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Volume 3, Number 4—December 1997
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

Page created: December 21, 2010
Page updated: December 21, 2010
Page reviewed: December 21, 2010
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.