Spotlight H quiz Q&A
The top two locations of food preparation that are responsible for the highest number of
reported foodborne disease outbreak illnesses are:
catering or banquet facilities and private homes.
restaurants and catering or banquet facilities
.restaurants and institutions.
restaurants and private homes. - (correct answer)restaurants and catering or banquet
facilities
Which of the following correctly identifies the two bacteria that are the most common
causes of foodborne intoxication?
Campylobacter and Clostridium perfringens
Staphylococcus aureus and E. coli
Bacillus cereus and Staphylococcus aureus
Bacillus cereus and Clostridium perfringens - (correct answer)Bacillus cereus and
Staphylococcus aureus
Which of the following is NOT a cause of foodborne intoxication? viruses
pesticides
fungi
naturally occurring plant toxins - (correct answer)viruses
All of the following statements are true of the pathogens that cause foodborne illnesses
EXCEPT:
Pathogens are often introduced into our bodies by fecal-to-oral transmission.
Pathogens do not need to multiply and grow in us to cause illness.
Of the three common foodborne pathogens, only bacteria can multiply in foods.
, Symptoms generally occur more quickly with foodborne infections than intoxications. -
(correct answer)Symptoms generally occur more quickly with foodborne infections than
intoxications.
The severity of a foodborne illness will likely increase the longer the pathogen remains
in the food when the pathogens are:
bacteria.
parasites
bacteria, viruses, or parasites.
viruses. - (correct answer)bacteria
Which of the following individuals will be LEAST susceptible to a serious illness when
exposed to a foodborne pathogen?
a pregnant woman
an 80-year-old female
a 40-year-old male with diabetes
a 50-year-old female with hypertension - (correct answer)a 50-year-old female with
hypertension
Which of the following best matches the pathogen with its mostly likely food source?
Listeria monocytogenes—deli lunchmeats
Staphylococcus aureus—shellfish
Clostridium perfringens—undercooked poultry
Norovirus—cooked meats and gravy - (correct answer)Listeria monocytogenes—deli
lunchmeats
All of the following describe why certain groups of people are at risk of foodborne illness
EXCEPT:
Individuals with HIV/AIDS, cancer, and diabetes have a normal immune response.
The top two locations of food preparation that are responsible for the highest number of
reported foodborne disease outbreak illnesses are:
catering or banquet facilities and private homes.
restaurants and catering or banquet facilities
.restaurants and institutions.
restaurants and private homes. - (correct answer)restaurants and catering or banquet
facilities
Which of the following correctly identifies the two bacteria that are the most common
causes of foodborne intoxication?
Campylobacter and Clostridium perfringens
Staphylococcus aureus and E. coli
Bacillus cereus and Staphylococcus aureus
Bacillus cereus and Clostridium perfringens - (correct answer)Bacillus cereus and
Staphylococcus aureus
Which of the following is NOT a cause of foodborne intoxication? viruses
pesticides
fungi
naturally occurring plant toxins - (correct answer)viruses
All of the following statements are true of the pathogens that cause foodborne illnesses
EXCEPT:
Pathogens are often introduced into our bodies by fecal-to-oral transmission.
Pathogens do not need to multiply and grow in us to cause illness.
Of the three common foodborne pathogens, only bacteria can multiply in foods.
, Symptoms generally occur more quickly with foodborne infections than intoxications. -
(correct answer)Symptoms generally occur more quickly with foodborne infections than
intoxications.
The severity of a foodborne illness will likely increase the longer the pathogen remains
in the food when the pathogens are:
bacteria.
parasites
bacteria, viruses, or parasites.
viruses. - (correct answer)bacteria
Which of the following individuals will be LEAST susceptible to a serious illness when
exposed to a foodborne pathogen?
a pregnant woman
an 80-year-old female
a 40-year-old male with diabetes
a 50-year-old female with hypertension - (correct answer)a 50-year-old female with
hypertension
Which of the following best matches the pathogen with its mostly likely food source?
Listeria monocytogenes—deli lunchmeats
Staphylococcus aureus—shellfish
Clostridium perfringens—undercooked poultry
Norovirus—cooked meats and gravy - (correct answer)Listeria monocytogenes—deli
lunchmeats
All of the following describe why certain groups of people are at risk of foodborne illness
EXCEPT:
Individuals with HIV/AIDS, cancer, and diabetes have a normal immune response.
