The ideal temperature for bacterial growth on food is
Results for question 2.
Match the bacterium to it's most common food source(s)
Results for question 3.
Substances used to preserve foods by lowering the pH include
Results for question 4.
Match the food contaminant to its category: biological, chemical, physical
Results for question 5.
Which of the following people would NOT be considered higher risk in terms of food contamination?
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Match the incidence of contamination with the step in the food supply chain.
Results for question 7.
Which of the following is a purpose of food irradiation?
Results for question 8.
Off the following choices, the best way to thaw food is
Results for question 9.
Approximately what percentage of food waste comes from US households?
Results for question 10.
If stored correctly, which of the following foods are fine to eat beyond their labeled "use by" or "best by" dates. Check all that apply.
Results for question 11.
Which of the following is NOT a problem with food labels that indicate "non-GMO"?
Results for question 12.
Which of the following is/are possible applications of genetic engineering?
Results for question 13.
Not optional: What is one additional thing you learned, found particularly interesting and/or still have a question to food safety and food label claims (such as GMO free, free range, organic, fair trade etc...).
One particularly interesting aspect I learned about food safety involves the "GMO free" label. It's interesting to learn that this label doesn't necessarily equate to a product being healthier. The label simply indicates the absence of genetically modified organisms, but it does not address the use of pesticides, which can also impact health. This highlight the complexity of food labels and the importance of understanding what each certification actually represents. "GMO free" might suggest a natural product, it doesn't always mean the food is produced sustainably or without other potentially harmful chemicals. This knowledge is important for making informed choices at the grocery store and understanding the broader implications of food labels on our health and the environment. It's a reminder that we must look beyond the labels to truly understand the quality and safety of our food.
Match the bacterium to it's most common food source(s)
It looks like you need help matching the bacteria to their most common food sources. Here are the correct matches:
Salmonella - Commonly found in meat, poultry, and eggs.
Listeria monocytogenes - Often associated with unpasteurized milk, juices, and undercooked meat.
Clostridium botulinum - Typically found in improperly canned foods, and in undercooked meats and unpasteurized milk.
Escherichia coli (E. coli) - Commonly associated with meat, particularly undercooked or raw ground beef, and also found in raw vegetables and unpasteurized milk.
Campylobacter jejuni - Most frequently found in raw or undercooked poultry, unpasteurized milk, and contaminated water.
Make sure each bacterium is paired with these sources in your matching activity to accurately reflect their common food associations.
The ideal temperature for bacterial growth on food is
D -between 40o and 140o C
The ideal temperature for bacterial growth on food is between 40°F and 140°F. This range is often referred to as the "danger zone" because it's the temperature range in which bacteria can grow rapidly.
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