E. coli Safety Quiz: Understanding Foodborne Illnesses

📚 Quick Study Guide

• 🦠 E. coli (Escherichia coli): A bacterium commonly found in the intestines of humans and animals. Most strains are harmless, but some can cause severe food poisoning.
• 🍎 Common Sources: Contaminated food (especially raw or undercooked ground beef), unpasteurized milk and juice, and contaminated water.
• 🌡️ Danger Zone: Bacteria, including E. coli, grow rapidly in the "danger zone" between 40°F and 140°F (4°C and 60°C).
• 🍳 Safe Cooking Temperatures: Ground beef should be cooked to an internal temperature of 160°F (71°C) to kill E. coli. Use a food thermometer to ensure accuracy.
• 🧼 Prevention: Thoroughly wash hands with soap and water, especially after using the restroom and before handling food. Wash fruits and vegetables. Prevent cross-contamination by keeping raw and cooked foods separate.
• 🧊 Proper Storage: Refrigerate perishable foods promptly. Keep leftovers refrigerated at 40°F (4°C) or below.
• ⚕️ Symptoms: Symptoms of E. coli infection can include severe stomach cramps, diarrhea (often bloody), and vomiting. Seek medical attention if you experience these symptoms.

🧪 Practice Quiz

1. What is *E. coli*?
   1. A type of virus
   2. A harmful pesticide
   3. A type of bacteria
   4. A food additive
2. Which of the following is a common source of *E. coli* contamination?
   1. Properly pasteurized milk
   2. Well-cooked vegetables
   3. Undercooked ground beef
   4. Clean drinking water
3. What is the temperature "danger zone" in which bacteria like *E. coli* grow rapidly?
   1. 0°F - 32°F (-18°C - 0°C)
   2. 40°F - 140°F (4°C - 60°C)
   3. 150°F - 200°F (66°C - 93°C)
   4. 212°F (100°C) and above
4. What is the recommended internal cooking temperature for ground beef to kill *E. coli*?
   1. 140°F (60°C)
   2. 150°F (66°C)
   3. 160°F (71°C)
   4. 170°F (77°C)
5. Which of the following is an effective way to prevent *E. coli* infection?
   1. Using the same cutting board for raw meat and vegetables
   2. Washing hands only after handling raw meat
   3. Thoroughly washing hands with soap and water before handling food
   4. Leaving perishable foods at room temperature for extended periods
6. What are common symptoms of *E. coli* infection?
   1. Increased appetite and energy
   2. Severe stomach cramps, diarrhea, and vomiting
   3. Mild headache and fatigue
   4. Improved digestion
7. Why is it important to use a food thermometer when cooking meat?
   1. To improve the taste
   2. To ensure the meat is cooked to a safe internal temperature and kills harmful bacteria
   3. To reduce cooking time
   4. To make the meat look more appealing