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Most contaminated foods come from a slaughterhouse as the conditions are unbelievably filthy there.
Fruits and vegetables can be contaminated by unclean water.
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What liquids are most susceptible to bacterial growth?
There are quite a few liquids that are susceptible to bacterial growth. Water and sugary warm liquids are the most susceptible.
What makes the pathogenesis of leptospirosis different from most other bacterial UTIs?
Does not originate from fecal contamination.
Which of the following. Situations would most likely promote bacterial contamination?
touching raw chicken then cooked chicken with the same gloves
What is most common reason for food born illness?
The most common reason for food born illness is contamination of the food. If the food is exposed to things such as animal feces or workers handling the product with dirty hands, then there is a risk of contamination.
Which one of the following situation would most likely promote bacterial contamination?
touching raw chicken then cooked chicken with the same gloves
Which one of following situations would most likely promote bacterial contamination?
touching raw chicken then cooked chicken with the same gloves
What is the most common mode of HAV transmission?
contamination of food during preparation
How does fungi get into food?
Fungi get into food through contamination - the fungi is allowed to contact the food in some fashion. In the United States, most cross-contamination like this happens in the home after the food has been open. Fungi are pretty much everywhere and for the most part don't hurt anything.
If a hair gets into food it could be introducing contamination into the food.?
In most cases no major contamination can be introduced due to a hair being in your food. However, very uncommonly the human from which the hair came from could have ailments such as lice and open soars.
When is cross-contamination most likely to occur?
Cross-contamination is the transfer of harmful bacteria to food, from cutting boards, utensils or improperly cooked foods. It could result to foodborne illnesses.
How far should food be stored to avoid cross contamination?
Most food should be bagged or airtightly sealed so that doesnt happen
Why do most restaurants have separate kitchens for preparing hot and cold food?
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