Bacteria are a member of a large group of unicellular microorganisms – some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness.
Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
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Food safety not only affects continued patronage and sales of a food service business, but also public safety.
Many businesses require food safety training, so being food safety trained will increase your chances of employment. Furthermore, businesses are willing to pay higher wages to those trained.
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Pork requires the safe preparation, cooking temperature, and proper storage of leftovers in order to prevent food illness. The USDA recommends cooking pork to a minimum cooking temperature of 145°F – as measured with a food thermometer – in order to kill any pathogens.
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Raw poultry (turkey, chicken, duck, goose, quail, etc.) may contain harmful bacteria such as Salmonella and Campylobacter. Proper preparation, cooking, and storage procedures must be followed – or a foodborne illness can occur.
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Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill:
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It is very important to understand that certain groups of people have a higher risk for contracting a foodborne illness – and have a greater severity of an illness.
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Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.
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A food recall occurs when there is reason to believe that a food may cause consumers to become ill. Get the latest food recall alerts from the FDA.
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