CHAPTER 10: FOODBORNE ILLNESSES AND ALLERGIES

CHAPTER 10: FOODBORNE ILLNESSES AND ALLERGIES

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. Another name for a disease-causing agent is ____.

a.	pathogen	c.	antigen
b.	antibody	d.	invader

 

 

ANS:  A                    PTS:   1                    DIF:    A                    TOP:   Introduction

 

2. Which bacteria is found in ready-to-eat foods such as hot dogs and luncheon meat?

a.	Cryptosporidium	c.	Clostridium perfringens
b.	Escherichia coli	d.	Listeria monocytogenes

 

 

ANS:  D                    PTS:   1                    DIF:    A

TOP:   Bacteria That Cause Foodborne Illness

 

3. Which organism can be transmitted via contaminated water, unpasteurized milk, or raw ground beef products?

a.	Cyclospora cayetanensis	c.	Clostridium perfringens
b.	Escherichia coli (E. coli)	d.	Listeria monocytogenes

 

 

ANS:  B                    PTS:   1                    DIF:    A

TOP:   Bacteria That Cause Foodborne Illness

 

4. What is the most effective way to control E. coli?

a.	store foods below 40°F	c.	keep foods above 140°F
b.	cook ground beef to 160°F	d.	keep foods below 0°F

 

 

ANS:  B                    PTS:   1                    DIF:    B

TOP:   Bacteria That Cause Foodborne Illness

 

5. Which bacteria can be found in milk?

a.	Salmonella	c.	Shigella
b.	Listeria monocytogenes	d.	Staphylococcus aureus

 

 

ANS:  B                    PTS:   1                    DIF:    A

TOP:   Bacteria That Cause Foodborne Illness

 

6. What is the most common microorganism found in seafood?

a.	Salmonella	c.	Shigella
b.	Listeria monocytogenes	d.	Staphylococcus aureus

 

 

ANS:  A                    PTS:   1                    DIF:    A

TOP:   Bacteria That Cause Foodborne Illness