Bacteria

/59
0 votes, 0 avg
0

Bacteria

1 / 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?

2 / 59

Which bacteria is a risk to food in reduced oxygen packaging (ROP)?

3 / 59

What are some common symptoms of botulism?

4 / 59

At what temperatures do bacteria grow?

5 / 59

What are some examples of the kind of conditions in that bacteria do NOT grow well in?

6 / 59

What is Nontyphoidal Salmonella?

7 / 59

Which bacteria can be prevented from causing a foodborne illness by controlling time and temperature?

8 / 59

Which of these are symptoms of rotavirus gastroenteritis?

9 / 59

Which of these are symptoms of salmonellosis, the illness caused by the Big Six Pathogen Nontyphoidal Salmonella?

10 / 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?

11 / 59

In what kind of food can bacteria grow to unsafe levels if allowed enough time?

12 / 59

What foods have been linked to Listeria monocytogenes (illness listeriosis)?

13 / 59

The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow?

14 / 59

How can listeriosis be prevented?

15 / 59

Which statement about Water Activity (aw) is false?

16 / 59

Which foods can bacteria can grow in?

17 / 59

Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

18 / 59

Which of these dangerous foodborne bacteria are NOT Big Six Pathogens?

19 / 59

How does bacteria respond to temperature?

20 / 59

Which of these dangerous bacteria are NOT Big Six Pathogens?

21 / 59

How can Shiga Toxin Producing E. coli be prevented from causing illness?

22 / 59

What does ideal mean?

23 / 59

Which are true about bacteria?

24 / 59

Which can be symptoms of listeriosis?

25 / 59

Which foods have been linked to Shiga Toxin Producing E. coli?

26 / 59

How is Shigella spp transferred?

27 / 59

Which are true about the bacteria clostridium perfringens?

28 / 59

What are some common symptoms of vibrio gastroenteritis and vibrio parahaemolyticus?

29 / 59

What level of acidity does bacteria grow in?

30 / 59

Which of these are symptoms are possible with illness caused by the Shiga Toxin Producing E. coli bacteria?

31 / 59

Which of these measures can prevent the growth of bacteria?

32 / 59

Where does listeria monocytogenes come from?

33 / 59

Where does Salmonella Typhi come from?

34 / 59

What foods have been linked with the bacteria nontyphoidal salmonella?

35 / 59

Which statement is true about the growth of bacteria?

36 / 59

Where does Shiga Toxin Producing E. coli come from?

37 / 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?

38 / 59

Where does Nontyphoidal Salmonella come from?

39 / 59

What is a spore?

40 / 59

Which statement is true about how the growth of bacteria is affected temperature?

41 / 59

Which of these measures can prevent bacteria from causing foodborne illness?

42 / 59

Which foods have a level of acidity that is ideal for the growth of bacteria?

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?

44 / 59

Clostridium perfringens bacteria are one of the most common causes of foodborne illness. Which are true about the bacteria?

45 / 59

What are some common symptoms of salmonellosis, the illness caused by the Nontyphoidal Salmonella bacteria?

46 / 59

Where can clostridium perfringens be found?

47 / 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)?

48 / 59

What kind of foods are linked with the bacteria clostridium botulinum and its illness botulism?

49 / 59

Which of these are symptoms of listeriosis?

50 / 59

Which are growth phases for bacteria?

51 / 59

What are some foods commonly linked with Shigella spp?

52 / 59

Which of the Big Six Pathogens are bacteria?

53 / 59

What are some common symptoms of campylobacteriosis?

54 / 59

What are some characteristics of bacteria?

55 / 59

Which statements are true about the bacteria clostridium botulinum?

56 / 59

What is vibrio vulnificus and vibrio parahaemolyticus?

57 / 59

What are some examples of foods with a pH that is ideal for bacterial growth?

58 / 59

What is listeria or listeriosis?

59 / 59

Where does bacteria come from?