Foodborne Illnesses
Foodborne illness is often linked to undercooked ground beef
What is E. coli?
Most common cause of foodborne illness
What is improper food handling?
A sharp piece of glass found in food would be considered this type of hazard
What is a physical hazard?
This bacterium causes food poisoning and is found in raw chicken
What is Salmonella?
This agency regulates most packaged foods
What is the FDA?
This virus is a common cause of outbreaks on cruise ships.
What is Norovirus?
Leaving perishable food out at room temperature leads to this type of hazard
What is biological contamination?
Salmonella contamination is this type of hazard
What is a biological hazard?
Norovirus primarily spreads through this route
What is fecal-oral transmission?
This agency regulates meat, poultry, and processed eggs
What is the USDA?
Foodborne illness is known for surviving in cold temperatures like refrigerators
What is Listeria?
True or False: Foodborne illness rates have decreased in recent decades.
What is False?
Pesticide residues on fruits and vegetables are an example of this type of hazard
What is a chemical hazard?
This foodborne pathogen can be found in contaminated deli meats.
What is Listeria?
The CDC primarily does this regarding foodborne illnesses.
What is investigating outbreaks and tracking diseases?
Name one symptom of a foodborne illness.
What is vomiting, diarrhea, or fever?
The population(s) most at risk for severe foodborne illness
What are the elderly, young children, and immunocompromised individuals?
Name the "Big Three" food hazards.
What are biological, chemical, and physical?
This bacterium is commonly linked to canned foods and can cause paralysis.
What is Clostridium botulinum?
The purpose of food additives like preservatives.
What is to extend shelf life and prevent spoilage?
Bacterial infection is associated with poultry and eggs
What is Salmonella?
Name two reasons why foodborne illnesses are increasing.
What are globalization in food distribution and agricultural and food procession methods?
True or False: Chemical hazards are less dangerous than biological hazards.
What is False?
This bacterium can be transmitted via fecal-oral route through contaminated water and foods.
What is shigella?
Name the three categories of food additives.
What are intentional (direct), incidental (indirect) and malicious additives?