Question

column a

1. norovirus
2. salmonella typhi
3. escherichia coli (o157:h7)
4. shigella
5. foodborne illness
6. a foodborne outbreak
7. botulism
8. tcs foods
9. rte foods
10. temperature danger zone

column b
a. strains are transmitted through contaminated food, water, and person - to - person contact. these strains are often categorized by the type of illness they cause, with symptoms that can include severe abdominal cramps, vomiting, and diarrh

b. a common and highly contagious virus that causes acute gastroenteritis, an inflammation of the stomach and intestines

c. the range of temperatures in which harmful bacteria can grow rapidly in food

d. often called food poisoning, is caused by consuming contaminated food or beverages. contaminants can include bacteria, viruses, parasites, or toxins and chemicals

e. products that are safe to consume as they are, without further preparation to ensure food safety. this means they can be eaten either in their raw state or after minimal preparation

f. items that are more likely to support the growth of pathogenic microorganisms or the formation of toxins. these foods require strict time and temperature controls to remain safe for consumption. failure to control them properly is a leading cause of foodborne illness

g. group of bacteria that causes an infection called shigellosis, which affects the intestines and can cause bloody diarrhea. it spreads easily from person to person through the fecal - oral route

h. rare but life - threatening illness caused by a neurotoxin produced by bacteria, most commonly clostridium botulinum. the toxin attacks the bodys nerves, leading to paralysis and potential respiratory failure. ( improper canned fermented and preserved foods )
i. a bacterium that causes typhoid fever, a serious infection spread through the fecal - oral route from infected people via contaminated food and water

j. when two or more people get the same illness after eating the same contaminated food or drink

Explanation:

Norovirus is a common and highly contagious virus causing acute gastroenteritis (b). Salmonella typhi is a bacterium causing typhoid fever spread through fecal - oral route via contaminated food and water (i). Escherichia coli (O157:H7) strains are transmitted through contaminated food, water, and person - to - person contact (a). Shigella is a group of bacteria causing shigellosis (g). Foodborne illness is often called food poisoning (d). A foodborne outbreak occurs when two or more people get the same illness after consuming the same contaminated food or drink (j). Botulism is a rare but life - threatening illness caused by a neurotoxin (h). TCS Foods are more likely to support growth of pathogenic microorganisms (f). RTE Foods are safe to consume as they are (e). The temperature danger zone is the range of temperatures in which harmful bacteria can grow rapidly in food (c).

Answer:

1. b
2. i
3. a
4. g
5. d
6. j
7. h
8. f
9. e
10. c