Foodborne IllnessQuestion 34 of 240
Which of these hazards generally CANNOT be eliminated by cooking the food to a high temperature?
a.Live Campylobacter on chicken
b.Preformed toxins such as those from Staphylococcus aureus, histamine (scombroid), and ciguatoxin
c.Trichinella parasites in pork
d.Live Salmonella bacteria
Explanation
Cooking kills living bacteria and parasites, but it does not reliably destroy preformed toxins such as Staph toxin, histamine (scombroid), and ciguatoxin, which are heat-stable. That is why preventing toxin formation through temperature control and approved suppliers is essential. Live pathogens like Salmonella, Campylobacter, and Trichinella are, in contrast, destroyed by proper cooking.
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