Food Borne Illness Standard FCS-fs 12 Unit Test

Bacteria are highly effective at causing foodborne illness because they are found everywhere, including in our environment, on surfaces, and in the air. They can also survive in tightly sealed jars and cans, making it difficult to eliminate them from food storage. Additionally, bacteria thrive in conditions provided by warming and cooling foods, allowing them to multiply rapidly and contaminate food. Therefore, all of the above reasons contribute to the effectiveness of bacteria in causing foodborne illness.

Bacteria are the most common cause of foodborne illness because they can multiply rapidly in food and produce toxins that can make people sick. Bacteria can contaminate food at any point during production, processing, or preparation. Consuming food contaminated with bacteria can lead to symptoms such as diarrhea, vomiting, abdominal pain, and fever. Some common bacteria that cause foodborne illnesses include Salmonella, E. coli, and Campylobacter. Proper food handling, storage, and cooking techniques are important in preventing bacterial contamination and reducing the risk of foodborne illnesses.

Salmonella enteritidis is a microorganism that is commonly associated with raw eggs, poultry, and shellfish. It is a type of bacteria that can cause food poisoning in humans if consumed. This bacterium is often found in the intestines of animals, including chickens, and can contaminate their eggs. It can also be present in shellfish that are harvested from polluted waters. Therefore, salmonella enteritidis is the correct answer as it is directly linked to the mentioned food sources.

Has this idiot never HEARD of cross-contamination?

Staphylococcus aureus is a bacterium that can be found in the nasal passages of humans and animals. It is known to thrive in meats and starches, making it a possible cause of foodborne illnesses. Staphylococcus aureus can produce toxins that can cause symptoms such as nausea, vomiting, and diarrhea when ingested. It is important to practice proper hygiene and food handling techniques to prevent the growth and spread of Staphylococcus aureus in food.

The cause of e.coli 0157:H7 is improperly slaughtered beef contaminated with feces and foods contaminated with cattle feces. This strain of E.coli is commonly found in the intestines of cattle and can contaminate meat during the slaughtering process. Consuming undercooked or raw beef, as well as consuming foods that have come into contact with cattle feces, can lead to E.coli infection. Therefore, options A and C both contribute to the cause of this bacterial infection.

The correct answer is "All of the above." Mrs. Moroney suggests that the safest way to prevent foodborne illness is to treat all food as if it is infected, cook meat to an internal temperature of 165, cook poultry to an internal temperature of 180, clean work surfaces thoroughly, and wash your hands obsessively. By following all of these practices, one can minimize the risk of foodborne illness and ensure the safety of the food they consume.

The statement suggests that it is important to either keep something hot (above 140 degrees) or cold (below 40 degrees), otherwise it should not be kept at all. The correct answer "True" implies that this statement is accurate and that there is a specific temperature range within which something should be kept to maintain its quality and safety.

Really? You didn't know that ammonia and bleach are a poison? You didn't know that all cleansers should be store in the containers from whilst they came?

Mold is a type of fungus that can grow on various types of food, such as bread, fruits, and vegetables. When consumed, certain molds can produce toxins that can cause foodborne illness. These toxins can lead to symptoms such as nausea, vomiting, and diarrhea. Mold can be easily visible on food, appearing as fuzzy patches or discoloration. Therefore, it is considered the most visible source of foodborne illness compared to viruses, pathogens, and parasites, which are typically invisible to the naked eye.

A green or cream-colored coating on foods is a telltale sign of contamination by mold. Mold is a type of fungus that grows on organic matter, such as food, under certain conditions. It often appears as a fuzzy or hairy layer on the surface of the food. Mold can produce toxins that are harmful if consumed, so it is important to discard any food with visible mold growth to avoid potential health risks.

Taking 20 seconds to wash your hands as needed while fixing a meal can keep harmful bacteria out of the food that you prepare. By washing your hands, you remove dirt, germs, and bacteria that may be present on your hands. This is important because when you handle food, these contaminants can transfer onto the food, leading to foodborne illnesses. Proper handwashing is a simple yet effective way to prevent the spread of bacteria and maintain food safety.

Yeast is a possible but unlikely source of foodborne illness. While yeast is commonly used in baking and fermentation processes, it is not typically associated with causing foodborne illnesses. Yeast is a type of fungus that is generally safe for consumption and does not produce toxins or harmful substances that can cause illness. However, in rare cases, certain strains of yeast can cause infections in individuals with weakened immune systems. Overall, yeast is not a common cause of foodborne illness compared to bacteria, mold, and pathogens.

Good Girl! Keep the heat up on the burgers by wrapping in the heat!

Boiling water is known to kill bacteria due to the high temperature. Therefore, if the potato were boiled in water, any bacteria present on it would be killed.

The less transference of meat, the better!

Has this woman never heard of e-coli? What planet has she come from?

That Ms. Bouie! She is a Cleanliness Goddess who is always looking for ways to improve her friend's life!

The Food and Agricultural Organization is most concerned with improving a region's sewage system to supply farmers with clean water for irrigation. This issue aligns with the organization's mission to promote sustainable agriculture and ensure food security. By improving the sewage system, farmers will have access to clean water for irrigation, which is crucial for the growth and productivity of crops. This initiative can help enhance agricultural practices, increase crop yields, and ultimately contribute to food production and security in the region.

Good Girl! It isn't going to possibly drip down all over her food!

E.coli is a pathogenic microorganism commonly found in the intestines of cattle. It can be transferred to raw ground beef during the butchering process, leading to contamination. Consumption of raw or undercooked ground beef contaminated with E.coli can cause food poisoning and various gastrointestinal symptoms. Therefore, E.coli is the correct answer in this scenario.

The correct answer is cutting boards. The question is asking for the porous surface of a specific item that is useful for slicing meat, veggies, and chicken. Cutting boards fit this description because they have a porous surface that can absorb juices and bacteria from raw meat, which is why they require thorough washing and drying to prevent contamination.

Doesn't the woman know that potatoes should be stored in a cool, dry place? She seems a little dim-witted to me, I'm just saying!

Good Job! When you are using potatoes, you want to clean the outside.

The aim of the HACCP system is to identify potential problems and take corrective measures. This means that the system is designed to proactively identify any potential hazards or risks in food production processes and implement measures to prevent or mitigate them. This approach focuses on prevention rather than reaction, ensuring that food safety is prioritized throughout the entire production process.

Listeria monocytogens is a soil-based microorganism that is known to thrive in processed meats and soft cheeses. It is a bacterium that can cause foodborne illness, particularly in individuals with weakened immune systems, pregnant women, and the elderly. Listeria monocytogens can contaminate these food products during production or processing and can cause symptoms such as fever, muscle aches, nausea, and diarrhea. It is important to handle and store these food items properly to prevent the growth and spread of Listeria monocytogens.

Bulging, dented, or discolored cans should be avoided because they may contain Clostridium botulinum, a harmful bacteria. This bacteria produces a toxin called botulinum toxin, which can cause a serious illness called botulism. Botulism can lead to symptoms such as muscle weakness, paralysis, and even death. Therefore, it is important to discard any cans that show signs of damage or abnormality to prevent the risk of contamination with Clostridium botulinum.

Clostridium botulinum bacteria are known for causing fatal illness and are a special threat to infants. They can be present in food even before the container is opened. However, they are not referred to as "the buffet germ" because they grow well in warm meats and starches.

She doesn't know to use soap? What an idiot!

The Food and Drug Administration (FDA) is primarily responsible for ensuring the safety and efficacy of food and drugs in the United States. This involves various tasks such as tracking food contamination, determining safe levels of foreign substances in food, and taking action against harmful chemicals in food products. However, developing a safer way to spray pesticides is not directly related to the FDA's responsibilities. Pesticide regulation and safety fall under the jurisdiction of the Environmental Protection Agency (EPA). Therefore, this action is least typical of the FDA's responsibilities.

Contaminated foods that appear safe to eat present a special challenge to preventing foodborne illness because individuals may not be aware that the food is contaminated and can become ill after consuming it. This situation can occur when harmful microorganisms are present in the food but do not cause any visible changes in color, taste, or smell. As a result, people may mistakenly believe that the food is safe to consume, leading to a higher risk of foodborne illness if proper precautions are not taken.

Food infection and food intoxication are both types of foodborne illnesses, but they differ in their causes. Food infection occurs when a person consumes food that is contaminated with live bacteria, which then multiply and cause illness in the body. On the other hand, food intoxication occurs when a person consumes food that contains toxins produced by bacteria. These toxins can cause illness even if the bacteria themselves are no longer present in the food. Therefore, the correct answer is that food infection is caused by bacteria, while food intoxication is caused by bacterial poisons.

Raw hamburger is commonly associated with E.coli bacteria, which can cause severe illness by attacking the kidneys and circulatory system. E.coli is a type of bacteria that is commonly found in the intestines of animals and humans. When raw hamburger is contaminated with E.coli, it can lead to foodborne illnesses if not cooked properly. Therefore, it is important to handle and cook raw hamburger safely to prevent the spread of E.coli bacteria and avoid potential health risks.

Cross-contamination refers to the transfer of harmful microorganisms from one surface or food to another. In this scenario, if clean food is placed on a dirty counter, any nearby microorganisms present on the counter can contaminate the food. These microorganisms can include bacteria, viruses, or other pathogens that can cause foodborne illnesses. Therefore, cross-contamination can make the clean food unsafe to eat as it introduces potentially harmful microorganisms onto the food surface.

Clostridium botulinum is the correct answer because it is an anaerobic microorganism that thrives in a moist, high-protein setting. It is commonly found in improperly canned or preserved foods and produces a potent neurotoxin that can cause botulism, a serious illness.

The potential risks for food contamination associated with preparing this meal are Salmonella and Listeria Monocytogenes. These are both bacteria that can cause foodborne illnesses if the ingredients used in the omelet are contaminated. Salmonella is commonly found in raw eggs and can cause symptoms such as diarrhea, fever, and abdominal cramps. Listeria Monocytogenes can be found in smoked sausages and can cause a severe infection called listeriosis, which can be particularly dangerous for pregnant women, newborns, and individuals with weakened immune systems. It is important to handle and cook the ingredients properly to minimize the risk of contamination.