Question

1) What is the best way to reduce the risk of foodborne illness from eating sprouts?

Choose only organic sprouts.

Avoid sprouts that have been imported from other countries.

Wash sprouts under cold, running water for one minute before serving them.

Cook sprouts thoroughly before eating them.



2) True or false: E. Coli is the only type of bacteria associated with raw sprouts.





3)"Sprouts" are


a type of fungus

germinated vegetable seeds

fermented soybeans

root vegetables




4) Why are sprouts common vectors of foodborne illness?

sprouts are grown in a warm, moist environment that favors growth of microorganisms.

All of these responses are correct.

Sprouts are often served raw.

Seeds may be contaminated by many environmental sources, and the microorganisms will be distributed throughout the plant when it sprouts.


#5) Which of these population groups should especially avoid eating raw sprouts?

Pregnant women

Immunocompromised individuals

Older adults

Young children

All of these responses are correct.

Answer 1

1) Cook sprouts thoroughly before eating them.
2) False. While E. Coli is a common bacteria associated with raw sprouts, it is not the only type. Other types of bacteria, such as Salmonella and Listeria, have also been linked to foodborne illness outbreaks related to sprouts. It is important to handle and prepare sprouts cautiously to reduce the risk of contamination from harmful bacteria.
3) "Sprouts" are germinated vegetable seeds. When a seed starts to grow, it produces a shoot, commonly known as a sprout. These sprouts can be consumed as part of a healthy diet and are often used in salads, sandwiches, and stir-fries. Some common sprouts include alfalfa, mung bean, broccoli, and radish sprouts.
4) All of these responses are correct.
5) All of these responses are correct.

Step-by-step explanation: