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The following text/image is for 1 through 5
Common symptoms of foodborne illness include diarrhea, abdominal cramping, fever, headache, vomiting, severe exhaustion, and sometimes blood or pus in the stools. However, symptoms will vary according to the type of bacteria and by the amount of contaminants eaten.

In rare instances, symptoms may come on as early as a half hour after eating the contaminated food but they typically do not develop for several days or weeks. Symptoms of viral or parasitic illnesses may not appear for several weeks after exposure. Symptoms usually last only a day or two, but in some cases can persist a week to 10 days. For most healthy people, foodborne illnesses are neither long-lasting nor life-threatening. However, they can be severe in the very young, the very old, and people with certain diseases and conditions.

When symptoms are severe, the victim should see a doctor or get emergency help. This is especially important for those who are most vulnerable. For mild cases of foodborne illness, the individual should drink plenty of liquids to replace fluids lost through vomiting and diarrhea.
Question 1
Which of the following is a factor in determining the symptoms of a foodborne illness?
A. DiarrheaB. Source of contaminated food
C. Type of bacteriaD. Amount of condiments eaten
Question 2
What is a typical inactive period before symptoms of foodborne illness appears?
A. Several days or weeksB. Several weeks or months
C. A day or twoD. Half hour
Question 3
Why should a person with mild case of foodborne illness drink plenty of water?
A. To control vomiting and diarrheaB. To expedite fluid loss
C. To replenish loss of fluidsD. To reduce fever
Question 4
Who are least threatened by the severe cases of foodborne illness?
A. Healthy peopleB. Very young people
C. Very old peopleD. People with certain diseases and conditions
Question 5
What is the most appropriate title of this paragraph?
A. Symptoms of contaminated foodB. Symptoms of foodborne illness
C. Diseases like diarrhea, abdominal cramping and feverD. Foodborne infection
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The following text/image is for 6 through 10
Juices may often look alike, but there is a difference between pasteurized and unpasteurized juice.

When fruits and vegetables are made into fresh-squeezed juice, harmful bacteria that may be present can become part of the finished product. Most juice in the United States, about 98 percent, is pasteurized to kill harmful bacteria.

The remaining two percent of juice sold is unpasteurized. Unpasteurized juice may contain harmful bacteria that make some people sick.

To help consumers identify unpasteurized juice and cider, the Food and Drug Administration is requiring a warning on these products.
Question 6
What seems to be the motive of the writer?
A. To sell more pasteurized juicesB. Scaring people with the facts
C. Provide information about pasteurized and unpasteurized juicesD. To describe the work of Food and Drug Administration
Question 7
Select the most appropriate title of the paragraph.
A. What you should know about pasteurizationB. What you should know about Juice Safety
C. Harmful bacteria in JuiceD. Food and Drug Administration
Question 8
What seems to be most appropriate description of the Food and Drug Administration?
A. A research instituteB. Juice distributor
C. An industry involved in selling pasteurized and unpasteurized juicesD. An organization concerned about food safety
Question 9
How can bacteria get into the fresh-squeezed juice?
A. By mixing fresh and old juicesB. They may be present in fresh ice used
C. They may be present in fresh fruits or vegetablesD. From juice making machines
Question 10
What can be the danger of bacteria in unpasteurized juice?
A. It can make people sickB. It can make people feel funny
C. It can make people sadD. Nothing
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