Foodborne Illnesses: Causes, Symptoms, and Prevention

Question 1

To prevent foodborne illness, which action should you take?

Accepted Answer

Maintain proper hygiene, including regular handwashing before handling food

Answer

Consume raw or partially cooked meat, poultry, or seafood

Answer

Eat unwashed and unpeeled fruits and vegetables

Question 2

Symptoms of foodborne illness can range from mild to severe. Which of the following is a potential life-threatening symptom?

Accepted Answer

Extreme dehydration leading to organ failure

Answer

Nausea and vomiting

Answer

Fever and chills

Answer

Headache and fatigue

Question 3

Staphylococcus aureus is a foodborne pathogen that produces a toxin causing:

Accepted Answer

Food poisoning characterized by rapid onset of symptoms

Answer

Diarrhea

Answer

Vomiting

Answer

Nausea

Question 4

Campylobacter jejuni is a common foodborne pathogen transmitted through:

Accepted Answer

Consuming undercooked poultry

Answer

Drinking unpasteurized milk

Answer

Eating contaminated seafood

Answer

Consuming raw or undercooked eggs

Question 5

What is the primary function of antibiotics in the treatment of bacterial foodborne illnesses?

Accepted Answer

Killing bacteria

Answer

Preventing bacterial growth

Answer

Neutralizing bacterial toxins

Answer

Boosting the immune system

Question 6

Which symptom is a hallmark of norovirus infection?

Accepted Answer

Nausea and vomiting

Answer

Elevated body temperature

Answer

Severe abdominal pain

Question 7

What is the primary transmission route for Salmonella infections?

Accepted Answer

Food

Answer

Water

Answer

Air

Answer

Animals

Question 8

Which of the following symptoms is characteristic of foodborne illness caused by E. coli?

Accepted Answer

Bloody diarrhea

Answer

Fever

Answer

Vomiting

Answer

Nausea

Question 9

To prevent bacterial growth, what is the optimal time and temperature combination for holding potentially hazardous foods?

Accepted Answer

41°F (5°C) or below for two hours

Answer

60°F (16°C) or below for six hours

Answer

135°F (57°C) or above for 15 seconds

Answer

165°F (74°C) or above for 15 seconds

Question 10

Identify a common symptom of foodborne illness caused by Salmonella.

Accepted Answer

Diarrhea

Answer

Fever

Answer

Vomiting

Answer

Respiratory distress

Question 11

What temperature is recommended for thawing frozen foods?

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

60°F (16°C)

Answer

165°F (74°C)

Question 12

What is the primary vehicle of transmission for Salmonella enteritidis?

Accepted Answer

Contaminated poultry and eggs

Answer

Unpasteurized milk

Answer

Undercooked meat

Answer

Raw shellfish

Question 13

Which of the following interventions is most effective in preventing the growth of Clostridium botulinum in food?

Accepted Answer

Combination of refrigeration and high acidity

Answer

Refrigeration

Answer

Freezing

Answer

High acidity (pH < 4.6)

Question 14

What is a common source of Escherichia coli O157:H7 infection?

Accepted Answer

Undercooked ground beef

Answer

Unpasteurized milk

Answer

Raw spinach

Answer

Contaminated water

Question 15

What is the recommended first step for healthcare practitioners when suspecting a foodborne illness?

Accepted Answer

Report the case to the local health department

Answer

Order laboratory tests

Answer

Prescribe antibiotics

Answer

Provide supportive care

Question 16

What is the main mode of transmission for norovirus?

Accepted Answer

Direct contact with an infected individual or contaminated surfaces

Answer

Ingestion of contaminated food

Answer

Inhalation of airborne droplets

Answer

Blood transfusions

Question 17

Which food item is frequently linked to outbreaks of Clostridium botulinum poisoning?

Accepted Answer

Canned vegetables

Answer

Undercooked meat

Answer

Raw oysters

Answer

Dairy products

Question 18

Which symptom is not typically a sign of foodborne illness?

Accepted Answer

Skin rash

Answer

Fever

Answer

Nausea

Answer

Vomiting

Question 19

What is the most effective measure to prevent foodborne illness caused by Staphylococcus aureus?

Accepted Answer

Thorough handwashing

Answer

Refrigerating food at appropriate temperatures

Answer

Cooking food to safe internal temperatures

Answer

Using separate cutting boards for raw and cooked foods

Question 20

What is the recommended minimum internal temperature for cooking ground beef to ensure safety?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

160°F (71°C)

Answer

180°F (82°C)

Question 21

What is the primary mode of transmission for hepatitis A virus?

Accepted Answer

Consumption of contaminated food or water

Answer

Contact with infected blood or bodily fluids

Answer

Inhalation of airborne droplets

Answer

Mosquito bites

Question 22

Which practice is not recommended for ensuring food safety?

Accepted Answer

Storing food at room temperature for extended periods

Answer

Washing fruits and vegetables before consuming

Answer

Cooking chicken to an internal temperature of 165°F (74°C)

Answer

Preventing cross-contamination between cooked and raw foods

Question 23

Which food item is most commonly associated with Listeria monocytogenes contamination, which can cause serious infections in pregnant women and immunocompromised individuals?

Accepted Answer

Raw milk

Answer

Fresh leafy greens

Answer

Canned vegetables

Answer

Fruit juices

Question 24

What is the recommended internal temperature for cooking whole poultry, such as chicken or turkey, to ensure its safety for consumption?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

175°F (80°C)

Question 25

Which of the following is NOT a characteristic symptom of Clostridium perfringens foodborne illness, commonly associated with consumption of large meals or reheated foods?

Accepted Answer

High fever

Answer

Abdominal cramps

Answer

Diarrhea

Answer

Nausea

Question 26

What is the primary reservoir for Salmonella enteritidis, a type of Salmonella that can cause foodborne illness from contaminated eggs?

Accepted Answer

Chicken and poultry products

Answer

Beef and pork products

Answer

Dairy products

Answer

Seafood

Question 27

Which of the following is a potential complication of foodborne illness caused by E. coli O157:H7, a type of Shiga toxin-producing E. coli (STEC)?

Accepted Answer

Hemolytic uremic syndrome (HUS)

Answer

Sepsis

Answer

Meningitis

Answer

Pneumonia

Question 28

Which of the following is NOT a common symptom of foodborne illnesses?

Accepted Answer

Sneezing

Answer

Nausea

Answer

Diarrhea

Answer

Vomiting

Question 29

Which of the following is a less common symptom of foodborne illness?

Accepted Answer

Rash

Answer

Vomiting

Answer

Fever

Answer

Diarrhea

Question 30

Which of the following is an unlikely source of foodborne pathogens?

Accepted Answer

Canned vegetables

Answer

Raw meat and poultry

Answer

Unpasteurized milk

Question 31

To prevent foodborne pathogens from spreading during food handling, which personal hygiene practice is essential?

Accepted Answer

Wearing clean work clothes and hair restraints

Answer

Eating while preparing food

Answer

Touching cooked food with bare hands

Answer

Using the same utensils for raw and cooked food

Question 32

Which of the following symptoms is typically NOT associated with foodborne illnesses caused by bacteria?

Accepted Answer

Sneezing

Answer

Nausea

Answer

Vomiting

Answer

Diarrhea

Question 33

What is the primary responsibility of the Food and Drug Administration (FDA) in the United States regarding food safety?

Accepted Answer

Establishing and enforcing regulations for food production and distribution

Answer

Investigating outbreaks of foodborne illnesses

Answer

Educating consumers about food safety

Answer

Inspecting food establishments

Question 34

Which of the following is a characteristic clinical manifestation of foodborne botulism?

Accepted Answer

Difficulty breathing

Answer

Nausea

Answer

Diarrhea

Answer

Fever

Question 35

According to the United States Department of Agriculture (USDA), what is the recommended internal cooking temperature for whole poultry to ensure the destruction of harmful bacteria?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

125°F (52°C)

Answer

185°F (85°C)

Question 36

Which of the following practices is essential for preventing foodborne illnesses in healthcare settings?

Accepted Answer

Frequent handwashing and proper use of personal protective equipment (PPE)

Answer

Preparing food without gloves

Answer

Reusing single-use medical devices

Answer

Storing food at room temperature

Question 37

Which of the following is NOT a common symptom of foodborne illness?

Accepted Answer

Rash

Answer

Nausea

Answer

Vomiting

Answer

Diarrhea

Question 38

Which pathogen is primarily associated with undercooked poultry?

Accepted Answer

Campylobacter jejuni

Answer

E. coli

Answer

Salmonella

Answer

Listeria monocytogenes

Question 39

What is the most effective measure to prevent foodborne illness from raw oysters?

Accepted Answer

Cooking them thoroughly (>145°F)

Answer

Consuming them within 24 hours

Answer

Refrigerating them properly

Answer

Freezing them

Question 40

What is the recommended safe internal temperature for cooked poultry as per USDA guidelines?

Accepted Answer

165°F (74°C)

Answer

212°F (100°C)

Answer

180°F (82°C)

Answer

145°F (63°C)

Question 41

What is the most common mode of transmission for Salmonella infection?

Accepted Answer

Consuming contaminated food

Answer

Contact with infected animals

Answer

Ingestion of contaminated water

Answer

Inhalation of contaminated air

Question 42

What is the primary purpose of foodborne illness surveillance?

Accepted Answer

Monitoring and tracking disease outbreaks

Answer

Treating infected individuals

Answer

Developing new antibiotics

Answer

Educating the public about food safety