CFOI Certified Foodborne Outbreak
Investigator Exam
Question 1. Which pathogen is most commonly associated with causing
hemolytic uremic syndrome (HUS) in foodborne illnesses?
A) Salmonella
B) Campylobacter
C) Escherichia coli O157:H7
D) Listeria monocytogenes
Answer: C) Escherichia coli O157:H7
Explanation: E. coli O157:H7 is known for causing HUS, particularly in
children, due to its toxin production leading to kidney failure.
Question 2. Which of the following is a key characteristic of Norovirus as
a foodborne pathogen?
A) It has a long incubation period of several weeks
,CFOI Certified Foodborne Outbreak
Investigator Exam
B) It is highly contagious and transmitted via the fecal-oral route
C) It primarily causes neurological symptoms
D) It is resistant to alcohol-based hand sanitizers
Answer: B) It is highly contagious and transmitted via the fecal-oral
route
Explanation: Norovirus is highly contagious, spreads easily through
contaminated food and water, and via person-to-person contact,
primarily through fecal-oral transmission.
Question 3. Which microorganism is most associated with Listeriosis,
particularly dangerous for pregnant women?
A) Salmonella enterica
B) Listeria monocytogenes
,CFOI Certified Foodborne Outbreak
Investigator Exam
C) Clostridium botulinum
D) Vibrio vulnificus
Answer: B) Listeria monocytogenes
Explanation: Listeria monocytogenes can cause severe illness in
pregnant women, leading to miscarriage or neonatal infection.
Question 4. What is the primary mode of transmission for Clostridium
botulinum in foodborne outbreaks?
A) Contaminated water
B) Improperly canned or preserved foods with low acidity
C) Cross-contamination in raw produce
D) Person-to-person contact
Answer: B) Improperly canned or preserved foods with low acidity
, CFOI Certified Foodborne Outbreak
Investigator Exam
Explanation: Clostridium botulinum spores grow in low-acid, anaerobic
environments such as improperly canned foods, producing potent
neurotoxins.
Question 5. Which food safety principle is primarily addressed by the
concept of FAT TOM?
A) Microbial growth conditions
B) Proper cooking temperatures
C) Cross-contamination prevention
D) Hand hygiene practices
Answer: A) Microbial growth conditions
Explanation: FAT TOM (Food, Acidity, Time, Temperature, Oxygen,
Moisture) describes conditions that support microbial growth.
Investigator Exam
Question 1. Which pathogen is most commonly associated with causing
hemolytic uremic syndrome (HUS) in foodborne illnesses?
A) Salmonella
B) Campylobacter
C) Escherichia coli O157:H7
D) Listeria monocytogenes
Answer: C) Escherichia coli O157:H7
Explanation: E. coli O157:H7 is known for causing HUS, particularly in
children, due to its toxin production leading to kidney failure.
Question 2. Which of the following is a key characteristic of Norovirus as
a foodborne pathogen?
A) It has a long incubation period of several weeks
,CFOI Certified Foodborne Outbreak
Investigator Exam
B) It is highly contagious and transmitted via the fecal-oral route
C) It primarily causes neurological symptoms
D) It is resistant to alcohol-based hand sanitizers
Answer: B) It is highly contagious and transmitted via the fecal-oral
route
Explanation: Norovirus is highly contagious, spreads easily through
contaminated food and water, and via person-to-person contact,
primarily through fecal-oral transmission.
Question 3. Which microorganism is most associated with Listeriosis,
particularly dangerous for pregnant women?
A) Salmonella enterica
B) Listeria monocytogenes
,CFOI Certified Foodborne Outbreak
Investigator Exam
C) Clostridium botulinum
D) Vibrio vulnificus
Answer: B) Listeria monocytogenes
Explanation: Listeria monocytogenes can cause severe illness in
pregnant women, leading to miscarriage or neonatal infection.
Question 4. What is the primary mode of transmission for Clostridium
botulinum in foodborne outbreaks?
A) Contaminated water
B) Improperly canned or preserved foods with low acidity
C) Cross-contamination in raw produce
D) Person-to-person contact
Answer: B) Improperly canned or preserved foods with low acidity
, CFOI Certified Foodborne Outbreak
Investigator Exam
Explanation: Clostridium botulinum spores grow in low-acid, anaerobic
environments such as improperly canned foods, producing potent
neurotoxins.
Question 5. Which food safety principle is primarily addressed by the
concept of FAT TOM?
A) Microbial growth conditions
B) Proper cooking temperatures
C) Cross-contamination prevention
D) Hand hygiene practices
Answer: A) Microbial growth conditions
Explanation: FAT TOM (Food, Acidity, Time, Temperature, Oxygen,
Moisture) describes conditions that support microbial growth.
