Marinade safety
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
What could be the cause of Sally and her family members’ illness?
How could this illness have been prevented?
Sally was making marinated shish-kabobs to grill for dinner. She made a beautiful marinade and then cut up the raw chicken on a cutting board. She put the chunks of chicken in the marinade and let it sit on the counter for about three hours until it was time to cook.
While the chicken was marinating, Sally prepared the vegetables. She cut them using the same cutting board and knife. She rinsed both the cutting board and knife off with warm water between cutting the chicken and the vegetables.
Once the chicken had marinated, Sally put the chicken and vegetables on skewers to be grilled. She also started rice in the rice cooker to go with the shish-kabobs. As the shish-kabobs were grilling, Sally put the marinade in a serving dish for extra sauce to put over the rice.
Several hours later, Sally and her family members all developed nausea, vomiting, diarrhea, fever, headache, and abdominal pain.
………………Answer preview………………
The Marinade could be the main cause of the illness of Sally and her family members. The juice from the raw chicken that was being marinated contained bacteria that makes the marinade unsafe for consumption. We are told that the marinade spent 3 hours in a room that was at room temperature. This is one condition that favors the thriving of bacteria.We are also not told that Sally brought the marinade……………….
APA
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