Which of the following would be considered a high-risk food situation?

• A. Eating cooked salmon at a restaurant.
• B. Drinking raw/unpasteurized milk.
• C. Drinking municipal water in the state of New York.
• D. Eating at a buffet where food is kept at 140°F.

Answer: (B)

Verified step by step guidance

1. Step 1: Understand the concept of 'high-risk food situations' in nutrition. These are scenarios where food is more likely to be contaminated with harmful bacteria or pathogens, increasing the risk of foodborne illness.
2. Step 2: Analyze each option based on common food safety principles. For example, cooked salmon at a restaurant is generally safe if cooked to the proper internal temperature, which kills harmful bacteria.
3. Step 3: Consider the safety of drinking raw or unpasteurized milk. Raw milk has not undergone pasteurization, a process that kills harmful bacteria, making it a common source of foodborne illness and thus a high-risk food situation.
4. Step 4: Evaluate drinking municipal water in a regulated area like New York, where water is treated and monitored to meet safety standards, making it a low-risk option.
5. Step 5: Assess eating at a buffet where food is kept at 140°F. Since 140°F is the minimum temperature to keep hot foods safe from bacterial growth, this is generally considered a safe practice, not high-risk.