Major Microbes of Foodborne Illness

Question 1

raw and undercooked poultry, unpasteurized milk and contaminated water

Answer 1

campylobacter bacterium

Question 2

meats and meat products held between 120F and 130F

Answer 2

Clostridium perfringens bacterium

Question 3

undercooked ground beef, unpasteurized milk and juices, raw fruits and vegetables

Answer 3

E coli

Question 4

unpasteurized milk, soft cheeses, luncheon meats and hot dogs

Answer 4

listeria bacterium

Question 5

person to person contact; raw foods, salads and sandwiches

Answer 5

norovirus

Question 6

raw or undercooked eggs,meats, poultry, raw milk and other diary products, shrimp, frog legs, yeast, coconut, pasta and chocolate

Answer 6

salmonella

Question 7

raw or undercooked meat; contaminated water; raw goats milk; ingestion after contact with infected cat feces

Answer 7

toxoplasma gondii parasite

Question 8

what are the two food borne intoxication’s

Answer 8

clostridium botulinum

staphylococus aureus

Question 9

anaerobic environment of low acidity like canned products; this produces botulinum toxin and causes botulism

Answer 9

clostridium botulinum

Question 10

toxin produced in improperly refrigerated meats; egg, tuna, potato, macaroni salads and cream filled pastries

Answer 10

staphylococcus aureus