Foodborne Pathogens

Foodborne pathogens in every living being. When animals are slaughtered, they can often come in contact with the pathogens which then contaminate the meat. Pathogens can also contaminate plant-based foods, through fertilizers (manure), pests, and other means.

These guidelines provide information about how to prevent food contamination from making you and your family ill.

Foodborne Pathogens Guidelines

  • 1 Avoid raw foods like raw meat, raw poultry, raw eggs, unpasteurized milk, and raw shellfish.
  • 2 Clean food storage and preparation areas regularly to prevent the buildup of bacteria, germs, or other pathogens.
  • 3 Wash fruits and vegetables before eating them to reduce the risk of getting ill from microbes or pesticides on them.
  • 4 Check food packaging for potential signs of contamination, such as broken seals, tears, holes, dents, crushing, bulging, rust, or other damage.
  • 5 Don’t let the sink, countertop, or dishwasher stack up with unwashed items.
  • 6 Wash utensils, appliances, cutting boards, dishes, and other items thoroughly after each use to prevent cross-contamination.
  • 7 Remove the kitchen garbage to an outdoor area when it becomes full or starts to stink.
  • 8 Set the refrigerator to between 32ºF – 40ºF.

Foodborne Pathogens Checklist

  • All food is cooked and prepared properly.
  • A schedule for regularly cleaning the kitchen is established.
  • Food packaging is intact and shows no signs of contamination.
  • Refrigerator temperature is set between 32ºF and 40ºF.