Food Safety

Tiffany Sabala


June 5, 2017
Erik Kirk

Food Safety

Scenario 1
. Based on Scenario 1, what are the possible sources of food-borne
After looking at the possible food-borne illnesses it is one of two I
think. It could be Campylobacter jejuni, which is from unpasteurized
milk, untreated water, undercooked meat and poultry, with a fever,
headache, diarrhea, abdominal pain 2-5 days after contamination
and can last 2-10 days. However, the main culprit I believe is
Escherichia coli O157:H7 which is fecal contamination, undercooked
ground beef and causes and onset of abdominal pain, bloody diarrhea,
kidney failure and starts 1-9 days and can last from 2-9 days in
uncomplicated cases.
. Although Jeremiah did not get sick, there were several areas
throughout Jeremiah's day that could have led him to a serious case of
food-borne illness. Point out these areas and briefly explain why they
are of concern and what Jeremiah could have done differently.
Well, first he left the food in a hot car while he went to the sports
store. This is just the beginning. Though the food was still cold it
was not at the temperature that it should have been at and that
started the process for bacteria. Next, as he prepped the food he used
the same knife that he trimmed the fat off the meat to cut up the rest
of the vegetables and it doesn't say but I am going to assume that he
used the same cutting board also. Then, he left the food out for 45
minutes while he got ready. Finally, not cooking the meat thoroughly.
o Why is it safe for steak to be pink in the middle, but potentially
dangerous for a hamburger not to be cooked all the way through?
Contaminated ground beef is a concern because the pathogens are mixed
throughout during grinding rather than remaining on the surface, as they do
on steaks and chops. The E. coli on the outside of the meat are quickly
killed during cooking, but those in the interior survive if the meat is not
cooked thoroughly.

Scenario 2
. How could this illness have been prevented?
o Well it is a simple as just putting the food in the
refrigerator. Martha clearly thought that it was ok to leave it
out until I cooled. By refrigerating foods promptly and
properly, you can help keep your family safe from food poisoning
at home.
. Based on the incubation period and symptoms of the illness, what is
the most likely microorganism responsible for this illness?
o Clostridium botulinum which is caused by improperly canned
foods, deep-dish casseroles, and honey. This is known to cause
weakness, vertigo, respiratory failure, and paralysis. The onset
of this food borne illness is 18-36 hours and can last 10 days
or longer (must administer antitoxin)
. Describe the temperature danger zone.
o Bacteria can grow in perishable foods within two hours unless
you refrigerate them. If the temperature is 90 ?F or higher
during the summer, you should cut that time down to one hour.
Cold temperatures slow the growth of illness causing bacteria.
So, it's important to chill food promptly and properly.
. How could Martha have sped up the cooling process of the lasagna?
o Martha could have sped up the cooling process of the lasagna by
placing the cooked lasagna in the refrigerator. She also could
have placed the lasagna in an ice bath to speed up the cooling
process as well. Food should be cooled as quickly to lessen the
risks of contamination. This process should be done within two
to three hours o I
If the leftover lasagna was thoroughly reheated, (which it was),
how did it still lead to food-borne illness?
Even though Martha reheated the lasagna thoroughly, it still led
to food-borne illness because it may not have been reheated
above the required temperature at approximately 165 degrees
Fahrenheit to kill the bacteria. It also may not have been
cooled in the proper time frame causing bacteria to remain in
the food.

Scenario 3
. What could be the cause of Sally and her family members' illness?
o The cause of Sally and her family members' illness can be
several causes. Bacteria from letting the chicken sit out for