Food Safety Questions and Answers

What types of organisms generally cause foodborne illnesses? Ans- -Microbes (minute organisms too small to observe without a microscope, including bacteria, viruses, etc.) generally cause foodborne illnesses What are the most common foodborne illnesses? What are their causes? Ans- -Campylobacter (infection) • Raw or undercooked chicken • Unpasteurized milk • Contaminate water -E. Coli (infection) • Undercooked ground meat • Unpasteurized milk and juices • Raw fruits and vegetables • Contaminated water • Person-to-person contact -Salmonella (infection) • Raw or undercooked eggs, meats and poultry • Unpasteurized milk and other dairy products • Shrimp -Staphylococcal Aureus (intoxication) • Improperly refrigerated meats • Egg • Egg, tuna, potato and other chopped salads • Cream-filled pastries Which groups of people are most susceptible to foodborne illnesses? Ans- -Children -Pregnant women -Elderly -Cancer patients -HIV/AIDS patients -Organ transplant recipients Which foods are mostly likely to cause foodborne illnesses? Ans- -Traditionally foods like eggs, meat, poultry and fish -Many foods carry food borne illness due to cross-contamination -Vegetables grown close to the ground can be contaminated from the soil; dangerous if not cooked. Leafy greens and sprouts are particularly susceptible What are the growth requirements of disease-causing bacteria? Ans- -Wate