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JEH Quiz #5 (March 2013)

Featured Article:
Persistence of Salmonella and E. coli on the Surface
of Restaurant Menus

 


Available to NEHA members only, the JEH Quiz, offered six times per calendar year through the Journal of Environmental Health, is a convenient tool for self-assessment and an easily accessible means to accumulate continuing-education (CE) credits toward maintaining your NEHA credentials.

It's a simple process...

  1. Read the featured article in the Journal.

  2. Select the correct answer to each JEH Quiz question and click on the
    Submit
    button at the bottom of the page.

  3. One CE credit will be applied to your account with an effective date of
    March 1, 2013 (first day of issue).

Quiz deadline: June 1, 2013 (Completed)


JEH Quiz #5 Answers

1. b
2. d
3. a
4. e
5. c
6. a
7. d
8. a
9. b
10. a
11. b
12. a


1.


Nontyphoidal Salmonella and pathogenic E.coli are responsible for __ and __ of foodborne-disease hospitalizations, respectively.

a.

48%; 28%

b.

35%; 4%

c.

28%; 48%

d.

4%; 35%


2.


According to the Centers for Disease Control and Prevention, __ of foodborne outbreaks from 1998 to 2002 occurred in restaurants.

a.

4%

b.

25%

c.

35%

d.

50%


3.


It has been estimated that the average foodborne outbreak costs an operation $100,000 and a 30% reduction in sales.

a.

True.

b.

False.


4.


The objective of the study discussed in the article was to

a.

demonstrate the ability of microorganisms to survive on restaurant menus.

b.

determine the percentage of foodborne illnesses caused by contaminated restaurant menus.

c.

measure the presence of microorganisms on restaurant menus.

d.

a and b.

e.

a and c.

f.

all the above.


5.


Approximately __ of foodborne illnesses caused by bacteria have been shown to come from infected employees who come to work sick.

a.

80%

b.

50%

c.

20%

d.

10%


6.


Results from the restaurant menu sampling showed the presence of aerobic microorganisms above the detection limit.

a.

True.

b.

False.


7.


After six hours, __ survived on the paper menus.

a.

Salmonella

b.

E. coli

c.

Salmonella and E. coli

d.

neither Salmonella nor E. coli


8.


__ menus may be a greater public health threat, compared to __ menus, as Salmonella and E. coli were measured to survive on the surface of these menus for at least 24 hours.

a.

Plastic; paper

b.

Paper; plastic


9.


The transfer of Salmonella from fingertip to wet menu was measured above the detection limit at 24 hours.

a.

True.

b.

False.


10.


The transfer of E. coli from wet menu to fingertip was measured above the detection limit at 24 hours.

a.

True.

b.

False.


11.


The presence of Salmonella and E. coli on fingertips was measurable above the detection limited beyond six hours when transferred from __ menus.

a.

dry

b.

wet

c.

both

d.

neither


12.


Findings from literature show that __ is more efficient at surviving in secondary habitats.

a.

Salmonella

b.

E. coli

 


 

 

 

 


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