Bacteria May 9, 2024 by Brian Klein /59 0 votes, 0 avg 0 Bacteria 1 / 59 Which of these are symptoms are possible with illness caused by the Shiga Toxin Producing E. coli bacteria? Abdominal cramps Kidney failure Diarrhea Death Vomiting All are correct Wrong! Thats right! 2 / 59 What level of acidity does bacteria grow in? Neutral Slightly acidic Neither Both Wrong! Thats right! Bacteria grow in food with little or no acid, and a pH between 4.6 and 7.0. Most food is within this range. 3 / 59 Where can clostridium perfringens be found? Does NOT grow at refrigeration temperatures Found in dirt, where it forms spores that allow it to survive Commercially prepared food is NOT often involved in outbreaks Is carried and the intestines of both animals and humans Grow rapidly in food within the TDZ All are correct Wrong! Thats right! 4 / 59 Where does Shiga Toxin Producing E. coli come from? E. coli bacteria can be found in contaminated water E. coli bacteria occur naturally in the intestines of healthy cattle E. coli bacteria can contaminate meat during slaughtering (especially ground beef) E. coli bacteria produce toxins in the intestines of an infected person (these toxins causes the illness) E. coli bacteria remain in the feces of an infected person (and is still contagious) for weeks after symptoms have ended All are correct Wrong! Thats right! 5 / 59 What are some examples of the kind of conditions in that bacteria do NOT grow well in? Dry food Highly acidic food Cold temperatures All are correct Wrong! Thats right! 6 / 59 The letters in FAT TOM represent the conditions that bacteria need to grow. They stand for Food, Acidity, Temperature, Time, Oxygen, and Moisture. Which of these conditions can you control? Temperature Time Neither Both Wrong! Thats right! 7 / 59 Where does Nontyphoidal Salmonella come from? Can be transferred from person to person Can be transferred from farm animals to people Just a small amount of the bacteria can make a person sick It can be in a person’s feces for weeks after symptoms have ended Many farm animals carry nontyphoidal Salmonella without getting sick All are correct Wrong! Thats right! 8 / 59 The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow? Carbohydrates Proteins Neither Both Wrong! Thats right! Most bacteria need nutrients like carbohydrates or protein to survive and grow. TCS food has more of the nutrients that bacteria need than other types of food 9 / 59 What is listeria or listeriosis? A foodborne illness that is a high risk to pregnant women A foodborne illness caused by the bacteria Listeria monocytogenes Neither Both Wrong! Thats right! 10 / 59 Which of these dangerous foodborne bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 11 / 59 In what kind of food can bacteria grow to unsafe levels if allowed enough time? Food that is between 41°F and 135°F Food with a high level of moisture Food containing protein and carbohydrates Food containing little or no acid All are correct Wrong! Thats right! 12 / 59 What does ideal mean? Suitable A perfect match Neither Both Wrong! Thats right! ServSafe uses the word “ideal” when discussing spores, bacteria, and FAT TOM conditions. The FAT TOM conditions are ideal for the growth of bacteria. 13 / 59 Which ServSafe guidelines can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Practice good personal hygiene Limiting time food spends in unsafe temperatures Excluding sick staff from the operation Washing hands correctly and often Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 14 / 59 Which bacteria is a risk to food in reduced oxygen packaging (ROP)? Clostridium botulinum Listeria monocytogenes Neither Both Wrong! Thats right! 15 / 59 Bacteria need moisture to grow. The amount of moisture available in food for bacteria growth is called water activity (aw). What are some examples of the water activity (aw)? Bacteria growth requires a water activity of at least aw 0.85 Pure water has a water activity of exactly aw 1.00 Most foods have a water activity higher than aw 0.95 Fresh bread’s water activity is close to aw 0.85 Dry pasta’s water activity can be as low as aw 0.35 Fresh raw meat water activity is close to aw 1.00 All are correct Wrong! Thats right! 16 / 59 What are some foods commonly linked with Shigella spp? Produce that has had contact with contaminated water Food that is easily contaminated by unwashed hands Salads made with leftover potatoes, tuna, shrimp, pasta, or chicken All are correct Wrong! Thats right! 17 / 59 Which of these measures can prevent bacteria from causing foodborne illness? Avoiding bare-hand contact with RTE food Cleaning and sanitizing Controlling foods time in unsafe temperatures Exclude sick food handlers from the operation Make sure food handlers wash their hands regularly and correctly Practice good personal hygiene Preventing cross-contamination Purchasing from approved sources All are correct Wrong! Thats right! 18 / 59 How is Shigella spp transferred? Flies can transfer bacteria from feces to food When people eat or drink contaminated food or water Neither Both Wrong! Thats right! A person only needs to eat small amount of bacteria to make them sick. 19 / 59 Which of these measures can prevent the growth of bacteria? Controlling time and temperature Practice good personal hygiene Purchasing food from approved, reputable suppliers All are correct Wrong! Thats right! 20 / 59 Which are growth phases for bacteria? Lag phase Log phase Death phase Stationary phase All are correct Wrong! Thats right! 21 / 59 What are some common symptoms of vibrio gastroenteritis and vibrio parahaemolyticus? Nausea Chills Diarrhea Vomiting Low-grade fever Abdominal cramps All are correct Wrong! Thats right! 22 / 59 Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature? Bacillus cereus Campylobacter jejuni Clostridium botulinum Listeria monocytogenes Clostridium perfringens Shiga toxin-producing E. coli All are correct Wrong! Thats right! 23 / 59 Where does Salmonella Typhi come from? Salmonella Typhi is in a person’s feces for weeks after symptoms have ended Only humans get typhoid fever, the illness caused by the bacteria Salmonella Typhi Neither Both Wrong! Thats right! 24 / 59 Which are true about bacteria? Spoils food, making it unsafe Destroyed by heat or chemicals Cause many foodborne illnesses Can’t be seen, smelled, or tasted All are correct Wrong! Thats right! 25 / 59 What are some examples of foods with a pH that is ideal for bacterial growth? Milk Bread Cantaloupe Raw chicken Cooked corn All are correct Wrong! Thats right! 26 / 59 Which statement about Water Activity (aw) is false? Bacteria require a water activity of aw 0.85 or higher to grow Most foods have a water activity of aw 0.95 or higher Pure water has a water activity of exactly aw 1.00 Fresh bread has a water activity close to aw 0.85 Fresh raw meat has a water activity close to aw 1.00 All are correct Wrong! Thats right! 27 / 59 At what temperatures do bacteria grow? Bacteria grow fastest between 70°F and 125°F Bacteria grow between 41°F and 135°F Neither Both Wrong! Thats right! The temperatures between 41°F and 135°F is kown as the Temperature Danger Zone (TDZ) temperatures. becteria grow fastest between 70°F and 125°F (Extreme Temperature Danger Zone) 28 / 59 What is vibrio vulnificus and vibrio parahaemolyticus? Bacteria found in waters where shellfish are harvested Oysters from contaminated water are often linked with the bacteria Vibrio gastroenteritis is the name of the illness caused by the bacteria Purchasing from approved, reputable suppliers is critical for prevention Common symptoms: Diarrhea, abdominal cramps, nausea, vomiting, low grade fever, and chills All are correct Wrong! Thats right! 29 / 59 Which foods can bacteria can grow in? Raw or undercooked eggs (unpasteurized) Unpasteurized (raw) milk Raw or undercooked shellfish Raw or undercooked meat, poultry, or seafood Fruits and vegetables that have been cut or cooked All are correct Wrong! Thats right! 30 / 59 Where does bacteria come from? Bacteria can be found everywhere that fat tom conditions are available Bacteria are almost anywhere Bacteria live in and on our bodies All are correct Wrong! Thats right! 31 / 59 Which of the Big Six Pathogens are bacteria? Nontyphoidal Salmonella Salmonella typhi Shiga toxin-producing E. coli Shigella Spp All are correct Wrong! Thats right! 32 / 59 Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria? Forms spores to survive in difficult conditions until they improve Grows fast in warm temperature but NOT cold temperatures It can be found in dirt and the intestines of animals and humans All are correct Wrong! Thats right! 33 / 59 Which of these dangerous bacteria are NOT Big Six Pathogens? Bacillus cereus Campylobacter jejuni Clostridium botulinum Clostridium perfringens Listeria monocytogenes Staphylococcus aureus Vibrio parahaemolyticus Vibrio vulnificus All are correct Wrong! Thats right! 34 / 59 Which foods have a level of acidity that is ideal for the growth of bacteria? Bread (5.5 to 6.5) Raw chicken (5.3 to 6.5) Cantaloupe (6.0 to 6.5) Milk (6.7 to 6.9) Cooked corn (5.9 to 7.0) All are correct Wrong! Thats right! 35 / 59 How can Shiga Toxin Producing E. coli be prevented from causing illness? Control time and temperature (especially ground beef) Exclude food handlers who have been diagnosed with hemorrhagic colitis Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw food and RTE food Cook food to the required minimum internal temperatures (especially ground beef) Exclude food handlers with diarrhea All are correct Wrong! Thats right! 36 / 59 What are some common symptoms of salmonellosis, the illness caused by the Nontyphoidal Salmonella bacteria? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 37 / 59 What foods have been linked to Listeria monocytogenes (illness listeriosis)? Processed foods like soft cheeses and unpasteurized dairy products can be contaminated after processing Ready-to-eat (RTE) foods like hot dogs, lunch meats, cold cuts, dry sausages deli-style meats, and poultry Neither Both Wrong! Thats right! 38 / 59 Which statement is true about how the growth of bacteria is affected temperature? Bacteria grow slowly below 41°F and above 135°F Bacteria grow fast between 41°F and 135°F Bacteria grow the fastest between 70°F and 125°F All are correct Wrong! Thats right! 39 / 59 Which statements are true about the bacteria clostridium botulinum? It’s a risk to ROP food because it needs little oxygen It can cause the rare but deadly illness botulism It produces toxins that attack the nervous system All are correct Wrong! Thats right! 40 / 59 How can listeriosis be prevented? Cook meat to its required minimum internal temperature Prevent cross-contamination between raw food and RTE food Throw out products when they pass their expiration dates All are correct Wrong! Thats right! 41 / 59 Which of these are symptoms of salmonellosis, the illness caused by the Big Six Pathogen Nontyphoidal Salmonella? Abdominal cramps Cramps Diarrhea Fever Headache Vomiting Nausea All are correct Wrong! Thats right! How severe symptoms are depends on that health of the person and the amount of bacteria eaten 42 / 59 Which statement is true about the growth of bacteria? Bacterial growth has four phases: the lag phase, log phase, stationary phase, and death phase Bacteria can double in numbers, every twenty minutes, in FAT TOM conditions Bacteria grow by splitting in half: one becomes two, two becomes four, four becomes eight, etc All are correct Wrong! Thats right! 43 / 59 What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use? Painted pottery Deli slicer Neither Both Wrong! Thats right! 44 / 59 Which can be symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 45 / 59 What is Nontyphoidal Salmonella? Many farm animals carry Nontyphoidal Salmonella Nontyphoidal Salmonella is commonly associated with poultry and eggs Nontyphoidal Salmonella is a major bacteria that is one of the big six pathogens Nontyphoidal Salmonella is spread by cross-contamination and improper cooking of food All are correct Wrong! Thats right! 46 / 59 Which of these are symptoms of listeriosis? Fever Meningitis (newborns) Miscarriage (pregnant women) Pneumonia (newborns) Premature birth in pregnant women Sepsis (newborns) Sick babies (newborns) Diarrhea Stillbirth in pregnant women All are correct Wrong! Thats right! The nervous system is attacked in people suffering with the illness 47 / 59 Which of these are symptoms of rotavirus gastroenteritis? Diarrhea Fever Food, water, and ice Fruit Vomiting Watery diarrhea All are correct Wrong! Thats right! Rotavirus gastroenteritis is a fecal oral cycle pathogen that is a common causative agent of viral diarrhea which can be severe especially in infants. 48 / 59 What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism? Improperly canned food Reduced-oxygen packaging (ROP) Food with a low acidity level All are correct Wrong! Thats right! Low-acid vegetables that have been time-temperature abused, untreated garlic and oil mixtures, and baked potatoes have also been linked. 49 / 59 How does bacteria respond to temperature? Grows quickly in warm temperatures Grows slowly in cold temperatures Stops growing in freezing temperatures Grows slowly in hot temperatures Destroyed by cooking temperatures All are correct Wrong! Thats right! 50 / 59 Bacteria need moisture to grow. The amount of moisture available in food for bacteria growth is called water activity (aw). Which of these examples of water activity (aw) levels are true? Pure water is exactly aw 1.00 Bacteria growth requires at least aw 0.85 Most foods are higher than aw 0.95 Fresh bread is around aw 0.85 Dry pasta can be as low as aw 0.35 Fresh raw meat is close to aw 1.00 All are correct Wrong! Thats right! 51 / 59 What are some common symptoms of botulism? Nausea Vomiting Weakness Double vision Difficulty speaking Difficulty swallowing All are correct Wrong! Thats right! 52 / 59 Which are true about the bacteria clostridium perfringens? The bacteria is found in dirt Causes the illness clostridium perfringens gastroenteritis Often linked to meat and poultry dishes like gravies and stews Symptoms linked with bacteria diarrhea, severe abdominal pain The most important preventative measure is time-temperature control All are correct Wrong! Thats right! 53 / 59 What are some common symptoms of campylobacteriosis? Fever Diarrhea Headache Muscle pain Watery or bloody diarrhea All are correct Wrong! Thats right! 54 / 59 What are some characteristics of bacteria? Bacteria grow quickly when food is between 41°F and 135°F Some bacteria help us, and some make us sick Bacteria grows to dangerous levels when food is cooked, held, stored, or reheated the wrong way Some bacteria can change into spores and survive without FAT TOM conditions All are correct Wrong! Thats right! 55 / 59 FAT TOM is an acronym that represents the conditions that bacteria need in order to grow. What do the letters in FAT TOM represent? F – stands for Food (bacteria need nutrients to grow) A – stands for Acid (bacteria grow in food with low levels of acid) T – stands for Time (bacteria need time to grow) T – stands for Temperature (bacteria grows between 41°F to 135°F) O – stands for Oxygen (most bacteria need oxygen to grow) M – stands for Moisture (bacteria need moisture to grow) All are correct Wrong! Thats right! 56 / 59 What foods have been linked with the bacteria nontyphoidal salmonella? Meat Poultry and eggs Milk and dairy products Produce like tomatoes, peppers, and cantaloupes All are correct Wrong! Thats right! 57 / 59 Where does listeria monocytogenes come from? Found naturally in plants Found in contaminated soil Found in contaminated water Found in the intestines of people Unlike other bacteria, it grows and cool, moist environments All are correct Wrong! Thats right! 58 / 59 Which foods have been linked to Shiga Toxin Producing E. coli? Raw milk Raw or undercooked ground beef Produce that has had contact with contaminated water All are correct Wrong! Thats right! Raw or undercooked ground beef is most commonly linked with the bacteria. 59 / 59 What is a spore? Dust or dirt can transfer spores to uncovered food Produce can be contaminated during cultivation by spores in the soil Spores can survive freezing and cooking temperatures and change back into a form that grows To keep from dying when they lack nutrients, certain bacteria can transform into a form called a spore All are correct Wrong! Thats right! Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
