Category: Bacteria

We tend to think that sandwiches are low risk and can be left out for as long as is needed. This affects sandwich food safety… read how

Chicken Identified as a Leading Source of Foodborne Illness According to a comprehensive report from the Centres for Disease Control and Prevention (CDC), chicken has consistently emerged as one of the most common culprits for food-related illnesses. Data tracking from 2009 through 2015 revealed that chicken was involved in over 3,100 serious cases during that […]

Campylobacter jejuni bacteria inhabits the intestinal tract of warm-blooded animals such as poultry and are frequently detected within these farmed birds, especially chicken. It is a gram-negative (like E.coli ) spiral-shaped bacterium. It’s ideal growth temperature is directly within the temperature danger zone, most optimally at 37°C (99 °F).

Foodborne illness can be mild with a running tummy to severe dehydration causing hospitalizations. Exposure to toxins from bacteria can cause death.