1. What potential problems do you see that could lead to an occurrence of foodborne illness? (Name at least 3.)
In their cooking and preparation of their meals, Dina and Matt perform different malpractices that lead to food poisoning. This arises from the departure from the conventions of mass food production, which of course leads to the destruction as well; as a team to ensure everything is done. Examples of the mistakes they do are preparing the meatloaf and the roast chicken on the same day, and then fail to refrigerate it appropriately. Leaving it on the outside and imagining that the level of temperature should be enough is just being naïve and taking of risk. Another instance that could lead to food poisoning is when Matt used a cutting board that is not washed to cut as salad on it should be noted that this was risky considering the fact that bacteria could easily be passed.
2. At what temperature(s) should food be stored to keep it safe to consume?
The temperature at which food should be kept is equally important, as the temperature has an influence on bacteria, which can destroy the food, thereby introducing poisonous elements into the food (Sheen, 98). Research has established that food should be kept at or below 40 F. However, in as much as these foods are kept in the refrigerator, they should be checked regularly as they may go bad even if they are kept at these temperature levels. This is in regards to the fact that almost 70 percent of food poisoning is done by either poor storage.
3. What type of bacteria is commonly found on poultry? What symptoms can it cause?
In poultry, the most common bacteria are known as Salmonella Enteritidis. It is also responsible for meat and egg poisoning. The symptoms of these bacteria are diarrhea, stomach cramps, headaches and nausea (Sheen, 126). The disease that results by this bacterium is stomach and intestine illnesses. To prevent salmonella, poultry should be cooked thoroughly and be stored at the right temperatures.
4. What type of bacteria is commonly found in ground beef? What symptoms can it cause?
In ground beef, the most common type of bacteria is E. coli. The bacteria are very prevalent when the meat is not cooked as required, and when the method used in storage is not also good. It is recommended that the meat is boiled and refrigerated at or below 4 F (Sheen, 157). In cases when the bacteria invades the meat; the symptoms include diarrhea, nausea and vomiting. It can also cause serious stomach and intestine illnesses.
5. Have you ever experienced a foodborne illness? If so, what do you think was the cause?
A year ago, I experienced a severe foodborne illness. According to my doctor, I had taken poisoned beans, which had been invaded by bacteria. Apparently, the beans were not kept as required, which made them go bad. I suspected the safety of taking them from the strange smell, but I ignored that fact and took them. Six hours later, I experienced the worst stomachache in my lifetime, until my doctor confirmed it resulted from food poisoning
6. What steps can Dina and Matt plan to take to serve a safer meal at their next dinner party?
The mistakes that Dina and Matt did should not happen again, as it exposed a large number of people to the risk of getting foodborne diseases. One of the steps they can take to ensure such mistakes do not happen again is to ensure they have enough essentials such as refrigerators and cooking utensils. This will ensure that they prepare and keep the food as recommended. Besides, it will ensure that they do not take chances in the food getting poisoned, as they did in their previous party. The food should also not be prepared too early, as this is likely to increase the chances of getting it poisoned.