9 Questions
Match the bacteria with their common source:
Bacillus Cereus = Rice, starchy foods, meat, soil, dust Clostridium botulinum = Swollen cans, vacuum packed food, soil Campylobacter = Dirty vegetables, raw poultry E. Coli 0157:H7 = Ground beef, lettuce
Match the bacteria with their symptoms:
Clostridium perfringens = Abdominal pain, nausea, mild flu-like symptoms Campylobacter = Diarrhea Salmonella = Cramps, vomiting, fever Shigella = Severe diarrhea
Match the bacteria with their mode of transmission:
Hepatitis A = Feces-contaminated water, raw shellfish Norovirus = Poor personal hygiene, human intestinal tract Salmonella = Poultry and eggs, human intestinal tract Staphylococcous Aureus = Unwashed bare hands, cross contamination
Match the bacteria with their food sources:
Listeriosis = Lunch and deli meats, soil, unpasteurized milk Salmonella = Poultry and eggs Vibrio/Cholera = Contaminated seafoods, raw/partially cooked oysters Trichinella = Pork, wild game
Match the bacteria with their cooking temperatures:
E.Coli 0157:H7 = 155F Salmonella = 165F Trichinella = 145F Anisakis = -4F for 7 days
Match the bacteria with their high-risk populations:
Listeriosis = Pregnant women Vibrio/Cholera = High-risk population caution Giardia = Intestinal tract/contaminated water Staphylococcous Aureus = Infected cuts/burns
Match the bacteria with their mode of prevention:
Norovirus = Improved personal hygiene Salmonella = Proper cooking and handling of poultry and eggs Staphylococcous Aureus = Proper hand washing and wound care Giardia = Proper treatment of contaminated water
Match the bacteria with their complications:
Listeriosis = Stillbirths Salmonella = Hospitalization Shigella = Dehydration Vibrio/Cholera = Severe diarrhea
Match the bacteria with their contaminated sources:
Giardia = Contaminated water Vibrio/Cholera = Contaminated seafoods Salmonella = Contaminated poultry and eggs Anisakis = Contaminated fish, sushi
This quiz covers different types of bacteria that can cause foodborne illnesses, including Bacillus Cereus, Clostridium botulinum, Clostridium perfringens, and Campylobacter. Learn about their common sources, symptoms, and effects.
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