Question

hamburgers and other ground meats are high-risk foods. what makes these foods particularly susceptible to food borne illness? check all that apply grinding mixes pathogens from the surface of a meat throughout the meat product over-cooking hamburgers fails to kill potentially harmful pathogens that may be residing in the middle of the burger grinding increases surface area, exposing more of the protein-rich tissues to microbes in the air meat grinders are sources of pathogens that can be spread to the food if the grinder is not properly cleaned

Explanation:

• For the first option: When meat is ground, pathogens on the surface (like from contaminated parts) get mixed throughout the meat. So even if the outside is cooked, the inside with pathogens can cause illness if not fully cooked. This is correct.
• Second option: Over - cooking would actually kill pathogens. Under - cooking is the issue, so this is incorrect.
• Third option: Grinding increases the surface area. The protein - rich meat is more exposed to air - borne microbes, which can contaminate the meat and lead to food - borne illness. This is correct.
• Fourth option: If meat grinders are not cleaned properly, the pathogens on the grinder can be transferred to the meat during grinding, making the meat a source of food - borne illness. This is correct.

Answer:

• Grinding mixes pathogens from the surface of a meat throughout the meat product
• Grinding increases surface area, exposing more of the protein - rich tissues to microbes in the air
• Meat grinders are sources of pathogens that can be spread to the food if the grinder is not properly cleaned