Food Safety (HMD Exam 4)

Name four common causes of foodborne illness.

Viruses (norovirus, hepatitis A), bacteria (Salmonella, E. coli, Listeria), parasites, fungi.

How is Hepatitis A mostly transmitted?

Fecal-oral route – contaminated food/water, often from infected food handlers (symptoms: jaundice, liver damage).

What is a common source of E. coli O157:H7?

Undercooked ground beef, contaminated produce (lettuce, spinach), unpasteurized milk/juice.

Who is most at risk for severe illness from Salmonella?

Young children, elderly, immunocompromised people (causes gastroenteritis, fever, diarrhea).

Why is Listeria especially dangerous for pregnant women?

Can cross the placenta, causing miscarriage, stillbirth, or severe newborn infection.

What is the temperature danger zone for food?

40°F – 140°F (4°C – 60°C) – bacteria grow rapidly in this range.

How long can leftovers be safely stored in the refrigerator?

3–4 days (or frozen for longer).