which of the following foods is not a likely source of food-borne pathogens? course hero

Are there any general information about foodborne pathogens?

While every outbreak of foodborne illness is different, below is some general information about some key foodborne pathogens. The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.

What are the most common sources of food borne illness?

In the US, foods such as ready to eat cereals, commercially canned vegetables and orange juice are common sources of food borne illness THIS SET IS OFTEN IN FOLDERS WITH...

Can technology help fight foodborne illness outbreaks?

FDA is using this technology to perform basic foodborne pathogen identification during foodborne illness outbreaks and applying it in novel ways that have the potential to help reduce foodborne illnesses and deaths over the long term both in the U.S and abroad.

Are aflatoxins the most common source of food borne illness?

Aflatoxins are the most common source of food borne illness in the United states False In case of emergency, it is not safe to drink the water that is in an undaunted water heater True Certain fungi, such as button mushrooms, are safe to eat. True The environment protection agency (EPA) regulates the proper use of pesticides in the United States.

Which of the following foods often is a source of food borne pathogens?

Raw foods of animal origin are the most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish. Fruits and vegetables also may get contaminated.

Which of the following food preservation methods is the most effective for destroying pathogens?

Freezing food kills the pathogenic bacteria it contains. 35. Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between A. 60 and 160 ºF.

What are the big 6 food borne pathogens?

They list “The Big 6” pathogens (Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, E. coli, Shigella, and Hepatitis A) as being highly infectious, able to cause severe disease in small quantities, and each will be featured individually in this series of articles.

Which of the following practices may reduce the growth of food borne pathogens?

Wash hands often with soap and water for 20 seconds, scrubbing the back of your hands, between fingers, and under nails. To prevent cross contamination, make sure to wash your hands each and every time after handling raw meat. Wash surfaces and utensils with soap and hot water after each use.

Which of the following is most likely to cause foodborne illness?

Raw foods of animal origin, that is, raw meat and poultry, raw eggs, unpasteurized milk, and raw shellfish are the most likely to be contaminated.

What foods contain pathogenic bacteria?

Most Common Foodborne PathogensSalmonella.Sources: You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables (such as sprouts and melons), as well as raw milk and other dairy products that are made with unpasteurized milk.More items...•

What are the 5 most common food borne illnesses?

The top five germs that cause illnesses from food eaten in the United States are:Norovirus.Salmonella.Clostridium perfringens.Campylobacter.Staphylococcus aureus (Staph)

What are the 5 most common causes of foodborne illness?

These are the top five risk factors contributing to foodborne illness:Food from unsafe sources.Inadequate cooking.Improper hot/cold holding temperatures.Contaminated equipment.Poor personal hygiene.

What are the 6 types of pathogens?

There are six different types of pathogens. They include: bacteria, viruses, fungi, protozoans, helminths, and prions.

What are the four main sources of food contamination?

There are four main types of contamination: chemical, microbial, physical, and allergenic. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer.

Which of the following foods does not support bacteria growth?

Explanation: Cooked food create an enabling environment for bacteria to grow because of their moisture content & of the normal temperature of the food. Raw food does not offer suitable conditions for bacteria growth. Hence, from the given options raw carrots does not support bacterial growth.

Which are high risk foods?

Examples of high-risk foodsmeat and poultry (cooked or raw)eggs (cooked or raw)dairy products.seafood.prepared fruits and vegetables.unpasteurised juices.cooked rice, fresh or cooked pasta.foods that contain any of the above.

What is the FDA doing with foodborne pathogens?

FDA is using this technology to perform basic foodborne pathogen identification during foodborne illness outbreaks and applying it in novel ways that have the potential to help reduce foodborne illnesses and deaths over the long term both in the U.S and abroad.

What is foodborne illness?

Foodborne illness (commonly known as food poisoning) is often caused by consuming food contaminated by bacteria and/or their toxins, parasites, viruses, chemicals, or other agents.

How many people die from foodborne illness?

This estimate is equivalent to 1 in 6 Americans becoming sick from contaminated food, which results in an estimated 128,000 hospitalizations and 3,000 deaths. Foodborne illness occurs when people eat or drink food or beverages contaminated with pathogens, chemicals, or toxins.