Question

Dina and Matt’s Christmas Dinner Dina and Matt were celebrating their first Christmas together as a married couple. They were excited about cooking a meal for their families. Three days before Christmas, they went to the supermarket for the necessary ingredients. The day before Christmas they began cooking because their oven was too small to do all the cooking on the holiday. They prepared the roast chicken and meatloaf on the same cutting board, figuring it was all meat anyway. They then cooked the meats, but realized they couldn’t fit them into their refrigerator, so they left them on the back porch, rationalizing that it was cold enough outside. They were so exhausted that they went to bed without doing any dishes. The next morning they forgot they hadn’t washed the cutting board and Matt used it to prepare the salad. They also cooked sweet potatoes and gravy. The meal was a success and everyone complimented them on their culinary skills. Leftovers were put away after the company left a few hours later. Please answer the following questions: Question 1: What potential problems do you see that could lead to an occurrence of foodborne illness? (Name at least 3.) Question 2: At what temperature(s) should food be stored to keep it safe to consume? Question 3: What type of bacteria is commonly found on poultry? What symptoms can it cause? Question 4: What type of bacteria is commonly found on ground beef? What symptoms can it cause? Question 5: Have you ever experienced a foodborne illness? If so, what do you think was the cause? Question 6: What steps can Dina and Matt plan to take in order to serve a safer meal at their next dinner party?

Answer 1

1. Foodborne illness is otherwise called as food poisoning where the illness is caused by the consumption of food that is contaminated with bacteria,viruses,parasites or harmful toxins.

The infectious organisms that is present in the food may produce harmful toxins that leads the person to become ill.

The incidence shows that Researchers are identified more than 250 foodborne diseases.

1.Here in the present scenario the preparation of the roast chicken and the meat loaf on the same cutting board with the belief that the two are of meats.The main facts behind that the raw chicken products are more prone for the salmonella infection,some times it may be contaminated with Clostridium Perfingens. If we are using the same cutting board for the chicken and meat loaf with out washing the cutting board after the preparation of roasted chicken,In case if the chicken is contaminated with the bacteria or the virus there may be a chance of contamination of the meat loaf by the contaminated raw chicken or its juices.

The same cutting board on the next day without washing and is used for the preparation of salad and for the sweet potatoes and gravy

This all may be leads to the food borne illnesses,is also called as food poisoning/food infection

eg: *Salmonella Infection

*Clostridium perfringens

*Campylobacter jejuni

Wash the cutting boards with hot soapy water after preparing chicken and before preparing the next item.

2.The food should be stored in the refrigerator with proper temperature.

Keep the refrigerator temperature at or below 4^o C.

The freezer temperature should be 0^oF

3..The main types of bacteria found on poultry are :

*Salmonella Enteriditis

*Campylobacter jejuni

*Staphylococcus aureus

*Listeria onocytogenes

The symptoms may include:

Diarrhoea

*Abdominal pain and cramps

*Fever

*Vomitting

*Whole body chills,dehydration,fatigue,loss of appetite

*Head ache

4.*Clostridium Perfingens

*E-coli

*Enterococcus

*Salmonella

*Staphylococcus aureus

The symptoms may include:

*Bloody diarrhea

*Fever

*Chills

*Fatigue

*Nausea/vomiting

*Head ache and abdominal pain

*Pain on burning when urinate*Shortness of breath

*Chest pain while breathing

*Stiff neck

*Bleeding gums

5.I never had experienced any foodborne infection

6.During each and every year about millions of people are prone to get the foodborne infections due to the improper handling,lack of maintaining food hygiene,improper storage/refrigeration and preservation.

*Properly wash the hands before handling for a food items

*Before and after using the kitchen utensils wash it properly

*When using the cutting board before and after each item prepares wash it for the preparation of next item

*The refrigerate the meat loaf within two hours of cooking.Properly stored cooked meat loaf will last for 3 to 4 days in the refrigerator

*Use separate cutting board for raw chicken

*Do not place any food items on the cutting board that previously contact with the raw chicken

*Be alert for spoiled food

*Follow the safe food handling practices such as clean hands,clean surface,clean utensils

*Separate raw foods from ready to eat foods