Sanitarian Final exam Study Guide part 2 Exam With Complete Solutions

Sanitarian Final exam Study Guide part 2 Exam With Complete Solutions Foods containing food borne disease bacteria are - answerNot necessarily decomposed in appearance Present-day knowledge indicates that MOST food borne illness is caused by - answerBacteria MOST pathogens of food borne diseases thrive on foods high in - answerProtein Which of the following foods has the LOWEST pH - answerFruits Although thermal death is principally a time-temperature effect, other factors are involved. Which of the following is the LEAST important factor - answerThe generation time In a food-borne disease outbreak where the median incubation was thirty minutes, a logical assumption as to the cause would be: - answerLemonade in a galvanized washtub Which of the following, if stored in a galvanized container, would be MOST hazardous? - answerBarbecue Sauce Which of the following symptoms is NOT generally included in those of chemical food poisoning? - answerFever All the following may be classified as "food Intoxications" (the ingestion of preformed toxins) EXCEPT - answerSalmonellosis Some states consistently report more food borne outbreaks & more cases than others. The MOST likely explanation for this observation is: - answerTheses states have higher rates b/c they encourage reporting & investigation Botulism organisms - answerHave a widespread distribution Which of the following foods would be more suspect as the vehicle for botulism? - answerHome-canned green beans Botulism spores - answerAre extremely resistant to heat Botulism toxin - answerIs 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? - answerRemove 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? - answerStaphylococcal intoxication While salmonellosis infection & staphylococcus intoxication may have common symptoms, the intoxications do NOT generally show: - answerFever Which of the following do you consider MORE important in the prevention of staphylococcal intoxication - answerEffective refrigeration of freshly prepared moist foods Staphylococcal intoxication is caused by - answerIngestion of preformed toxins The chain of transmission for salmonella may be - answerMan to man Man to animals Animals to man Animal product to animals or man The symptoms of Clostridium perfringens food-borne illness are largely - answerAbdominal pains & diarrhea The following are listed as objectives of investigations of food borne illness. What is the EXCEPTION - answerFurnish 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? - answerMedical examination of food service personnel each six months The GREATEST single known animal reservoir of salmonella reaching humans in food is in - answerPoultry Proper pasteurization of milk will - answerKill pathogens The presence of thermophilic bacteria in pasteurized milk reflects - answerPoor sanitation in the processing plant Contamination of milk w/ antibiotics may occur when cows are treated for mastitis. What is the recommended preventive practice? - answerDiscard 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 - answerHamburger