A banquet kitchen cools 20 gallons of beef gravy overnight in a deep covered pot. Which pathogen is this practice most likely to grow?
a.Clostridium perfringens, from slow cooling
b.Hepatitis A virus, from an infected worker
c.Vibrio vulnificus, from a warm-water harvest
d.Salmonella Typhi, from a human carrier
解析
Clostridium perfringens survives cooking as a spore and multiplies when large batches of meat, gravy, or beans sit for hours in the danger zone, which is why it is often called the cafeteria germ. Hepatitis A and Salmonella Typhi come from people, and Vibrio comes from shellfish harvest waters, so none of them is created by slow cooling.
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