Reducing Foodborne Pathogens

Using examples from your own home, define the types of foods you typically eat that would have the highest risk for foodborne pathogens.
What types of pathogens would they be?
What habits in your food preparation practices might increase these pathogens’ growth?
What habits can you change in your life to reduce your risk of foodborne illness?

APA

Types of Foods with High Risk for Foodborne Pathogens in My Home:

1. Raw Poultry:
   • Pathogens: Salmonella, Campylobacter, Clostridium perfringens.
   • Risk Factors: Cross-contamination with other foods, improper cooking (undercooking), and inadequate hand hygiene during preparation.
2. Raw Eggs:
   • Pathogens: Salmonella.
   • Risk Factors: Consuming raw or undercooked eggs in dishes like homemade mayonnaise, Caesar salad dressing, or raw cookie dough.
3. Fresh Produce:
   • Pathogens: E. coli, Salmonella, Listeria.
   • Risk Factors: Contamination from soil, water, or handling during harvesting, transport, or preparation; consuming unwashed fruits and vegetables.

Habits in Food Preparation Increasing Pathogen Growth:

1. Improper Thawing:
   • Thawing meat at room temperature rather than in the refrigerator or under cold water, allowing pathogens to multiply…

Types of Foods with High Risk for Foodborne Pathogens in My Home:

1. Raw Poultry:
   • Pathogens: Salmonella, Campylobacter, Clostridium perfringens.
   • Risk Factors: Cross-contamination with other foods, improper cooking (undercooking), and inadequate hand hygiene during preparation.
2. Raw Eggs:
   • Pathogens: Salmonella.
   • Risk Factors: Consuming raw or undercooked eggs in dishes like homemade mayonnaise, Caesar salad dressing, or raw cookie dough.
3. Fresh Produce:
   • Pathogens: E. coli, Salmonella, Listeria.
   • Risk Factors: Contamination from soil, water, or handling during harvesting, transport, or preparation; consuming unwashed fruits and vegetables.

Habits in Food Preparation Increasing Pathogen Growth:

1. Improper Thawing:
   • Thawing meat at room temperature rather than in the refrigerator or under cold water, allowing pathogens to multiply…

Types of Foods with High Risk for Foodborne Pathogens in My Home:

1. Raw Poultry:
   • Pathogens: Salmonella, Campylobacter, Clostridium perfringens.
   • Risk Factors: Cross-contamination with other foods, improper cooking (undercooking), and inadequate hand hygiene during preparation.
2. Raw Eggs:
   • Pathogens: Salmonella.
   • Risk Factors: Consuming raw or undercooked eggs in dishes like homemade mayonnaise, Caesar salad dressing, or raw cookie dough.
3. Fresh Produce:
   • Pathogens: E. coli, Salmonella, Listeria.
   • Risk Factors: Contamination from soil, water, or handling during harvesting, transport, or preparation; consuming unwashed fruits and vegetables. Reducing Foodborne Pathogens

Habits in Food Preparation Increasing Pathogen Growth:

1. Improper Thawing:
   • Thawing meat at room temperature rather than in the refrigerator or under cold water, allowing pathogens to multiply…