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Foodborne Pathogens: Hidden Dangers in Our Food

Public health data from 2000 revealed a significant increase in dangerous bacteria in our food compared to 1942. This article explores the sources of foodborne pathogens, the importance of using food thermometers, and understanding the safety of color in food.

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Foodborne Pathogens: Hidden Dangers in Our Food

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  1. Public health data in 2000 showed that there were more than 5 times the number of dangerous bacteria in our food than we were aware of in 1942. Source: USDA

  2. Foodborne Pathogens • bacteria, parasites, or viruses that contaminate food and drink • cause symptoms range from mild to serious • contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation

  3. What are the main sources of foodborne pathogens? Source: MMWR 2006, 55(SS10);1-34

  4. Most foods are safe to eat only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illnesses.

  5. Less than half the U.S. population owns a food thermometer.

  6. Food Thermometer 101 Dial instant read Digital instant read Pop-up Dial Oven Safe

  7. Using a Food Thermometer • Check temperature toward the end of cooking before the food is expected to be "done" • helps prevent transfer of bacteria from the outside to the inside • Insert probe (~2 to 3 inches) • Through the side of thin foods

  8. Don’t Be Fooled By Color-Which is Safe to Eat? Source: USDA FSIS, 2003

  9. The Bottom Line

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