Bacteria
Tiny one-celled organisms, some of which cause food borne illness
40°-140°F
Range of temperatures where bacteria multiplies rapidly
Perishable
Food that can become unsafe or spoil quickly if not frozen/refrigerated
160°F or above
Food that has been cooked at a hot enough temperature to kill most bacteria
Contaminated
Food containing harmful bacteria
Preserving safety/quality of food
Storing food within 2 hours
Cross contamination
Transfer of bacteria from raw meat, poultry, fish to cooked food that doesn't need cooking (lettuce)
Food Bourne illness
Symptoms occur 2-36 hours after consuming contaminated food
Symptoms: fever, headache, upset stomach, vomiting, diarrhea
Thawing food
Microwaving, storing in refrigerator
••Types of bacteria••
•Staphylococcus aureus (Staph)
How it attacks: Staph spreads from someone handling food. Found on the skin in boils, pimples, & throat infections. At warm temperatures Staph produces a toxin/poison.
Symptoms: 2-8 hours after eating; vomiting, diarrhea, lasting 1-2 days
Prevention: wash hands, wash utensils, don't leave food out longer than 2 hours.
•Salmonella
How it attacks: eating undercooked/raw food
Symptoms: 12-36 hours after eating; diarrhea, fever, vomiting lasting 2-7 days.
Prevention: keep raw & cooked food separate, thoroughly cook: meat, fish, poultry, don't drink unpasteurized milk.
•Clostridium perfringens
How it attacks: "Buffet germ" grows rapidly in large portions of food that are cooling slowly.
Symptoms: 8-24 hours after eating; diarrhea, gas pain lasting less than a day.
Prevention: keep hot food hot: over 140°F & cold food cold: under 40°F. Divide bulk cooked foods into smaller portions for serving & cooking.
•Clostridium botulinum
How it attacks: Botulism causing bacteria can occur in home canned or commercially canned foods. WARNING SIGNS: clear liquids turned milky, cracked jars, loose lids, swollen/dented cans/lids.
Symptoms: 12-48 hours after eating; double vision, droopy eyelids, trouble speaking, trouble swallowing, difficulty breathing.
Prevention: Examine cans before use, don't use damaged cans, get help immediately!
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