Cross-contamination occurs when harmful microorganisms (germs) spread to food.
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When storing food in a refrigerator, it’s important to cover and place the food in a way that helps to keep it from getting cross-contaminated with drippings or juices from other foods.
The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast. To prevent bacterial growth, keep hot food above 60°C (140°F) and cold food below 4°C (40°F).
Do you thaw foods safely? Thawing of hazardous food at room temperature could lead to foodborne illness. One way to prevent foodborne illness is to control the temperature of food and to keep food out of the temperature danger zone.
To make sure the proper food temperatures are reached and maintained, you should use a probe thermometer. A probe thermometer is a thermometer that has a pointy metal stem that can be inserted into food.
Shigellosis is an infectious disease caused by a group of bacteria called Shigella. People who eat food or drink water contaminated with Shigella bacteria can become ill with shigellosis.