Interesting Facts

• Bacteria can double every 20 minutes!
• Failure to control the temperature of potentially hazardous foods is the MOST COMMON cause of food borne illness!
• Be sure frozen foods are solidly frozen and refrigerated foods are 41 degrees or less.

Q: Is it ok to thaw chicken out at room temperature?
A: No. Chicken should be thawed in the refrigerator or in a microwave. Thawing out in the fridge takes at least 24 hours, so plan ahead!

Q: What exactly is E. coli?
A: Escherichia coli, also known as E. coli is a form of bacteria found in ill-prepared meats, unpasteurized apple juice, and lettuce, to name a few. E. coli will cause severe abdominal cramping, grossly bloody diarrhea (HUS in young children and TTP in the elderly can be fatal).

Q: How can I prevent an E. coli breakout?
A: Cook all meat until the juices run clear (not pink), particularly in the case of ground meats. Also wash hands and any utensils that may have had contact with the meat or produce before and after preparation.

Q: What is salmonella and what causes it?
A: Salmonella (salmonellosis) is a fast-acting form of bacteria found in meats, poultry, eggs, dairy products and foods containing dairy products. Salmonella poisoning causes nausea, vomiting, abdominal cramps, diarrhea, fever, and headaches. Symptoms may occur in as little as 6 hours from consumption and last as long as 2 days.

Q: How can I reduce the risk of salmonella poisoning?
A: Avoid eating raw foods like eggs and meats that are not cooked completely. Refrigerate food until needed. Wash hands and utensils that have come in contact with raw foods.

Q: How can I avoid other forms of bacteria?
A: You can avoid most bacterial strains by being careful to wash your hands and any utensils that came in contact with your food. Do not use utensils on multiple foods, or you will risk cross-contamination. Avoid buying canned foods that are not approved or that are puffy or dented. Also proper heating and cooling of food is important.

Other Common Bacteria

• Campylobacter jejuni - found mostly in poultry, especially chicken. One drop of juice from raw poultry can produce illness
• Clostridium perfringens - found in meats, meat products and gravy. Avoid by properly refrigerating, cooling and reheating foods.
• Staphylococcus aureus - found in meat, poultry, eggs, starch & protein salads, cream-filled pastries and pies. Avoid bare hands on ready to eat foods. Wash hands after smoking or eating.
• Bacillus cereus - caused by ill-cooked or reheated meats, fish, sauces, soups, rice, potatoes, pasta, casseroles, milk, raw produce or starch salads.
• Botulism - found in dented, puffy, or non-approved canned foods, such as smoked fish. Also occurs in baked potatoes.
• Hepatitis A - caused by contaminated shellfish, cold cuts, salads, sandwich fillings, raw produce, bread or baked goods. Avoid handling by ill persons; acquire shellfish from approved sources
• Norwalk virus (viral gastroenteritis) - caused by raw or insufficiently cooked shellfish, fruits, salads or bakery items. Always wash hands before and after handling as well as any items or surfaces that may have come in contact.