Shigella - Guides d'étude, Notes de cours & Résumés

Learn2Serve Food Manager Certification Questions and Answers 100% Pass Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed to animal waste Salmonella - Infection immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms food poisoining Salmon...

Toxin producing organisms that are NOT pathogens are: A. Helicobacter and Yersinia B. Cyanobacteria and clostridium botulinum C. Escherichia and shigella D. Vibrio and shigella Ans- B. cyanobacteria and clostridium botulinum Which pathogen is most likely to be found in raw foods like unpasteurized milk? A. giardia B. legionella pneumophilia C. listeria D. vibrio cholera Ans- C. listeria Through the 20th century, strains of Salmonella have been used as agents of bioterror. Which pro...

Five Guys Supervisor Certification Questions And Answers Rated A+ When did Five Guys launch? ANS 1986 in Arlington Virginia NNS ANS Non Nutritive Syrup What are the 5 Values ANS Integrity Competitive Enthusiastic Family Get it Done What are the 6 pathogens ANS Shigella, salmonella, e-coli, Hep. B, Norovirus, salmonella typhi Shelf life of whole strawberries ANS 4 days Shelf life of whole green peppers & jalapeños ANS 6 days

E. coli Shigella - Answer Which of the following causes toxin-mediated infections? Proper cooking Good personal hygiene Avoid cross-contamination - Answer Preventing foodborne illnesses require: Norovirus - Answer causes more gastrointestinal disease than any other organism and has been associated with outbreaks on cruise ships. Shigella and Shiga-like toxin producing E. coli - Answer Which of these two organisms may cause bloody diarrhea? False - Answer All E. coli...

What term describes the morphology of organisms that vary in shape and size? Pleomorphic i.e. coccobacilli What term describes the morphology of organisms that vary in shape and size? Pleomorphic i.e. coccobacilli Bacteriology arrangements: -pairs (diplococci "N. Gon"; diplobacilli -chains (streptococci, streptobacilli) -grape like clusters (staphylococci) -group of four-tetrads (peptococcus) -packets of eight-cuboidal (sarcina) -palisades (corneybacterium) B...

Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - ANSWER-Can be found on any food item exposed to animal waste Salmonella - Infection - ANSWER-immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - ANSWER-food poisoining Salmonella - Preventio...

Causes of bacterial diarrhoea - Answer Campylobacter (assoc. with Guillain Barre) Salmonella Shigella E.coli Vibrio cholera Toxic ingesting bacteria - Answer Clostridium perfringens (Gravies) Bacillus cereus (reheated rice) S.aureus Clostridium Botulinum

Bio-safety Course Questions and Answers with Complete Solutions **Mycobacterium tuberculosis, a human pathogen transmitted via inhalation, with a low infectious dose and potential for severe disease, including mortality, belongs to which Risk Group?** **Correct Answer:** Risk Group 3 **How many distinct Risk Groups are established to classify pathogen severity and serve as the starting point for risk assessments?** **Correct Answer:** Four **Which Risk Group includes pathogens like Eb...

Thawing food can be part of the cooking process if - cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Can be found on any food item exposed to animal waste Salmonella - Infection - immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - food poisoining Salmonella - Prevention - avoid cross contamination, maintain per...