Definition: Disease transmitted through consumption of contaminated food. Common pathogens include Salmonella, E. coli, Listeria, and Campylobacter.
Cold Chain Role:
Proper temperature control is PRIMARY defense against foodborne illness. Most pathogens grow rapidly at temperatures above 5°C, stopped or slowed at refrigeration temperatures, and killed by proper freezing or cooking.
Temperature Control Principle:
- Below +4°C: Slow bacterial growth
- Below 0°C (frozen): Stop bacterial growth (but doesn’t kill bacteria)
- Above 60°C: Kill most bacteria
Why It Matters: Cold chain failure can cause foodborne illness outbreaks with serious public health and business consequences.
Related Terms: Temperature Control, Food Safety, R638, Bacterial Growth