Foodborne IllnessQuestion 7 of 240
A Bronx burger spot serves a ground-beef patty cooked to only 120°F. A child develops bloody diarrhea and later hemolytic uremic syndrome. Which pathogen is most likely responsible?
a.Norovirus
b.Shiga toxin-producing E. coli (E. coli O157:H7)
c.Vibrio vulnificus
d.Staphylococcus aureus
Explanation
Shiga toxin-producing E. coli (STEC), such as O157:H7, is associated with undercooked ground beef and can cause bloody diarrhea and hemolytic uremic syndrome, especially in children. NYC requires ground meat be cooked to 158°F to destroy it. Norovirus and Staph cause vomiting-type illness, and Vibrio is tied to raw shellfish.
Practice all 240 questions free — no signup required.
Related questions on this topic
- A supervisor wants to slow bacterial growth in a house-made salsa by adjusting acidity. Bacteria grow best in foods with a pH in which range?
- Within the temperature danger zone, bacteria multiply fastest in a narrower band. According to NYC course material, which range allows the most rapid bacterial growth?
- 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?
- Hepatitis A is of special concern in food service because it spreads mainly by the fecal-oral route from infected workers. Which control is most effective against it?
- Several guests at a Manhattan catering hall report sudden vomiting and diarrhea about 24 to 36 hours after a banquet. The most common cause of such outbreaks, often spread by an ill server handling ready-to-eat food, is:
- Shigella, one of the Big 6 pathogens, is commonly transmitted by which route?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against NYC Food Protection Certificate Exam · How we review