Food Manager Practice Exam

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Prepare for the Food Manager Exam with detailed multiple choice questions, flashcards, and comprehensive explanations. Enhance your readiness and get confident for your certification!

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What is the risk of consuming undercooked pork?

Heart disease
Trichinellosis
Salmonellosis
Vibrio infection

The correct answer is: Trichinellosis

Consuming undercooked pork poses a significant risk of trichinellosis, which is caused by the parasitic roundworm Trichinella. This infection occurs when a person ingests larvae that are present in undercooked or raw meat from infected animals, particularly pork. The larvae can then develop in the intestines and migrate to muscles, where they can cause a variety of symptoms including abdominal pain, diarrhea, fever, and muscle pain. Trichinellosis is a serious health concern because it can lead to complications, especially if the larvae invade the muscles of the heart or central nervous system. While the other choices reflect various foodborne illnesses associated with different types of foods, undercooked pork is specifically linked to trichinellosis, making it the correct choice in this context. Awareness of the dangers associated with undercooked pork is essential for food safety, ensuring proper cooking temperatures are reached to eliminate the risk of such parasitic infections.