Major Foodborne Pathogens
| Pathogen | Source | Incubation | Symptoms | Duration |
|---|---|---|---|---|
| Salmonella | Eggs, poultry, meat, produce | 6-72 hours | Diarrhea, fever, cramps | 4-7 days |
| Norovirus | Shellfish, produce, contaminated water | 12-48 hours | Vomiting, diarrhea, nausea | 1-3 days |
| Campylobacter | Poultry, unpasteurized milk | 2-5 days | Diarrhea (bloody), fever, cramps | 2-10 days |
| STEC (E. coli O157) | Ground beef, produce, unpasteurized milk | 3-10 days | Severe diarrhea (bloody), HUS | 5-10 days |
| Listeria | Deli meats, soft cheeses, produce | 1-70 days | Fever, muscle aches (severe in pregnancy) | Variable |
| Clostridium perfringens | Meat, poultry, gravies | 6-24 hours | Diarrhea, cramps | 24 hours |
| Staphylococcus aureus | Human handling, dairy, salads | 1-6 hours | Vomiting, diarrhea (rapid onset) | 24 hours |
| Vibrio vulnificus | Raw/undercooked shellfish | 12-72 hours | Vomiting, diarrhea, wound infection | 3-7 days |
| Toxoplasma gondii | Meat (pork, lamb), soil, cat feces | 5-23 days | Flu-like (severe in pregnancy) | Weeks |
| Hepatitis A | Produce, shellfish, contaminated water | 15-50 days | Jaundice, fatigue, nausea | 2-6 weeks |
At-Risk Populations
| Population | Risk | Specific Concerns |
|---|---|---|
| Pregnant | Listeriosis (20× more common) | Can cause miscarriage, stillbirth |
| Older adults (≥ 65) | Higher mortality | Dehydration complications |
| Infants/children | Higher fluid loss per body weight | Rapid dehydration |
| Immunocompromised | Higher susceptibility and severity | Longer recovery, hospitalization |
Safe Internal Temperatures
| Food | Minimum Internal Temperature | Rest Time |
|---|---|---|
| Poultry (whole, pieces, ground) | 74°C (165°F) | None |
| Ground meats (beef, pork, lamb) | 71°C (160°F) | None |
| Beef, pork, lamb (steaks, chops, roasts) | 63°C (145°F) | 3 minutes |
| Fish and shellfish | 63°C (145°F) | None |
| Eggs (cooked) | 63°C (145°F) | None |
| Leftovers | 74°C (165°F) | None |
| Casseroles | 74°C (165°F) | None |
Food Storage Guidelines
Refrigerator (≤ 4°C / 40°F)
| Food | Storage Time |
|---|---|
| Raw poultry | 1-2 days |
| Raw ground meat | 1-2 days |
| Raw steaks/roasts | 3-5 days |
| Cooked meat/poultry | 3-4 days |
| Deli meats (opened) | 3-5 days |
| Eggs (in shell) | 3-5 weeks |
| Milk | 5-7 days past sell-by |
Freezer (≤ -18°C / 0°F)
| Food | Storage Time |
|---|---|
| Poultry (whole) | 1 year |
| Ground meat | 3-4 months |
| Steaks/roasts | 4-12 months |
| Cooked leftovers | 2-3 months |
| Vegetables (blanched) | 8-12 months |
Four Core Food Safety Practices
1. Clean
| Practice | Detail |
|---|---|
| Wash hands | 20 seconds with soap and warm water (before, during, after food prep) |
| Wash surfaces | Cutting boards, counters, utensils (hot soapy water) |
| Wash produce | Rub under running water (even if peeling) |
| Do not wash | Raw meat, poultry, eggs (spreads bacteria via splashing) |
2. Separate (Prevent Cross-Contamination)
| Practice | Detail |
|---|---|
| Separate cutting boards | One for raw meat/poultry/seafood, one for produce/bread |
| Separate in cart | Raw meat in plastic bags, away from produce |
| Separate in fridge | Raw meat/poultry on bottom shelf (prevents dripping) |
| Utensils | Never use same plate for raw and cooked meat |
3. Cook
| Practice | Detail |
|---|---|
| Use food thermometer | Only reliable way to know it is safe |
| Color is not reliable | Hamburgers can be brown before safe (165°F) |
| Reheat thoroughly | Leftovers to 165°F (74°C) |
| Microwave | Stir, cover, rotate for even heating |
4. Chill
| Practice | Detail |
|---|---|
| Refrigerate promptly | Within 2 hours (1 hour if above 32°C/90°F) |
| Keep fridge at | ≤ 4°C (40°F) |
| Keep freezer at | ≤ -18°C (0°F) |
| Thaw safely | Refrigerator, cold water (change every 30 min), or microwave |
| Never thaw at | Room temperature |
HACCP (Hazard Analysis Critical Control Point)
| Principle | Description |
|---|---|
| 1. Hazard analysis | Identify biological, chemical, physical hazards |
| 2. Critical control points (CCPs) | Points where hazard can be prevented/eliminated |
| 3. Critical limits | Temperature, time, pH, water activity limits |
| 4. Monitoring procedures | Measurements at each CCP |
| 5. Corrective actions | What to do when limit is exceeded |
| 6. Verification | Confirm system is working (testing, audits) |
| 7. Record keeping | Documentation of all procedures |
Food Recalls
| Class | Risk | Examples |
|---|---|---|
| I | Reasonable probability of serious health consequences | E. coli in ground beef, Listeria in cheese |
| II | Possible temporary/medically reversible health consequences | Undeclared allergens, minor contamination |
| III | Unlikely to cause adverse health effects | Labeling errors, minor quality issues |
Special Situations
| Situation | Guideline |
|---|---|
| Power outage | Keep fridge/freezer closed (4 hours fridge, 48 hours freezer if full) |
| Flood/fire damage | Discard any food that may have been contaminated |
| Canned goods | Discard if bulging, leaking, or severely dented (botulism risk) |
| High-risk groups | Avoid unpasteurized dairy, raw sprouts, raw/undercooked meat/seafood, deli meats without reheating |
| Travel | Drink bottled/boiled water, eat fully cooked foods, avoid street food |
| Marine toxins | Scromboid (histamine), ciguatera (coral reef fish), paralytic shellfish poisoning |