9. The microorganism involved in outbreaks of botulism is named
10. Why does the foodborne illness caused by Clostridium perfringens have
characteristics of both a foodborne infection and a foodborne intoxication?
11. A plant that is especially important in causing foodborne illness is
animals commonly involved in foodborne poisoning are
12. List three groups of chemicals commonly involved in cases of poisoning.
13. Personnel at a food service facility are using commercial canned vegetables. You
observe an employee open a can with bulges on each end. Would you rate this as
acceptable or nonacceptable? Give a brief explanation for your judgment.
14. You observe food preparation procedures at an Army food service facility and
notice that employees are preparing a meat stew from leftovers that have remained
unrefrigerated overnight. When questioned, employees respond that a high
temperature will be used to cook the stew and kill any microorganisms. You rate this as
unacceptable. You then discuss the problem with the supervisor.
a. You would caution the supervisor that there is a risk of foodborne illness. What
disease is most likely to occur?
b. What specific food preparation practice in this situation would encourage an
outbreak of the disease?