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Food Safety

Title Summary Date ID Author(s)
Common Foodborne Pathogen: Staphylococcus aureus PDF (2MB) Oct 2, 2009 2910-7032
Common Foodborne Pathogens: Clostridium botulinum PDF (322KB)

Clostridium botulinum is a spore forming bacterium. A spore is a phase that some cells enter when conditions  become unfavorable. Spores are resistant to extreme temperatures, drying, and UV light and can be found in soil and water. Spore are found everywhere in the environment.

Nov 3, 2009 2911-7041
Common Foodborne Pathogens: Listeria monocytogenes PDF (1MB) Oct 13, 2009 2910-7033
Common Foodborne Pathogens: Salmonella PDF (963KB)

Salmonella species are common, naturally occurring bacteria found in the intestinal tracts of many animals and birds. When certain species of Salmonella are transferred from animals to humans – often through food contaminated with animal feces – humans experience symptoms of Salmonella poisoning.

Salmonella species are a leading cause of foodborne bacterial illnesses in humans. Human salmonellosis (the disease caused by Salmonella) is generally increasing worldwide. Poultry, beef and eggs are the predominant reservoirs of Salmonella species with other foods (fruits and vegetables) as potential vehicles for infection.

May 1, 2009 2810-7005
Foodborne Pathogens: E. coli O157:H7 PDF (108KB)

What is E. coli O157:H7?

Escherichia coli is a common bacterium found in the human intestinal tract and vital to the proper functioning of our digestive system. While most strains of E. coli are beneficial to humans, a few are pathogenic. The most infamous example is E. coli O157:H7.

While this bacterium is too small to be seen without the aid of a microscope, E. coli O157:H7 is capable of causing serious damage to our digestive tract. First discovered as a foodborne pathogen in 1982, numerous E. coli O157:H7 foodborne outbreaks have been documented.

May 1, 2009 2805-7002
Food Storage Guidelines For Consumers PDF (1MB) May 1, 2009 348-960
HACCP Verification Procedures - Validation of Blue Crab Retort Processes PDF (3MB) May 1, 2009 600-070
Información Esencial Sobre la Seguridad de los Alimentos: Una Guía Para Padres y Proveedores de Cuidado de Niños PDF (943KB)

Los microbios o bacterias pueden ser benefíciales pero también perjudiciales. Los alimentos pueden tener microbios buenos y malos. Las bacterias “buenas” tales como las bacterias en el yogurt nos ayudan a digerir alimentos y la levadura que nos ayuda a preparar alimentos como el pan. Los microbios o bacteria “malas” pueden causarnos enfermedades. Para los niños pequeños, las bacterias malas pueden ser especialmente dañinas porque ellos todavía están formando su sistema de defensas o sistema inmunológico.

May 26, 2009 348-653S
Kids Kitchen: Fight Bac! PDF (2MB)

Before you start creating meals and snacks in the kitchen, take a second to learn the basics to fight BAC (bacteria)!

May 1, 2009 348-485
Lavese las Manos: Luche Contra Microbios Causantes de Enfermedades PDF (696KB)

La falta adecuada de lavar las manos es una causa importante de las enfermedades infecciosas.

May 1, 2009 348-965S
Outdoor Food Preparation and Safety PDF (914KB)

This publication provides simple guidelines for safe food preparation while cooking out.

May 1, 2009 348-016
Planning For Carried Meals PDF (606KB)

Even if foods can be heated at work on a burner, in an oven, or in a microwave, carried meals need cool temperatures until meal time.

May 1, 2009 348-014
Safe Brown Bag Lunches* PDF (302KB)

Chart showing proper storage of foods for carried meals.

May 1, 2009 2806-7003
Storage and Handling of Commercially Packaged Foods PDF (1MB) May 1, 2009 348-954
The Nitty-Gritty of Food Safety: A Guide for Parents and Childcare Providers PDF (718KB)

Germs can be helpful or harmful. Foods can carry both good and bad germs.

May 1, 2009 348-653
Wash Hands: Fight Disease-Causing Germs PDF (617KB)

Failure to adequately wash hands is a major cause of infectious diseases.

May 1, 2009 348-965