Food Borne Illness

Question 1

what pathogen is usually in home canned foods?

Answer 1

C. botulinum

Question 2

what pathogen is usually in poultry and raw milk?

Answer 2

campylobacter

Question 3

what pathogen is usually in imported berries?

Answer 3

cyclospora

Question 4

what pathogen is usually in ground beef, produce, water, and animal contact?

Answer 4

E. coli

Question 5

what pathogen is usually in ready to eat meats, pate, and soft cheeses?

Answer 5

listeria mono.

Question 6

what pathogen is usually in ill food-handlers, produce, and shellfish?

Answer 6

norovirus

Question 7

what pathogen is usually in meat, eggs, raw milk, and animal contact?

Answer 7

salmonella

Question 8

what pathogen is usually in cat feces and raw meat (pork, lamb, venison)?

Answer 8

toxoplasmosis

Question 9

what pathogen is usually in shellfish?

Answer 9

vibrio

Question 10

what pathogen is usually in pork products?

Answer 10

yersenia

Question 11

what state places women in temporary immune-compromised status?

Answer 11

pregnancy

Question 12

which pathogens have specific disease outcomes in pregnant women and their fetuses? (2)

Answer 12

listeria
toxoplasmosis

Question 13

what 3 pathogens have specific implications in young children?

Answer 13

yersenia
shigella
e. coli

Question 14

bacterial illness characterized by diarrhea, abdominal cramps, tenderness, N/V, and fever.

Answer 14

salmonella

Question 15

most cases of salmonella in the US are _____

Answer 15

non-typhoidal

Question 16

what is the treatment for salmonella? (3)

Answer 16

IV fluids
fluroquinolones - adults
azithromycin - kids

Question 17

how is salmonella transmitted? (3)

Answer 17

ingesting contaminated food
contact with infected animals
fecal-oral

Question 18

which patient population is an in increased risk for salmonella?

Answer 18

children

Question 19

contact with what type of animals increases the risk of salmonella? (2)

Answer 19

amphibians + reptiles

Question 20

bacterial illness of variable severity characterized by diarrhea, fever, nausea, abdominal cramps, and tenesmus.

Answer 20

shigella

Question 21

what is the treatment for shigella? (2)

Answer 21

fluids
azithromycin

Question 22

how is shigella transmitted? (2)

Answer 22

ingesting contaminated food/water
fecal-oral

Question 23

in which 2 settings is shigella common in?

Answer 23

daycare
school

Question 24

illness characterized by diarrhea, cramps, malaise, fever, nausea, and vomiting.

Answer 24

campylobacter

Question 25

what is the reservoir for campylobacter? (2)

Answer 25

cattle poultry

Question 26

what is the treatment for campylobacter? (3)

Answer 26

fluids azithromycin / ciprofloxacin

Question 27

what is the most common cause of bacterial gastroenteritis in the US?

Answer 27

campylobacter

Question 28

illness characterized by diarrhea (often bloody) and cramps.

Answer 28

E. coli

Question 29

what is the most common cause of travelor's diarrhea?

Answer 29

E. coli

Question 30

what are 2 treatment options for E. coli?

Answer 30

fluroquinolones azithromycin

Question 31

what are 2 reservoirs for E. coli?

Answer 31

cattle deer

Question 32

illness characterized by fever, muscle aches, stiff neck, headache, and sometimes nausea/diarrhea.

Answer 32

listeria mono

Question 33

infection that can lead to stillbirths, listeriosis of a newborn, meningitis, bacteremia, or localized infection

Answer 33

listeria mono

Question 34

what is the treatment for listeria mono? (2)

Answer 34

ampicillin gentamicin

Question 35

what are the reservoirs for listeria mono? (2)

Answer 35

soil water

Question 36

at what temp can listeria grow?

Answer 36

refrigeration temp

Question 37

in which ethnic population is listeria mono most common in?

Answer 37

hispanic population

Question 38

during what trimester are most diagnosis of listeria made?

Answer 38

3rd trimester

Question 39

illness caused by a parasite; infections are generally mild and symptoms may include malaise, fever, and lymphadenopathy.

Answer 39

toxoplasmosis

Question 40

what is the treatment for toxoplasmosis? (2)

Answer 40

sulfadiazine pyrimethamine

Question 41

what are the reservoirs for toxoplasmosis? (3)

Answer 41

cats swine other cattle

Question 42

infections of toxoplasmosis are severe in which patients?

Answer 42

immunocompromised

Question 43

acute viral infection with fever, fatigue, malaise, loss of appetite, nausea, abdominal pain, dark urine, and jaudice

Answer 43

hepatitis A

Question 44

what is the primary transmission of Hepatitis A?

Answer 44

foodborne +/- sexual

Question 45

what is the treatment for hepatitis A?

Answer 45

spontaneous resolution

Question 46

what is the reservoir for hepatitis A?

Answer 46

humans

Question 47

in which patient populations is hepatitis A most common? (2)

Answer 47

school-aged children young adults

Question 48

hepatitis A, even during acute infectious periods, is not a CI to _______

Answer 48

breastfeeding

Question 49

a vaccine for hepatitis A is available for adults and children over the age of:

Answer 49

2

Question 50

on-farm sanitation, safety of animals' food and water biosecurity, and other good agriculture practices

Answer 50

production

Question 50

factory sanitation, quality control, inspection, and other good manufacturing processes

Answer 50

processing

Question 51

pasteurization, retort canning

Answer 51

pathogen killing step

Question 52

food handler certification, consumer education, and restaurant inspection

Answer 52

final prep and cooking

Question 53

which step in the chain of production do we target?

Answer 53

final prep and cooking

Question 54

what are the 4 food safety handling steps?

Answer 54

clean separate cook chill

Question 55

what temperature should roasts and steaks be cooked at?

Answer 55

145 F

Question 56

what temperature should whole poultry be cooked at?

Answer 56

180 F

Question 57

what temperature should ground meat be cooked at?

Answer 57

160 F

Question 58

what temperature should leftovers be heated to?

Answer 58

165 F

Question 59

what temperature should food be refrigerated at?

Answer 59

40 F or below

Question 60

refrigerate or freeze perishables, prepared foods, and leftovers within _____ hours of purchase or use

Answer 60

2

Question 61

where should foods be marinated in?

Answer 61

refrigerator

Question 62

never defrost food at _____ _____

Answer 62

room temperature

Question 63

how to do a quick thaw of food? (2)

Answer 63

submerge in cold water in airtight package thaw in microwave if cooking immediately