18 Questions
Which bacterium is primarily found in cattle and can be transmitted through raw milk?
Mycobacterium bovis
What is a common reservoir for Salmonella (non-Typhi) and a mode of transmission to humans?
Animals
Which bacterium is associated with potato and egg salads as a potential source of infection in humans?
S.aureus (enterotoxins)
What is a primary source of Vibrio cholerae O1 infections in humans?
Shellfish
Which bacterium can be found in seawater and cause infections through the consumption of raw fish and crabs?
Vibrio para-
Which bacterium can be transmitted through soil-contaminated food and is associated with undercooked meat?
Trichnella spiralis
Which bacterium is associated with cooked rice, cooked meats, and starchy puddings?
C.perfringens
Which bacterium is found in raw milk and dairy products, originating from cattle, goats, and sheeps?
Brucella spp.
Which bacterium is known for its presence in salads, raw vegetables, milk, cheese, soft cheese, coleslaw, and pate?
E.coli ETEC
Which bacterium can be found in fish, meat, and vegetables that are home-preserved?
C.botulinum
Which bacterium is linked to chickens, cattle, pigs, dogs, cats, birds, and raw milk?
C.jejuni
Which of the following symptoms is commonly caused by Campylobacter species?
Malaise and abdominal pain
Which bacterium has a reservoir in soils and animals and is connected to cooked meat and poultry, gravy, and beans?
C.perfringens
What is a characteristic symptom of Yersinia infection?
Pain resembling appendicitis
How does Cryptosporidiosis primarily affect immunocompromised patients?
Severe diarrhea
What distinguishes Amoebic dysentery caused by Entamoeba histolytica from other protozoal infections?
Latent amoebiasis
What is a common symptom of viral enteritis caused by Rotaviruses?
Dehydration
Which of the following is a common characteristic of Fluke infections?
Blockage of liver ducts
Test your knowledge on foodborne pathogens by matching each pathogen with its associated sources and symptoms. Identify which pathogens are commonly found in cattle, raw milk, dairy products, meat, poultry, shellfish, and vegetable salads.
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