NU411 Foodborne Illnesses Exam Study Guide

NU411 Foodborne Illnesses Exam Study Guide t/f almost 1 in 10 people get sick with a foodborne illness annually - Ans:-true outbreak - Ans:-A sudden rise in the incidence of a disease; must be 2 or more people in an area that do not live in the same household surveillance - Ans:-a continual dynamic method for gathering data about the health of the general public for the purpose of primary prevention of illness passive surveillance - Ans:-more common form of surveillance used by most local and state health departments; health care providers report notifiable conditions O and P - Ans:-stool sample tested for ova and parasites t/f estimated that 1 out of 40 report mild illnesses - Ans:-true t/f working with animals/animal products decreases likelihood of foodborne illness - Ans:-false _____ blood types are more susceptible to foodborne illnesses. ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/7 a. AB b. A c. O d. B - Ans:-c. O s/sx of microbes/toxins entering the body through the GI tract - Ans:-N/V/D, abdominal cramps danger signs - Ans:-bloody diarrhea, stiff neck w/ HA and fever, excessive diarrhea and vomiting t/f norovirus can shed for weeks, and people should stay home 72h post-vomiting - Ans:-true Send Sick Employees Home Now -- reportable food borne illness - Ans:-salmonella, shigella, E. coli, hepatitis A, norovirus t/f noroviruses are the least common foodborne illnesses - Ans:-false noroviruses come from a. uncooked veggies b. shellfish ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 3/7 c. a and b d. none of the above - Ans:-c. a and b hepatitis A (cause, s/sx, recovery time) - Ans:-2-4 weeks post-exposure to fecal matter; liver issues, pale/yellow skin, itchiness; 90 day recovery t/f by the age of 5 nearly every child in the world has been infected with rotavirus at least once - Ans:-true shigellosis route, timing - Ans:-contact with stool; incubation 1-3 days, lasts 5-7 da