Question

please note: leaving this page before submitting your assessment will result in failing this attempt. if you exceed the number of allowed attempts, you will be locked out of your course and required to re - register. 27) ¿cuál de las siguientes respuestas es más probable que cause una enfermedad transmitida por los alimentos? a) tocar carne cruda y luego tocar fruta fresca b) tomar de una a dos horas para calentar la sopa sobrante c) juntar 10 huevos para hacer tortillas y guardarlos en un baño de hielo d) mantener una bandeja de huevos en el mostrador y usarlos dentro de una hora

Explanation:

Foodborne illnesses often stem from cross-contamination, where pathogens from raw foods transfer to ready-to-eat foods. Raw meat commonly carries harmful bacteria like Salmonella or E. coli. Touching raw meat then fresh, ready-to-eat fruit transfers these pathogens directly to food that will not be cooked, creating a high risk of illness. The other options describe safe or low-risk food handling practices: reheating soup within 2 hours, storing egg mixtures on ice, and using eggs left out for only 1 hour are all appropriate to prevent pathogen growth or cross-contamination.

Answer:

a) Tocar carne cruda y luego tocar fruta fresca