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
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
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