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12. Food Safety & Regulation
워크시트 다운로드
문제 1
문제 2
문제 3
문제 4
문제 5
문제 6
문제 7
문제 8
문제 9
문제 10
문제 11
문제 12
문제 13
문제 14
문제 15
12. Food Safety & Regulation
워크시트 다운로드
실무
요약
이전
6 15
다음
12. Food Safety & Regulation / Foodborne Pathogens / 문제 6
문제 6
A catered hot meal was served from a steam table that kept foods at roughly 115°F for 8 hours before many guests developed abdominal cramps and diarrhea about 10–14 hours after eating. Which organism is most likely and why?
A
Salmonella — because Salmonella grows best at refrigeration temperatures and typically causes symptoms within 1–2 hours after ingestion of chilled buffet foods.
B
Clostridium perfringens — it multiplies rapidly in the temperature danger zone and often causes outbreaks with onset around 8–16 hours after consumption of improperly held hot foods.
C
Norovirus — because norovirus multiplication in warm steam tables produces long incubation illness typically 10–14 hours later and is directly linked to hot holding at 115°F.
D
Escherichia coli O157:H7 — which produces a heat-stable preformed toxin during warm holding and causes cramps and diarrhea within a couple hours.
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