Foodborne IllnessQuestion 12 of 320
A prep cook slices deli meat and then handles lettuce for salads without washing hands. Nontyphoidal Salmonella is most commonly associated with which foods?
a.Fresh citrus and vinegar
b.Poultry, eggs, and produce
c.Bottled water and ice
d.Dry pasta and flour
Explanation
Nontyphoidal Salmonella is commonly found in poultry, eggs, meat, and fresh produce, and cross-contamination spreads it. Cooking to required temperatures and avoiding cross-contamination are the main controls. Highly acidic or dry, shelf-stable items are not typical vehicles.
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