Food Safety

• The United States has the safest food in the world
  • Regulations from the Food and Drug Administration and the United States Department of Agriculture
  • Set sanitation and handling procedures
• Occasionally illnesses occur
  • Microorganisms are persistent
  • Can become resistant to cleaners
  • Change often to adapt and grow

Foodborne Illness

• Caused by agents that enter the body through the ingestion of food
• Microorganisms present in food enter the body and cause sickness
• Causes
  • Bacteria
• Examples
  • E. coli (raw meat)
  • Salmonella (eggs, cookie dough)

Bacteria

• Bacteria exist everywhere in nature
  • Grow rapidly in the presence of nutrients, moisture, and favorable temperatures
  • Grow best at temperatures between 40 degrees Fahrenheit & 140 degrees Fahrenheit
• Two families of bacteria
  • Pathogenic bacteria→ cause foodborne illness
  • Spoilage bacteria→ cause food to deteriorate and develop unpleasant odors, tastes, and textures

Prevention

• Clean and sanitize→ Wash hands and surfaces often
• Separate→ Keep uncooked foods separate and don’t cross-contaminate
• Cook→ Cook to proper temperatures
• Chill→ Refrigerate foods promptly

Preservation and Preparation

• Refrigeration
  • Slows bacterial growth
  • Temp should be 40 degrees Fahrenheit or lower
  • Prolongs shelf life of foods
• Cooking
  • Heat can kill bacteria
  • The proper temperature depends on the specific food item
• Ground meat is more important to be well cooked (has had more contact with air + pathogens)