Foodborne IllnessQuestion 17 of 240
A cook with an infected cut on his hand assembles sandwiches with bare hands; the food sits out and guests vomit within 1 to 6 hours. Which pathogen produces a heat-stable toxin responsible for this rapid illness?
a.Salmonella
b.Hepatitis A
c.Staphylococcus aureus
d.Listeria monocytogenes
Explanation
Staphylococcus aureus is often carried in the nose and on skin or infected wounds; when transferred to food that is then time-abused, it produces a heat-stable toxin causing rapid vomiting within 1 to 6 hours. Because reheating will not destroy the toxin, prevention relies on hand hygiene, covering wounds, no bare-hand contact with ready-to-eat food, and temperature control. Salmonella and Hepatitis A have much longer onset times.
Practice all 240 questions free — no signup required.
Related questions on this topic
- Ciguatera poisoning is associated with eating certain large predatory reef fish (such as barracuda or grouper). What makes it difficult to prevent in the kitchen?
- Which statement about shellfish toxins (such as paralytic shellfish poisoning) is correct?
- The NYC course stresses that certain groups are at higher risk for severe foodborne illness. Which group is considered highly susceptible?
- Clostridium botulinum is dangerous because it produces a toxin causing paralysis. Under which condition is it most likely to grow and produce toxin?
- Cooked rice left in the danger zone for hours at a NYC restaurant caused illness. Which spore-forming bacterium is classically linked to time-abused cooked rice and starchy foods?
- A food worker reports yellowing of the eyes and skin (jaundice). Which action does the NYC Health Code require of the supervisor?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review