FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Who are considered “at risk” for foodborne illnesses?
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Preschoolers/ young children
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adults
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teenagers
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elderly people
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Explanation:
Detailed explanation-1: -Pre-prepared or pre-packaged fruit, vegetables or salads eg from salad bars, retail outlets etc. Foods made with raw egg such as home-made egg mayonnaise, hollandaise sauce, uncooked cakes and desserts and egg-nog can also be dangerous for the elderly. You should not provide these foods to an elderly resident.
Detailed explanation-2: -Young, healthy adults are the least susceptible to foodborne illness.
There is 1 question to complete.