Foodborne Illnesses

Foodborne Illness

Illness caused by the consumption of food or beverages contaminated with infectious or noninfectious agents.

Examples of agents causing foodborne illnesses

These agents typically include viruses, bacteria, or parasites.

Safe egg handling

Use pasteurized eggs, keep uncooked eggs at 41 degrees Fahrenheit, and clean utensils and equipment used with raw eggs.

Internal cooking temperature for chicken

Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit to eliminate salmonella and campylobacter germs.

Ground beef cooking guideline

Ground beef should be cooked to 155 degrees Fahrenheit for at least 17 seconds to prevent E. coli infection.

Storage of cut leafy greens

Cut leafy greens should be refrigerated at 41 degrees Fahrenheit or less.

Salmonella outbreaks

Tomatoes are commonly linked to outbreaks of salmonella.

Sanitization after handling raw chicken

Wash equipment and sanitize after use when preparing raw chicken.

Avoiding contamination after handling raw ground beef

Employees should wash their hands immediately after handling raw ground beef to prevent cross-contamination.

Refrigeration guideline for cut tomatoes

Cut tomatoes should be refrigerated at 41 degrees Fahrenheit or lower if kept for more than 4 hours.