Which scenario best demonstrates how extrinsic factors contribute to foodborne illness?[Fill in the blank]

Question

BlackTom AI · Accepted Answer

Extrinsic factors are environmental conditions outside the food itself (temperature, time, humidity, gas atmosphere, and storage conditions) that influence microbial growth.

1) Relevant knowledge points and concepts
- Intrinsic factors are properties of the food (pH, water activity, nutrient content, natural antimicrobials).  
- Extrinsic factors are external conditions (holding temperature, length of storage, relative humidity, oxygen).  
- The “danger zone” for bacterial growth is commonly cited between about 5 °C and 60 °C; holding food in that range for extended periods allows rapid bacterial multiplication and possible toxin production.

2) Step-by-step reasoning
- Compare each option to the definitions above:
  A (cheese low pH) describes an intrinsic property (pH of the food).  
  B (cooked food held at 45 °C for several hours) describes temperature and time — classic extrinsic factors.  
  C (pathogen present naturally in animals) refers to a source/biological hazard intrinsic to the raw material, not an environmental condition.  
  D (raw meat high protein) is an intrinsic nutritional characteristic.

3) Intermediate calculation/example to illustrate risk
- Bacterial doubling times can be short (~20 minutes under favorable conditions). If cooked food is held at 45 °C for 4 hours (240 minutes), that is ~12 doublings: 2^12 = 4096-fold increase in cell numbers. Such growth greatly raises illness risk and can allow toxin production (e.g., Staphylococcus aureus enterotoxin).

4) Why the correct answer is correct
- Option B explicitly changes the external environment (temperature and time) to favor microbial growth; that is the definition of an extrinsic factor contributing to foodborne illness.

5) Why other options are incorrect
- A and D describe intrinsic food properties (pH, protein) and C describes the presence of pathogens in animals (a source), not extrinsic environmental conditions.

6) Conclusion
- Therefore the best choice is B. Cooked food is held at 45 °C for several hours, which matches the provided correct answer.

Which scenario best demonstrates how extrinsic factors contribute to foodborne illness?[Fill in the blank]单项选择题

类似问题

The best way to prevent food borne illnesses is to:

One of the best ways to prevent food borne illnesses is to properly heat food.

12. Stewart Parnell was more interested in making money more than he was interested in food safety. What are some of the things he did that were detrimental to food safety

3. It is a crime to knowingly allow food that is tainted with Salmonella, Listeria or E.coli or any other hazard that can cause illness or injury to enter into commerce

The simplest way to prevent foodborne illness is to:

Which of the following is the suggested recommendation to keep consumption of pesticide residues down to a minimum?

When selecting a food delivery system, which of the following factors is most important in relation to the microbial quality of delivered food?

更多留学生实用工具

智能学习助手

风格化写作助手

论文查重助手

文献引用助手

课堂转译助手

课堂笔记助手

Quiz搜索助手

学校历年真题

智能刷题助手

智能匹配练习

希望你的学习变得更简单