Question

Which microbe would most likely contaminate 1) raw ground turkey, 2) underprocessed green beans, and 3) improperly cooled gravy?

a) Cyclospora
b) Vibrio sp.
c) Campylobacter jejuni
d) Clostridium botulinum
e) Clostridium perfringrens

Answer 1

The most likely contaminants in raw ground turkey, underprocessed green beans, and improperly cooled gravy are Campylobacter jejuni, Clostridium botulinum, and Clostridium perfringens, respectively, due to the environments these bacteria commonly inhabit and their association with these foods.

Step-by-step explanation:

The microbes that are most likely to contaminate the specified foods are based on the types of bacteria that are commonly associated with each food item based on the environment in which they thrive and how the foods are typically processed or mishandled.

1. Campylobacter jejuni is often found in raw or undercooked poultry, making it the most likely contaminant of raw ground turkey.
2. Clostridium botulinum can be associated with improperly processed canned foods, such as green beans, if they are not processed at high enough temperatures to kill spores.
3. Clostridium perfringens is a common contaminant in foods that are not cooled properly, making it the likely culprit in improperly cooled gravy.

Cross-contamination is a common issue that can lead to the transfer of these bacteria from contaminated foods to other items in the kitchen. Proper cooking, cleaning, and food handling can prevent most foodborne illnesses caused by these microbes.