NEHA RS Exam (2023/2024) with Complete Solutions

NEHA RS Exam (2023/2024) with Complete Solutions According to 2010 revised estimates by the CDC, the number of deaths annually related to foodborne illnesses, is estimated to be: 5,000 Although the Norwalk-like virus is considered an extremely common cause of foodborne illness, it is rarely diagnosed. According to Marriott, approximately 66% of all foodborne illnesses in the US are caused by: bacteria When discussing infective dose, exposure to 2 or more substances can cause this effect antagonistic additive synergistic According to Marriott this pathogen is estimated to cause 2500 serious illnesses and 500 deaths annually (2001): listeria monocytogenes Large outbreaks of norovirus, vibrio parahaemolyticus, and vibrio vulnificus are generally associated with: Raw oysters Incomplete cooking and cooling of stews, meats, gravies, and large cuts of meat that have been rolled or penetrated with skewers can lead to outbreaks of: Clostridium perfringins food poisoning Botulism, caused by C. Botulinum, is a hazard in prepared foods in which oxygen has been driven off in cooking and in which the food is shielded from oxygen and kept warm, permitting surviving spores to germinate and produce the deadly toxin. Which of the following is a possible example of this occurring? Meat pies Sautéed onions Garlic in olive oil In 1999 american journal implicated in a 10 to 19% of foodborne illness the US to Japan as 70% Seafood The development of illness is dependent on the following factor: The dose or amount of agent ingested The virulence of a substance The susceptibility of the individual Aflatoxins are associated with Mold Mercury poisoning in humans is has not been associated with the consumption of: Pasteurized milk Goiter is a thyroid disorder usually caused by a: Deficient iodine intake in the diet Kwashiorkor, common among children less than 6 years of age living in under developed areas of the world, is caused by a deficiency of: Protein The most common cause of animal infectious leading to contamination of meat and poultry is: Contaminated food Which of the foodborne disease has the most rapid time of onset following consumption of the food caontamination with this particular pathogen? Staphylococcal intoxications In regulations the word shall denotes? Requirement A microorganism that consists only of a single molecule of DNA or RNA surrounded by a protein coating is a: Virus Bacterial pathogens prefer a neutral pH, but these microorganisms can withstand a wider pH range of 2.0 to 8.0: Molds Which of the following have the highest water activity (Aw) requirements? Bacteria Substances or agents that inhibit microbial activity are called Bacteriostats According to Marriott and his discussion of HACCP, to prevent possible foodborne illness, hot potentially food shall be cooled to refrigeration temperatures within: Two to four hours Unlike salmonella and listeria which require an infective dose