NUTR 30300 Lecture Notes - Lecture 15: Foodborne Illness
28 Nov 2018
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Document Summary
Monitoring of pathogen, natural toxins, pesticides, and other contaminants. Assessment of risk and exposure of foodborne pathogens and illness. U. s department of agriculture (usda) food safety and inspection service (fsis) regulates beef, poultry, and processed egg products. Provides food safety and recall information from both the fda and usda. Centers for disease control and prevention (cdc) track foodborne illness investigates foodborne outbreaks. When preparing food, always keep hands clean, preparation surfaces, and serving containers and utensils clean. Cook food should be cooked thoroughly and kept hot until it is ready to serve, and leftovers should be reheated before serving. Perishable foods should be refrigerated below 40 degrees fahrenheit or frozen as until served, and leftovers must be refrigerated or frozen within two hours of purchase or cooking. Note: the danger zone (temp. range in which microorganisms thrive) is 40-140 degrees.
