Concept check 1 1 in the united states the cdc estimates...

Concept Check #1 1. In the United States, the CDC estimates that ________ people suffer each year from some form of foodborne infection. multiple choice 1 roughly 100,000 between 1.5 and 2 billion several thousand several million 2. The presence of microbes in food can be ________. multiple choice 2 beneficia harmful neutral All of the choices are correct. 3. Individual bacteria (such as Salmonella) ________. multiple choice 3 grow at different temperatures based on the availability of oxygen can grow at a broad range of temperatures from -5\deg C to 80\deg C grow best at an optimum temperature and a range above and below it grow at different temperatures based on the availability of nutrients 4. The type of food-borne infection known as an intoxication is caused by ________. multiple choice 4 toxins produced by the microbe in the intestinal tract the buildup of oxidative by-products such as O- in the food growth of the microbe in the intestinal tract and intestinal lining toxins produced by microbes as they grow in the food

Transcript

00:02 All right.

00:03 So it looks like we have some questions about foodborne illnesses.

00:06 So let's take a look.

00:08 Number one, compared to other foodborne illnesses, little is known about the consequences of which type of contaminations as a cause of foodborne illnesses.

00:16 So we have a neurovirus.

00:19 We have bpa, c, mercury, d, riptide algae, and e parasite.

00:27 And the one that we would know a little about and compared to the others would be e, parasites.

00:36 So we are still learning more and more about parasites with regard to food contamination and foodborne illness.

00:44 Number two, when is food in the u .s.

00:47 Deemed safe? so we have a, there is reasonable certainty to no harm will result from repeated exposure to items in the food.

00:53 B, it passes extensive testing during production.

00:56 C, there's data indicating no harm results from repeated exposure to items in the food.

01:02 D, no one has ever become sick from it, or e contains no pesticides or pesticide residues.

01:09 And that is going to be our correct answer, according to the u .s., you know, that is one of the primary things that they look for, whether or not there are still traces of pesticides in the food.

01:21 So we're going to go with e for number two.

01:25 Number three, what is true about irradiated food? it prevents all bacterial growth, prevents all cases of foodborne illness, does not remove all potential contaminants, will prevent future contaminations, or it breaks down some nutrients.

01:42 So out of all these, the one that we can say with pretty much 100 % confidence is c, it does not remove all the potential contaminants.

01:52 Certainly helps, but there can be still some things that are resistant to the radiation and still have the ability to cause illness.

02:05 Number four, what is the first rule of food safety? so a, washing the cutting boards, b, washing your hands before and after handling food, buying irradiated foods, thoroughly cooking everything you eat.

02:18 Well, that's not true because some things we eat are raw.

02:20 Keep cold foods cold and hot foods hot.

02:23 So notice it says the first rule.

02:25 So it's not to say that some of these things aren't good and helpful, but the golden rule, the first rule, if you will, is to wash your hands before and after handling food.

02:37 Very, very important.

02:38 So you're not cross -contaminating things, you know, and you're not bringing contamination to new food product.

02:44 So again, b is our best option.

02:48 All right, let's continue.

02:50 Number five, foods that may spoil should not be left out of the refrigerator...

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