Food Safety

Scenario1
Food-borne illnesses result from consumption of contaminated foods or beverages. In scenario 1, source foodborne illness is the contaminated vegetables; Jeremiah cut the vegetables on the same cutting board and the same knife he used when slicing off excess fat on the raw steak and used the same vegetables to prepare potato salad without washing the vegetables.
The first area where Jeremiah would have suffered food-borne-illnesses is where he put the groceries in the trunk of his car which was hot, the groceries would have reached inappropriate storage temperature if he stayed longer at the store, and the meat would have spoiled. If he had bought any other dressing for potatoes salad, it could have spoiled, and upon eating, everyone in his family would have gotten sick.
It is good for the steak to be pinky in the middle since any bacteria on the steak is usually on the surface, and the heat used in cooking the steak will destroy the bacteria. On the other hand, ground meat may carry pathogenic bacteria in the meat, thus posing a health hazard to the consumers of the hamburger.
Scenario 2
Causes of Sally and his family’s illness
Putting the chicken out three hours on the counter to marinate may have allowed pathogens to find their way into the chicken. This was very dangerous since, within that period, pathogens got time to grow on the meat since the temperature was favorable with enough oxygen. She also served a marinade that contained raw meat which was already contaminated.

She would have marinated the chicken in the refrigerator to prevent any form of bacteria from growing on the meat since the open air allowed pathogens to access the marinating chicken meat. Also, she would have brought the marinade to boil to a certain temperature level that could easily kill any potential pathogenic bacteria from the raw chicken meat.