Food Manager Practice Exam

Which characteristics make some foods more susceptible to foodborne contamination?

1. High protein, low acidity, high moisture

2. Low protein, high acidity, low moisture

3. High sugar, low moisture, high acidity

4. Low protein, high sugar, high moisture

The correct answer is: High protein, low acidity, high moisture

Certain foods are more susceptible to foodborne contamination due to their intrinsic characteristics, which can create a favorable environment for pathogens to grow. The correct choice identifies food items that possess high protein content, low acidity, and high moisture levels. High protein foods provide nutrients that support the growth of microorganisms such as bacteria, which can thrive in these nutrient-rich environments. Additionally, foods that have low acidity (pH levels above 4.6) are at an increased risk for bacterial growth, as many dangerous pathogens, including E. coli and Salmonella, prefer less acidic conditions. Lastly, high moisture content helps facilitate the growth of pathogens, as water is essential for their survival and reproduction. Understanding these characteristics is crucial for food safety management, as it allows food handlers to implement proper storage and handling practices to mitigate the risk of foodborne illness. The other options lack one or more of these critical factors that contribute to food susceptibility, making them less favorable environments for pathogenic growth.