食源性疾病第 12 / 320 题
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.Dry pasta and flour
b.Fresh citrus and vinegar
c.Bottled water and ice
d.Poultry, eggs, and produce
解析
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.
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