8. Outbreaks of food poising caused by Staphylococcus aureus typically share whi

Question

8. Outbreaks of food poising caused by Staphylococcus aureus typically share which of the following features a. Long refrigeration periods b. Extended periods of temperature abuse c. Extended periods of high water activity d. Contact with ruminant animals e. None of the above 8. Outbreaks of food poising caused by Staphylococcus aureus typically share which of the following features a. Long refrigeration periods b. Extended periods of temperature abuse c. Extended periods of high water activity d. Contact with ruminant animals e. None of the above 8. Outbreaks of food poising caused by Staphylococcus aureus typically share which of the following features a. Long refrigeration periods b. Extended periods of temperature abuse c. Extended periods of high water activity d. Contact with ruminant animals e. None of the above

Explanation / Answer

8. b. Extended periods of temperature abuse

Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90° F outside).

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