Why are sprouts a potentially hazardous food?
Sprouts have only recently emerged as a recognized cause of foodborne illness. Since 1995, health officials have attributed 13 food-borne disease outbreaks worldwide to sprouts. Ten of these outbreaks occurred in the United States, resulting in illnesses in at least 956 Americans and at least one death. Four of the outbreaks were caused by shiga toxin-producing E. coli (also known as E. coli O157:H7). Many of the outbreaks have involved raw alfalfa sprouts or mixed sprouts containing raw alfalfa sprouts contaminated with Salmonella. Back To Top • Why was the lower limit of the temperature danger zone changed from 40°F in previous versions of the ServSafe texts to 41°F in the most recent? As a result of partnerships developed between the industry, academia, and regulatory agencies, and to help promote uniformity between industry and regulatory standards, the ServSafe materials will use 41°F (4°C) as the lower limit of the temperature danger zone. Back To Top • Should I put fish like amb
