Foodborne Illness Trends

Instructions: Go to this website and click on the relevant links to answer questions 1-9: http://www.cdc.gov/foodsafety/facts.html.

 

1. FoodNet is a collaborative program that _____.
2. works with health departments from every state in the United States
3. works with approximately 15% of U.S. consumers
4. started tracking food safety information in 2000
5. tracks five different pathogens

 

2. E. coli O157 infection is most commonly associated with consumption of raw or contaminated eggs.
3. True
4. False

 

3. According to the CDC, in 2011 Salmonella was the most acquired foodborne illness resulting in hospitalization.
4. True
5. False

 

4. Foodborne microbes are present only in unhealthy animals.
5. True
6. False

 

5. Infection with E. coli O157 can cause acute renal failure in children.
6. True
7. False

 

6. Norovirus typically causes more vomiting rather than diarrhea and can resolve in 3 days.
7. True
8. False

 

7. It is safe to leave leftovers unrefrigerated for up to 6 hours.
8. True
9. False

 

8. The toxin that causes botulism is inactivated by boiling.
9. True
10. False

 

9. Hamburgers should be cooked to an internal temperature of at least 150°F.
10. True
11. False