Skip directly to search Skip directly to A to Z list Skip directly to site content
CDC Home

Volume 3, Number 4—December 1997
THEME ISSUE
Foodborne

Factors that Influence the Emergence or Reemergence and Dissemination of Microbial Foodborne Pathogens and Human Disease

Impact of Changing Consumer Lifestyles on the Emergence/Reemergence of Foodborne Pathogens

Janet E. Collins
Author affiliation: American Meat Institute, Arlington, Virginia, USA

Main Article

Table 4

Pathogen control in foods to reduce foodborne illness

Pathogen Control mechanism
Campylobacter Heat foods > 140°F
Proper handling
Salmonella Rapid chilling <40°F
Hot storage >140°F
Cooking >165°F
Escherichia coli O157:H7 Heat foods >155°F
Avoid cross-contamination
Staphylococcus aureus Rapid cooling <40°F
Personal hygiene
Clostridium botulinum Boil food 10-15 minutes
Clostridium perfringens Refrigerate <40°F
Proper handling
Listeria Pasteurization of milk
Adequate cooking

Source: Food Marketing Institute, 1996

Main Article

Top of Page

USA.gov: The U.S. Government's Official Web PortalDepartment of Health and Human Services
Centers for Disease Control and Prevention   1600 Clifton Rd. Atlanta, GA 30333, USA
800-CDC-INFO (800-232-4636) TTY: (888) 232-6348 - Contact CDC–INFO