113學年度六下內埔國小健康期末複習1-2
Authored by 洪朝彬 洪朝彬
Health Sciences
6th Grade
Used 4+ times
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28 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
生鮮魚貝類容易被金黃色葡萄球菌汙染，若不慎食用或生食水產品容易導致食品中毒。
2.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
發芽的馬鈴薯與長了黴菌的花生都不能吃，食用可能危害健康。
3.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
如果手部受傷，在烹飪食物前沒有清潔、消毒手部，也沒有戴手套便開始烹煮食物，可能導致食物受到沙門氏桿菌汙染。
4.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
腸炎弧菌的感染力非常強，如果與病患共享食物、水、器皿，或接觸到他們的唾液可能被感染腸炎弧菌。
5.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
將處理生食與熟食的器具分開使用，對預防食品中毒沒有幫助。
6.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
生食與熟食存放在冰箱的位置對於會否食品中毒沒有任何影響。
7.
MULTIPLE CHOICE QUESTION
45 sec • 1 pt
為了預防食品中毒發生，烹煮食材時，食材中心溫度應至少超過50℃。
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