Using examples from your own home, define the types of foods you typically eat that would have the highest risk for foodbourne p
athogens. What types of pathogens would they be? What habits in your food preparation practices might increase these pathogens' growth? What habits can you change in your life to reduce your risk of foodbourne illness?
A food I often eat is eggs, and eating undercooked eggs have a high risk of having salmonella. This is why it is dangerous to eat raw cookie dough, even though I do it anyways. Salmonella is a gram negative bacterium, it is rod shaped and flagellated. Undercooking foods and leaving them in warm temperatures can cause the pathogens to grow. Habits you can practice to reduce the risk of foodbourne illness would be to always be sure your food is cooked all the way, not eat anything raw, do not leave meat out to where it gets to room temperature, and to not eat rotten meat, fruit, or vegetables.
