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Foodborne illnesses are contracted by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms ranging from upset stomach to diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. About 5,000 of these people die.
Harmful bacteria are the most common cause of foodborne illness. Some bacteria may be present at the point of purchase. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry contaminated during slaughter. Seafood may become contaminated during harvest or processing. One in 10,000 eggs may be contaminated with Salmonella inside the shell. Produce, such as spinach, lettuce, tomatoes, sprouts, and melons, can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli). Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination vary, as these foods are grown in soil and can become contaminated during growth, processing, or distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen.
The most common form of contamination from handled foods is the calicivirus, also called the Norwalk-like virus.
When food is cooked and left out for more than two hours at room temperature, bacteria can multiply quickly. Most bacteria don't produce an odor or change in color or texture, so they can be impossible to detect. Freezing food slows or stops bacteria's growth, but does not destroy the bacteria. The microbes can become reactivated when the food is thawed.
Refrigeration also can slow the growth of some bacteria. Thorough cooking is required to destroy the bacteria.
What is the meaning of the word sterile as it is used in the second paragraph?
Correct Answer: A
Rationale: In the context of the second paragraph, the term 'sterile' refers to being free of bacteria. Raw foods are mentioned as the most common source of foodborne illnesses because they are not sterile, meaning they are not free of bacteria. Foods like raw meat, poultry, and eggs can be contaminated with harmful bacteria like Salmonella. Understanding the term 'sterile' in this context is crucial to grasp the importance of proper food handling and cooking techniques to prevent foodborne illnesses.