Understanding Foodborne Illnesses
A disease transmitted to people through contaminated food.
What is a foodborne illness?
This bacterium is commonly found in undercooked poultry and eggs.
What is Salmonella?
A common symptom of foodborne illness.
What is nausea?
The recommended minimum handwashing time to prevent contamination.
What is 20 seconds?
True or False: Refrigerating food promptly can help prevent foodborne illnesses.
What is True?
An incident where two or more people experience the same illness after eating the same contaminated food.
What is a foodborne illness outbreak?
A virus often associated with ready-to-eat foods and shellfish from contaminated water.
What is Norovirus?
A group of people at higher risk for severe foodborne illness.
Who are young children, elderly adults, pregnant women, and individuals with weakened immune systems?
The minimum internal temperature poultry should be cooked to for safety.
What is 165°F (74°C)?
The acronym that describes the conditions bacteria need to grow.
What is FATTOM (Food, Acidity, Time, Temperature, Oxygen, Moisture)?
One common cause of foodborne illnesses.
What are biological contaminants such as bacteria, viruses, or parasites?
This bacterium is linked to improperly canned foods.
What is Clostridium botulinum?
A severe allergic reaction that can occur due to food allergens.
What is anaphylaxis?
The term for transferring harmful bacteria from one food to another.
What is cross-contamination?
True or False: Washing raw poultry before cooking is recommended to remove bacteria.
What is False? (Washing can spread bacteria to other surfaces.)
The estimated number of foodborne illness cases in the U.S. each year.
What is 48 million?
A parasite commonly associated with contaminated water and produce.
What is Giardia?
A symptom specifically associated with Hepatitis A infection.
What is jaundice (yellowing of the skin and eyes)?
An effective method to prevent cross-contamination in the kitchen.
What is using separate cutting boards for raw meat and vegetables?
The maximum time perishable food should be left out at room temperature.
What is 2 hours?
The U.S. agency responsible for tracking foodborne illnesses.
What is the Centers for Disease Control and Prevention?
The bacterium that can cause severe illness and is often found in undercooked ground beef.
What is Escherichia coli (E. coli)?
The term for the time between consuming contaminated food and the onset of symptoms.
What is the incubation period?
The "danger zone" temperature range where bacteria rapidly grow in food.
What is between 40°F (4°C) and 140°F (60°C)?
True or False: Freezing food kills all harmful bacteria.
What is False? (Freezing only slows bacterial growth but doesn't kill all bacteria.)