Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Thursday, January 18, 2018

Temperature 40°F and below inhibits the growth of Salmonella

Salmonella is the most common form of food poisoning, causing vomiting, fever, and stomach pain. There re actually three types of disease caused by Salmonella: Enteric fever caused by S. typhosa; septicemia caused by S. cholerasuis; and gastrointeritidis caused by S typhimurium and S. enteritidis.

Salmonellae in foods are destroyed by heating the food to at least 160° F for red meats and 185° F for poultry. In general, foods heated to an end-point temperature of 160°F or above will destroy Salmonella.

All foods should be held at temperatures of 4.4 °C or below when not being cooked, prepared for cooking or being served. This would not eliminate Salmonella organisms from foods, but it would prevent their growth in the foods so that their number would be too small to cause salmonellosis in healthy adults.
Temperature 40°F and below inhibits the growth of Salmonella
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