Which Of The Following Is Not A Reason The Elderly Are At Greater Risk Of Contracting Foodborne?
32 Cards in this Set
|Which pathogen is responsible for foodborne illness caused by eating raw or undercooked eggs, poultry and meat, raw milk and dairy products?||Salmonella|
|Which of the following is NOT a reason the elderly are at greater risk of contracting foodborne illnesses?||They eat a greater variety of foods.|
Are nursing home residents at risk of foodborne illness?
Individuals who reside in an institutionalized situation, such as a nursing home, are generally considered to be at low risk of contracting a foodborne infection. false When raw poultry is chopped on the same cutting board as fresh lettuce, the possibility of cross contamination exists.
Which is more effective at preventing foodborne illnesses alcohol or waterless?
The use of waterless, alcohol-based hand gels and handwashing before food preparation are both equally effective. Viruses such as Trichinella spiralis, which is spread by the consumption of undercooked or raw meat or fish, are the most common. Which of the following is not a factor contributing to the increased risk of developing foodborne infections among the elderly?
How has the incidence of foodborne illness changed?
The number of outbreaks of foodborne disease has decreased significantly in recent years. Toxins are poisons that may be created by living organisms and are classified as such. Foods that have been irradiated must be labeled with the radura emblem.
How can older adults prevent food poisoning?
A. Handle and store food in accordance with proper procedures. B. Discard any leftovers or food that hasn’t been consumed. C. Purchase only food that has been sterilized or irradiated. D. Using a magnifying lens, examine all food for signs of microbial contamination. A Because of this, older persons may require a B12 supplement.
Why are older people more susceptible to foodborne illness?
Adults over the age of 65 are at an increased risk of hospitalization and death as a result of foodborne disease. It is believed that this higher risk of foodborne disease is due to the changes that occur in the organs and body systems of older people: The gastrointestinal system holds on to food for a longer amount of time, allowing bacteria to flourish in the environment.
Which of the following is most likely at risk of contracting a foodborne illness?
Adults 65 years of age and older. Children under the age of five years. People who have had their immune systems impaired as a result of sickness or medical treatment. Women who are pregnant.
Are old people more susceptible to food poisoning?
Recent research from the Food and Drug Administration shows that older persons are more consistent in practicing safe food handling than those younger than 60 years old, based on consumer survey data from the agency in the past. Adults over the age of 65, on the other hand, are more susceptible to food poisoning and should exercise greater caution while handling food.
What are the 4 leading factors that causes food borne illness?
- In terms of risk factors for foodborne disease, the following five are the most significant: Food derived from questionable origins
- Cooking that isn’t up to par
- Inadequate hot/cold retention temperatures
- Equipment that has been contaminated
- Unhygienic personal habits
Which group is least susceptible to foodborne illness?
Young, healthy individuals are the ones who are least likely to have a foodborne disease.
What are the 5 high risk customer groups?
Groups at high risk Children under the age of five are considered to be minors. persons who are ill Pregnant women and unborn children are included in this category. people above the age of 65
What are the 5 most common risk factors for preventing foodborne illnesses?
- The following are the top five risk factors that are most frequently linked to outbreaks of foodborne illness: Hot/cold holding temperatures of potentially dangerous foods that are not properly controlled
- Food that has been improperly cooked at high heat
- Utensils and equipment that are dirty and/or polluted
- Employees’ health and hygiene are in poor condition.
- Food derived from questionable origins
Which of the following is NOT considered a potentially hazardous food?
Answer: B – Sea salt does not contain any potentially dangerous ingredients. Because tomatoes, grouper, and veal have particular perishable needs as well as additional risks, sea salt is the only solution that can be given to this topic. Because of its extremely low water activity, sea salt is not recognized to be a potentially dangerous food source by the FDA.
Which group is at greatest risk of contracting a foodborne illness quizlet?
A 70-year-old grandma, a 2-year-old child, and a middle-aged lady with diabetes are the people who are most at risk of developing a foodborne infection. Foodborne illnesses are more likely to be contracted by those who have a compromised immune system, such as the elderly, children, and people who have diabetes or other chronic disorders.
What causes food poisoning in elderly?
What are the causes of food poisoning in the elderly? A virus, parasite, or bacteria can infect food, causing it to become contaminated and cause food poisoning. E. coli, Campylobacter, Salmonella, Listeria, and Norovirus are just a few of the most prevalent pathogens found in the environment.
Which are high risk foods?
- Foods with a high risk of contamination include dairy products (such as custard and cream)
- Rice that has been cooked
- Pasta that has been cooked
- Delicatessen meats, sliced thinly
- Salads that have been prepared, such as coleslaw, pasta salads, and rice salads
What is the greatest risk to food safety?
Bacteria are the most dangerous microbes to human health and food safety out of all of them. Bacteria are single-celled, living creatures that may develop rapidly when exposed to appropriate environmental conditions.