Foodborne IllnessQuestion 6 of 240
A cook at a Queens diner prepares undercooked eggs and cross-contaminates a salad with the same utensil. A customer later suffers diarrhea, fever, and abdominal cramps 12 to 72 hours afterward. Which pathogen is the most likely cause?
a.Clostridium botulinum
b.Salmonella
c.Listeria monocytogenes
d.Hepatitis A
Explanation
Nontyphoidal Salmonella is commonly linked to poultry, eggs, and cross-contamination, with diarrhea, fever, and cramps appearing about 6 to 72 hours after eating. Cooking eggs and poultry to required temperatures and preventing cross-contact controls it. Hepatitis A causes jaundice, botulism causes paralysis, and Listeria most affects pregnant and immunocompromised people.
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