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.
We are proud to announce food safety training programs through OSU Extension! Here’s more info about them.
If a woman is first exposed to Toxo during or shortly before pregnancy, she has a 20 to 50% chance of passing it on to her unborn baby. Cats are the carrier and exposure to the parasite in the cat’s feces can lead to food contamination, and then human exposure.