Foodborne Illnesses

What are the common symptoms of foodborne illnesses?

• Nausea, vomiting, diarrhea, abdominal pain, fever

• Constipation, bloating, heartburn, indigestion

• Cough, runny nose, sore throat, chest pain

• Headache, dizziness, fatigue, muscle weakness

Name three types of bacteria that can cause foodborne illnesses.

• Yersinia

• Salmonella, E. coli, Listeria

• Botulism

• Streptococcus

How can you prevent foodborne illnesses at home?

• Eating raw or undercooked meat

• Practice good hygiene, properly cook and store food, and avoid cross-contamination

• Not washing hands before handling food

• Storing food at room temperature for long periods of time

What is the safe internal temperature for cooking poultry?

• 212°F (100°C)

• 145°F (62.8°C)

• 165°F (73.9°C)

• 180°F (82.2°C)

Tags

NGSS.MS-PS3-4

What is cross-contamination and how can it lead to foodborne illnesses?

• Cross-contamination is a cooking technique that enhances the flavor of food

• Cross-contamination is a type of food preservation method

• Cross-contamination is a term used to describe the mixing of different food colors

• Cross-contamination can lead to foodborne illnesses by spreading harmful pathogens from one food to another, causing contamination and potential illness when the contaminated food is consumed.

Explain the concept of 'danger zone' in relation to food safety.

• The 'danger zone' is a term used to describe areas with extreme weather conditions

• The 'danger zone' is a term used to describe areas with high crime rates

• The 'danger zone' is a popular song by Kenny Loggins

• The 'danger zone' refers to the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria can grow rapidly in food.

What are the potential risks of consuming raw or undercooked meat?

• Improved digestion

• Weight gain

• Reduced cholesterol levels

• Foodborne illnesses

Describe the proper way to store leftovers to prevent foodborne illnesses.

• Leave leftovers at room temperature for more than 4 hours

• Store leftovers in airtight containers and refrigerate within 2 hours of cooking.

• Reheat leftovers in the microwave without covering them

• Store leftovers in open containers in the refrigerator

What are the key steps in handwashing to prevent foodborne illnesses?

• Not wetting hands, using hand sanitizer, wiping on pants, and shaking hands with others

• Using dish soap, scrubbing for 10 seconds, rinsing with hot water, and drying with a used tissue

• Wetting hands, applying soap, scrubbing hands for at least 20 seconds, rinsing thoroughly, and drying hands with a clean towel or air dryer.

• Wetting hands, applying shampoo, scrubbing for 5 seconds, not rinsing, and wiping on dirty towel

How can you identify if a food product is contaminated and may cause foodborne illnesses?

• By checking the price of the product

• By tasting a small amount to check for contamination

• By looking at the expiration date on the package

• By checking for signs of spoilage such as unusual odor, discoloration, or abnormal texture.