Tuesday, 3 April 2012

Chapter 2 : What is Food borne Illness?




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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