NSC 101 Lecture Notes - Lecture 17: Campylobacter Jejuni, Foodborne Illness, Escherichia Coli
22 Sep 2016
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Appropriate steps for cooling freshly cooked foods that will not be consumed immediately include separate the food into as many shallow pans as positle and cooling the food within 2 hours to 40 degrees fahrenheit. The u. s. congress and the food and drug administration established the gras list. (congress established the gras list and the fda and usda helped enforce the legislation) Although many people fear eating at restaurants due to risks of food borne illness, foodbrone illnesses often result from food preparation in the home. At 212-250 degrees fahrenheit, temperature for canning low-acid foods, spores are killed. At 165-211: bacteria (but not their spores), parasitic worms, and protozoa are killed. 135-165: temperature for holding thoroughly cooked foods, bacterial growth is prevented but bacteria are not destroyed. 32-40: recommended refrigeration temperature; some bacteria can still multiply. 0-32: bacteria can not grow under these conditions but can survive and resume growth when thawed.
