Multiple Choice
Which type of isolation precaution should a nurse implement when admitting a client with respiratory syncytial virus (RSV)?
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1. Introduction to Microbiology
Introduction to Microbiology
Multiple Choice
Food that makes people sick will often:
A
always have a sour or spoiled odor
B
appear normal in taste, smell, and appearance
C
change color to bright red or green
D
become hard and dry
Verified step by step guidance1
Understand that foodborne pathogens or toxins can cause illness without necessarily changing the food's sensory characteristics such as taste, smell, or appearance.
Recognize that relying solely on sensory cues like odor, color, or texture is not a reliable method to detect harmful food, because some dangerous foods may look, smell, and taste normal.
Recall that some bacteria and toxins do not produce noticeable changes in food, which is why food safety guidelines emphasize proper handling, cooking, and storage rather than sensory inspection alone.
Evaluate each option by considering whether it is a consistent indicator of foodborne illness; for example, sour or spoiled odor and color changes are sometimes present but not always.
Conclude that the safest and most accurate statement is that food causing illness can appear normal in taste, smell, and appearance, highlighting the importance of proper food safety practices.
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