2.  Bacteria is a microorganism (extremely small)  Bacteria is carried on pets, pests, people, objects,  air  Bacteria is found naturally in foods  Improper food handling increases the amount of bacteria

3.  Good- used to ferment foods and create taste: yogurt, sour cream, bread, wine  Bad- affect taste, aroma and appearance of foods: sour milk, moldy cheese, slimy meat, mushy vegetables  Ugly- disease causing, often colorless, tasteless, don’t affect appearance

4. _ Salmonellosis -found in raw meat, poultry, eggs, dairy products -carried by rodents and pets -can cause death _ Staphylococcus -found on skin -in noses and throats of humans

5. _ Botulism -improperly canned foods -65% who contact, die _ E-coli -raw hamburger -unpasteurized juices -kidney failure, death _ Listeria (relatively rare, most deadly of food borne pathogens) -hot dogs, deli meats -high fever, severe headache, nausea -fatal in elderly, children, people with weakened immune systems

6. C Flu-like to deadly C Upset stomach, vomiting, diarrhea, kidney shut down, paralysis of respiratory system C Symptoms begin 3-12 hours after eating, can start up to 72 hours later.

7. WGood Personal Hygiene -wash hands -20 seconds in hot, soapy water -after handling raw meats -wear plastic gloves -no exposed cuts, sores WCook foods thoroughly - use a thermometer to check temperatures

8. WPrevent cross-contamination of foods -keep raw foods away from ready-to-eat foods -use clean equipment (cutting boards) W Thaw foods properly -in microwave -in refrigerator -as part of the cooking process W Store leftovers in airtight containers, refrigerate immediately. Thoroughly reheat leftovers. W Don’t keep leftovers longer than 3-4 days

9.  140  and above most bacteria destroyed by high temps.  40-140  DANGER ZONE-bacteria grows the warmer food gets, the quicker bacteria grows  32-40  refrigerator temps. Bacteria slow down, but still grow  Below 32  Freezing temps. Bacteria growth really slow, not killed