Foodborne IllnessCâu 22 / 240
Understanding onset time helps identify a pathogen. A toxin-mediated illness with very rapid onset (30 minutes to 6 hours) after eating is most consistent with:
a.Hepatitis A (15 to 50 days)
b.Listeriosis (days to weeks)
c.Salmonellosis (6 to 72 hours)
d.Staphylococcal or Bacillus cereus intoxication (toxin already in the food)
Giải thích
Very rapid onset, often under 6 hours, points to a preformed toxin, as with Staphylococcus aureus or Bacillus cereus emetic toxin, because the toxin is already present and does not need to multiply in the body. Infections like Salmonella take longer, and Hepatitis A and Listeria have onset measured in weeks. Knowing onset helps trace the offending food.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- According to NYC food safety rules, a food worker who has which symptom must be excluded or restricted from working with food?
- A prep cook cuts raw chicken and then, without cleaning, uses the same board and knife to slice tomatoes for a salad. What is this an example of, and why is it dangerous?
- The single most important thing a food worker can do to prevent the spread of foodborne pathogens is:
- A worker was diagnosed with Salmonella Typhi. Before returning to work, the establishment must:
Cập nhật gần nhất: · quy trình kiểm tra
Đội Ngũ Biên Tập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra