Learn2Serve Food Safety Protection Manager Certification 2025 – 400 Free Practice Questions to Pass the Exam

Question: 1 / 400

Which one of the following food contaminations is best prevented by cooking to safe temperatures?

Salmonella

Hepatitis A

E. coli

Cooking food to safe temperatures is highly effective in preventing the spread of E. coli infections. E. coli, particularly the strain O157:H7, can be found in undercooked beef, unpasteurized milk, and contaminated produce. When food is cooked to the recommended internal temperatures, it effectively kills the bacteria that cause E. coli infections, thus reducing the risk of foodborne illness significantly.

While salmonella and campylobacter can also be prevented by cooking to safe temperatures, the emphasis on E. coli highlights its association with specific foods that are commonly served undercooked, such as ground beef. Hepatitis A, on the other hand, is primarily transmitted through contaminated food or water and is not eliminated by cooking; it requires proper hygiene and food handling practices to prevent contamination in the first place.

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Campylobacter

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