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