I REALLY REALLY NEED HELP WITH THESE QUESTIONS PLEASE SOMEONE HELP!!!

Question 1

How can you contract salmonellosis?

Question options:

drinking a glass of contaminated water

eating a contaminated low-acid canned good

eating food prepared by an unwashed handler

eating perishable unrefrigerated food

Question 2

Which illness can you contract from leaving a bottle of olive oil infused with garlic or herbs unrefrigerated?

Question options:

botulism

Ecoli infection

salmonellosis

gastroenteritis

Question 3

Which illness can you get from food handlers who haven't washed their hands?

Question options:

botulism

Ecoli infection

salmonellosis

gastroenteritis

Question 4

Which illness can you get from undercooked hamburger?

Question options:

botulism

Ecoli infection

salmonellosis

gastroenteritis

Question 5

Which disease can you get from eating shellfish contaminated with sewage?

Question options:

botulism

Ecoli infection

salmonellosis

gastroenteritis

Question 6

What should the highest temperature be for your refrigerator?

Question options:

no higher than 0°F

no higher than 20°F

no higher than 32°F

no higher than 40°F

Question 7

At which temperature should you set your freezer to maintain food safety?

Question options:

at 0°F

below 0°F but no lower than -10°F

below 32°F

between 0°F and 32°F

Question 8

Which describes the four simple steps to food safety?

Question options:

clean, separate, cook, and chill

clean, store, cook, and chill

clean, separate, boil, and chill

clean, separate, cook, and freeze

Question 9

For food safety, you should refrigerate or freeze perishables, prepared foods, and leftovers within how many hours?

Question options:

2

3

4

5

Question 10

How can you safely defrost food?

Question options:

in the refrigerator

in the microwave

under hot running water

at room temperature

So base on the questions, the following are the answers and please if you don't mind, do not post to many question is your post.
#1 drinking a glass of contaminated water
#2 botulism
#3 gastroenteritis
#4 coli infection
#5 gastroenteritis
#6 no higher than 40 F
#7 at 0 F
#8 clean, separate, cook, chill
#9 2 hours
#10 at room temperature.

Answer Link

Ishankahps Ishankahps · Answer 2 · 2018-06-25T09:10:15-04:00

1. Answer are drinking a glass of contaminated water and eating perishable unrefrigerated food .

Salmonellosis is a disease which is caused by a bacterium called Salmonella. This can be transmitted by contaminated foods and water. Common symptoms of this disease are diarrhea and fever.

2. Botulism

This is a disease which is caused by a neurotoxin. This neurotoxin is produced by a bacterium called Clostridium botulinum. The disease can be transmitted by contaminated foods, soil and wounds. There are three types of botulism as foodborne botulism, wound botulism and infant botulism.

3. Gastroenteritis

Gastroenteritis is a disease resulting when there is an inflammation in gastro or/and intestines. The common symptoms are diarrhea, abdominal pain and vomiting. The inflammation can be due to the bacteria, virus or fungus.

4. Coli infection

The causative agent is E.coli bacteria. Generally, E.coli is a harmless bacterium which lives in the intestines of animals and humans. But some can cause diseases such as urinary tract infections, diarrhea and pneumonia.

5. Gastroenteritis

Gastroenteritis is a disease resulting when there is an inflammation in gastro or/and intestines. The inflammation can be due to the bacteria, virus or fungus. They can be transmitted from contaminated foods. The common symptoms are diarrhea, abdominal pain and vomiting.

6. Answer is “no higher than 40 ° F”.

For the safety of the foods, the refrigerator should have 40 ° F as maximum temperature while freezer is at 0 ° F. Low temperatures will slow down the growth of organisms.

7. Answer is “at 0 ° F”.

Freezer should be kept at 0 ° F to keep foods safety. Low temperature slowdowns the growth of microorganisms. Hence, the growth of disease causative agents such as bacteria, virus and fungus will be slow. But low temperatures cannot completely kill the pathogens.

8. Four simple steps to keep food safely are clean, separate, cook and chill.

Clean – wash the hands and surfaces where the foods are contacted always.
Separate – separate raw meat from other foods.

Cook – cook the foods for right temperature.

Chill – keep the foods at refrigerator which has 40 ° F as maximum temperature while freezer is at 0 ° F.

9. Answer is 2 hours.

This is called as 2 hour rule. All food items which are leftovers or purchased should be kept in refrigerator within 2 hours. This is a quick chill. Leaving perishable foods at out is caused for the growth of disease causative agents in a short time.

10. According to the given choices in the refrigerator and in the microwave can be taken as correct choices.

Defrosting at room temperature is not a safe process because the bacteria which were in the food before freezing can multiply rapidly. There are 3 safe methods to defrost the foods. They are in the refrigerator, I the microwave and in cold water.