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.

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.

Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).

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.

Processors in the state of Virginia that cook whole crabs and pick the meat for sale must be certified by Virginia Department of Health/Division of Shellfish Sanitation (DSS). They also are required to develop and implement a Hazard Analysis Critical Control Point (HACCP) plan as part of the seafood HACCP regulation.

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.

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

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

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.

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Chart showing proper storage of foods for carried meals.

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

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