Yersinia enterocolitica

This microorganism is destroyed by heat, but can grow in a wide temperature range (32° to 106°F (0° to 41°C)). The ability of this bacteria to grow at refrigerator temperatures makes it all the more hazardous. Milk, poultry, and swine are some of the current reported sources of this microorganism. Read more »

Listeria monocytogenes

Like Salmonella, Listeria is found everywhere - in soil, vegetation, and water. Found frequently in the intestinal tracts of many animals, Listeria travels in the feces where it can end up in sewage and/or contaminate the water supply. Read more »

Escherichia coli

The CDC estimates that between 7,600 and 20,400 people become ill and 120 to 360 people die each year from Escherichia coil (E. coli) infection. Found as a normal inhabitant of the intestinal tract, E. coli can nevertheless cause problems when fecal matter from cattle and infected humans gets into the food or water supply. Read more »

Campylobacter jejuni

The number of people infected with Campylobacter jejuni now equals or exceeds those affected by Salmonella. Although the largest foodborne disease outbreak was traced to a municipal water supply, Read more »

Salmonella Bacteria

Over 2,000 strains of Salmonella exist, but only 10 strains are responsible for a large percentage of foodborne illnesses. Salmonella is one of the most common causes of illnesses traced to contaminated foods and water. Salmonella typhi is responsible for typhoid fever, which still occurs in isolated situations when the bacteria infect water, food, or milk. Read more »

Identifying the various hazards to food safety is the first step in guarding against foodborne illness. These hazards may be microorganisms (bacteria, molds, and viruses), animal parasites, natural toxicants, or chemical and physical contaminants. Read more »

Step 1: Assess the Hazards

The first step in implementing HACCP is to identify the specific hazards. The hazards to be identified for foodborne illnesses can be biological (microorganisms, parasites, natural toxins), chemical (agricultural and industrial contaminants), or physical (foreign objects found in food) Read more »

Contaminated foods harboring organisms that can lead to foodborne illnesses often look, smell and taste normal. Accordingly, prevention of contamination is the best line of defense. People handling food at all levels need to be aware of the potential risks in order to guard against them. Read more »

Types of Foodborne Illness

There are two types of foodborne illnesses - food infection and food intoxication or poisoning. Food infections account for approximately 80 percent of all foodborne illnesses. The microorganisms that are ingested cause an infection by growing in the host’s intestine. Read more »

Garnishing adds color and design to a plate, making it more attractive to the eye. Garnishes are edible items used to decorate food and should generally reflect the flavors of the dish being served. For example, a rosemary sprig would be appropriate for a rosemary-scented meat sauce. Read more »