Food Safety Listed below are several short questions pertaining to food safety.
ID: 279017 • Letter: F
Question
Food Safety
Listed below are several short questions pertaining to food safety. Most answers can be found in the powerpoint or textbook. There may be a few that you will have to look elsewhere to help you find the answer. (7 pts – 1 pt each)
Which foodborne pathogen is often obtained from eating undercooked eggs and results in stomach pain and diarrhea that can begin 8-10 hours after ingestion?
List 2 places in the body where there are healthy bacteria.
Should wood cutting boards be used for cutting all types of food? Why or why not?
Approximately how long can a perishable food be left out on a regular day until its temperature drops into the “danger zone”?
Of the following list of foods, which do you think would be okay to sit outside on a picnic table for 2 ½ hours during a picnic on a 80 degree day. (highlight the ones you think could sit outside) (2 pts)
Cold potato salad
Rice
Fried chicken
Coleslaw
Fresh fruit
Give a brief explanation of why you chose the foods you chose:
Is it okay to ever ingest meat that is cooked at a temperature less than 120 degrees? If so, in what instance would this be okay?
Explanation / Answer
1. Salmonella sp. causes food borne infection called Salmonellosis. Mode of infection is related to eating raw or undercooked eggs, contaminated fruits or vegetables, undercooked or improperly cooked poultry and meat, unpasteurized milk or diary product. Common symptoms include diarrhea, abdominal cramps, vomiting, fever.
Answer: Salmonella.
2. Good bacteria, form the common microbial flora or normal flora of human body. They may exist as non-pathogenic, commensals or symbiont. Two areas that are inhibited with these bacteria are:
1. Gut: bacteria include Escherichia coli
2. Skin: Staphylococcus epidermidis
Answer: Gut and skin.
3. Wood cutting boards that are less porous are preferable. Like those made from maple or cherry wood. Wooden cutting boards, which are more porous, should be avoided to cut juicy fruits or vegetable, like tomatoes, and especially not for cutting meat, poultry, sea foods. As fluids from these foods may seep into the board and further contaminate other food products cut on the same board. This also happens as it becomes difficult to clean and sanitize such boards. Thus, bacteria will grow in the moist wood causing infection.
Answer: Wood cutting boards should not be used for juicy fruits or vegetables, and meat, poultry, sea foods, as moisture is soaked, causes bacteria to grow and cause infection and contamination. Also cross-contamination may occur.
4. Perishable foods like meat, poultry, diary products, should be preferably kept under refrigerated condition. Perishable food that have been above 40 °F for 2 hours or more should be discarded.
Answer: less than 2 hours.
5. Food should be kept according to temperature, to prevent bacterial growth. Also, food should not be kept for more than 1 to 2 hours at temperatures between 40 °F and 140 °F (or more than average of 80 °F), considered as “danger zone”.
Answer: Poultry products, cooked vegetables, pulses cereals cannot be kept at danger temperature for longer time. Out of the food list for picnic, fresh fruit can remain for longer time without spoilage. The other prepared foods are perishable and cannot be kept for long time without deterioration.
6. Usually meat should be cooked at higher temperatures of 160 °F. But if the meat has been cooked under pressure (pressure cooker) for a longer period of time, it may be ingested cooking temperature of 120 °F. This is because a moist is created, that helps to kill bacteria under pressure.