Which of the following foods requires careful temperature monitoring to prevent foodborne illness?

Raw seafood requires careful temperature monitoring to prevent foodborne illness because it is particularly susceptible to bacterial contamination and growth when not stored or handled properly. Seafood can harbor pathogens like Vibrio, Salmonella, and Listeria that pose significant health risks if the seafood is not kept at safe temperatures.

For instance, raw seafood should be kept at temperatures below 41°F (5°C) to minimize the risk of bacterial growth. If the seafood is allowed to enter the temperature danger zone (between 41°F and 135°F or 5°C to 57°C), the potential for foodborne illness increases as harmful organisms can multiply rapidly.

In contrast, canned foods and dried fruits are typically shelf-stable and less prone to immediate foodborne illness under normal storage conditions. Processed snacks, often low in moisture and high in preservatives, also do not require the same level of temperature monitoring as raw seafood. This emphasizes the need for specific handling and storage practices for high-risk foods like raw seafood to ensure food safety.