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Some Foods and Germs

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Photo: a set of hands holding 4 eggs CDC Features: Foods and Germs

Image for safe handling of raw produce, man talking Tips for Fresh Food Safety: Safe Handling of Raw Produce and Fresh-Squeezed Juices

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Food Safety and Raw Milk

Food Safety and Raw Milk “Back to nature”-- that’s what many Americans are trying to do with the foods that they buy and eat. They are shopping at farmers’ markets, picking organic foods at their grocery stores, participating in food cooperatives (or co-ops), and some are even growing their own food. Many people are trying to eat foods that are produced with minimal processing.

However, milk and products made from milk (like cheese, ice cream, and yogurt) are foods that, when consumed raw, pose severe health risks. Milk and products make from milk need minimal processing, called pasteurization, which can be done by heating the milk briefly (for example heating it to 161 °F for about 20 seconds) , to kill disease-causing germs (e.g., Salmonella, Escherichia coli O157, Campylobacter) that can be found in raw milk.

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Sprouts: What You Should Know

sprouts Like any fresh produce that is consumed raw or lightly cooked, sprouts carry a risk of foodborne illness. Unlike other fresh produce, seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli.

Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were caused by Salmonella and E. coli.

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Tips to Reduce Your Risk of Salmonella from Eggs

Reduce the risk of Salmonella from Eggs Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be kept refrigerated until they are used. Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg.

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Preparing Meat and Poultry Safely

Reduce the risk of Salmonella from Eggs Raw meat may contain bacteria, such as E. coli, Salmonella, and Listeria, or parasites. Thorough cooking destroys these harmful organisms, but meat can become contaminated again if it is not handled and stored properly.

Poultry may contain harmful bacteria such as Salmonella, Listeria, and Campylobacter. Washing chicken and other poultry does not remove bacteria. You can kill these bacteria only by cooking chicken to the proper temperature.

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Buying, Storing, and Preparing Produce

Reduce the risk of Salmonella from Eggs Fresh produce may come in contact with harmful bacteria from many sources, from contaminated soil and water in the fields to a contaminated cutting board in the kitchen.

For more information on staying safe when buying, preparing, and eating specific foods, visit FoodSafety.gov, the federal gateway for food safety information.