Foodborne Illness第 30 / 240 题
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.Bacillus cereus
b.Vibrio vulnificus
c.Clostridium perfringens
d.Hepatitis A only
解析
Vibrio vulnificus is found in raw or undercooked shellfish, particularly oysters, and can cause life-threatening bloodstream infection in people with liver disease or weakened immunity. Control includes buying from approved sources, keeping shellstock cold, and advising high-risk guests via the consumer advisory. Perfringens and Bacillus cereus are tied to temperature-abused cooked foods, not raw oysters.
法律依据: NYC Health Code Article 81免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- 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?
- Which statement correctly distinguishes viruses from bacteria in food safety?
- 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?