Question

1. which of the following is most likely to cause foodborne illness?

a) touching raw meat and then touching fresh fruit
b) taking one to two hours to heat left over soup
c) pooling 10 eggs for making omelets and storing it in an ice bath
d) keeping a flat of eggs on the counter and using it within one hour

Explanation:

To determine the cause of foodborne illness, we analyze each option:

• Option a: Raw meat often has harmful bacteria (like Salmonella, E. coli). Touching raw meat and then fresh fruit (which is eaten raw) transfers these bacteria, leading to contamination and potential illness.
• Option b: Heating leftover soup within 1 - 2 hours is generally safe as proper heating kills bacteria.
• Option c: Storing pooled eggs in an ice bath keeps them at a safe (cold) temperature, reducing bacterial growth.
• Option d: Keeping eggs on the counter for an hour is within the safe time frame (eggs can be left at room temp for a short while), so low risk.

So, option a is the most likely to cause foodborne illness.

Answer:

a) Touching raw meat and then touching fresh fruit