Foods Associated with Food-borne Illness

Question 1

what are the 7 foods most likely to cause food-borne illnesses?

Answer 1

-dairy foods
-herbs and spices
-poultry
-eggs
-shellfish
-meat
-fruit and vegetables

Question 2

what are 3 pathogens dairy foods can be contaminated with and what are 3 ways the risk of this contamination can be increased?

Answer 2

-Salmonella
-E.coli
-listeria
-poor hygiene, inadequate pasteurisation and cross contamination

Question 3

how should consumers purchase dairy foods so the the risk of microbial contamination is decreased?

Answer 3

-consumers should only buy dairy from reputable suppliers who follow the standards set by the FSA and DAERA
-buy pasteurised products where possible

Question 4

how should consumers store dairy foods so the the risk of microbial contamination is decreased?

Answer 4

-store in a fridge which operates between 1-4 degrees to prevent bacterial growth
-ensure dairy products are kept separate from raw foods to avoid cross contamination

Question 5

how should consumers prepare dairy foods so that the risk of microbial contamination is decreased?

Answer 5

-always practice hand hygiene
-wash utensils and surfaces
-avoid consuming raw or unpasteurised products
-groups such as pregnant women, young children and the elderly should be especially careful

Question 6

what are 2 pathogens herbs and spices can be contaminated with and when does contamination occur? what are the 2 ways microbial contamination can be increased?

Answer 6

-salmonella and E.coli
-growing, harvesting and processing
-poor hygiene practices and insufficient decontamination procedures

Question 7

how should consumers purchase herbs and spices so that the risk of microbial contamination is decreased?

Answer 7

-buy herbs and spices from reputable suppliers which follow standards by the FSA on hygiene and safety
-look for products that have undergone pathogen reduction treatments e.g. pasteurisation

Question 8

how should consumers store herbs and spices so that the risk of microbial contamination is decreased?

Answer 8

-store in a cool dry place to prevent microbial growth
-keep in air tight containers

Question 9

how should consumers prepare herbs and spices so that the risk of microbial contamination is decreased?

Answer 9

-wash hands, utensils and surfaces before and after handling herbs and spices
-do not use herbs and spices on ready to eat foods unless they have undergone pathogen reduction treatments
-cook herbs and spices thoroughly to kill bacteria

Question 10

how should consumers purchase poultry so that the risk of microbial contamination is decreased?

Answer 10

-when buying in a shop it is crucial to separate raw poultry from ready to eat foods
-purchase raw poultry at the end of a shopping trip to avoid it entering the danger zone and maintain temperature control

Question 11

how should consumers store poultry so that the risk of microbial contamination is decreased?

Answer 11

-to prevent cross contamination store raw poultry and ready to eat foods separately
-place raw poultry in air tight container in the fridge operating at 1-4 degrees
-this avoids the poultry entering the danger zone

Question 12

how should consumers prepare poultry so that the risk of microbial contamination is decreased?

Answer 12

-washing cutting boards, utensils and hands before and after preparing poultry
-do not wash raw poultry as it can spread bacteria around
-defrost poultry in the fridge and to a core temperature of at least 75 degrees for 2 minutes

Question 13

how long can campylobacter last on kitchen surfaces? how long can E.coli?

Answer 13

-campylobacter can last for 1 hour and E.coli can last for 24 hours

Question 14

how should consumers purchase eggs so that the risk of microbial contamination is decreased?

Answer 14

-buy quality assured eggs e.g. Lion Eggs which are vaccinated against salmonella
-select eggs with longest shelf life

Question 15

how should consumers store eggs so that the risk of microbial contamination is decreased?

Answer 15

-placed in the fridge or a cool dry place
-use the egg tray in the fridge to separate eggs from ready to eat foods and avoid cross contamination
-discard eggs after their use buy date

Question 16

how should consumers prepare eggs so that the risk of microbial contamination is decreased?

Answer 16

-ensure hands, utensils and surfaces are cleaned before and after handling eggs
-cook eggs until the white and yolk are firm to reduce the risk of contamination

Question 17

how should consumers purchase shellfish so that the risk of microbial contamination is decreased?

Answer 17

-buy from reputable sources
-pick it up last and take it straight home

Question 18

how should consumers store shellfish so that the risk of microbial contamination is decreased?

Answer 18

-place in the fridge as soon as possible to prevent them decomposing and producing histamines which cause food poisoning
-do not store shellfish in water as it will become unsafe
-discard shellfish if it has a crack in its shell

Question 19

how should consumers prepare shellfish so that the risk of microbial contamination is decreased?

Answer 19

-wash hands before and after handling shellfish
-do not allow the fluid from the fish to come into contact with ready to eat foods
-the FSA advises older adults, pregnant women and young children to avoid eating raw or partially cooked shellfish

Question 20

how does meat get contaminated during slaughter? what are the 2 pathogens that contaminate them most commonly?

Answer 20

-they can carry salmonella and E.coli in their intestines
-faecal matter in their intestines can come into contaminate the raw meat during slaughter
-if the meat is minced then it is more likely to be spread throughout the product

Question 21

what type of meat is listeria most likely to contaminate?

Answer 21

-pate and deli meats as they are consumed sold and require no additional cooking meaning if listeria is present it is not destroyed

Question 22

how should consumers purchase meat so that the risk of microbial contamination is decreased?

Answer 22

-only purchase from reputable suppliers in NI
-purchase from companies with quality assurance schemes e.g. Red Tractor

Question 23

how should consumers cook meat so that the risk of microbial contamination is decreased? how is potential bacteria on cold cuts of meat killed?

Answer 23

-cook meat until it is pink not red inside or until the juices run clear
-core temp must be 75 of above
-the cold cut meats can be eaten when red inside but during production the outside is seal in high temps to kill bacteria

Question 24

what is the food safety risks associated with fruit and vegetables? what are specific f+v and f+v products that are a food safety risk?

Answer 24

-they can be contaminated with salmonella, listeria and E.coli via water, soil, manure and animals
-pre packed salads can have microbes if they have not been made hygienically
-food borne illnesses are associated with melons and raw sprouts
-fresh squeezed juices can also contain bacteria unless it has been pasteurised

Question 25

how should consumers purchase fruit and vegetables so that the risk of microbial contamination is decreased?

Answer 25

-only purchase from reputable supplier so that produce is not damaged or poorly sold -many f+v are sold use so it is harder to gauge a use by date -bagged salad leaves may still contain dirt so it should be thoroughly washed

Question 26

how should consumers store fruit and vegetables so that the risk of microbial contamination is decreased?

Answer 26

-soiled veg should be kept in a drawer in the fridge to avoid cross contamination -salad leaves should be washed and stored in a clean container with a lid to prevent wilting -store raw meats below fresh produce -hand hygiene

Question 27

how should consumers prepare fruit and vegetables so that the risk of microbial contamination is decreased? what is advised about sprouts in particular?

Answer 27

-they require thorough washing to remove soil which may contain microbes e.g. E.coli -FSA advises sprouts should be cooked until steaming right through

Question 28

what are the 2 foods most likely to cause salmonellosis?

Answer 28

-poultry -herbs and spices

Question 29

what are the 2 foods most likely to cause listeriosis?

Answer 29

-dairy foods -mould ripened cheese

Question 30

what are the 2 foods most likely to cause E.coli infections?

Answer 30

-unwashed f+v -undercooked meat