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Cards In This Set
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Each year in the US approximately _______ people per day fall ill as a result of a foodborne illness
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200,000
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Which individual would be LEAST susceptible to a foodbourne illness?
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A 45 year old female
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The symptoms of a foodbourne illness are often mistaken for _____ symptoms.
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Stomach flu
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The most common food toxin is produced by__________.
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Staphylococcus aureus
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How does the toxin produced by C. botilinum kill?
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Muscle paralysis
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Which of these is the recommended way of destroying the botulinum toxin?
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Boiling for 10 minutes
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Which of these is responsible for hemolytic-uremic syndrome?
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Coli
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From exposure to onset of symptoms can be up to ____ for an E. coli 0157:H7 infection.
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8 days
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The implementation of the ____ system has reduced salmonella contaimation of poultry greatly.
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HACCP
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What are the three requirements for the growth of most foodborne disease-causing bacteria?
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Warmth, moisture, nutrients
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What is the minium temperature at which meatloaf should be maintained?
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140 F
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Which of these should always be done before and during food handling?
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Wash hands and surfaces with hot, soapy water
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How can you minimize your exposure to foodborne contaminants on fruits and vegetables?
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Wash them
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A hamburger isnot safely cooked until it has reched an internal temperature of ____.
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160 F
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What is a prion?
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A protein
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