Foodborne Pathogens

424 Words 2 Pages
Foodborne Pathogens

In our homes, we have the possibility of eating foods that may be contaminated with a variety of different foodborne pathogens. A foodborne pathogen is any illness resulting from contaminated food due to pathogenic bacteria, viruses, parasites, and natural or chemical toxins. There are many types of foodborne pathogens, growth of pathogens due to improper food preparation, and there are a variety of habits you can change to prevent foodborne illness. First, there are many different types of foodborne pathogens. Salmonella is a bacteria which comes from meat, poultry and eggs. Salmonella causes nausea, abdominal cramps, diarrhea, and vomiting that can last two to seven days. E. Coli comes from contaminated water, raw ground beef and dairy products that haven't been pasteurized. E. Coli causes severe abdominal cramps
…show more content…
There are many different ways that pathogens are able to grow either from canned goods or raw foods. If a canned food item is damaged in anyway, the best thing to do is throw it away because it allows pathogens to get inside and contaminate the food. Another way pathogens can grow is when raw meat is stored in a refrigerator that is set under forty degrees Celsius, allowing bacteria to grow with the help of oxygen, infecting the meat. If the temperature is not corrected, bacteria can grow every twenty minutes in the area where the meat is stored.

Finally, there are a variety of habits you can change to prevent foodborne illness. There are many ways that you can change the way that you prepare foods to reduce the risk of foodborne pathogens like washing your hands thoroughly after using the bathroom and touching raw meats. It is always important to wash down the area you are in before and after cooking, including the plates, pots, pans, and utensils that you use when cooking and serving the

Related Documents