Similar Questions

What kind of food is at high risk to food poisoning?

  • High risk food is any kind of food that is likely to be a carrier for or support the growth of pathogenic microorganisms. Proteinaceous foods - like beef, fish, mollusks, milk, eggs, poultry, and pork - we all know about. But minimally processed fruits and vegetables have been implicated in many foodborne outbreaks and are considered high risk, too. Ready-to-eat foods are high risk since the consumer does not cook the food before consuming.

Add Comment & Answer


Name: *



Answers and Comments

  • Answer: High risk food is any kind of food that is likely to be a carrier for or support the growth of pathogenic microorganisms. Proteinaceous foods - like beef, fish, mollusks, milk, eggs, poultry, and pork - we all know about. But minimally processed fruits and vegetables have been implicated in many foodborne outbreaks and are considered high risk, too. Ready-to-eat foods are high risk since the consumer does not cook the food before consuming.
  • Answer: Foods that have too much sugar,salt and saturated fat e.g. cream and oysters
  • Answer: old people and pregnant people as children eat anything like mug chewgum and they dont get ill at all pregnant people are more or likely to kill there child in side them if they get food posining old people might not be able to hadle being ill and die.
  • Answer: To prevent food poisioning, premises are often designed in a linear flow:Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service AreaThe main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination.To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
  • Answer: It depends on what risk you are talking about. If you want an answer, please reask and I will try to help you out.
  • Answer: The knowledge of food poisoning can absolutely stop food poisoning by several factors:
    Food handlers do so in a way to ensure the cleanest of conditions and eliminate the possibilities of cross contamination.
    Food preparers do so in a way as to prevent cross contamination.
    Food purchasers do so in a way as to ensure their suppliers follow strict, pre-established guidelines ensuring the best possible products.
    Consumers use "fresh food wash" type cleaners to ensure the foods are salmonella, e.coli, bacteria, insecticide and food borne pathogen free before preparing and cooking the foods.
    The CitroBio Fresh Food Wash has been shown in independent testing to stop food poisoning, salmonella, e.coli and other food borne pathogens.
    If there is anything further I can assist you with or if you feel I did not answer your question thoroughly, please let me know ASAP and I will elaborate.
    Thank you,
    Tim Mathews
  • Answer: Steak Tartare
    Raw Egg
  • Answer: saturated fats
  • Answer: There are a number of ways in which food can make you sick.Chemicals, heavy metals, foreign objects, food-infesting insects,parasites, fungi, viruses and bacteria are all possible causes.
    The greatest, and by far most common risk of becoming ill or dyingfrom food is from contamination with harmful microorganisms,commonly known as germs. The likelihood of becoming seriously illby microorganisms is far greater than that of pesticide risks,environmental contaminants, nutritional imbalances, food additivesand natural toxicants.
    Microorganisms include bacteria, viruses, molds, and parasites. Ofthe many types of microorganisms, bacteria and viruses are themajor source of foodborne illness cases in most of the world.
    Microbial food poisonings or foodborne illnesses mainly fall intoone of two categories. The first is foodinfection, where the microorganism itself growsinside your body and is the source of your symptoms. An example ofhtis is Salmonella. The second type is foodintoxication, where a chemical or natural toxin(often produced as a by-product of bacteria present in the food -known as an exotoxin) causes your symptoms or illness. A bacteriaknown to cause intoxication is Staphylocuccos aureus.
    Most bacterial food poisonings are actually food infections. Thesymptoms of food infection and food intoxication are similar. Bothcan produce food poisoning related symptoms, such as headaches,vomiting, abdominal pain, cramps, diarrhea, dehydration, and so itis not always clear which you are experiencing. Some dangerousbacteria such as Clostridium botulinum can cause death ifa person is not treated immediately.
  • Answer: Foods that are very likely to be contaminated with salmonella, e.coli and other food borne pathogens are:
    Turkey
    Chicken
    Pork
    Beef
    Fish
    Shrimp
    Ground grown fruits and vegetables such as:
    Lettuce
    Spinach
    Strawberries
    Grapes

    Essentially, EVERYTHING can be contaminated and be dangerous to consume. One way to ensure you do not get sick and prevent food poisoning is to use a "fresh food wash" to clean all your meats and produce. CitroBio Fresh Food Wash has been proven to stop salmonella, e.coli and other harmful food borne pathogens and make foods safe to eat.
  • Answer: Refrigeration or freezing helps; or simply eating the food before it goes bad.

    The food should be kept out of the temperature danger zone (135°F to 40°F), which means that cold foods should be kept cold and hot foods should be kept hot.
  • Answer: It shutdown my local Olive Garden because on person got food poiusoning from it.