Foodborne illnesses are caused by pathogenic microorganisms, which include viruses, yeasts, molds and bacteria, including salmonella sp. and staphylococcus aureus . There are also some parasites that can be found in some foods that may be dangerous, as trichinella spiralis . Certain conditions need to be present before a food can carry a foodborne illness. Inappropriate food handling practices are used. Time-temperature combinations are such that microorganisms will grow in foods.
Environmental conditions permit the maintenance and transfer of pathogenic foodborne microorganisms.
In reality, this descriptive phrase has been used for many years by food regulators such as FDA and health departments. As interest and concern about food safety have increased, the designation has appeared in popular papers and magazines. For example, an apple pie is not considered a potentially hazardous food because it may be kept at room temperature and remain safe to eat. A banana cream pie, on the other hand, is a potentially hazardous food because it must be kept under refrigeration to maintain its safety. Potentially hazardous food includes a wide range of perfectly wholesome, nutritious food commonly found in home refrigerators, including most meats, poultry, fish, dairy products, cooked pastas and cooked vegetables.