DIP Bacteria PT

Fresh meat contamination mainly from:

• botulism

• staphylococcus

• clostridium

• salmonella

Four hours after eating you develop nausea, diarrhea, but no fever.

• staphylococcus aureus

• clostridium botulinum

• clostridium perfringens

• streptococcus

Food waste held at 70'F for a long time in anaerobic conditions. Eight hours after eating it you became ill. What is the culprit?

• Salmonella

• Staphylococcus

• Clostridium perfringens

• Campylobacter jejuni

Prevention of an outbreak of Listeria monocytogenes requires special care because:

• it is insensitive to light

• it is sensitive to low temperatues

• of its ability to grow at temps of 34-113

A cutting board was used to cut up raw chicken. It was then used to cut up raw vegetables. Guest eating the meal became ill most likely from.

• Clostridium botulism

• Clostridium perfringens

• Salmonella

• Streptococcus.

A food is bacteria safe if it is:

• neutral and moist

• neutral and dry

• acidic and dry

• acidic and moist

Clostridium perfringens is often found in:

• fresh fruit

• dairy mixtures

• uncured cheeses

• meat and gravy mixtures in large quantities

Salmonella sources are often:

• reheated foods

• starchy foods and mixtures like casseroles

• cooled slowly and reheated food

• raw produce and uncooked foods of animal origin

Which of the following is a common cause of salmonella in a salad bar?

• fresh fruits

• egg salad

• lettuce and tomatoes

• pickles

Which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans at room temperature:

• Clostridium perfringens

• Bacillus cereus

• Staphylococcus, Bacillus cereus

• Campylobacter jejuni, Bacillus cereus