Foodborne IllnessCâu 29 / 240
Which statement correctly distinguishes viruses from bacteria in food safety?
a.Bacteria require a living host to reproduce
b.Viruses are destroyed easily by refrigeration
c.Viruses cannot multiply in food; they need a living host, so they are typically transmitted by infected workers and contaminated water
d.Viruses grow rapidly in the danger zone like bacteria
Giải thích
Viruses such as Norovirus and Hepatitis A cannot reproduce in food; they need a living host, so they spread mainly through infected food workers, contaminated water, and the fecal-oral route. Bacteria, by contrast, can multiply rapidly in TCS food within the danger zone. This is why worker hygiene and exclusion are the key controls for viral contamination.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which of the following becomes a TCS food once it is cut or prepared, requiring temperature control?
- A customer vomits in the dining room of a NYC restaurant. Because Norovirus is extremely contagious, the supervisor should:
- Which pathogen is a parasite historically associated with undercooked pork and wild game?
- A raw bar in NYC serves raw oysters. A customer with liver disease becomes severely ill. Which pathogen associated with raw shellfish is especially dangerous to this high-risk customer?
- A large pot of beef gravy at a banquet hall is cooled slowly and held for hours in the danger zone, then served. Guests get diarrhea and cramps 8 to 16 hours later with little vomiting. Which pathogen, common in food service and called the 'buffet germ,' is the likely cause?
- Which pathogen is one of the most common causes of diarrheal illness and is strongly associated with raw or undercooked poultry and unpasteurized milk?
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