What should not be done with food samples collected during a foodborne illness investigation?

During a foodborne illness investigation, the proper handling of food samples is critical to ensure their integrity and maintain the viability of any potential pathogens for further analysis. Freezing food samples is generally discouraged because it can disrupt the cellular structures of bacteria and other microorganisms, potentially killing them or altering their characteristics. This can impact laboratory analysis and lead to inconclusive results regarding the presence of pathogens.

In contrast, refrigerating, sealing, and labeling samples are all appropriate actions. Refrigeration slows down the growth of microorganisms and helps preserve the sample without compromising its integrity. Sealing food samples prevents contamination and preserves the original condition for analysis, while labeling provides essential information for tracking and testing purposes. Overall, proper temperature control and handling protocols are vital in foodborne illness investigations to ensure that samples yield accurate and reliable results during testing.