Illinois Food Service License Practice Test 2025 – 400 Free Practice Questions to Pass the Exam

The correct answer is D. Shiga toxin-producing E. coli, which is a type of pathogenic bacteria found in the intestines of cattle. This microorganism is known for causing severe foodborne illness, often resulting in symptoms such as abdominal cramps, diarrhea (which can be bloody), and in some cases, serious complications like hemolytic uremic syndrome.

Preventing infection from Shiga toxin-producing E. coli involves two crucial practices. First, sourcing produce from approved suppliers is key, as contamination can occur if produce has been irrigated or washed with water contaminated by cow feces. Approved suppliers follow safety regulations that help mitigate the risk of contamination. Second, cooking ground beef to a safe internal temperature is essential because this heat treatment effectively kills the bacteria that may be present. Ground beef is especially susceptible to E. coli contamination because the grinding process can mix the bacteria throughout the meat.

Understanding the specific risks associated with Shiga toxin-producing E. coli highlights the importance of proper food safety practices in reducing the incidence of foodborne illnesses. This knowledge can be applied across various food handling situations, emphasizing the need for vigilance in food sourcing and preparation.