hw 15-exam1 - 1. Foodborne illness caused by Clostridium...

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1. Foodborne illness caused by Clostridium perfringens Student Response A. is usually associated with meat and meat dishes, gravies, and improperly handled leftovers. B. appears within 12 to 36 hours of ingesting contaminated food. C. usually is caused by consuming improperly home-canned food. D. can cause human illness in about 4 hours. Score: 1/1 2. Lead toxicity effects include all of the following Student Response A. anemia. B. abnormal reproduction. C. kidney disease. D. reduced learning capacity. Score: 1/1 3. E. coli O157:H7 produces _____________ that can cause sever severe bloody diarrhea and hemolytic uremic syndrome. Student Response A. an infection B. urea C. spores D. a toxin
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Score: 0/1 4. There is no easy way to test for pathogens such as Student Response A. Listeria . B. Salmonella . C. E. coli O157:H7. D. Norovirus. Score: 0/1 5. Escherichia coli O157:H7 infection has been associated with co Student Response A. breakfast cereals. B. bread made from organic flour. C. fresh spinach or spinach- containing products. D. well-done roast beef. Score: 1/1 6. Which of the following can produce a foodborne intoxication? Student Response A. Clostridium botulinum and Salmonella B. Salmonella and Staphylococcus aureus
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Student Response C. Staphylococcus aureus and Clostridium botulinum D. Clostridium perfringens and Staphylococcus aureus Score: 1/1 7. Which of the following can produce a foodborne infection? Student Response
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hw 15-exam1 - 1. Foodborne illness caused by Clostridium...

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