Especially vulnerable for developing foodborne illness

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Reference no: EM133959021

Questions

1. List the different agencies responsible for monitoring the U.S. food supply. AND DO NOT LIST ACRONYMS.

2. Who is especially vulnerable for developing foodborne illness?

3. Explain the difference between the Sell by, Best if used by, and Expiration date terms.

4. What three things do bacteria rely on for growth?

5. You take some turkey from your Thanksgiving turkey (cooked on Thursday) and make turkey salad (with mayo) for sandwiches. How long is the turkey salad good for?

6. Why is Mayonnaise NOT the culprit for foodborne illness that people think it is?

7. What are GMOs?

8. What are "high risk" GMO crops?

9. Why is foodborne illness from produce (frutis and veggies) increasing?

10. Explain the 2-2-4 rule for leftovers.

11. What is food irradiation? What foods are irradiated in the U.S.? What's the logo to look for on a package indicating it's been irradiated?

12. How can we decrease pesticide residue intake?

13. What does organic mean?

14. List different environmental contaminants found in foods.

15. What are nitrites?

16. What foods contain nitrites and what are HEALTH RISKS of consuming nitrites?

Reference no: EM133959021

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