Question

What are the potential risks of placing cooked meat on a platter where raw meat had previously been?

1) Cross-contamination of bacteria from raw meat to cooked meat
2) Increased risk of foodborne illness
3) Potential contamination of vegetables in the refrigerator
4) All of the above

Answer 1

Placing cooked meat on a surface where raw meat was previously placed poses risks of cross-contamination and foodborne illness due to the transfer of harmful bacteria like Salmonella and E. coli, posing a health hazard.

Step-by-step explanation:

The potential risks of placing cooked meat on a platter where raw meat had previously been include cross-contamination of bacteria from raw meat to cooked meat, increased risk of foodborne illness, and potential contamination of vegetables in the refrigerator if they come into contact with the contaminated surface. Such cross-contamination can occur when microbes are transferred from one food to another, especially when the same surfaces or utensils are used without proper cleaning. Bacteria that can cause foodborne illnesses include Salmonella, Campylobacter jejuni, several strains of E. coli, and Vibrio, all of which can be present in or on raw meats and other foods.

Preventing foodborne disease involves proper handling, preparation, and storage of food, emphasizing good hygiene, avoiding cross-contamination, and strict temperature control. Cooking food to an internal temperature of at least 74 degrees C (165 degrees F) is essential to kill harmful bacteria, and using a cooking thermometer is a helpful tool to ensure food reaches this safe temperature.