Eating soup that has been time-temperature abused can result in which of the following?

• A. Increased nutritional value
• B. Growth of pathogenic microorganisms and foodborne illness
• C. Enhanced flavor due to microbial fermentation
• D. Sterilization of the soup

Answer: (B)

Verified step by step guidance

1. Understand the term 'time-temperature abuse' in food safety, which refers to food being kept at temperatures that allow harmful microorganisms to grow.
2. Recognize that when soup is time-temperature abused, it is held in the 'danger zone' (typically between 5°C and 60°C or 41°F and 140°F) where pathogenic bacteria can multiply rapidly.
3. Recall that increased microbial growth in food does not enhance nutritional value or flavor; instead, it increases the risk of foodborne illness.
4. Eliminate options that suggest positive effects like increased nutrition or sterilization, since time-temperature abuse does not sterilize food but rather promotes contamination.
5. Conclude that the correct outcome of eating time-temperature abused soup is the growth of pathogenic microorganisms leading to foodborne illness.