Bacteria

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Bacteria

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How does bacteria respond to temperature?

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Which are true about the bacteria clostridium perfringens?

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

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

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

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Where does bacteria come from?

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Which of these dangerous bacteria are NOT Big Six Pathogens?

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Which statement about Water Activity (aw) is false?

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What are some common symptoms of botulism?

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What does ideal mean?

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Which of these are symptoms of listeriosis?

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Where does Salmonella Typhi come from?

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How is Shigella spp transferred?

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What is vibrio vulnificus and vibrio parahaemolyticus?

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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?

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

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

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

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Which can be symptoms of listeriosis?

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Where does listeria monocytogenes come from?

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

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

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What level of acidity does bacteria grow in?

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

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

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Which are true about bacteria?

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Which of these measures can prevent the growth of bacteria?

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What are some characteristics of bacteria?

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What foods have been linked with the bacteria nontyphoidal salmonella?

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

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Which statements are true about the bacteria clostridium botulinum?

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

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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?

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Which are growth phases for bacteria?

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Where can clostridium perfringens be found?

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Which of these are symptoms of rotavirus gastroenteritis?

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

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Which statement is true about the growth of bacteria?

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What are some foods commonly linked with Shigella spp?

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What is a spore?

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

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At what temperatures do bacteria grow?

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

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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)?

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FAT TOM is an acronym that represents the conditions that bacteria need in order to grow. What do the letters in FAT TOM represent?

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What kitchen equipment can spread listeria bacteria by cross-contamination if it’s NOT cleaned and sanitized every four hours during continuous use?

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

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What are some common symptoms of campylobacteriosis?

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Which of the Big Six Pathogens are bacteria?

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Where does Nontyphoidal Salmonella come from?

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How can listeriosis be prevented?

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What is Nontyphoidal Salmonella?

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

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Which ServSafe guidelines can prevent bacteria from causing foodborne illness?

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

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Where does Shiga Toxin Producing E. coli come from?

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What is listeria or listeriosis?

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

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Which foods can bacteria can grow in?