Deck 20: Foodborne Illness, Allergies, and Intolerances

Question 1

A(n) ____ is an altered reaction of the tissues of some individuals to substances that are usually harmless to other individuals. ​

A)allergen
B)allergy
C)toxin
D)insecticide

Answer 1

B

Question 2

What is the most common microorganism found in seafood? ​

A)​ Salmonella
B)​ Listeria monocytogenes
C)​ Shigella
D)Staphylococcus aureus

Answer 2

A

Question 3

Which bacteria can be found in milk? ​

A)​ Salmonella
B)​ Listeria monocytogenes
C)​ Shigella
D)Staphylococcus aureus

Answer 3

B

Question 4

Which microorganism can be found on human skin and in infected cuts and pimples? ​

A)Staphylococcus aureus
B)Campylobacter jejuni
C)Clostridium botulinum
D)Salmonella

Question 5

​ Food-related illnesses caused by Clostridium perfringens can be prevented by ____.

A)thoroughly washing fruits and vegetables
B)pasteurization of milk
C)​ensuring that meat and poultry are thoroughly cooked
D)keeping hot foods at or above 140°F

Question 6

​ Which bacteria have spores that are extremely heat resistant and must be boiled for 6 hours before they will be destroyed?

A)Clostridium perfringens
B)Campylobacter jejuni
C)Clostridium botulinum
D)Listeria monocytogenes

Question 7

Which bacteria is found in ready-to-eat foods such as hot dogs and luncheon meat? ​

A)Cryptosporidium
B)​Escherichia coli
C)Clostridium perfringens
D)Listeria monocytogenes

Question 8

Which bacteria can be found in the intestinal tract of humans and can be avoided by good hygiene of food handlers? ​

A)Salmonella
B)Campylobacter jejuni
C)Shigella
D)Listeria monocytogenes

Question 9

How should beef be cooked to be rid of all parasites? ​

A)​cook to 160°F
B)​freeze below 40°F
C)cook to 170°F
D)keep internal temperature to 140°F

Question 10

What substance in molds has the ability to cause cancer? ​

A)​spores
B)​toxins
C)aflatoxins
D)mycotoxins

Question 11

What disease is caused by protozoa? ​

A)​ cancer
B)​ diabetes
C)​ rickets
D)​ dysentery

Question 12

Which organism can be transmitted via contaminated water, unpasteurized milk, or raw ground beef products? ​

A)Cyclospora cayetanensis
B)​Escherichia coli (E. coli)
C)Clostridium perfringens
D)Listeria monocytogenes

Question 13

Which type of food poisoning can affect the mucous membrane in the digestive tract? ​

A)neurotoxin
B)pathogen
C)bacteria
D)enterotoxin

Question 14

Another name for a disease-causing agent is ____. ​

A)​pathogen
B)antibody
C)​antigen
D)invader

Question 15

What is the generalized term for a substance that causes hypersensitivity? ​

A)pollen
B)​allergen
C)urticaria
D)pathogen

Question 16

Which temperature range inhibits the growth of bacteria?

A)above 140°F or below 40°F
B)​between 40° and 140°F
C)​above 165°F
D)​below 165°F

Question 17

Which bacteria can cause hemorrhagic colitis? ​

A)​Clostridium perfringens
B)Campylobacter jejuni
C)Clostridium botulinum
D)Escherichia coli

Question 18

Which microorganism produces toxins? ​

A)​ Staphylococcus aureus
B)​ Shigella
C)​ Salmonella
D)​ Escherichia coli

Question 19

Cross-contamination occurs ____. ​

A)when two microorganisms are ingested together
B)​when two or more pathogens are produced from a microorganism
C)​when noninfected food is prepared with equipment that has been used to prepare infected foods
D)​when two or more people become sick

Question 20

What is the most effective way to control E. coli? ​

A)​ store foods below 40°F
B)​ cook ground beef to 160°F
C)​ keep foods above 140°F
D)​ keep foods below 0°F

Question 21

All allergic reactions to food are always immediate. _________________________ ​

Question 22

Most foodborne illnesses occur because of the ignorance or carelessness of people who handle the food. List some preventive measures and guidelines toward the same. ​

Question 23

List the population groups most likely to become very ill or die from food poisoning. ​

Question 24

State the goal of the elimination diet and describe the process. ​

Question 25

Which of the following bacteria is believed to be one of the most prevalent causes of diarrhea? ​

A)​Campylobacter jejuni
B)Clostridium botulinum
C)Listeria monocytogenes
D)Salmonella

Question 26

One substance that causes food poisoning is mold. Describe the allergic reactions to molds, the symptoms, and preventive measures. ​

Question 27

Compare and contrast Clostridium botulinum and Clostridium perfringens. Include source, signs and symptoms, prevention, and prognosis. ​

Question 28

All microorganisms in the environment are harmful. _______________________ ​

Question 29

Contaminated food always looks, smells, or tastes different from non-contaminated food. ___________________ ​

Question 30

Which bacteria is called the "cafeteria" or "buffet" germ? ​

A)​ Cyclospora cayetanensis
B)​ Clostridium perfringens 
C)​ Campylobacter jejuni
D)​ Clostridium botulinum

Question 31

It is thought that as many as one in two Americans may experience food poisoning each year. ________________________ ​

Question 32

Which organism is commonly found in contaminated soil, food, and water as well as in recreational water sources? ​

A)Escherichia coli
B)Campylobacter jejuni
C)Clostridium perfringens
D)Cryptosporidium

Question 33

Which of the following could cause typhoid fever? ​

A)Salmonella
B)Listeria monocytogenes
C)Shigella
D)Staphylococcus aureus

Question 34

An altered reaction to a specific food that does not involve the immune system is called a(n) allergy. _________________________ ​

Question 35

The primary treatment needed for most foodborne illness is replacing lost fluids and electrolytes to prevent dehydration. _________________________ ​

Question 36

Food poisoning caused by spores is the rarest and the most deadly of all food poisonings. Which of the following explains this? ​

A)Spores have a thick protective shell that allows them to survive in unfavorable conditions. 
B)Spores are resistant to all antibiotics. 
C)The symptoms occur within 30 minutes of ingestion of the food with spores. 
D)Spores are double cells. This allows one cell to "escape" when the spore is attacked.

Question 37

Food poisoning can result from ingesting all of the following EXCEPT ____.

A)cleaning agents
B)insecticides
C)thoroughly washed foods
D)poisonous plants

Question 38

Describe the reason for the resistance of pathogens with spores. ​

Question 39

Symptoms of salmonellosis typically begin from ____________ hours after eating. ​

A)​1-2
B)12-72
C)​6-48
D)12-36

Question 40

Food allergies among children increased by 10% between 1997 and 2011. _________________________ ​

Question 41

The toxin produced by Clostridium botulinum can be produced in sealed containers. __________________ ​

Question 42

Prepare a worksheet for her, stressing that knowledge of pathogenic names will be irrelevant if she adheres to the guidelines for prevention of foodborne illnesses. ​

Question 43

Devise a nursing care plan for Brian. Include assessment data to observe, nursing diagnosis, goals, and nursing interventions. ​