How Do You Avoid Germs That Grow On Prepared Foods?
In the United States, we enjoy one of the safest food supplies in the world. However, the risk of food-borne illnesses from germs remains. The greatest risk of illness comes from bacteria, followed by molds and viruses. We can’t avoid the microbes that cause food poisoning, but we can handle our food in a way that mitigates risk. Prevent Staphylococcus aureus poisoning by refrigerating foods promptly at or below 40 degrees F. Staph produces toxins when foods such as potato salad or cream-filled pastries sit out at room temperature for an extended period. Sanitize cutting boards with a chlorinated cleaner after coming into contact with raw meat. Using cutting boards for raw meat followed by ready-to-eat foods pose a risk of Salmonella food poisoning. Reheat leftover meats to 165 degrees F before serving. Clostridium perfringens is sometimes called the cafeteria germ because it’s prevalent wherever large quantities of food are inadequately reheated in large serving dishes. Reject canned
