– What are the potential costs associated with foodborne-illness outbreaks?
– Why are the elderly at a higher risk of getting foodborne illnesses?
– What are the three major types of contaminants?
Undercooked chicken sends children to the hospital
A group of preschool children was on a field trip to the local pumpkin farm for their annual fall outing. Twenty-five children and two chaperones got sick after a stop at a local, family-owned restaurant.
Regulatory authorities determined that chicken used to make chicken sandwiches for the group was not fully cooked. Apparently, the cooks at the operation had a difficult time keeping up after the school bus arrived. As a result, the cooks rushed the cooking process and failed to check the internal temperature of the chicken. Most of the children became severely ill and had to be hospitalized.
The two chaperones recovered quickly.
– What caused the outbreak?
– Why did so many children get sick?