Foodborne Illness

E. coli

Undercooked meat, especially hamburger, is often blamed for outbreaks of this type of foodborne illness.

Clostridium botulinum

The deadly bacteria grows in airtight cans and jars when food has been processed improperly

Clostridium perfringens

Bacteria often called "banquet germs" because most outbreaks occur at restaurants or picnics where food is kept warm but not hot.

Staphylococci

Protein rich foods, cream filled pastries, and moist salads, such as potato salad, macaroni salad and ham salad, are the main food sources of this bacteria.

Listeria

Bacteria found mostly in raw milk.

Salmonella

Raw poultry and eggs are the main food source of this bacteria.

Campylobacter

This is the most common cause of foodborne illness, and it is often found in raw or partly cooked poultry.

sanitation

The study and use of methods that create a clean, healthy environment.

cross-contamination

Spreading bacteria to clean food from a contaminated work services, utensils, hands or food.

Toxin

Poison

Danger zone

Temperature at winch bacteria grows fastest.

Bacteria

Tiny organisms that are found everywhere. A few types can cause foodborne illness.

Pathogen

An organism or substance that invades the body and damages its cells.

foodborne illness

Disease caused by a pathogen in food.