RD Exam Prep - Foodborne Illnesses

From cooked meat, poultry, reheated foods and improperly cooled foods. Cafeteria-linked

Escherichia coli

Food service personnel are becoming concerned about an intoxication that can result in diarrhea or vomiting; it is found in foods considered to be safe such as dry food mixes, spices, rice, etc. Contamination occurs from the soil in most cases. This is: a. listeria b. Bacillus cereus c. shigella d. E. coli

b. Bacillus cereus Rationale: Bacillus cereus is found in dry foods that have been contaminated by the soil. Time and temperature are very important in prevention.

Source is undercooked ground beef, can cause renal failure

Campylobacter jejuni

Unpasteurized milk and other common sources

Clostridium botulinum

A parasite from contaminated water, ice, salads

Clostridium perfrigrens

Found in improperly canned low acid foods, severe nervous system damange

Giardia

From undercooked pork or wild game

Listeria monocytogenes

Onset in 1-7 hours, avoid hand contact with food, employees with skin infections should not handle food

Salmonella

Caution in pregnancy with luncheon meats, raw milk, cheeses

Staphylococcus aureus

From raw fish and shellfish, onset 4-96 hours

Trichinella spirallis

From raw or undercooked eggs and poultry, onset 6-48 hours, delayed arthritic symptoms in 3-4 weeks

Vibrio

Which foodborne pathogen is more of a concern in ground meat than solid-muscle meats such as steaks? a. Campylobacter jejuni b. Escherichia coli c. Norwalk virus d. Cryptosporidium

b. Escherichia coli Rationale: E. coli is found on the surface of meat and is killed when cuts of meat such as steak are grilled. Grinding meat transfers the bacteria from the surface to the inside of the product, making E. coli more difficult to kill.

The day cook placed a large roast in the oven. The timer went off just as she was preparing to take her break; she pulled it from the oven, covered it tightly, and placed it in the cooler. The next day, she sliced it and served it for lunch. The following day, several regular clients had nausea, abdominal pain, and diarrhea. Which bacterium is the most likely suspect? a. trichinosis b. clostridium perfringes c. botulism d. staphylococcal poisoning

b. clostridium perfringes Clostridium grows well between 120-130 degrees F and the symptoms are common to perfringes. Cut roast into smaller pieces to allow cooling.

Refrigerated ready to eat foods are a potential source of: a. yersinia b. listeria c. staphylococcus d. salmonella

b. listeria The availability of refrigerated ready to eat foods has heightened the awareness of listeria because it is able to grow at refrigerator temperatures.

A school bus left the regional tournament and stopped on the road for students to eat at a fast food restaurant and before the bus arrived home two hours later, several students were ill. Symptoms were nausea, vomiting, diarrhea, and abdominal pain. The most logical cause of this food-borne intoxication is: a. Clostridium perfringes from hamburgers held over two hours under the warmer b. staphylococcal poisoning from beef patties that were pulled from the cooler and held at the grill c. listeria from the cheese product used on the sandwiches d. shigellosis from poor hand washing by employees

b. staphylococcal poisoning from beef patties that were pulled from the cooler and held at the grill Staphylococcal poisoning is most likely because its incubation time is 30 minutes to 8 hours. Listeria's incubation time is 7-30 days, perfinges' incubation time is 8-12 hours, and shigella's incubation time is 1-7 days.

You attended a party with several friends where a variety of hot and cold finger foods were served. The food tasted great, but on the way home a few of you complained of abdominal cramps. After a day of cramps and diarrhea you feel fine. A possible cause for your symptoms is: a. clostridium botulinum b. staphylococcus aureus c. shigella d. salmonella

b. staphylococcus aureus The distinguishing characteristics in this illustration are the quick onset and recovery with no mention of fever; therefore it must be staphylococcus. Clostridium has respiratory paralysis. Shigella has GI symptoms, but the incubation time is 1-7 days with symptoms lasting longer than 24 hours. Salmonella has a high fever.

The cause of an outbreak of a foodborne illness was traced to unpasteurized milk; symptoms included fever, nausea, headache. The likely source is: a. salmonella b. shigella c. Listeria monocytogenes d. Bacillus cereus

c. Listeria monocytogenes Listeria monocytogenes is the bacterium responsible for listeriosis and is widely distributed in nature. Among other foods, listeriosis has been linked to consumption of un-pasteurized milk and soft cheeses such as Brie and Camembert.

The cause of an outbreak of a foodborne illness was traced to Brie cheese. What bacterium is probably responsible? a. salmonella b. shigella c. Listeria monocytogenes d. Bacillus cereus

c. Listeria monocytogenes Rationale: Listeria monocytogenes is the bacterium responsible for listeriosis and is widely distributed in nature. Among other foods, listeriosis has been linked to consumption of soft cheeses such as Brie and Camembert.

Because of the intake of seafood, the most common source of foodborne illness in Japan is: a. listeria b. versinia c. vibrio d. campylobacter

c. vibrio

The local Health Department reported salmonella. Which of the following is a practice that could result in an outbreak of salmonella? a. meatloaf taken from cooler and placed on counter for two hours b. beef roast cooked to 130 degrees and placed on tray line c. turkey removed from oven covered with foil and refrigerated d. cooked chicken is cut on the same board used to cut the raw chicken

d. cooked chicken is cut on the same board used to cut the raw chicken Contamination of one food by contact with another results in cross-contamination

Lack of proper handwashing is commonly associated with: a. botulism b. campylobacter c. E. coli d. shigella

d. shigella The major cause of shigellosis is infected food handlers who practice poor personal hygiene.

Sneeze guards are placed on salad bars to protect the food from which of the following: a. salmonella b. escherichia coli c. campylobacter jejuni d. staphylococcus aureus

d. staphylococcus aureus The food poising agent staphlococcus aureus may be present in the nasal passages of many people.