As a consequence of media coverage of foodborne disease outbreaks, more people are asking physicians and other health professionals questions about food safety and foodborne diseases.
Bacteria are a part of all living things and are found on all raw agricultural products.
Harmful bacteriacan be transferred from food to people, from people to food, or from one food to another. As temperature rises, growth rate increases. Growth of most harmful bacteria in food can be slowed or stopped by refrigeration or freezing. People who are most vulnerable to food-related illness are infants and young children, the elderly, and those with weakened immune systems. Wash hands, utensils, and surfaces with hot soapy water before and after food preparation, and especially after preparing meat, poultry, eggs, or seafood.