simplebooklet thumbnail

E-Coli

by Danny Amsden and Jaxon Dinkins

E-Coli: a bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm. Some strains can cause severe food poisoning, especially in old people and children.

  • How E-Coli is spread...... E. coli can contaminate ground beef during the butchering process. If it is present in the intestines of the slaughtered animal, it can get into the meat as it is ground into hamburger.

 

  • How to prevent contamination..... 
    1. Wash utensils
    2. Keep raw foods separate
    3. Wash your hands

 

 

  • Common Symptoms..... 
    • abdominal cramping.
    • loss of appetite/nausea.
    • fatigue
    • fever

 

  • How to treat E-Coli..... Drink plenty of water, get lots of rest, and keep an eye out for more severe symptoms that require a call to your doctor.

 

  • Foods associated with E-Coli..... 
    • Ground beef
    • Unpasteurized milk
    • Fresh produce

 

Chemical and Physical Hazards

  • Physical hazards include foreign objects in food that can cause harm when eaten, such as glass or metal fragments
  • Chem Hazards Ex. Agricultural chemicals, pesticides etc. Veterinary drugs. Natural biological toxins

Direct Contamnation: when bacteria from one food directly touches another food and spreads (blood drips from a pan of meat into produce)

Cross Contamination: when bacteria is left behind by one food and another food becomes contaminated by the left behind bacteria. (Cutting Fresh produce with a dirty knife recently used to cut meat )

How to Avoid these Contamination: 

  • Store foods seperatly
  • Clean all utensiles after used
  • Prepare meats and veggies seperatly until meat is thoroghly cooked 

When to wash your hands:

  • After using the restroom
  • Before and After preparing food
  • After sneezing, coughing, or blowing your nose
  • Wash knives seperatly

Bacteria will die Above this point>

Bacteria Will not grow below this point>

 

FAT TOM: food, acidity, time, temperature, oxygen

 

and moisture

 

Describes the six favorable conditions required for

 

the growth of foodborne pathogens

Internal Cooking Tempatures

 

Ground beef     160 Degrees Farenheit

 

Poultry      165 Degrees  Farenheit

 

Stuffed Poultry        165 Degrees Farenheit

 

 

The safest way to thaw out meat is to leave the meat in the fridge for a couple of hours depending on the size of the meat