Final answer:
The statement that food can make us sick when it has germs, chemicals, or dangerous objects in it is true. Foodborne illnesses can be caused by a range of contaminants, including biological agents like bacteria and viruses. Good hygiene and food safety practices can significantly reduce the risk of food-related diseases.
Step-by-step explanation:
True or false: Food can make us sick when it has germs growing in it, or it has been contaminated by chemicals or dangerous objects. The statement is true. Foodborne illnesses, often referred to as food poisoning, can be caused by various contaminants, including biological agents like bacteria and viruses, as well as chemical substances and physical hazards.
Two major categories of chemical contaminants affecting food safety are agrochemicals and environmental contaminants. The risk of contamination can come from various sources, including improper food handling and preparation, as well as from the environment itself.
The top four germs that cause illnesses from food in the United States are Norovirus, Salmonella, Clostridium perfringens, and Camylobacter. These pathogens can be transferred to food via unclean hands, surfaces, or through cross-contamination between foods. An infectious dose is the amount of a pathogen that is required to make a person sick, and this can vary based on the pathogen and the individual's health.
Practicing good hygiene is essential in preventing foodborne illness. This includes washing hands before handling food, cooking meats thoroughly, and keeping foods at the correct temperatures to inhibit bacterial growth.
Government agencies like the Food and Drug Administration (FDA) work to ensure the safety of the food supply, but individuals also play a crucial role by following good food safety practices at home.