Food Safety Quiz: Preventing Food-Borne Illness

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Questions and Answers

What is one of the initial symptoms of food-borne illness?

Nausea (correct)

Skin rash

Fever

Headaches

Which age group is at the highest risk for food-borne illness?

Middle-aged adults

Young adults

Elderly (correct)

Teenagers

How does a food-borne infection primarily occur?

Toxins are ingested directly

Toxins are generated from food processing

Microbes cause illness after entering the bloodstream

Microbes multiply and invade the intestinal wall (correct)

What type of food-borne illness involves bacteria remaining in the GI tract while producing a toxin?

Toxin-mediated infection Signup and view all the answers

Which of the following foods was implicated in a significant outbreak of Salmonella in 2010?

Eggs Signup and view all the answers

How long can it take for symptoms of a food-borne illness to appear after exposure?

Days to weeks Signup and view all the answers

Which group is NOT considered at higher risk for food-borne illnesses?

Healthy adults Signup and view all the answers

What microorganism caused 407 infections from cantaloupes as reported in 2023?

Salmonella Signup and view all the answers

When is food most likely to become contaminated?

Anywhere along the food production chain Signup and view all the answers

What temperature is considered the 'danger zone' for bacterial growth?

40° to 140°F Signup and view all the answers

Which of the following microorganisms can still multiply at refrigerator temperatures?

Listeria Signup and view all the answers

What common source can lead to the spread of foodborne illness?

Using the same utensils for raw and cooked food Signup and view all the answers

Why is foodborne illness a rising concern in population health?

Preference for undercooked meals Signup and view all the answers

Which of the following types of foods are most at risk for contamination?

Raw vegetables and fruits Signup and view all the answers

What was a significant historical response to protect the food supply in the U.S.?

The Food and Drug Act of 1906 Signup and view all the answers

Which of these factors contributes to the spread of parasites affecting humans?

Poor sanitation in tropical countries Signup and view all the answers

What is the primary aim of the FDA Food Safety Modernization Act signed in 2011?

To strengthen the food safety system Signup and view all the answers

Which agency is responsible for inspecting facilities producing meat, poultry, and egg products?

United States Department of Agriculture (USDA) Signup and view all the answers

How does the USDA ensure that meat and poultry products are safe?

By ensuring they are correctly labeled and packaged Signup and view all the answers

What essential role does the CDC play in food safety?

Gathering data on foodborne illnesses Signup and view all the answers

Which of the following statements about the Food Safety Modernization Act is true?

It provides new tools for compliance and inspection. Signup and view all the answers

What is one of the recommended practices for food safety mentioned?

Wash hands and surfaces often Signup and view all the answers

Which agency is responsible for regulating pesticides in relation to food safety?

Environmental Protection Agency (EPA) Signup and view all the answers

What does the National Integrated Food Safety Initiative focus on?

Multistate and multidisciplinary food safety activities Signup and view all the answers

What is the recommended method for washing hands before handling food?

Wash with warm soapy water for at least 20 seconds Signup and view all the answers

Which of the following is true about washing produce?

All fruits and vegetables should be washed under running water Signup and view all the answers

How should raw meat and ready-to-eat foods be handled to avoid cross-contamination?

Keep raw meat separate from ready-to-eat foods Signup and view all the answers

What is the safe internal temperature for cooked poultry?

165°F Signup and view all the answers

What should never be allowed to happen to perishable food before refrigerating?

It should not sit at room temperature for more than two hours Signup and view all the answers

What temperature should your refrigerator be set to in order to prevent bacterial growth?

40°F or below Signup and view all the answers

How should large amounts of leftovers be stored for quicker cooling?

In shallow containers Signup and view all the answers

Why is it important to use different cutting boards for different types of food?

To prevent the transfer of harmful bacteria Signup and view all the answers

Study Notes

Announcements

DAP Part 2 deadline extended to Friday, November 15th
Study Guide for Exam 3 available at the bottom of the home page

Food-Borne Illness & Food Safety

Speaker: Margaret Slavin, PhD, RDN, Associate Professor, Nutrition and Food Science, University of Maryland, College Park

Agenda

Why care about food-borne illness?
How does food-borne illness occur?
Common causes of food-borne illness
What can you do to prevent food-borne illness?

Why Should We Care About Food-Borne Illness?

Food-borne illnesses are common
CDC estimates 1 in 6 Americans experience it annually (48 million in the U.S.)
Significant numbers of hospitalizations (128,000) and deaths (3,000)

Selected Recent Large FBI Outbreaks (2008-2024)

E. coli O157:H7 outbreak (McDonald's Quarter Pounders, October 2024) - Symptoms, hospitalizations, and deaths included.
Listeria in deli meat (various dates and products) - Number of hospitalizations and deaths included.
Salmonella contamination in cantaloupes, Hepatitis A in smoothies
Other outbreaks: eggs, peanut butter, tomatoes/salsa

What Causes a Food-Borne Illness?

Consuming contaminated food or drink with bacteria, viruses, parasites, or toxins
Microbes or toxins enter the body through the gastrointestinal (GI) tract.
Initial symptoms include nausea, vomiting, abdominal cramps, and diarrhea

What Happens in a Food-Borne Illness?

Illness onset can be hours, days, or weeks after consumption
Bacteria can cause illness in several ways:
- Foodborne infection: bacteria multiply and invade the intestinal wall (Salmonella)
- Toxin-mediated infection: bacteria reside in the GI tract and produce toxins which cause harm (E. coli)
- Foodborne intoxication: bacteria produce toxins and release them into food prior to consumption

Estimates of Food-Borne Illness

CDC estimates 1 in 6 Americans affected annually (48 million in the U.S.)
128,000 hospitalizations
3,000 deaths

Who is Most at Risk?

Elderly
Very young children and infants
Pregnant women and their fetuses
People with compromised immune systems (e.g., immunosuppressant medications, HIV/AIDS, cancer patients)

How Does a Food-Borne Illness Happen?

Contamination can occur at any point in the food production chain
Several stages of food handling are potential points of contamination.

Where Does Food Get Contaminated?

Production (e.g., contaminated water used in irrigation)
Processing (e.g., microbes on food-contact surfaces)
Distribution (e.g., refrigerated food left at unsafe temperatures)
Preparation (e.g., cross-contamination between raw and ready-to-eat foods)
A contaminated person can contaminate food (fecal-oral route).

A Common Source of Contamination

An infected person can contaminate food via the fecal-oral route

Another Reason Why: Bacterial Proliferation

Bacteria require nutrients, water, and warmth to grow.
Most grow best in the "danger zone," temperatures of 40°F to 140°F
Pathogenic bacteria do not multiply above 140°F and do not multiply if the food is below 40°F (except Listeria).

Why Foodborne Illness is So Common

Mishandling of food
Preference for food cooked "rare" foods
Increased number of older adults and use of immunosuppressant medications
Centralized food production
Increased ready-to-eat foods

What Foods Are Most at Risk?

Raw and undercooked animal foods (meat, poultry, eggs, unpasteurized milk, seafood)
Deli meats
Raw vegetables, fruits (leafy greens and sprouts).

What Are the Common Causes of FBI?

The top five bacterial causes of foodborne illness include Norovirus, Salmonella (non-typhoidal), Clostridium perfringens, Campylobacter, Staphylococcus aureus.
Other causes of foodborne illness include Toxoplasma gondii, E. coli O157, Vibrio.
Viral causes include Hepatitis A, Norovirus, and others (list the other viral causes in the notes)

Bacterial Causes of Foodborne Illness

Several different bacteria cause FBI. The note includes names of various bacteria, sources, time of illness onset, duration of illness, and symptoms.

Viral Causes of FBI

Several different viruses cause FBI. Includes names of various viruses, sources, time of illness onset, duration of illness, and symptoms.

Parasites

Parasites can cause foodborne illness.
Protozoa and helminths (Tapeworms, Trichinella spiralis) are examples.

What Is Being Done About FBI?

Historical efforts (e.g., the Food and Drug Act) aimed at protecting the food supply
Current challenges/outbreaks are larger and more extensive
Agencies involved in preventing and monitoring foodborne illness (USDA, FDA, EPA, CDC)

FDA Food Safety Modernization Act

Signed into law in 2011
Aims to prevent foodborne illness
New inspection and compliance tools
Increased standards for imported foods

Agencies Responsible for Monitoring U.S. Food Supply

List and describe roles of USDA, FDA, EPA, and CDC

What Can (Should) You Do?

Clean (wash hands and surfaces)
Separate (avoid cross-contamination)
Cook (cook food to proper temperature)
Chill (refrigerate foods promptly).

Specific Instructions for Clean, Separate, Cook, Chill

Detailed information provided
- Cleaning, separating, cooking, and chilling food

Summary

Foodborne illness is common
Contamination happens in various stages of the food production process
For safe food, follow good food handling practices, pay attention to recalls, and use Clean, Separate, Cook, and Chill practices.

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Description

Test your knowledge on food-borne illness and food safety with this informative quiz. Learn about the causes, prevention strategies, and the importance of food safety in your daily life. Stay informed about recent outbreaks and their impacts on public health.