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HOME > Continuing Education > Quiz #2

JEH Quiz #2 (October 2009)

Featured Article:
““Assessment of Shellfish Practices in Licensed Retail Food Establishments in Response to Increased Vibrio
Illnesses in a Landlocked Area””

Questions compiled by co-author
Jennifer L. Patnaik, MHS

Available to NEHA members only, the JEH Quiz, offered six times per calendar year through the Journal of Environmental Health, is a convenient tool for self-assessment and an easily accessible means to accumulate continuing-education (CE) credits toward maintaining your NEHA credentials.

It's a simple process...

Read the featured article in the Journal.
Select the correct answer to each JEH Quiz question and click on the Submit button at the bottom of the page.
One CE credit will be applied to your account with an effective date of October 1, 2009 (first day of issue).
Check your continuing education account online.

Quiz deadline: January 1, 2010

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1.	*Among Vibrio* cases reported to the Centers for Disease Control and Prevention, what percentage of cases from 1997 through 2006 were foodborne?**
	a.	25%.
	b.	50%.
	c.	75%.
	d.	100%.
2.	Which of the following is NOT a post-harvest processing (PHP) method that can reduce the number of bacteria in raw oysters?
	a.	High hydrostatic pressure.
	b.	Low temperature pasteurization.
	c.	Vacuum-packed storage.
	d.	Individual quick freezing.
3.	*All Vibrio* infections are nationally notifiable in the United States.**
	a.	True.
	b.	False.
4.	Vibrio infections are the most common cause of enteric illness in coastal states.
	a.	True.
	b.	False.
5.	*The most common agents of non-cholera Vibrio* gastroenteritis in the United States are**
	a.	Vibrio harveyi and Vibrio vulnificus.
	b.	Vibrio vulnificus and Vibrio fischeri.
	c.	Vibrio parahaemolyticus and Vibrio vulnificus.
	d.	Vibrio neptunius and Vibrio parahaemolyticus.
6.	Vibrio vulnificus bloodstream infections are fatal in half of infected persons.
	a.	True.
	b.	False.
7.	*When a case of Vibrio* reports consuming seafood, the responsibility for traceback investigation falls onto**
	a.	the county public health department.
	b.	the state public health department.
	c.	the Food and Drug Administration.
	d.	all of the above.
	e.	none of the above.
8.	Most of the 96 establishments surveyed in this assessment offered PHP oysters.
	a.	True.
	b.	False.
9.	*What can health departments do to reduce the risk of Vibrio* infections?**
	a.	Educate retail food operators during routine inspections.
	b.	Provide food operators and consumers with educational materials.
	c.	Encourage food operators to purchase PHP oysters.
	d.	All of the above.
	e.	None of the above.
10.	The most common deficiencies identified in this assessment included (choose all that apply) Technical Problem with Question #10, please answer to the best of your ability to receive credit.
	a.	failure to keep shellfish tags for 90 days.
	b.	cross-contamination.
	c.	commingling of shellfish.
	d.	incorrect temperature.
	e.	failure to keep original containers.
11.	In this assessment, what percentage of establishments were in violation of the state rules and regulations regarding shellfish handling?
	a.	20%.
	b.	36%.
	c.	43%.
	d.	57%.
12.	Scenario: An ill person calls your local health department to issue a foodborne complaint. He claims that he ate raw oysters at a restaurant six days before becoming ill. What is the most likely agent?
	a.	Vibrio vulnificus.
	b.	Vibrio parahaemolyticus.
	c.	Either Vibrio parahaemolyticus or Vibrio vulnificus.
	d.	Neither of these.