Which of the following is the leading cause of foodborne illness in the United States?

Which of the following is the leading cause of foodborne illness in the United States?

Campylobacter is a species of bacteria that is one of the most common causes of foodborne illness in the US.

Is Salmonella the most common foodborne illness?

Salmonella is the name of a group of bacteria that causes the infection salmonellosis. It is one of the most common bacterial causes of diarrhea and the most common cause of foodborne-related hospitalizations and deaths.

What parasite is a leading cause of foodborne illness?

Norovirus caused the most illnesses. Although norovirus usually causes a mild illness, norovirus is a leading cause of foodborne deaths because it affects so many people.

Which raw meat causes salmonella?

The bacteria often spread through contaminated foods. Common food sources of salmonella infection include: Raw and undercooked meat, including chicken, turkey, duck, beef, veal, and pork. Raw fruits or vegetables.

What are the most common signs of communicable diseases and foodborne illness found on the Big 7?

Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.

What are the four important food safety rules?

Four Steps to Food Safety: Clean, Separate, Cook, Chill

• Germs that cause food poisoning can survive in many places and spread around your kitchen.
• Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.

Which item can be received at 45 degrees F?

Live shellfish Receive oysters, mussels, clams, and scallops at an air temperature of 45°F (7°C) and an internal temperature no greater than 50°F (10°C). Once received, the shellfish must be cooled to 41°F (5°C) or lower in four hours.

What is the minimum internal cooking temperature and time for shell eggs that will be served immediately?

Eggs for immediate service: cook to an internal temperature of 145˚F (63˚C) for fifteen seconds.

What temperature should shell eggs that will be hot held for service be cooked to?

135°F

Which food is safe to eat if cooked to a minimum internal temperature of 145 for 15 seconds?

Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: Seafood—including fish, shellfish, and crustaceans. Steaks/chops of pork, beef, veal, and lamb. Eggs that will be served immediately.