Question

Foods most commonly involved in food-borne illnesses are:

A) Fresh fruits and vegetables
B) Canned goods
C) Frozen meats
D) Dry grains and cereals

Answer 1

Fresh fruits and vegetables (Option A) are most commonly involved in food-borne illnesses, often due to contamination with harmful bacteria like Salmonella and E. coli. Proper hygiene, cooking, and storage practices can reduce the risk of these diseases.

Step-by-step explanation:

The foods most commonly involved in food-borne illnesses are A) Fresh fruits and vegetables. These can be contaminated by harmful bacteria such as Salmonella, E. coli, and Listeria, often through improper handling, preparation, or storage. Regular washing of hands, as well as utensils and cutting boards, can prevent the spread of these bacteria. It is also essential to cook foods properly and maintain appropriate temperatures to minimize the risk of foodborne diseases. In contrast, canned goods, frozen meats, and dry grains and cereals are less likely to be sources of foodborne illnesses when stored and handled correctly thanks to the processes involved in their preparation and storage, such as pasteurization, freezing, and dehydration, which reduce the risk of bacterial contamination.