Bệnh do Thực phẩmCâu 12 / 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
Giải thích
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.
Luyện miễn phí toàn bộ 320 câu hỏi — không cần đăng ký.
Câu hỏi liên quan cùng chủ đề
- Which of the following is a TCS (Time/Temperature Control for Safety) food that requires strict temperature control?
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- Norovirus outbreaks spread rapidly in restaurants. What is the most effective way for a manager to prevent Norovirus transmission from staff?
- Salmonella Typhi (which causes typhoid fever) differs from nontyphoidal Salmonella mainly because it:
- Shigella is most often transmitted in food establishments through:
- Shiga toxin-producing E. coli (STEC), such as E. coli O157:H7, is most strongly associated with which food?
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