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ERASED TEST, YOU MAY BE INTERESTED ONFoodborne Illness

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Title of test:
Foodborne Illness

Description:
Test

Author:
Tuita
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Creation Date:
02/05/2010

Category:
Science

Number of questions: 27
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Content:
Which of the following organism is a toxin heat labile? Clostridium botulinum Clostridium perfringens Staphylococcus aureus.
The following organisms: salmonella, E. coli 0157H7, Shigella, Yersinia, campylobacter, Listeria are associated with which type of food borne illness? Infection toxi-coinfection intoxication.
This type of foodborne illness is associated with rapid occurring symptoms caused by staphyhlococcus aureus or clostridium botulinum. infection toxi-coinfection Intoxication.
This is a non invasive bacteria which cause illness by producing toxins while growing in the intestine and is associated with clostridium perfringens and bacillus cereus Infection Toxi-Coinfection Intoxication.
This type of infection is caused by eating contaminated shellfish and is resistant to chlorine up to 6 ppm Staphylococcus aureus Hepatitis A Virus Norwalk Virus.
Hepatitis A Virus is an Infection Toxi-Coinfection Intoxication.
You get this organism by eating contaminates meats, poultry, and egg products Clostridium perfringens Staphylococcus aureus Bacillus cereus.
Is found in the environment, soil, milk and herbs and causes nausea and vomiting Listeria monocytogenes Salmonella Bacillus cereus.
Has an emetic phase and a diarrheal phase Bacillus cereus Shigella salmonella.
spread by mammals, birds and fish and causes sepsis, non-specific flu, diarrhea, vomiting and can cause abortions if pregnant Shigella Listeria monocytogenes campylobacter jejuni.
Only exists in the intestinal tract of mammals and causes severe abdominal pain, bloody diarrhea and Hemolytic uremic syndrome due to consuming undercooked meat and/or drinking contaminated water or milk. Slamonella Yersinia enterocolitica E. coli 0157:H7.
This organism is assocciated with warm blooded animals and the symptoms are watery or bloddy diarrhea, fever, nausea, abdominal pain due to eating contaminated chicken or drinking contaminated raw milk or non-chlorinated water. Yersinia enterocolitica Vibrio Vulnificus Campylobacter jenuni.
This infection occurs do to this organism that is associated with warm blooded animals, is found in the environment, lakes and ponds. Vibrio Vulnificus Campylobacter jejuni Yersinia enterocolitica.
This organism can cause blood infections and is characterized by fever, chills, decreased blood ressure, skin blisters, and a 50% mortality rate in persons with underlying medical conditions. Vibrio Vulnificus Vibrio parahaemolyticus Shigella.
The source for this infection is infected food hanlers, contaminated water with human waste and the food types are water, raw shillfish, sandwiches, salads, juice, tea lettuce, frozen strawberries Hepatitis A Virus Staphylococcus aureus Clostridium botulinum.
The symptoms for this infection is nausea, vomiting, darrhea, malaise, fever, headache and abdominal cramps, associated foods can be shellfish and contaminated water Norwalk group virus Clostridium perfringens Staphylococcus aureus.
This organism is classified as an intoxication and causes retching, prostration, abdominal cramping and changes in blood pressure and pulse Staphylococcus aureus Clostridium botulinum shigella.
this organism is the most dangerous toxin in the world Closstridium perfringens Clostridium botulinum vibrio vulnificus.
This is classified as a toxi-coinfection that can cause diarrrhea and intense abdominal pain and is widely distributed in nature and lives in the intestinal tract of man and other animals. Clostridium perfringens Norwalk group virus Bacillus cereus.
This is classified as toxi-coinfection desease and can be found in rice products and starchy foods such as potatoes, pasta, cheese, soups, caseroles, and pastries Shigella Bacillus cereus Listeria Monocytogenes.
this infection causes diarrhea, severe abdominal pain, bloody diarrhea, hemolytic uremic syndrome when you eat undercooked or raw ground beef, drink milk or water that is contaminated by this organism Salmonella Shigella E. Coli 0157:H7.
the onset is 6-48 hours after eating contaminated raw meats, eggs, milk and dairy products, fish, shrimp, yeats, coconut, sauces and dressing, cream-filled deserts, peanut butter and chocolate. can cause abdominal pain, headache, nausea, vomiting, fever, diarrhea Salmonella Bacillus cereus E. coli 0157:H7.
The source of this organism is fecal/oral route from human source and the onset of abdominal pain and cramps, diarrhea, fever, vomiting, and pus and mucus in stool. The onset is 12 to 50 hours campylobacter jejuni Yersinia enterocolitica Shigella.
The source of this organism is warm blooded animals and it can take 2 to 5 days for symptoms of watery or bloody diarrhea and muscle pain to occur from this infection Vibrio vulnificus campylobacter jejuni Yersinia enterocolitica.
The source for this organism are warm blooded animals, the environmentk, the lakes and ponds and the symptoms are diarrhea and/or vomiting, fever and abdominal pain which mimics appendicitis Yersinia enterocolitica Vibrio parahaemolyticus Vibrio vulnificus.
transmission is from eating raw or undercooked shellfish, crabs, lobsters, especially oysters and causes watery diarrhea, often with abdominal cramping nausea, vomiting, and fever. Less commonly, wound or soft tissue infection, occasionally bloodstream infection Vibrio parahaemolyticus shigella Vibrio vulnificus.
Transmission is through contaminated raw and undercooked shellfish in healthy people it causes diarrhea, vomiting and abdominal pain. However in persons with underlying medical conditions, especially liver disease, it can cause blood infections characterized by fever, chills, decreased blood pressure, skin blisers, and it has a 50% molity rate E. Coli Vibrio Vulnificus Campylobacter jejuni.
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