DONT CROSS-CONTAMINATE

Why it matters

Escherichia Coli (E.Coli)

Escherichia Coli is a Gram-negative,

facultative anaerobic, rod-shaped
bacterium that is commonly found in the
lower intestine of warm-blooded
organisms. Most E.coli strains are
harmless, but some serotypes can cause
serious food poisoning in humans, and are
occasionally responsible for product recalls
due to food contamination. Symptoms of
E.coli are diarrhea that is bloody,
abdominal cramps, nausea and vomiting.

Salmonella
Salmonella is a genus of rod-shaped,
Gram-negative, non-spore-forming,
predominantly motile enterobacteria. They
obtaining their energy from oxidation and
reduction reactions using organic sources,
and are facultative anaerobes. Salmonella
infections are zoonotic and can be
transferred between humans and
nonhuman animals. Many infections are
due to ingestion of contaminated food.
Salmonella causes Salmonellosis which is a
type of food poisoning. The symptons of
Salmonellosis include diarrhea, fever, and
abdominal cramps.

Even after youve cleaned your

hands and surfaces thoroughly, raw
meat, poultry, seafood, and eggs can
still spread illness-causing bacteria to
ready-to-eat foods-unless you keep
them separate. Use separate cutting
boards and plates for produce and
for meat, poultry, seafood, and eggs.
Placing ready-to-eat food on a
surface that held raw meat, poultry,
seafood, or eggs can spread bacteria
and make you sick. Try to keep meat,
poultry, seafood, and eggs separate
from all other foods at the grocery
and also in the fridge, because the
juices of raw meat can spread
bacteria.

Sources:

http://en.wikipedia.org/wiki/
Escherichia_coli

http://en.wikipedia.org/wiki/Salmonella

http://www.webmd.com/food-recipes/
food-poisoning/tc/salmonellosis-topicoverview

http://www.foodsafety.gov/keep/basics/
separate/

http://www.health.state.mn.us/
foodsafety/prevention.html

http://www.cdc.gov/salmonella/general/
prevention.html

How to Prevent Contamination

Many pathogens need to multiply
to a larger number before enough
are present in food to cause
disease.

Refrigeration or freezing prevents
virtually all bacteria from growing.

If food is heated sufficiently,
parasites, viruses and most bateria
are killed.

Pathogens can be introduced into
food from infected humans who
handle the food without
thoroughly washing their hands.

Make sure you cook poultry,
ground beef, and eggs thoroughly.
Do not eat or drink foods
containing raw eggs, or raw milk.

Dont work with raw poultry or
meat and then work with an infant
(Feed or change diaper) at the
same time.

Also if you have Salmonellosis
dont cook for other people until
your illness is gone.