Question

Last week, Shantal made a broccoli and cheddar cheese quiche for a potluck lunch with four of her coworkers. She prepared the quiche the night before the luncheon. When she opened the egg carton that she purchased 6 weeks earlier, she noticed that almost all of the eggs had small cracks in their shells. The egg carton had been stored in the refrigerator, under the heavy milk jug. Shantal did not have time to shop for fresh eggs, so she used the cracked eggs. The recipe called for baking the quiche for 40 minutes. However, Shantal thought the quiche looked done and took it out of the oven after 25 minutes. A few days after the potluck meal, Shantal and her four coworkers were unable to work because they were sick with nausea, vomiting, and diarrhea. After questioning Shantal, her coworkers suspected the quiche was the source of the food-borne illness.

This weekend, Shantal is planning on making the quiche again for a brunch with friends. She definitely does not want to make anyone sick! Using the Broccoli and Cheddar Cheese recipe and information you know about preventing food-borne illness, provide Shantal with advice on how to prepare the quiche safely.

Broccoli and Cheddar Cheese Quiche Ingredients:

• 1 9-inch pie crust, prebaked according to package instructions
• 1 cup broccoli florets, rinsed
• 3/4 cup of 2% shredded cheddar cheese
• 1 cup sliced or diced cherry tomatoes
• 6 large eggs
• 1/2 cup of 1% milk
• 1/3 cup light sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Shantal should ensure that the quiche is heated to a minimum internal temperature of _______.

• 145 degrees fahrenheit

• 160 degrees fahrenheit

• 165 degrees fahrenheit

• 155 degrees fahrenheit

2. What pathogen is most common as a result of consuming undercooked or raw eggs or products made from these?

• Shigella

• E.coli 0157:H7

• Clostridium botulinum

• Salmonella species

3. The temperature of the quiche _______.

• should be checked at one location in the quiche

• All of the choices are correct.

• should only be checked at the outside of the quiche

• should be checked with a meat thermometer

4. To prevent cross-contamination while preparing the quiche, Shantal should _______.

• use a porous wood cutting board

• use a dish towel to dry her hands following washing

• sanitize her food preparation surfaces and equipment

• wash her hands for at least 10 seconds before and after touching food

Answer 1

Ans. 1. Quiche is heated to a minimum internal temperature of 165 degrees fahrenheit. At this temperature bacteria will be killed to prevent food born illness. Bacterial optimum  growth occurs from 40 to 140 degrees F temperature.

Ans. 2. Salmonella species are the main cause of falling ill and death due to foodborne illness. They are found in many undercooked foods, unpasteurized milk or juice, cheese, eggs, poultry, contaminated raw produce etc .

Ans. 3. The temperature of the quiche during cooking should be checked with a meat thermometer. Thermometer is the only best device to record the temperature.

Ans. 4. To stop cross-contamination during cooking the quiche, Shantal should wash her hands for at least 10 seconds before and after touching food. Washing hands keeps them sanitized.