The most common source of foodborne illness is:
1.Produce
2.Poultry
3.Seafood
4.Eggs
5.Beef
6.Milk products
Q. 2Explain the relationship between obesity and type 2 diabetes.
Q. 3All of the following methods for thawing raw meats and poultry are recommended except:
1.Thaw in the refrigerator
2.Thaw in the microwave
3.Thaw on the counter for 1-2 hours
4.All of these methods are recommended for thawing raw meats
Q. 4Explain what is meant by the protein-sparing action of carbohydrate.
Q. 5Food storage at freezer and refrigerator temperatures will prevent microbial food poisoning, but caution is needed since _____.
1.yeasts and molds grow in the refrigerator and the freezer
2.foods will eventually rot in the refrigerator and freezer
3.pathogen growth is masked by refrigerator and freezer storage
4.pathogenic bacteria survive freezing, and can grow if the food is warmed to ambient temperatures
5.frozen foods can cause microbial food poisoning
Q. 6Using bread as an example, describe the tasks of the various body systems in breaking down carbohydrate into glucose to fuel the cells' work.
Q. 7According to this ambient thermometer, food stored between _____ and _____ degrees Fahrenheit is likely to become a food poisoning risk, because pathogenic bacteria can grow well in this range.
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