Foodborne Illness & Pathogens Flashcards
7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Foodborne Illness & Pathogens flashcards as text
Salmonella is most commonly associated with which of the following food sources?
Answer: Poultry, eggs, and contaminated produce
Salmonella is most commonly associated with poultry, eggs, and produce such as tomatoes and sprouts, which can become contaminated during production or handling.
Which pathogen is the leading cause of foodborne illness outbreaks linked to ready-to-eat foods in the United States?
Answer: Norovirus
Norovirus is the leading cause of foodborne illness outbreaks in the US, often spread when infected food handlers contaminate ready-to-eat foods.
What is the primary danger of Clostridium botulinum in food service?
Answer: It produces a deadly neurotoxin in low-acid, oxygen-free (anaerobic) environments
Clostridium botulinum produces a deadly neurotoxin in low-acid, anaerobic environments such as improperly canned or vacuum-packed foods.
Which foodborne pathogen is particularly dangerous for pregnant women because it can cause miscarriage or stillbirth?
Answer: Listeria monocytogenes
Listeria monocytogenes can cross the placental barrier and cause severe complications for pregnant women including miscarriage, premature delivery, or stillbirth.
E. coli O157:H7 is most commonly linked to which food sources?
Answer: Undercooked ground beef and contaminated produce
E. coli O157:H7 is most frequently associated with undercooked ground beef and contaminated produce such as leafy greens and sprouts.
Why is Staphylococcus aureus particularly difficult to control once it has contaminated food?
Answer: It produces heat-stable enterotoxins that cannot be destroyed by normal cooking
Staphylococcus aureus produces heat-stable enterotoxins that are not destroyed by normal cooking temperatures, so once produced the food remains dangerous even after reheating.
Hepatitis A is primarily spread in food service settings through which route?
Answer: Infected food handlers contaminating ready-to-eat food with fecal matter
Hepatitis A is primarily spread in food service when infected food handlers contaminate ready-to-eat foods through the fecal-oral route, often due to inadequate handwashing.