How bacteria get in food
1.Bacteria may be present on products when you purchase
them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is produce
such as lettuce, tomatoes, sprouts, and melons.
2.Foods, including safely cooked, ready-to-eat foods, can
become cross-contaminated with bacteria introduced on raw products, meat
juices, or other contaminated products, or by poor personal hygiene.
The
“danger zone”
Bacteria multiply
rapidly between 40° and 140° F. To keep food out of this “danger zone,” keep
cold food cold and hot food hot.
Store food in the
refrigerator (40° F or below) or freezer (0° F or below).
Cook food to 160° F
(145° F for roasts, steaks, and chops of beef, veal, and lamb).
Maintain hot cooked
food at 140° F.
Reheat cooked food to
165° F.
Which
Bacteria are Responsible for Food-borne Illness?
Some bacteria cause
more serious illness than others, but only a few are responsible for the
majority of cases. Below is information regarding nine prominent bacteria.
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