In humans, food-borne botulism usually results from eating _____.

In humans, food-borne botulism usually results from eating _____.
 a. raw fish
 b. shellfish
 c. raw produce
 d. unpasteurized milk
 e. under-heated, contaminated foods stored in airtight containers

Q. 2

E. coli infections are particularly associated with consumption of _____.
 a. undercooked pork
 b. undercooked poultry
 c. undercooked ground beef
  d. canned food
 e. cold cuts

Q. 3

Most outbreaks of listeriosis are linked to contaminated _____.
 a. hamburger
  b. soft cheese
  c. cattle
 d. honey
 e. eggs

Q. 4

The CDC estimates that each year in the United States food-borne illnesses cause _____ million people to get sick.
 a. 5
 b. 12
 c. 27
 d. 34
 e. 48

Q. 5

What is the recommended internal temperature that ground pork should be cooked to before it is eaten?
 a. 95F
 b. 100F
  c. 125F
  d. 160F
  e. 212F

Q. 6

How long can hamburger, ground turkey, and stew meats be kept in the freezer?
 a. these products do not freeze well
  b. 12 months
 c. 34 months
 d. 46 months
 e. 9 months

Q. 7

Campylobacter infections are often associated with consumption of _____.
 a. undercooked poultry
  b. uncooked eggs
 c. raw vegetables
 d. raw fruit
 e. raw seafood

Q. 8

Which group is advised to avoid shark and swordfish?
 a. older adults
 b. adults
 c. diabetics
 d. women who are pregnant or may become pregnant
  e. people with cancer