MIP 300 Lecture Notes - Foodborne Illness, Campylobacter Jejuni, Bacillus Cereus
25 Jun 2014
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Food-borne infections ingest pathogen, growth, invasion and/or toxin production, illness. Note: spp means multiple species within the genera. Take 8 hours or more to become ill bacteria must get in, grow, invade, produce toxins. Properly cook foods, especially meat, poultry (160 f, 72 c inside) Don"t use utensils, cutting boards, bowls, plates on uncooked meat, counters and then other foods without hot h2o soap wash. Wash hands before and after handling food, 20 sec with soap. Keep food refrigerated (40 f, 4 c or less) at all times to reduce bacterial growth. Remember 1 gram of soil has 107 109 bacteria, wash fruits and veggies well. Keep cold foods cold, (<40 f, <4 c), hot foods hot (>140 f, 63 c). Leftovers should be eaten within 2 3 days. Sanitize dishcloths and sponges regularly 1 tsp bleach/1 quart water or dishwasher or microwave 30 sec. Air dry dishes and utensils: recontamination from hands or towels.
