Question

Five students order meals at a local restaurant. Which of the following students are at highest risk for illness? (Select all that apply.)

a. The first student asks for a salad with chicken strips and dressing on the side.
b. The second student asks for a hamburger, very rare.
c. The third student orders a tuna salad sandwich with extra mayonnaise.
d. The fourth student orders a breakfast meal with two very soft-poached eggs and toast.
e. the fifth student asks for a veggie platter and side of hummus

Answer 1

The students at the highest risk for illness is b. and d.

b. Consuming undercooked ground beef, like a very rare hamburger, increases the risk of foodborne illnesses such as E. coli and Salmonella infections. Ground beef should be cooked to an internal temperature of 160°F (71°C) to minimize the risk.

d. Very soft-poached eggs may not be cooked thoroughly, which can increase the risk of Salmonella infection. To reduce the risk, eggs should be cooked until both the yolk and the white are firm.