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It explains how food spoils versus how harmful organisms cause food poisoning, using microbiological examples such as Staphylococcus aureus, Salmonella, and Clostridium perfringens. 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Because symptoms can appear after consuming contaminated food, safe handling and using recommended cooking temperatures are essential.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},429621,1790917822,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},7971461740909,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","The  \nSAFE FOOD  \nBook Your KitchenGuide  \nUnited States Department of Agriculture  \nFood Safety and Inspection Service  \nHome &Garden BulletinNumber 241July 1984  \nCredits  \nWriter—Mary Ann ParmleyDesign—Deborah SheltonMicrobiology—Stanley S.GreenCarl S.Custer  \nHistorically It Was Harder                2How Food Spoils                     4Meet the Food Poisoners5StaphSalmonellaPerfringens  \nBotulism—Home-canned foods  \n9Serving Food HOTStoring Food COLD  \nA Safe Kitchen  \nKeeping it SAFE&CLEANMicrowave Cooking16 —for meat & poultry                    \nSpecial Care for Special Foods17HamburgerHam  \nTurkey, Chicken &Duck with StuffingHotdogs &Lunch MeatEggs &Egg-Rich FoodsMarinadesMayonnaise  \nCanned Goods23Freezer Failure25Reporting Food Illness27Index to Terms29For More Information31Meat & Poultry Hotline32Test Your Food Safety IQback cover  \nThe SAFE FOOD Book-  \n# Your Kitchen Guide\n\ncaves,and used it the next summer to keep food from spoiling and—perhaps equally important to them—cool the wine!  \nThere's a recorded reference that sauerkraut,because it is preservedto keepa long time,was used by camp cooks for the workmen ontheGreat Wall of China.That was about 200 B.C.  \nAnd in the Middle Ages,agreat many smoking,salting,drying,andpreserving techniques were perfected that are still in use.The luxuriousfruiteake,studded with dried fruits and steeped inrum or brandy,is apresent-day descendant.The liquor retards mold,and there are cases ofwell-tinned and brandied cakes lasting 20 years!  \nTaking care of food today.Now,of course,modern refrigerationand cooking make keeping food safe much simpler:  \nGovernment inspection and strict standards within the food industrymake a decisive difference too.Today Americans enjoy the safest,mostwholesome,and most abundant food supply in the world.  \nWith respect to meat and poultry—the principal subject of thisbooklet—some 7,500 Federal inspectors oversee operations in 7,200packing and processing plants every working day.  \nThis is because the law requires that inspectors check and re-checkthe safety and quality of meat and poultry from the time the animalsarrive at the packing plant until the final product is ready for sale.  \nThis inspection costs only about $1.50 a year for each of us—a realbargain for such peace of mind!  \nOnce you get food home,though,it's upto you to take proper care ofit.This is important,because most of the roughly 2 million cases of foodpoisoning which now occur each year are due to improper handling of foodin the home.But you don't have to be a statistic!Prevention is as easy asfollowing the rules in this book.  \n# How Food SpoilsIt's important to know the\n\ndifference between organisms that cause foods to spoil—to rot or turnbad—and those that can cause food poisoning.  \nA major difference is the temperatures the twotypes like.Most foodpoisoning bacteria like room temperatures(around 60°to 90°F).Theydon't grow at low refrigerator temperatures.By“grow\"we mean thatbacteria divide,multiplying in number:  \nBut food spoilage organisms—like some bacteria,and yeasts,andmolds—can grow atlower temperatures.Even when food is in therefrigerator at temperatures as low as 40°F,these spoilage agents cancontinue to reproduce.  \nWhile it's hard to begrateful for them,most food spoilage organismsat least make themselves known.The food looks or smells awful.That's ahelp—you know to throw it out.  \nThe Food PoisonersUnfortunately,the bacteria  \nthat commonly cause food poisoning—with its mild-to-severe intestinal  \nflu-like symptoms—are not nearly so obvious.  \nMost of them can't be seen,smelled,or tasted.The smartest way tohandle the food poisoners is to make life so hard they can't multiplyenough to cause trouble.  \nBut before we talk in detail about prevention,let's meet thesetroublemakers.  \nStaphylococcus aureus is the scientific name for a small,roundorganism that is a leading cause of food poisoning.  \nWe literally carry staph with us all of the time.It lives in our nosesand","cbCaionvbADGwIGX","https://ap.wps.com/l/cbCaionvbADGwIGX","pdf",2531274,36,"English","# Credits\n# Historically It Was Harder\n# How Food Spoils\n## The Food Poisoners\n# Serving Food HOT\n# Storing Food COLD\n# A Safe Kitchen\n## Keeping it SAFE & CLEAN\n## Microwave Cooking\n# Special Care for Special Foods\n# Freezer Failure\n# Reporting Food Illness\n# Index to Terms\n# For More Information\n# Meat & Poultry Hotline\n# Test Your Food Safety IQ","[{\"question\":\"What is the main difference between organisms that cause food spoilage and those that cause food poisoning?\",\"answer\":\"Spoilage organisms are tied to temperatures where they can still reproduce at refrigerator levels, often making food look or smell bad. Food-poisoning organisms are not nearly as obvious and require prevention to stop them from multiplying enough to cause illness.\"},{\"question\":\"Why is Staphylococcus aureus a common cause of food poisoning?\",\"answer\":\"Staph is frequently carried on people’s skin and in the nose. When transmitted to food through handling, it can rapidly multiply at warm temperatures and produce a toxin that ordinary cooking may not destroy.\"},{\"question\":\"How can Salmonella food poisoning be prevented?\",\"answer\":\"Prevention focuses on thorough cooking to kill Salmonella. Because symptoms can appear after consuming contaminated food, safe handling and using recommended cooking temperatures are essential.\"}]","The SAFE FOOD Book - Your Kitchen Guide | PDF",1790650700,91]