Foodborne IllnessCâu 34 / 240
Which of these hazards generally CANNOT be eliminated by cooking the food to a high temperature?
a.Live Campylobacter on chicken
b.Preformed toxins such as those from Staphylococcus aureus, histamine (scombroid), and ciguatoxin
c.Trichinella parasites in pork
d.Live Salmonella bacteria
Giải thích
Cooking kills living bacteria and parasites, but it does not reliably destroy preformed toxins such as Staph toxin, histamine (scombroid), and ciguatoxin, which are heat-stable. That is why preventing toxin formation through temperature control and approved suppliers is essential. Live pathogens like Salmonella, Campylobacter, and Trichinella are, in contrast, destroyed by proper cooking.
Luyện miễn phí toàn bộ 240 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- 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?
- Which statement about molds and their toxins in food is correct?
- A server tells the person in charge she has a sore throat with fever. Under FDA Food Code and NYC practice, the supervisor should:
- STEC (E. coli O157:H7) outbreaks in NYC have been tied not only to ground beef but also to:
- In FAT-TOM, the 'Time' factor means bacteria need time to grow. What is the general guideline for how long TCS food can be in the danger zone before it must be discarded?
Cập nhật gần nhất: · quy trình kiểm tra
Sen Lin, Người sáng lập PrepPass · Đối chiếu với NYC Food Protection Certificate Exam · Quy trình kiểm tra