Information provided by Cornell Cooperative Extension of Monroe County, N.Y. (585) 461-1000

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Uncooked food always contains bacteria. Some of these are harmless, but food may have illness-causing bacteria despite strict inspections, hygienic handling, and other precautions.

If you have ever had a stomachache or mild case of diarrhea, it probably was not a case of the flu, but rather was a food- borne illness, an illness caused by bacteria and it’s toxins in the food you ate.

The 2 main causes of food spoilage that can cause illness are cross contamination and improper temperatures during preparation and storage.

Cross contamination occurs when bacteria are introduced into cooked foods by utensils or hands that have picked up contamination from raw foods or other sources.

For example, when cutting meat for a stew, the fresh meat comes in contact with the knife, the cutting board and your hands. It is possible for all to become contaminated with Salmonella bacteria. Although Salmonella bacteria on fresh meat and poultry can be killed if these foods are cooked properly, there is a danger that Salmonella from these products can spread, or cross contaminate other foods. Unless the knife, cutting board and your hands are thoroughly washed with soap and water before you chop salad vegetables, these bacteria from the meat can be transferred to the vegetables. This is a strong argument for maintaining two separate cutting boards- one for raw foods and one for ready-to-eat foods. Thorough cleaning and disinfecting of cutting boards will reduce the spread of the food-borne organisms and the possibility of cross contamination.

Improper temperatures during food preparation and storage also may cause food spoilage if harmful bacteria are present. Salmonella, perfringins and staphylococcus all grow and multiply at warm temperatures. The temperatures above 40º F. and below 140º F. make up the danger zone for bacterial growth. Food allowed to defrost at room temperature, food allowed to cool in large, full pots, and food cooked at very low temperatures are all candidates for bacterial food spoilage.

Staphylococcus bacteria is especially dangerous because it produces a toxin or poison which is highly resistant to heat.

High standards of cleanliness, strict adherence to recommended food handling procedures and proper temperatures can prevent most food illnesses.