Norovirus - Symptoms - Correct answergastroenteritis or "stomach flu"
, Norovirus - Prevention - Correct answercan be infectious three days - two weeks
after recovery
E.Coli - Cause - Correct answerPoor processing and handling of food that has been
contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of
humans, most strains harmless.
E. Coli - Infection - Correct answerdevelops within 3-4 days
E. Coli - Symptoms - Correct answerbloody diarrhea, severe cases cause blood
problems and kidney failure
E. Coli - Prevention - Correct answerproper handling and cooking to safe
temperatures, proper hand washing after restroom, proper fruit and veg washing
Hepatitis A - Cause - Correct answerraw or undercooked shellfish harvested from
polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits
and veg, water contaminated with sewage
Hepatitis A - Infection - Correct answersudden onset, lasts less than two months
Hepatitis A - Symptoms - Correct answerfever, nausea, loss of appetite, abdominal
discomfort, dark urine, jaundice
Hepatitis A - Prevention - Correct answerProper sanitation, personal hygeine, water
treatment with chlorination, heating to 185 degrees for one minute
Clostridium botulinum - Causes - Correct answeroccurs in badly packaged or
damaged canned and vacuum-sealed foods including canned vegetables
Clostridium botulinum - Infection - Correct answeronset 4-6 hours, targets the
nervous system and may cause permanent damage if not treated immediately
Clostridium botulinum - Symptoms - Correct answerBotulism, neurotoxicity - double
vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system,
can be fatal
Clostridium botulinum - Prevention - Correct answercanned and packaged items are
in good condition upon receipt, even small dents can be potentially dangerous (best to
return to vendor)
Food spoilage is caused by - Correct answerrough handling, exaggerated high or
ow keeping temps, bacteria, enzymes, mold and pests
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