LESSON 7
FACTORS CONTRIBUTING TO FOODBORNE DISEASE:
7-1.
INTRODUCTION
In Lesson 1, you learned that the bacteria causing the major foodborne illnesses
require certain temperatures for growth and that these temperatures correspond to the
temperatures involved in food handling and preparation. Due to this, temperature
control is critical in all aspects of food handling.
7-2.
TEMPERATURE AND FOODBORNE DISEASE CONTROLS
Failure to maintain a safe product temperature (45 F and below, or 140 F and
above) is the leading cause of foodborne disease. A survey of foodborne disease
outbreaks showed that temperature was a critical factor in producing these outbreaks
(see table 7-1). Five of the top six factors causing foodborne disease outbreaks are
directly related to temperature control.
Factor
Rank
*Percent of
Outbreaks in
Which Factor
Was a Cause
INADEQUATE COOLING...........................
1
46
LAPSE OF A DAY OR MORE BETWEEN
PREPARING AND SERVING......................
2
21
INFECTED PERSON.................................
3
20
INADEQUATE THERMAL PROCESSING,
CANNING, OR COOKING...........................
4
15
INADEQUATE HOT STORAGE...................
5
16
INADEQUATE REHEATING........................
6
12
*More than one factor may be involved in the same foodborne disease outbreak.
Table 7-1. Important factors contributing to outbreaks of foodborne disease.
MD0181
7-2