Nutrition and Diet Therapy 11th Edition by Ruth Roth
Nutrition and Diet Therapy 11th Edition by Ruth Roth
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CHAPTER 10: FOODBORNE ILLNESSES AND ALLERGIES
Complete Chapter Questions With Answers
Sample Questions Are Posted Below
MULTIPLE CHOICE
| a. | pathogen | c. | antigen |
| b. | antibody | d. | invader |
ANS: A PTS: 1 DIF: A TOP: Introduction
| a. | Cryptosporidium | c. | Clostridium perfringens |
| b. | Escherichia coli | d. | Listeria monocytogenes |
ANS: D PTS: 1 DIF: A
TOP: Bacteria That Cause Foodborne Illness
| 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
| 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
| a. | Salmonella | c. | Shigella |
| b. | Listeria monocytogenes | d. | Staphylococcus aureus |
ANS: B PTS: 1 DIF: A
TOP: Bacteria That Cause Foodborne Illness
| a. | Salmonella | c. | Shigella |
| b. | Listeria monocytogenes | d. | Staphylococcus aureus |
ANS: A PTS: 1 DIF: A
TOP: Bacteria That Cause Foodborne Illness
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