how can a food handler identify pathogens

 how can a food handler identify pathogens


Unfortunately, there is no quick way to determine if a food is contaminated with illness-causing bacteria; it won't look, taste, or smell any differently.

Salmonella: Largely found in undercooked meat, eggs, and poultry, you can also find Salmonella in unpasteurized dairy products.

E. coli: While most E. coli are harmless, the O157: H7 strain can cause severe sickness. This strain of E. coli can be found in packaged greens and undercooked ground meat.

Norovirus: Foods can carry the Norovirus after being prepared by someone who is sick with the illness. To prevent the spread of Norovirus, don’t work with food when sick.

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