10.1 Foodborne illness

Which of the following is an ideal condition for bacteria to grow?

• Thawing frozen food in the fridge

• Storing raw poultry at room temperature

• Storing food in the fridge at 0 ̊C

• Sanitising cutting boards after they have been in contact with raw meat

Choose an illness-causing bacteria that is commonly found in foods.​ ​ (a)  

• All of the above

• Listeria

• Salmonella

• Escherichia coli

• Campylobacter

Which food is not at high risk of bacterial growth?

• Poultry

• Eggs

• Seafood

• Rice

• Fruits

Which is not a method of checking that food is properly cooked?

• Use a thermometer to check food reaches 60 ̊C

• Cook meat and poultry until the juices are clear and inside is not pink

• Cook eggs and seafood until piping hot the whole way through

• Boil liquid-based foods for at least one minute

​ (a)   ​ are caused by eating foods that contain harmful bacteria.​

• Foodborne illnesses

• Food safety

• Food allergies

• Food intolerance

Bacteria grow by multiplying, they double every​ ​ (a)  

• 15 minutes

• 5 minutes

• 10 minutes

• 20 minutes

What four conditions do bacteria need to grow?

• Time, cold, darkness and dryness

• Warmth, dryness, water and food

• Time, warmth, food and water

• Water, food, darkness and cold

Foodborne illness is also known as​ ​ (a)  

​

• Food poisoning

• Food toxins

• Food allergy

• Food intolerance

Which of the following foods is high risk of contamination?

• Eggs

• Seafood

• Rice

• All of the above

Choose an illness-causing bacteria that is commonly found in foods.​ ​ (a)  

• All of the above

• Listeria

• Salmonella

• Escherichia coli

• Campylobacter