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High Risk\/Low Risk Foods for Bacterial Growth<\/h3>\n
High-risk foods<\/strong> are those that have ideal conditions for bacterial growth. This means they\u2019re usually:<\/p>\n\n- Neutral in acidity<\/li>\n
- High in starch or protein<\/li>\n
- Moist<\/li>\n<\/ul>\n
Examples: Foods such as raw meat or seafood, cooked rice or pasta, eggs, and dairy<\/strong><\/em> are all considered high-risk because they provide the perfect environment for bacteria to grow. This is why it\u2019s essential to practice proper food handling when dealing with these foods.<\/p>\n<\/div>\n
![\"high_low_risk_foods_illness_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/01\/high_low_risk_foods_illness_food_safety.jpg\")
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Low-risk foods<\/strong> are those that don\u2019t have particularly good bacterial growth conditions. These foods are:<\/p>\n\n- High in acidity<\/li>\n
- High in salt or sugar<\/li>\n
- Dried<\/li>\n
- Canned or vacuum packed<\/li>\n<\/ul>\n
Examples: Low-risk foods like dry goods, breakfast cereals, pickled foods, uncooked rice or pasta, and jams<\/em><\/strong>. Although these foods are not common sources of biological contamination, the appropriate care must still be taken when handling them.
\nVulnerable groups should take extra precautions and avoid the following foods:<\/p>\n\n- Raw or rare meat and poultry;<\/li>\n
- Raw or undercooked fish or shellfish;<\/li>\n
- Raw or undercooked eggs or foods containing them ( cookie dough and homemade ice cream);<\/li>\n
- Fresh sprouts;<\/li>\n
- Unpasteurized ciders or juices;<\/li>\n
- Unpasteurized milk and milk products;<\/li>\n
- Uncooked hot dogs.<\/li>\n<\/ul>\n
Symptoms of Foodborne Illness<\/h3>\n\n- Common symptoms of foodborne illness are diarrhea and\/or vomiting<\/em>, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint\/back aches, and fatigue<\/em>.<\/li>\n
- What some people call the \u201cstomach flu\u201d may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.<\/li>\n
- The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week.<\/li>\n<\/ul>\n
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![\"foodillness_foodsafety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/foodillness_foodsafety_001_shutterstock_1322818331.jpg\")
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Summary<\/h3>\n
It is very important to understand why and how foods can make you sick when you are more vulnerable to foodborne illness.
\nTake extra care during the holidays to ensure that people more susceptible to a foodborne illness (e.g., pregnant women, young children, older adults, and people with weakened immune systems) do not get sick.
\nAvoid high-risk foods, such as raw or undercooked eggs, unpasteurized dairy products, raw fish or shellfish, and undercooked meat and poultry.<\/p>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"
Take extra care during the holidays to ensure that people more susceptible to a foodborne illness (e.g., pregnant women, young children, older adults, and people with weakened immune systems) do not get sick.
\nAvoid high-risk foods, such as raw or undercooked eggs, unpasteurized dairy products, raw fish or shellfish, and undercooked meat and poultry.<\/p>\n","protected":false},"author":1,"featured_media":18580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[76,239],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16960"}],"collection":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/comments?post=16960"}],"version-history":[{"count":0,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/posts\/16960\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media\/18580"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/media?parent=16960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/categories?post=16960"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcourses.com\/blog\/wp-json\/wp\/v2\/tags?post=16960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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Food Safety Training - SALE 10% OFF<\/div>\r\n![\"temperature_damger_zone_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/temperature_damger_zone_food_safety5_large-1.jpg\")
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