Germs that Cause Food Poisoning
Bacteria and viruses are the most common sources of food poisoning. The organisms can be present in the food before it is even prepared, or can pass from the food handler to the customer due to poor personal hygiene or unsafe practices. The following table lists the most common organisms responsible for food poisoning in the United States, the foods in which they are found and ways to prevent an outbreak in your establishment:
- Discard swollen cans.
- Bring food temperature to at least 140 °F to kill any bacteria that may be present.
- Wash hands after handling raw meats.
- Cook all foods to the proper internal temperature.
- Wash all produce prior to serving.
- Cook ground beef to a minimum internal temperature of 160 °F.
- $516 per case if the person visits a physician.
- $6,922 per case if the person is hospitalized.
- $4.5 million per case if the person is hospitalized and dies. 3
- Enforce proper hand washing and surface sanitization practices.
- Send employees with the stomach flu home.
- Make sure all products reach the proper minimum internal temperature when cooking.
- Properly wash all produce. Learn More
- $512 per case if the person visits a physician.
- $10,412 per case if the person is hospitalized.
- $5.4 million per case if the person is hospitalized and dies. 7
- Follow proper hand washing procedures.
- Do not let workers prepare foods if they have nasal and eye infections.
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- General Health Inspection Grading
- Preparing Your Restaurant for a Health Inspection
- What To Do During a Restaurant Inspection
- Things Health Inspectors Look For
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