(answers)Food poisoning mcqs.pdf

Microbiology GIT Module Lec.2 questions 1. What is food poisoning primarily caused by? a) Contaminated water b) Pathogenic microorganisms or toxins in food c) Airborne pathogens d) Contaminated utensils...

Microbiology GIT Module Lec.2 questions 1. What is food poisoning primarily caused by? a) Contaminated water b) Pathogenic microorganisms or toxins in food c) Airborne pathogens d) Contaminated utensils 2. Which of the following is NOT a common symptom of food poisoning? a) Fever b) Headache c) Nausea d) Diarrhea 3. Food poisoning outbreaks occur when: a) One person becomes ill from contaminated food b) Two or more people become ill from consuming the same contaminated food or drink c) Contaminated food is consumed by animals d) There is no clear pattern of illness 4. Which bacterium is commonly found on the skin and in the nose of humans and can contaminate food through improper handling and preparation? a) Clostridium botulinum b) Bacillus cereus c) Escherichia coli (E. coli) d) Staphylococcus aureus 5. What is the incubation period for Staphylococcus aureus food poisoning? a) 12-24 hours b) 1-6 hours c) 2-3 days d) More than a week 6. Which type of toxin produced by Staphylococcus aureus can cause food poisoning? a) Heat-sensitive toxins b) Cold-sensitive toxins c) Heat-stable toxins d) Oxygen-sensitive toxins 7. Which foods are commonly associated with Staphylococcus aureus food poisoning? Microbiology GIT Module Lec.2 questions a) Fruits and vegetables b) Dairy products and egg products c) Seafood and fish d) Grains and cereals 8. What bacterium is known for producing toxins that can lead to botulism, a potentially life- threatening illness? a) Salmonella b) Clostridium botulinum c) Campylobacter d) Listeria monocytogenes 9. Which bacterium is gram-positive and spherical-shaped and commonly found on human skin and in the nose? a) Campylobacter b) Clostridium perfringens c) Vibrio species d) Staphylococcus aureus 10. How does Staphylococcus aureus food poisoning cause vomiting? a) By irritating the stomach lining b) By stimulating the vagus nerve c) By releasing toxic gases d) By affecting the liver 11. What type of bacteria is Bacillus cereus? a) Gram-negative b) Aerobic c) Spore-forming d) Spherical-shaped 12. Bacillus cereus can produce two types of toxins. Which one is associated with vomiting and is commonly linked to rice dishes? a) Enterotoxins b) Emetic toxin c) Neurotoxin d) Hemotoxin Microbiology GIT Module Lec.2 questions 13. What type of bacteria is Clostridium botulinum? a) Gram-negative b) Aerobic c) c)Non Spore-forming d) Anaerobic 14. Where are Clostridium botulinum commonly found and how can they contaminate food? a) In water sources, through direct contact with animals b) In soil and improperly processed canned foods c) In the air, through airborne transmission d) In the human respiratory system 15. What is the name of the potent neurotoxin produced by Clostridium botulinum? a) Emetic toxin b) Enterotoxin c) Botulinum toxin d) Hemotoxin 16. What severe form of food poisoning does Clostridium botulinum cause? a) Salmonellosis b) E. coli infection c) Botulism d) Listeriosis 17. What does PCR detect in laboratory diagnosis of foodborne illnesses? a) Pathogen antigens b) Pathogen nucleic acids c) Pathogen toxins d) Pathogen antibodies 18. What is a crucial practice to prevent foodborne illnesses related to hand hygiene? a) Use hand sanitizer frequently b) Wash hands with soap and water before handling food c) Wear gloves at all times d) Avoid touching food with bare hands 19. How can cross-contamination of food be minimized in the kitchen? a) Wash all utensils together in a single sink Microbiology GIT Module Lec.2 questions b) Use separate cutting boards and utensils for raw and cooked foods c) Use the same cutting board for vegetables and meat d) Combine raw and cooked foods in the same container 20. What is the recommended minimum internal temperature for cooking meat, poultry, and seafood to kill pathogens? a) 40°C b) 50°C c) 63°C d) 75°C 21. How should leftovers be handled to prevent foodborne illnesses? a) Keep them at room temperature for quick access b) Reheat them to any temperature before consumption c) Reheat leftovers to at least 74° C d) Discard them immediately after the meal 22. What is the safe temperature range for holding hot foods to prevent bacterial growth? a) 0°C or colder b) 5°C or colder c) 40°C or higher d) 60°F or higher 23. What is the primary goal of fluid replacement in the treatment of food poisoning? a) To induce vomiting b) To administer antibiotics c) To prevent dehydration d) To stop diarrhea 24. Which type of solution is typically recommended for oral rehydration in cases of food poisoning? a) Plain water b) Electrolyte-containing oral rehydration solution c) Carbonated beverages d) Fruit juices 25. In severe cases of food poisoning, when might intravenous fluids be necessary? a) As a first-line treatment b) In all cases of food poisoning Microbiology GIT Module Lec.2 questions c) When diarrhea is absent d) When dehydration is severe 26. What is the role of antiemetic medications in the treatment of food poisoning? a) To induce vomiting b) To control vomiting c) To stop diarrhea d) To treat dehydration 27. When are antidiarrheal medications cautiously used in the management of food poisoning? a) In all cases b) As a first-line treatment c) When diarrhea is severe d) When diarrhea is mild 28. What is an important aspect of supportive care in treating food poisoning? a) Administering antibiotics b) Keeping the patient warm c) Maintaining a comfortable and cool environment d) Encouraging physical activity 29. In which cases might antibiotics be considered for the treatment of food poisoning? a) In all cases of food poisoning b) Only when diarrhea is mild c) Only when diarrhea is severe d) In severe cases or when specific bacterial infections are confirmed 30. What is the primary concern with using antibiotics to treat food poisoning? a) Antibiotics can cause allergic reactions b) Antibiotics can lead to antibiotic resistance c) Antibiotics can induce vomiting d) Antibiotics can reduce dehydration