Multiple Choice
Which of the following is the most common route of transmission for foodborne illnesses in the modern food system?
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1. Introduction to Microbiology
Introduction to Microbiology
Multiple Choice
Which of the following consumer behaviors increases the risk of a foodborne illness?
A
Using separate cutting boards for raw meat and vegetables
B
Consuming undercooked poultry
C
Storing leftovers in the refrigerator promptly
D
Washing hands before preparing food
Verified step by step guidance1
Step 1: Understand the context of foodborne illness, which is caused by consuming food contaminated with harmful bacteria, viruses, or parasites.
Step 2: Analyze each consumer behavior to determine if it increases or decreases the risk of foodborne illness:
Step 3: Using separate cutting boards for raw meat and vegetables helps prevent cross-contamination, thus reducing risk.
Step 4: Consuming undercooked poultry is risky because harmful bacteria like Salmonella or Campylobacter may survive if the poultry is not cooked to a safe internal temperature.
Step 5: Storing leftovers promptly in the refrigerator and washing hands before preparing food are good hygiene practices that reduce the risk of foodborne illness.
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