New York City Food Protection Practice Test

How can Staphylococcal food intoxication be prevented?

1. By using preservatives

2. By good personal hygiene

3. By cooking food at high temperatures

4. By avoiding meat in meals

The correct answer is: By good personal hygiene

Staphylococcal food intoxication is primarily caused by Staphylococcus aureus, a bacterium that produces toxins in food. These toxins can cause illness when consumed, even if the bacteria themselves are no longer present in the food. Personal hygiene plays a crucial role in preventing this type of foodborne illness. Practicing good personal hygiene, such as thorough handwashing before handling food, ensuring that cuts and wounds are properly covered, and maintaining cleanliness in food preparation areas, is essential in minimizing the introduction of Staphylococcus aureus to food items. This is because the bacteria are often present on the skin and can easily be transferred to food during preparation if proper hygiene measures are not taken. While the other options mention food preservation, cooking temperatures, and dietary choices, they do not directly address the primary means of preventing the introduction of the bacteria or toxins involved in Staphylococcal food intoxication. Preservatives and cooking may help in reducing bacterial growth or killing other pathogens, but they do not substitute for the importance of hygiene in preventing contamination from food handlers. Avoiding meat is not a specific preventive measure against Staphylococcal intoxication, as the bacteria can contaminate various food types, not just meat products.