Sanitarian Final exam Study Guide part 2
Foods containing food borne disease bacteria are
Not necessarily decomposed in appearance
Present-day knowledge indicates that MOST food borne illness is caused by
Bacteria
MOST pathogens of food borne diseases thrive on foods high in
Protein
Which ...
Sanitarian Final exam Study Guide part 2
Foods containing food borne disease bacteria are
Not necessarily decomposed in appearance
Present-day knowledge indicates that MOST food borne illness is caused by
Bacteria
MOST pathogens of food borne diseases thrive on foods high in
Protein
Which of the following foods has the LOWEST pH
Fruits
Although thermal death is principally a time-temperature effect, other factors are
involved. Which of the following is the LEAST important factor
The generation time
In a food-borne disease outbreak where the median incubation was thirty
minutes, a logical assumption as to the cause would be:
Lemonade in a galvanized washtub
Which of the following, if stored in a galvanized container, would be MOST
hazardous?
Barbecue Sauce
Which of the following symptoms is NOT generally included in those of chemical
food poisoning?
Fever
All the following may be classified as "food Intoxications" (the ingestion of
preformed toxins) EXCEPT
Salmonellosis
Some states consistently report more food borne outbreaks & more cases than
others. The MOST likely explanation for this observation is:
Theses states have higher rates b/c they encourage reporting & investigation
Botulism organisms
Have a widespread distribution
Which of the following foods would be more suspect as the vehicle for botulism?
Home-canned green beans
Botulism spores
Are extremely resistant to heat
Botulism toxin
Is heat labile
If you observed a food service person preparing a potentially hazardous food in
an otherwise acceptable manner but he exhibited a nasal discharge & a purulent
skin infection on his right forefinger, what would you recommend?
Remove from food prep activity until well
An outbreak characterized by nausea, vomiting & diarrhea which appears 2-6
hours after eating potato salad would lead you to suspect?
Staphylococcal intoxication
While salmonellosis infection & staphylococcus intoxication may have common
symptoms, the intoxications do NOT generally show:
Fever
, Which of the following do you consider MORE important in the prevention of
staphylococcal intoxication
Effective refrigeration of freshly prepared moist foods
Staphylococcal intoxication is caused by
Ingestion of preformed toxins
The chain of transmission for salmonella may be
Man to man
Man to animals
Animals to man
Animal product to animals or man
The symptoms of Clostridium perfringens food-borne illness are largely
Abdominal pains & diarrhea
The following are listed as objectives of investigations of food borne illness.
What is the EXCEPTION
Furnish evidence for legal proceedings
In considering principles of control of food borne spread of intestinal pathogens,
which of those listed below would be LEAST effective as a control practice?
Medical examination of food service personnel each six months
The GREATEST single known animal reservoir of salmonella reaching humans in
food is in
Poultry
Proper pasteurization of milk will
Kill pathogens
The presence of thermophilic bacteria in pasteurized milk reflects
Poor sanitation in the processing plant
Contamination of milk w/ antibiotics may occur when cows are treated for
mastitis. What is the recommended preventive practice?
Discard milk from treated cows for 72 hours following treatment
Under normal, comparable circumstances, which of the following would be
expected to have the HIGHEST bacterial counts per gram
Hamburger
In poultry processing lines, which of the following steps offer the BEST
opportunity for spread of contamination & increased bacterial counts?
Evisceration
Which of the following poultry products would you expect to have the HIGHEST
incidence of salmonellae
Chicken giblets
As regards bacteria & safe storage of frozen egg products, which of the following
statements is TRUE?
Defrosting under refrigeration is a safer procedure even though it may take a long time
As concerns the survival &/or multiplication of bacteria in dried or reconstituted
egg products which of the following statements is TRUE?
Thorough heating of all products prepared from or containing dried eggs would give
greater assurance of a safe food.
When raw fish fillets, shrimp, oysters & lobster tails are frozen, the bacteria that
are present:
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