Answer 14

S. aureus (Intoxication)
Rapid incubation period
-Nausea, vomiting, abdominal cramps, changed in BP

Question 15

What pathogen has the longest incubation period? What are the symptoms?

Answer 15

Hepatitis A (15-50 days)
-Fever, loss of appetite, vomiting, diarrhea

Question 16

What is the incubation period of the emetic toxin of b.cereus? diarrheal toxin?

Answer 16

Emetic: 1 to 2-6 hours
Diarrheal: 6-15 hours

Question 17

Which virus will remain for up to two weeks even if symptoms subside?

Answer 17

Norwalk and the Norwalk-like viral agent

From the Norovirus diesease

Question 18

Which diseases cause indefinited illnesses?

Answer 18

• Shigella

- Listeriosis

Question 19

(T/F) Although the duration of illness for c.jejuni and heaptitis A ranges from 7-10 days and several weeks/months (respectively) - relapses or not common

Answer 19

False

Question 20

Which pathogens cause watery/bloody diarrhea?

Answer 20

• Shigella
• E.coli
• Diarrheal b.cereus
• C. jejuni

Question 21

Compare and contrast the symptoms of emetic and diarrheal toxins of b.cereus

Answer 21

Emetic: Nausea, occasional vomiting, occasional abdominal cramps and/or diarrhea
Diarrheal: Watery diarrhea, abdominal cramps, pain and nausea

Question 22

What causes lassitude weakness, double vision, difficulty speaking and swallowing and constipation?

Answer 22

C.botulinum

Question 23

What causes abdominal pain, headache, nausea, vomiting, fever and diarrhea?

Answer 23

Salmonella

Question 24

Which pathogen originally produces symptoms similar to salmonella (abdominal pain, headache, nausea, vomiting, fever, diarrhea) but may accelerate to meningitis?

Answer 24

Listeria monocytogenes

Question 25

____ days after ingesting a meal, a customer starts having symptoms such as fever, loss of appetite and jaundice. He also has dark coloured urine. What pathogen has he ingested?

Answer 25

15-50

Hepatitis A

Question 26

Immediately after ingesting a meal, a customer starts experiencing symptoms such as a sudden drop in blood pressure, nausea, vomiting and muscle cramps. What pathogen has he ingested

Answer 26

S. aureus

Question 27

Pathogens such as Salmonella, Shigella, S. aureus, C. perfringens, E. coli and Norovirus often originate from where?

Answer 27

Human intesinal tract

Question 28

Which pathogens are more likely to be found in soil, dirt and water?

Answer 28

• Listeria
• B. cereus
• C. botulinum

Question 29

Which pathogens are most likely to be found from the intestinal tract of domestic and wild animals?

Answer 29

• Salmonella
• Listeria
• C. perfringens
• E.coli (especiallly cattle)
• C. jejuni

Question 30

Make some recommendations to prevent Salmonella contamination

Answer 30

• cook poultry to at least 85 C (185C)

- rapidly cool cooked meat and meat products

Question 31

Make some recommendations to prevent Shigella contamination

Answer 31

• use sanitary procedure around flies

- rapidly cool foods

Question 32

Make some recommendations to prevent Listeria contamination

Answer 32

• Use only pasteurized milk/dairy products
• cook foods to proper internal temperatures
• avoid pooling of water

Question 33

Make some recommendations to prevent S. aureus contamination

Answer 33

• Avoid contamination with bare hands
• Exclude employees with skin infections from preparing food
• properly refrigerate and cool foods

Question 34

Make some recommendations to prevent C. perfringens contamination

Answer 34

• Use careful time/temp controls when cooking and reheating meat and bean dishes
• reheat to 74C (165F) for at least 15 seconds withing 2 hours

Question 35

Make some recommendations to prevent E.coli contamination

Answer 35

• Throughly cook round beed to at least 71C (160F) for 15

- Avoid fecal contamination by ensuring employees practice good personal hygiene

Question 36

Make some recommendations to prevent B.cereus contaminations

Answer 36

• use careful time and temperature control
• hold hot foods at (60C/140F)
• reheat leftovers to 74C(165C) for at least 15 seconds within 2 hours

Question 37

Make some recommendations to prevent C. botulinum contaminations

Answer 37

• do not use home-canned products
• use careful time/temp control for bulky foods
• purchase oil/garlic mixtures in small quantities
• cook sauteed onions on request

Question 38

Make some recommendations to prevent C. jejuni contaminations

Answer 38

Throughly cook food to safe internal temperatures

Avoid cross-contamination

Question 39

Make some recommendations to prevent Hepatitis A contaminations

Answer 39

• avoid touching food with bare hands
• exclude food service employees who are infected
• vaccines

Question 40

Make some recommendations to prevent Norovirus contaminations

Answer 40

-obtain shellfish from approved sources

Question 41

Make some general recommendations to prevent contaminating foods

Answer 41

• Practice good personal hygiene
• Respect time/temperature controls
• Avoid cross-contamination

Question 42

Which 4 pathogens are associated with Gastroenteritis?

SCEN

Answer 42

1) Staphylococcal Gastroenteritis
2) C. perfringens Gastroenteritis
3) E.coli 0157:H7 Gastroenteritis
4) Norovirus Gastroenteritis