食源性疾病第 33 / 320 题
An intoxication (like Staphylococcus aureus food poisoning) differs from an infection because:
a.It requires the bacteria to keep multiplying in the body
b.The illness is caused by a toxin already present in the food, so symptoms come on quickly
c.It is only caused by viruses
d.It cannot be prevented by good hygiene
解析
In an intoxication, the person eats a toxin already produced in the food (for example by Staphylococcus aureus, often introduced by bare-hand contact), so symptoms appear quickly, sometimes within hours. An infection requires living pathogens to multiply in the body, with a slower onset. Good hygiene, especially handwashing and no bare-hand contact, helps prevent Staph intoxication.
免费刷完整 320 道题库 — 无需注册。
同考点相关题目
- Which set of symptoms requires a food handler to be excluded or restricted and reported to the manager?
- A food handler at a seafood counter must understand that paralytic shellfish poisoning (PSP) toxins in mollusks like clams and mussels:
- A cook prepares a large beef roast. What is the acceptable minimum internal temperature and hold time for a whole-muscle roast cooked in an oven (using an approved time-temperature combination)?
- Staphylococcus aureus is commonly carried by humans and transferred to food through:
- A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
- A brunch cook prepares scrambled eggs that will be hot-held on a buffet, rather than cooked to order. What minimum internal temperature applies to eggs that will be hot-held?