Question

chapter 6 introduction to food safety
activity 6.4 most wanted pathogen (continued)

• how am i spread? what happens when i make someone sick (include symptoms)?

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• how can i be stopped or prevented from causing illness?

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Explanation:

To answer these questions, we can take a common foodborne pathogen like Salmonella as an example:

For "How am I spread? What happens when I make someone sick (include symptoms)?"

• Spread: Salmonella spreads through contaminated food (raw poultry, eggs, unwashed produce) or water, and via contact with infected animals or their environments (e.g., pet reptiles, poultry coops).
• Illness/Symptoms: After ingestion, it causes gastroenteritis. Symptoms (12–72 hours post - exposure) include nausea, vomiting, diarrhea (often watery or bloody), abdominal cramps, fever, and headache. Severe cases may lead to dehydration or bloodstream infections (especially in immunocompromised individuals).

For "How can I be stopped or prevented from causing illness?"

• Food Safety: Cook poultry/eggs thoroughly (reach internal temp of $71^\circ$C for poultry, $70^\circ$C for eggs). Wash hands, utensils, and produce. Avoid cross - contamination (e.g., don’t use raw meat utensils on ready - to - eat foods).
• Hygiene: Wash hands after handling animals, their waste, or contaminated surfaces.
• Regulation: Ensure food supply chain safety (e.g., proper storage, handling in restaurants/farms).

These answers are tailored to a typical foodborne pathogen (e.g., Salmonella), but the structure can be adapted for other pathogens (e.g., E. coli, norovirus) by adjusting spread, symptoms, and prevention details.

Answer:

• Food Safety: Cook poultry/eggs thoroughly (reach internal temp of $71^\circ$C for poultry, $70^\circ$C for eggs). Wash hands, utensils, and produce. Avoid cross - contamination (e.g., don’t use raw meat utensils on ready - to - eat foods).
• Hygiene: Wash hands after handling animals, their waste, or contaminated surfaces.
• Regulation: Ensure food supply chain safety (e.g., proper storage, handling in restaurants/farms).

These answers are tailored to a typical foodborne pathogen (e.g., Salmonella), but the structure can be adapted for other pathogens (e.g., E. coli, norovirus) by adjusting spread, symptoms, and prevention details.