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Source: USDA

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

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Source: USDA

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  1. 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

  2. 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

  3. What are the main sources of foodborne pathogens? Source: MMWR 2006, 55(SS10);1-34

  4. 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.

  5. Less than half the U.S. population owns a food thermometer.

  6. Food Thermometer 101 Dial instant read Digital instant read Pop-up Dial Oven Safe

  7. 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

  8. Don’t Be Fooled By Color-Which is Safe to Eat? Source: USDA FSIS, 2003

  9. The Bottom Line

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