Food Safety Certification Practice Test

Which foods are most likely to contain E. coli?

1. Cooked chicken and rice

2. Lettuce, unpasteurized apple cider, and sprouts

3. Boiled potatoes and green beans

4. Raw fish and shellfish

The correct answer is: Lettuce, unpasteurized apple cider, and sprouts

E. coli is a type of bacteria that can cause foodborne illness, and certain foods are more commonly associated with its presence. Lettuce, unpasteurized apple cider, and sprouts are particularly prone to contamination with E. coli due to several factors. First, lettuce is often eaten raw and can be contaminated during the growing process, particularly in fields that are fertilized with manure, which may contain the bacteria. The bacteria can also be introduced during processing and handling if proper hygiene practices are not followed. Unpasteurized apple cider can harbor E. coli because the juice is not heated sufficiently to kill bacteria. The risks increase if the apples used are contaminated, especially if they come into contact with fecal matter in the orchards. Sprouts are also highly susceptible to contamination, as the conditions required for sprouting (warmth and moisture) are ideal for bacterial growth. Since sprouts are typically consumed raw, any E. coli present can easily be ingested. In contrast, cooked foods like chicken and rice are generally safer because cooking temperatures can effectively kill E. coli bacteria. Boiled potatoes and green beans, being cooked vegetables, pose minimal risk as well. Raw fish and shellfish are more often associated with other pathogens, such as Vibrio