Foodborne pathogens grow well at room temperatures, but are destroyed by heat above 135 degrees F. For an extra margin of food safety, USDA recommends extra cooking time to be sure the food is at an even safer temperature before consumption.
The most effective way to prevent foodborne illness is to wash your hands both before you begin food preparation and after you have touched foods known to be sources of foodborne pathogens, like raw meats, poultry, or fish.
Infections caused by bacteria, viruses and parasites are a major cause of illness and death around the globe. Even in developed countries, illnesses transmitted through contaminated foods and by contact with animals and their environment pose a significant burden on public health.
We are proud to announce food safety training programs through OSU Extension! Here’s more info about them.