1. : Which of the following bacteria is most commonly associated with food poisoning worldwide?
(A) Escherichia coli
(B) Salmonella
(C) Listeria monocytogenes
(D) Vibrio cholerae
2. : The bacterium responsible for botulism is:
(A) Clostridium perfringens
(B) Clostridium botulinum
(C) Staphylococcus aureus
(D) Bacillus cereus
3. : Listeriosis is caused by:
(A) Listeria monocytogenes
(B) Salmonella typhi
(C) Campylobacter jejuni
(D) Vibrio vulnificus
4. : Which organism causes cholera?
(A) Shigella dysenteriae
(B) Vibrio cholerae
(C) Salmonella enteritidis
(D) Bacillus cereus
5. : The toxin produced by Staphylococcus aureus is:
(A) Neurotoxin
(B) Endotoxin
(C) Enterotoxin
(D) Exotoxin A
6. : Which of the following bacteria can grow at refrigeration temperatures?
(A) E. coli
(B) Listeria monocytogenes
(C) Salmonella
(D) Shigella
7. : The foodborne pathogen commonly found in undercooked poultry is:
(A) Clostridium botulinum
(B) Campylobacter jejuni
(C) Vibrio parahaemolyticus
(D) Staphylococcus aureus
8. : Typhoid fever is caused by:
(A) Salmonella typhi
(B) Shigella sonnei
(C) Vibrio cholerae
(D) E. coli O157:H7
9. : Bacillus cereus food poisoning is commonly associated with:
(A) Rice and starchy foods
(B) Meat products
(C) Dairy products
(D) Fruits
10. : Clostridium botulinum produces toxin under:
(A) Aerobic conditions
(B) Anaerobic conditions
(C) High-temperature conditions
(D) Cold storage
11. : Which bacteria is known as the “hamburger disease” pathogen?
(A) Salmonella typhi
(B) E. coli O157:H7
(C) Listeria monocytogenes
(D) Vibrio cholerae
12. : The main symptom of cholera infection is:
(A) Bloody diarrhea
(B) Vomiting
(C) Severe watery diarrhea
(D) Fever
13. : Which of the following is a psychrotrophic pathogen?
(A) Listeria monocytogenes
(B) Salmonella enteritidis
(C) Shigella flexneri
(D) Bacillus cereus
14. : Food infection differs from food intoxication because:
(A) It involves toxins only
(B) It requires ingestion of live bacteria
(C) It occurs immediately after eating
(D) It is caused by viruses
15. : The bacteria associated with unpasteurized milk is:
(A) Campylobacter jejuni
(B) Vibrio cholerae
(C) Shigella sonnei
(D) Bacillus subtilis
16. : Which pathogen is linked with ready-to-eat deli meats?
(A) E. coli
(B) Listeria monocytogenes
(C) Vibrio parahaemolyticus
(D) Staphylococcus aureus
17. : Shigellosis is also known as:
(A) Cholera
(B) Dysentery
(C) Typhoid
(D) Botulism
18. : The infective dose of Shigella species is:
(A) High
(B) Moderate
(C) Very low
(D) Variable
19. : Staphylococcal food poisoning results mainly from:
(A) Spore formation
(B) Toxin production in food
(C) Bacterial invasion
(D) Endotoxin release
20. : Which bacterium is commonly found in shellfish?
(A) Vibrio parahaemolyticus
(B) E. coli
(C) Salmonella typhi
(D) Clostridium perfringens
21. : The microorganism responsible for gas gangrene is:
(A) Clostridium botulinum
(B) Clostridium perfringens
(C) Bacillus cereus
(D) Staphylococcus aureus
22. : Foodborne infection causing hemolytic uremic syndrome (HUS) is:
(A) Salmonella typhi
(B) E. coli O157:H7
(C) Shigella sonnei
(D) Vibrio vulnificus
23. : The incubation period for Staphylococcus aureus toxin is:
(A) 1–6 hours
(B) 8–12 hours
(C) 24–48 hours
(D) 2–3 days
24. : Which of these bacteria form endospores?
(A) E. coli
(B) Bacillus cereus
(C) Shigella
(D) Listeria
25. : The toxin produced by Clostridium botulinum affects:
(A) Heart
(B) Nervous system
(C) Digestive tract
(D) Kidneys
26. : The major symptom of Clostridium perfringens infection is:
(A) Diarrhea and cramps
(B) Fever
(C) Vomiting
(D) Rash
27. : E. coli O157:H7 is a type of:
(A) Enterotoxigenic E. coli
(B) Enterohemorrhagic E. coli
(C) Enteroinvasive E. coli
(D) Enteropathogenic E. coli
28. : Which foodborne pathogen can survive in vacuum-packed foods?
(A) Salmonella
(B) Listeria monocytogenes
(C) Shigella
(D) E. coli
29. : Botulinum toxin is destroyed by:
(A) Boiling for 10 minutes
(B) Freezing
(C) Refrigeration
(D) Pasteurization
30. : The primary habitat of Clostridium botulinum is:
(A) Human gut
(B) Soil
(C) Water
(D) Air
31. : Which bacterium causes foodborne illness through preformed toxins?
(A) Staphylococcus aureus
(B) E. coli
(C) Salmonella
(D) Shigella
32. : Which of the following pathogens is halophilic?
(A) Vibrio parahaemolyticus
(B) E. coli
(C) Shigella
(D) Salmonella
33. : Clostridium perfringens is best controlled by:
(A) Refrigeration
(B) Cooking thoroughly and quick cooling
(C) Freezing
(D) Acidification
34. : Foodborne viruses mainly spread through:
(A) Air
(B) Contaminated food and water
(C) Animal bites
(D) Soil
35. : The pathogen associated with “rice reheating” illness is:
(A) Bacillus cereus
(B) E. coli
(C) Shigella
(D) Vibrio cholerae
36. : Which of these bacteria is most dangerous for pregnant women?
(A) Listeria monocytogenes
(B) Salmonella enteritidis
(C) Shigella sonnei
(D) Vibrio vulnificus
37. : The infectious agent of hepatitis A is:
(A) Virus
(B) Bacterium
(C) Protozoan
(D) Fungus
38. : The most heat-resistant bacterial spores are produced by:
(A) Bacillus stearothermophilus
(B) E. coli
(C) Salmonella typhi
(D) Vibrio cholerae
39. : Which bacteria can cause paralysis due to neurotoxin production?
(A) Staphylococcus aureus
(B) Clostridium botulinum
(C) Bacillus cereus
(D) Listeria monocytogenes
40. : The common symptom of Vibrio parahaemolyticus infection is:
(A) Vomiting
(B) Bloody diarrhea
(C) Abdominal cramps
(D) All of the above
41. : The bacteria commonly found in contaminated eggs is:
(A) Salmonella enteritidis
(B) Shigella flexneri
(C) Vibrio cholerae
(D) Listeria monocytogenes
42. : Which of these is a viral foodborne pathogen?
(A) Rotavirus
(B) Shigella
(C) Salmonella
(D) Bacillus cereus
43. : The bacteria associated with canned food poisoning is:
(A) Bacillus subtilis
(B) Clostridium botulinum
(C) Listeria monocytogenes
(D) Vibrio cholerae
44. : Which bacterium produces a heat-stable toxin?
(A) Staphylococcus aureus
(B) E. coli
(C) Salmonella
(D) Shigella
45. : The infectious dose of Salmonella is approximately:
(A) 10 cells
(B) 10³–10⁵ cells
(C) 10⁷–10⁸ cells
(D) 1 cell
46. : The foodborne pathogen known for spore-forming anaerobes is:
(A) Clostridium botulinum
(B) E. coli
(C) Salmonella typhi
(D) Listeria monocytogenes
47. : Which of these can cause hemolytic anemia and kidney failure?
(A) E. coli O157:H7
(B) Shigella sonnei
(C) Vibrio cholerae
(D) Bacillus cereus
48. : The bacteria causing traveler’s diarrhea is:
(A) Enterotoxigenic E. coli
(B) Salmonella
(C) Listeria
(D) Vibrio
49. : Foodborne illness caused by reheated meat gravies is due to:
(A) Clostridium perfringens
(B) Salmonella enteritidis
(C) Bacillus cereus
(D) Shigella dysenteriae
50. : Which bacteria is most associated with soft cheese contamination?
(A) Listeria monocytogenes
(B) Staphylococcus aureus
(C) Bacillus cereus
(D) Vibrio parahaemolyticus