Illinois Food Service License Practice Test

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Prepare for the Illinois Food Service License Exam with our comprehensive quiz. Engage in multiple-choice questions and flashcards to assess your knowledge and understanding of food safety regulations and practices. Get ready to earn your Illinois Food Service License!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

Shiga toxin-producing E. coli is commonly linked with what type of food?

Raw ground beef
Leafy greens
Fresh fruits
Fish

The correct answer is: Raw ground beef

Shiga toxin-producing E. coli, particularly the strain O157:H7, is commonly associated with raw ground beef. Ground beef is often made from a mixture of meats, and if any of the beef used comes from an infected source, the bacteria can spread throughout the entire batch during the grinding process. This makes undercooked or improperly handled ground beef a significant risk for contamination and foodborne illness. While the other options can also be associated with various pathogens, raw ground beef is particularly notorious for E. coli contamination. Leafy greens, fresh fruits, and fish may have their own risks, but they are not the primary foods linked to Shiga toxin-producing E. coli outbreaks as consistently as raw ground beef.