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