Public health data in 2000 showed that
there were more than 5 times the number
of dangerous bacteria in our food than we
were aware of in 1942.
Source: USDA
Foodborne Pathogens
• bacteria, parasites, or viruses that
contaminate food and drink
• cause symptoms range from mild to
serious
• contamination can occur during growing,
harvesting, processing, storing, shipping,
or final preparation
What are the main sources of
foodborne pathogens?
Source: MMWR 2006, 55(SS10);1-34
Most foods are safe
to eat only when they
are heated long enough
and at a high enough
temperature to kill the
harmful bacteria that
cause illnesses.
Less than half
the U.S.
population owns a
food
thermometer.
Food Thermometer 101
Dial instant
read
Digital instant
read
Pop-up
Dial Oven Safe
Using a Food Thermometer
• Check temperature toward the end of
cooking before the food is expected to
be "done"
– helps prevent transfer of bacteria from
the outside to the inside
• Insert probe (~2 to 3 inches)
– Through the side of thin foods
Don’t Be Fooled By ColorWhich is Safe to Eat?
Source: USDA FSIS, 2003
The
Bottom
Line