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microorganisms'
simpleprokaryotic
small,relatively
extremely
Bacteriacangrow'
bacteria
rangein whichfood-borne
Dangerzone-temperature
(60"c)'
Therangeis between40"F(4'4"c)andL40"F
to protect
designed
at measures
andapplication
formulation
sanitationpublichealth.
that serveto promoteor
andpractices
conditions
HygienePersonal
health.
preserve
ways'Meat
by contact
duringslaughter
canbecomecontaminated
andpoultrycarcasses
canbe
contents.Freshfruitsandvegetables
with smallamountsof intestinal
can
if theyarewashedin washedwith dirtywater.Salmonella
contaminated
be
infecta henandcaninfecta normallookingegg.Foodcanalso
by infectedhumanswho handlefood,andby usingthe same
contaminated
Different
knifethat hasnot beenwashedfor cuttingtwo differentfoods.
typesof foodgetspoiledandlookspoiledin differentways.Themost
or a rottensmel
spots,chunks,
commonthingsto lookfor aremold,unusual
in different
2l Differenttypesof foodcanbecomecontaminated
arediarrhea,waterystools
of foodpoisoning
3) Themostcommonsymptoms
aremildand
vomitingandfever.Mostsymptoms
nausea,
cramps,
abdominal
canbetreatedat home.
of the genussalmonella,
bacteria
is anyof variousrod-shaped
4l Salmonella
typhoidand
foodpoisoning,
causing
manyof whicharepathogenic
in domestic
diseases
paratyphoid
feverin humanandotherinfectious
anim a l s .
s) Microbescanbecontrolledin variouswayssuchas:
andfilltatio
andultravioletradiation
heat,freeze-drying
a) Temperatureagentsof controlusuallydestroymostcellsand
b) Acidity-chemical
viruses