Texas Food Safety Managers Practice Test

Cooking ground beef to a minimum internal cooking temperature of 155°F for 17 seconds will help prevent illness caused by which pathogen?

1. A. Nora virus

2. B. Enterohemorrhagic and shiva toxin producing E. coli

3. C. Hepatitis A

4. D. Salmonella

The correct answer is: B. Enterohemorrhagic and shiva toxin producing E. coli

Cooking ground beef to a minimum internal temperature of 155°F for at least 17 seconds is specifically aimed at destroying harmful bacteria such as Enterohemorrhagic and shiga toxin-producing E. coli (commonly known as E. coli O157:H7). This pathogen is often associated with undercooked ground beef, and it can cause severe gastrointestinal illness, which may lead to serious complications. The temperature and time combination is effective in significantly reducing the risk of contamination and ensuring food safety. While other pathogens listed can also be associated with foodborne illnesses, they have different transmission methods and heat sensitivity: - Norovirus and Hepatitis A are primarily transmitted through contaminated food or water and do not typically require the same cooking methods since they are more commonly killed by proper food handling and sanitation practices. - Salmonella is generally associated with poultry and eggs, and while it also requires proper cooking temperatures, the specific mention of ground beef and the temperature of 155°F for 17 seconds specifically targets the bacteria typically found in ground beef. Thus, the correct choice highlights the specific link between the cooking requirements for ground beef and the need to mitigate the risk of E. coli infections.