Question

in order to prevent foodborne illness when prepairing and storing meat, you should:

a) cook to the proper internal temparaure

b)thaw by proper method

c)store leftover in small, shallow containers in fridge to allow for rapid cooling

d) all of the above

Answer 1

Consumption of contaminated food and water leads to food borne illness. Certain bacteria, viruses, parasites causes food borne illness. The common causes of food borne illness are intake of raw meat,poultry, raw eggs,foods contaminated with vomitus and fecal material.

The etiological organism causing food borne illness are : Ecoli, Listeria,shigella and salmonella. Symptoms of food borne illness includes nausea,vomiting, stomach upset, abdominal cramps and dehydration.

To prevent foodborne illness when preparing and storing meat, you should: The correct option is d) all the above.

a) cook to the proper internal temperature :

cooking food in a high internal temperature kills germs in the food that causes food borne illness. Food thermometer ensures the safety of the food quality. 145 degree to 165 degree temperature is ideal to cook raw foods.

b) thaw by proper method - thawing is a process of converting food from a state of frozen to liquid state. Meat can be thawed safely in cold water and it should never be thawed in hot water. Meat can also be thawed in microwave but at a minimum temperature as the high temperature leads to change in meat quality.

c)store leftover in small, shallow containers in fridge to allow for rapid cooling - Dividing the left over meat in the small,shallow containers helps the meat to cool rapidly.