Listeria survive and multiply at lower (refrigerator) temperatures. It is important to keep a refrigerator clean and at a safe temperature – so Listeria doesn’t have a place to grow and then spread to other foods.
Listeria infections are especially dangerous to pregnant women, children, older adults, and people with weakened immune systems.
Start off the new year with a better understanding of food safety. It is essential to understand what, why, and how foods can make you or your loved ones sick and the food safe principles and procedures to prevent food illnesses.
If you’re pregnant or preparing a holiday meal for someone who is, take extra care when it comes to food safety. Women who are pregnant, or may become pregnant, have to make safe choices with food and avoid certain foods to prevent a foodborne illness and for the safety of the unborn child.
Beware of spooky cider! Unpasteurized apple cider and other juices can contain harmful bacteria that can make people sick. Without pasteurization, or some other heat treatment to kill bacteria, pathogens can remain in the juice or cider.
After a power outage, it is important for people to know what food is still safe in their refrigerator or freezer.
Knowing how to determine if food is safe after a loss of power – will help minimize the loss of food and reduce the risk of foodborne illness.
Listeria is a harmful foodborne bacteria found in ready-to-eat and unpasteurized (raw) milk and milk products – and can cause invasive severe human illness (listeriosis) in susceptible people.
Unlike most bacteria, Listeria survive and multiply at lower (refrigerator) temperatures – which allows it to reach levels high enough to cause illness.
Pregnant women run a serious risk of becoming ill from the bacteria Listeria – which can cause miscarriage, or create illness, or death, of the newborn baby.
Americans buy and consume more chicken than any other food. September was designated National Chicken Month to promote chicken consumption in what was a typically a slow month for chicken sales.
Chicken may be the most consumed protein, but it also causes more people to become sick.
Learn more about the safe handling, preparation, and serving of chicken and poultry to prevent foodborne illness.
TCS foods are high risk foods that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower – within 6 hours.
Raw chicken and poultry may contain harmful bacteria – such as salmonella, listeria, and campylobacter – and washing it does not remove the bacteria.
This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.
Food safety certification and training providers are required to have their programs to be assessed at a set level of instructional quality from an accrediting body – with required annual audits and updates.
The goal of accreditation is to ensure that education and training meets appropriate levels of instructional quality.
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