Bacteria is a microorganism (extremely small) Bacteria is carried on pets, pests, people, objects, air Bacteria is found naturally in foods Improper food handling increases the amount of bacteria

Good- used to ferment foods and create taste: yogurt, sour cream, bread, wine

Bad- affect taste, aroma and appearance of foods: sour milk, moldy cheese, slimy meat, mushy vegetables

Ugly- disease causing, often colorless, tasteless, don’t affect appearance

Salmonellosis -found in raw meat, poultry, eggs, dairy products -carried by rodents and pets -can cause death Staphylococcus -found on skin -in noses and throats of humans

Botulism -improperly canned foods -65% who contact, die E-coli -raw hamburger -unpasteurized juices -kidney failure, death Listeria (relatively rare, most deadly of food borne pathogens) -hot dogs, deli meats -high fever, severe headache, nausea -fatal in elderly, children, people with weakened immune systems

Flu-like to deadly

Upset stomach, vomiting, diarrhea, kidney shut down, paralysis of respiratory system

Symptoms begin 3-12 hours after eating, can start up to 72 hours later.

Good Personal Hygiene -wash hands -20 seconds in hot, soapy water -after handling raw meats -wear plastic gloves -no exposed cuts, soresCook foods thoroughly - use a thermometer to check temperatures

Prevent cross-contamination of foods -keep raw foods away from ready-to-eat foods -use clean equipment (cutting boards) Thaw foods properly -in microwave -in refrigerator -as part of the cooking process Store leftovers in airtight containers, refrigerate immediately. Thoroughly reheat leftovers. Don’t keep leftovers longer than 3-4 days

140 and above most bacteria destroyed by high temps.40-140 DANGER ZONE-bacteria grows the warmer food gets, the quicker bacteria grows32-40 refrigerator temps. Bacteria slow down, but still growBelow 32 Freezing temps. Bacteria growth really slow, not killed