Foodborne Illness第 11 / 240 题
A deli in Brooklyn stores ready-to-eat cold cuts for weeks in the walk-in at 40°F. Which pathogen is uniquely dangerous here because it can still grow at refrigeration temperatures and threatens pregnant women?
a.Salmonella
b.Bacillus cereus
c.Hepatitis A
d.Listeria monocytogenes
解析
Listeria monocytogenes is unusual because it grows even at refrigeration temperatures below 41°F and is especially dangerous to pregnant women, newborns, and the elderly, causing miscarriage and severe illness. Control includes discarding deli products by their use-by dates, keeping cold holding as cold as possible, and cleaning walk-ins. Most other pathogens stop growing near 41°F.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- Hepatitis A is of special concern in food service because it spreads mainly by the fecal-oral route from infected workers. Which control is most effective against it?
- Several guests at a Manhattan catering hall report sudden vomiting and diarrhea about 24 to 36 hours after a banquet. The most common cause of such outbreaks, often spread by an ill server handling ready-to-eat food, is:
- Shigella, one of the Big 6 pathogens, is commonly transmitted by which route?
- A sushi chef in NYC prepares raw fish dishes. Which parasite is a specific concern in raw or undercooked marine fish, and what control addresses it?
- A customer eats seared tuna and within minutes develops flushing, a peppery taste, headache, and a rash. The tuna had been temperature-abused. This reaction is caused by:
- Ciguatera poisoning is associated with eating certain large predatory reef fish (such as barracuda or grouper). What makes it difficult to prevent in the kitchen?