Question

Where does E. coli / Salmonella spp. come from?

Answer 1

E. coli and Salmonella spp. can come from a variety of sources, including raw or undercooked meats, poultry, dairy products, seafood, and fresh produce. Contamination can occur due to mishandling of food, exposure to animals, or improper cooking or washing practices. Practicing proper hygiene and cooking food thoroughly can help reduce the risk of infection.

Step-by-step explanation:

Both E. coli and Salmonella spp. are bacteria that can cause foodborne illnesses. They are commonly found in many types of food, including raw or undercooked meats, poultry, dairy products, seafood, and even fresh produce. For example, recent outbreaks of Salmonella have occurred in foods like peanut butter, alfalfa sprouts, and eggs, while a deadly E. coli outbreak in Germany was caused by contaminated vegetable sprouts.

Most cases of foodborne illnesses are now linked to produce contaminated by animal waste. Handling of eggshells, exposure to certain animals, and not properly cooking or washing foods can increase the risk of infection. It is important to practice proper hygiene, cook food thoroughly, and wash fruits and vegetables to reduce the risk of contamination.

Answer 2

E. coli and Salmonella spp. are bacteria that can cause foodborne illnesses and can be present in various types of food. Contamination can occur when these bacteria come into contact with food through animal waste during production or processing.

Step-by-step explanation:

E. coli and Salmonella spp. are bacteria that can cause foodborne illnesses. They can be found in various types of food, including raw and undercooked meat, poultry, dairy products, seafood, fruits, and vegetables. For example, there have been outbreaks of Salmonella associated with peanut butter, alfalfa sprouts, and eggs, while E. coli outbreaks have been linked to vegetable sprouts. Contamination can occur when these bacteria are present in animal waste and come into contact with food during production or processing.