public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria...
Post on 13-Jan-2016
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Public health data in 2000 showed that there were more than 5 times the
number of dangerous bacteria in our food than we were aware of in 1942.
Source: USDA
Foodborne Pathogens
• bacteria, parasites, or viruses that contaminate food and drink
• cause symptoms range from mild to serious
• contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation
What are the main sources of foodborne pathogens?
Source: MMWR 2006, 55(SS10);1-34
Most foods are safe to eat only when
they are heated long enough and at a
high enough temperature to kill
the harmful bacteria that cause illnesses.
Less than half the U.S.
population owns a food
thermometer.
Food Thermometer 101
Digital instant read
Dial instant read
Dial Oven Safe
Pop-up
Using a Food Thermometer
• Check temperature toward the end of cooking before the food is expected to be "done"
– helps prevent transfer of bacteria from the outside to the inside
• Insert probe (~2 to 3 inches)
– Through the side of thin foods
Don’t Be Fooled By Color-Which is Safe to Eat?
Source: USDA FSIS, 2003
The Bottom
Line
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