Foodborne Illnesses and Allergens Flashcards

A guest reports a reaction with hives and swelling after eating a Caesar salad. Which ingredient is the most likely allergen trigger?

Answer: Anchovies in the dressing

Anchovies are a fish allergen and are commonly found in Caesar dressing, making them the most likely trigger.

Which pathogen is most commonly associated with improperly canned low-acid foods such as green beans?

Answer: Clostridium botulinum

Clostridium botulinum thrives in the anaerobic, low-acid environment of improperly canned vegetables and produces a deadly toxin.

A customer tells a server they have a tree nut allergy. Which dessert should the server be MOST cautious about serving?

Answer: Baklava

Baklava is traditionally made with walnuts or pistachios, which are tree nuts, posing a direct allergen risk.

What is the incubation period for Norovirus gastroenteritis?

Answer: 12–48 hours

Norovirus typically causes symptoms within 12 to 48 hours after exposure to contaminated food or surfaces.

Which of the following is NOT a Big 9 allergen recognized by the FDA under FASTER Act?

Answer: Corn

Corn is not among the FDA's Big 9 allergens; the list includes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

Scombroid fish poisoning differs from most foodborne illnesses because it is caused by:

Answer: A histamine toxin formed in improperly stored fish

Scombroid poisoning results from histamine buildup in fish like tuna and mahi-mahi that are not kept at proper temperatures after catch.

A food handler preparing peanut sauce does not change gloves before assembling a salad for a guest with a peanut allergy. This is an example of:

Answer: Cross-contact

Cross-contact occurs when an allergen is transferred from one food or surface to another, potentially causing an allergic reaction.