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Which type of hazard is the most common cause of foodborne illness?
Biological hazards cause the most foodborne illnesses.
What must most bacteria that cause foodborne illness have?
Bacteria that cause foodborne illness must have moisture, certain nutrients, time to grow, and the proper temperature to multiply. Salts and sugars can inhibit bacterial growth by tying up the water they need to live.
What food groups are major sources of foodborne illness?
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food. Foodborne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a general consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals such as pesticides or medicines in food and naturally toxic substances like poisonous mushrooms or reef fish.
When food such as potato salad or tuna salad causes a foodborne illness the most likely reason is?
It could be eggs that have been added to the salads, because eggs can go bad quickly.
Processed foods and temperature-abused foods are most commonly associated with what type of poisioning?
I am pretty sure that it is most likely connected with Botulism
What is the difference between foodborne microorganisms and food poisoning microorganisms?
Foodborne microorganisms refer to any microorganism that can be present in or on food, whether harmful or not, while food poisoning microorganisms specifically cause illness when ingested in contaminated food. Food poisoning microorganisms produce toxins that can lead to symptoms like vomiting, diarrhea, and fever, whereas other foodborne microorganisms may not necessarily cause food poisoning.
Who has the greatest risk to get foodborne illnesses?
The people at greatest risk for getting a foodborne illness areimmunocompromised peoplethe very young, andthe elderly
Can viruses cause foodborne illness?
No, a virus needs a living organism to survive. It actually binds to the cells in the body, and changes them into virus cells. That's why you can't take antibiotics to treat a virus, because the virus is inside of your cells. You can't very well just kill all of your own cells.
Which of the following is most commonly associated with food-borne illnesses?
According to the 2011 numbers compiled by the Center for Disease Control, Norovirus caused the largest number of foodborne illness cases. Salmonella caused the largest number of hospitalizations.
Which word most likely has to do with an illness of the joints in the body?
Arthritis
Which word most likely has to do with an illness of the joint in the body?
Arthritis
What is The biggest cause of food borne illness?
The WA community has a lot of opinions about the biggest cause of foodborne illness. Here are some of the answers:The biggest cause of foodborne illness is poor personal hygiene.The biggest cause of foodborne illness is unhygienic conditions. Sometimes food is stored at an improper temperature, or it is not washed correctly, and these two things lead very quickly to bacterial growth that cause food poisoning.In terms of causative agents, the largest number of foodborne illnesses in the United States are caused by Camplyobacter. However, in terms of underlying causes, undercooking food and cross-contaminating foods is the largest cause of foodborne illnesses.The biggest cause of food borne infection is contamination of food, the commonest form being the oro-fecal route, the vector being finger nails and flies.Not washing hands etc when preparing food.Cross contamination.The biggest cause of foodborne illness is cross contamination mistakes. More notably, when raw meat or poultry, or spoiled products come into contact with the uncontaminated food or equipment.
