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ServSafe / Food Safety Practice Test

Category - Food Safety

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Of the following listed food pathogens, which one is most often associated with the consumption of undercooked or raw seafood?

Vibrio vulnificus
Norovirus
Hepatitis C
Asperagillus

Explanation

Answer -A -Vibrio vulnificus is the pathogen most commonly associated with food borne illness when compared to the above list. Symptoms include diarrhea, stomach pain, and vomiting lasting two to eight days. May result in a blood infection or death to those with a weak immune system.

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