17. Cooks at a small Army field installation in a foreign country use fish bought on local
markets. These markets are not always officially approved sources of food. When
questioned about the possibility of using poisonous fish, the cooks state that animal
poisons are sensitive to heat and can easily be destroyed by cooking. As an inspector,
would you accept this explanation? Why or why not?
18. A party was given for soldiers who had successfully completed an advanced
course. The food service facility was charged with providing drinks and refreshments.
Food service personnel prepared a large quantity of lemonade and placed it in a
container with a lead glaze.
a. What illness could be caused by this method of serving lemonade?
b. Why would this serving method cause the illness?
c. What would you suggest to prevent this illness from recurring?
19. An outbreak of shigellosis occurred during a 10-day march across desert terrain in
a foreign combat area. Which of the following factors would most likely have been the
immediate cause of the outbreak?
a. The use of locally-produced cooking ware which was glazed with antimony.
b. The use of local food which was heavily sprayed with pesticide.
c. The use of food in cans. Even though the food was protected by the cans, it
would become contaminated in the desert heat.
d. The inadequate burial of human waste and inadequate pest control.
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