Definition:Microorganism (bacteria, virus, parasite) that can cause disease. Temperature control is primary method of controlling pathogenic bacteria in cold chain.
Common Cold Chain Pathogens::
- **Listeria monocytogenes**: Grows at refrigeration temperatures (0-4°C), killed by cooking
- **Salmonella**: Grows above 5°C, common in poultry and eggs
- **E. coli O157:H7**: Grows above 7°C, associated with undercooked beef
- **Campylobacter**: Grows above 30°C, most common in poultry
- Refrigeration slows but doesn’t eliminate pathogens
- Freezing stops growth but doesn’t kill pathogens
- Only heat (cooking) reliably kills most pathogens
Temperature Control::
Related Terms:: Foodborne Illness, Bacterial Growth, Temperature Control, Food Safety