Food Poisoning Grows in Warm Temperatures
The most widely known causes of food poisoning are five bacterial organisms which, when conditions are right, multiply and produce poisons which cause illness. To grow and reproduce, or multiply, bacteria need moisture, warmth, and a source of food.
The term food poisoning is used for any illness or disease caused by eating food contaminated by bacteria. Symptoms of food poisoning may include abdominal pain, cramps, diarrhea, headache and fever.
The most widely known causes of food poisoning are five bacterial organisms which, when conditions are right, multiply and produce poisons which cause illness. To grow and reproduce, or multiply, bacteria need moisture, warmth, and a source of food. Most need air, too, but some can grow in sealed cans or jars.
Bacteria grow best at body temperature or lukewarm temperature
One of the most important things you can do to protect yourself and your family from food poisoning is to keep foods at temperatures where the bacteria will not grow. The danger zone is between 60° Fahrenheit and 125° Fahrenheit. Foods held for more than 2 hours in this zone are subject to very rapid growth of bacteria and production of toxins or poisons by the organism. The best holding temperatures for food are below 40° Fahrenheit and above 140° Fahrenheit. At these temperatures, you can prevent food poisoning. Be sure to refrigerate foods promptly after cooking and reheat as needed before serving.
Do not allow the following foods to stand at room temperature:
cream, custard or meringue pies, and foods with custard fillings, including cakes, cream puffs or eclairs. Refrigerate them as soon as they are prepared. Foods that require special care include dishes which contain eggs or milk.
Other foods that need special handling:
Items containing meats, poultry and fish. If you must hold cooked meats, poultry or fish, keep the temperature above 140° Fahrenheit or below 40° Fahrenheit. Reheat when ready to serve. Refrigerate leftovers immediately. Try to refrigerate large quantities of food by dividing it into smaller, shallow containers.
Store stuffing and meat separately in the refrigerator before and after cooking. Also, refrigerate broth or gravy immediately after cooking and bring it to a full, rolling boil before serving it again.
For more information on food poisoning contact your local county Extension office.
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