Question

1. Who is least likely to be negatively affected by a foodborne illness?( Choose the correct answer)

A. 80 year old nursing home resident

B. 15-year old chemotherapy patient

C. 45 year old adult with HIV/AIDS

D. 20 year old healthy college student

E. 10 month old baby

2. The food category associated with the largest number of foodborne disease-outbreak associated illnesses is:( Choose the correct answer)

A. poultry

B. vegetables

C.Fish/shellfish

D. Dairy

E. Eggs

3. Which of the following is not a safe method for thawing foods?( Choose the correct answer)

A. on the counter

B. on the counter and thawing as part of the cooking process (in the oven )

C. in the mircowave

D. thawing as part of the cooking process ( in the oven)

E. In the refrigerator

4. Which of the following best matches the pathogen with its mostly likely food source? ( Choose the correct answer)

A. Clostridium perfringens- undercooked poultry

B. Listeria monocytogenes- deli lunchmeats

C. Norovirus- cooked meats and gravy

D. Staphylococcus aureus- shellfish

Answer 1

1,

20-year-old healthy college students are least likely to be negatively affected by a foodborne illness.

All other options are wrong because they all are immunocompromized, so they all are more prone to get a foodborne illness and likely to be negatively affected.

Answer- d.  20-year-old healthy college student

2.

The food category associated with the largest number of foodborne disease-outbreak associated illnesses is poultry foods.

It's because of poultry animals are highly associated with zoonotic disease transmission.

Answer- A. poultry

3.

Thawing foods on the counter is not a safe method.

Answer -A. on the counter

Its because there is a chance of contamination of food which can cause foodborne disease, the best methods include thawing food inside refrigerators or oven.

4. Clostridium perfringens- undercooked poultry is the best matches the pathogen with its most likely food source.

Answer - A. Clostridium perfringens- undercooked poultry

Clostridium perfringens normally founds in raw meat and under cooked meats, it causes food poisioning.