PBH 101 UNIT 2 EXAM UPDATED ACTUAL QUESTIONS
AND CORRECT ANSWERS
Question:
1. food borne illness: coxiella burnet (Q fever)
Answer:
Symptoms: dry couch, headache, cramps
reservoir: animals that are infected
fact: can live in environment for a long time, takes a high temp to kill, very protected
Question:
2. food borne illness: listeria monocytogenes (listeriosis)
Answer:
symptoms: dry cough, headache, neck pain
reservoir: animal reserviors
fact: risky for pregnant women; vertical trans. concern, can replicate even in refrigerated temps
Question:
3. food borne illness: E scherichia coli 0157 (E. coli)
Answer:
same symptoms
food of concern/reservior: animals, hamburgers
fact: henolytic uremic syndrom (HUS) in 10% of cases
Question:
4. food borne illness: Salmonella-non-typhoidal (salmonellosis)
Answer:
symptoms: gas, upset stomach, fever
food of concern/reservior: poultry, chicken, eggs
fact: leading cause of food borne illness hospitalizations & deaths
Question:
5. food borne illnesses associated with non-animal source food?
Answer:
up the chain- related to farm animals
Question:
6. why is salmonella not an adulterant?
Answer:
natural occurring, gets cooked out
Question:
7. industry level risk factors and prevention strategies for food borne illness
, Answer:
natural colonization
- 'farming' practices
cross contamination
- processing
mass distribution
Question:
8. service level risk factors for food borne illness
Answer:
-contaminated food
-ill/colonized food handlers
-improper food handling
Question:
9. role of federal government & industry in food borne illness prevention
Answer:
- food handler certification, food safety inspections and animal & plant health inspections, permitting of
facilities, outbreak investigation, environmental protection agency
Question:
10. 3 types of disease hazards
Answer:
- biological
- chemical
- physical
Question:
11. foods require the highest cooking temperatures because
Answer:
to kill harmful bacteria
Question:
12. mechanical vector
Answer:
physical movement cockroaches (carrying disease from a to b)
Question:
13. biological vector
Answer:
agent replicates inside vector
Question:
14. climate affecting vector borne disease
Answer:
not suitable for vector to live (environment), climate- average weather over long period of time
AND CORRECT ANSWERS
Question:
1. food borne illness: coxiella burnet (Q fever)
Answer:
Symptoms: dry couch, headache, cramps
reservoir: animals that are infected
fact: can live in environment for a long time, takes a high temp to kill, very protected
Question:
2. food borne illness: listeria monocytogenes (listeriosis)
Answer:
symptoms: dry cough, headache, neck pain
reservoir: animal reserviors
fact: risky for pregnant women; vertical trans. concern, can replicate even in refrigerated temps
Question:
3. food borne illness: E scherichia coli 0157 (E. coli)
Answer:
same symptoms
food of concern/reservior: animals, hamburgers
fact: henolytic uremic syndrom (HUS) in 10% of cases
Question:
4. food borne illness: Salmonella-non-typhoidal (salmonellosis)
Answer:
symptoms: gas, upset stomach, fever
food of concern/reservior: poultry, chicken, eggs
fact: leading cause of food borne illness hospitalizations & deaths
Question:
5. food borne illnesses associated with non-animal source food?
Answer:
up the chain- related to farm animals
Question:
6. why is salmonella not an adulterant?
Answer:
natural occurring, gets cooked out
Question:
7. industry level risk factors and prevention strategies for food borne illness
, Answer:
natural colonization
- 'farming' practices
cross contamination
- processing
mass distribution
Question:
8. service level risk factors for food borne illness
Answer:
-contaminated food
-ill/colonized food handlers
-improper food handling
Question:
9. role of federal government & industry in food borne illness prevention
Answer:
- food handler certification, food safety inspections and animal & plant health inspections, permitting of
facilities, outbreak investigation, environmental protection agency
Question:
10. 3 types of disease hazards
Answer:
- biological
- chemical
- physical
Question:
11. foods require the highest cooking temperatures because
Answer:
to kill harmful bacteria
Question:
12. mechanical vector
Answer:
physical movement cockroaches (carrying disease from a to b)
Question:
13. biological vector
Answer:
agent replicates inside vector
Question:
14. climate affecting vector borne disease
Answer:
not suitable for vector to live (environment), climate- average weather over long period of time
