bacteria sick

7/28/2019 Bacteria Sick

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http://www.sdbest.com/Food_Safety/cold_storage.html

Cold Storage Chart

These short, but safe, time limits will help keep refrigerated food from spoiling or

becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommendedstorage times are for quality only.

ProductRefrigerator

(40 F)Freezer(0 F)

Eggs

Fresh, in shell 3 to 5 weeks Do not freeze

Raw yolks & whites 2 to 4 days 1 year

Hard cooked 1 week Does not freeze well

Liquid pasteurized eggs, egg substitutes

opened 3 days Does not freeze well

unopened 10 days 1 year

Commercial MayonnaiseRefrigerate after opening

2 months Do not freeze

Frozen Dinners & Entrees

Keep frozen until ready to heat

Keep frozen 3 to 4 months

Deli & Vacuum-Packed Products

Store-prepared (or homemade) egg,

chicken, ham, tuna, & macaroni salads

3 to 5 days Does not freeze well

Hot dogs & Luncheon Meats

Hot dogs

opened package 1 week 1 to 2 months

unopened package 2 weeks 1 to 2 monthsLuncheon meat

opened package 3 to 5 days 1 to 2 months

unopened package 2 weeks 1 to 2 months

Bacon & Sausage

Bacon 7 days 1 month

Sausage, raw -- from chicken, turkey,pork, beef

1 to 2 days 1 to 2 months

Smoked breakfast links, patties 7 days 1 to 2 months
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Hard sausage -- pepperoni, jerky sticks 2 to 3 weeks 1 to 2 months

Summer sausage -- labeled "Keep Refrigerated"

opened 3 weeks 1 to 2 months

unopened 3 months 1 to 2 months

Ham, Corned Beef

Corned beef, in pouch with picklingjuices

5 to 7 days Drained, 1 month

Ham, canned -- labeled "Keep Refrigerated"

opened 3 to 5 days 1 to 2 months

unopened 6 to 9 months Do not freeze

Ham, fully cooked, vacuum sealed

at plant, undated, unopened

2 weeks 1 to 2 months

Ham, fully cooked, vacuum sealed atplant, dated, unopened

"Use-By" date onpackage

1 to 2 months

Ham, fully cooked.

whole 7 days 1 to 2 months

half 3 to 5 days 1 to 2 months

slices 3 to 4 days 1 to 2 months

Hamburger, Ground & Stew MeatHamburger & stew meat 1 to 2 days 3 to 4 months

Ground turkey, veal, pork, lamb, &mixtures of them


Fresh Beef, Veal, Lamb, Pork

Steaks 3 to 5 days 6 to 12 months

Chops 3 to 5 days 4 to 6 months

Roasts 3 to 5 days 4 to 12 months

Variety meats -- tongue, liver, heart,kidneys, chitterlings


Pre-stuffed, uncooked pork chops, lambchops, or chicken breasts stuffed with

dressing

1 day Does not freeze well

Soups & Stews with

Vegetables or meat added


Cooked Meat Leftovers

Cooked meat & meat casseroles 3 to 4 days 2 to 3 months


3/5

Gravy & meat broth 1 to 2 days 2 to 3 months

Fresh Poultry

Chicken or turkey, whole 1 to 2 days 1 year

Chicken or turkey, pieces 1 to 2 days 9 months

Giblets 1 to 2 days 3 to 4 months

Cooked Poultry Leftovers

Fried chicken 3 to 4 days 4 months

Cooked poultry casseroles 3 to 4 days 4 to 6 months

Pieces, plain 3 to 4 days 4 months

Pieces covered with broth, gravy 1 to 2 days 6 months

Chicken nuggets, patties 1 to 2 days 1 to 3 months

Pizza, cooked 3 to 4 days 1 to 2 months

Stuffing, cooked 3 to 4 days 1 month


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http://www.sdbest.com/Food_Safety/food_bacteria.html

So What Made Me Sick?

BACTERIA WHERE FOUND SOURCE SYMPTOMS

Campylobacter Intestinal tracts of

animals, raw milk,

untreated water, and

sewage.

Contaminated water,

raw milk, and raw or

undercooked meat,

poultry, or shellfish.

Fever, headache and muscle

pain followed by diarrhea,

abdominal pain, and nausea

that appear 2 to 5 days

after eating; may last 7 to 10

days.

Botulism Widely distributed in soil,

water, on plants, and

intestinal tracts of

animals. Grows only in

little or no oxygen.

Bacteria produce a toxin

that causes illness.

Improperly canned

foods, garlic in oil,

vacuum-packed and

tightly wrapped food.

Toxin affects the nervous

system. Symptoms usually

appear 18 to 36 hours, but can

sometimes appear as few as

4 hours or as many as 8

daysafter eating; double

vision, droopy eyelids, trouble

speaking and swallowing, and

difficulty breathing. Fatal in 3to 10 days if not treated.

Clostridium Soil, dust, sewage, and

intestinal tracts of

animals. Grows only in

little or no oxygen.

Food left for long periods

in steam tables or at

room temperature.

Bacteria destroyed by

cooking, but some toxin-

producing spores may

survive.

Diarrhea and gas pains

mayappear 8 to 24

hours after eating; usually

last about 1 day, but less

severe symptoms may persist

for 1 to 2 weeks.

E. coli Intestinal tracts of some

mammals, raw milk and

unchlorinated water.

Contaminated water,

raw milk, raw or rare

ground beef,

unpasteurized apple

juice or cider, uncooked

fruits and vegetables;

person-to-person.

Diarrhea or bloody diarrhea,

abdominal cramps, nausea,

and malaise; can begin 2 to

5 days after food is eaten,

lasting about 8 days.

Listeria Intestinal tracts of

humans and animals,

Ready-to-eat foods such

as hot dogs, luncheon

Fever, chills, headache,

backache, sometimes upset
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milk, soil, leaf vegetables;

can grow slowly at

refrigerator temperatures.

meats, cold cuts,

fermented or dry

sausage, and other deli-

style meat and poultry,

soft cheeses and

unpasteurized milk.

stomach, abdominal pain and

diarrhea; may take up to 3

weeks to become ill. More

serious illness may develop in

pregnant women, newborns,

older adults, and people with

weakened immune systems.

Salmonella

(over 2300 types)

Intestinal tracts and feces

of animals and sometimes

in eggs.

Raw or undercooked

eggs, poultry, and meat;

raw milk and dairy

products; seafood, and

food handlers.

Stomach pain, diarrhea,

nausea, chills, fever, and

headache usually appear 8

to 72 hours after eating;

may last 1 to 2 days.

Shigella

(over 30 types)

Human intestinal tract;

rarely found in other

animals.

Person-to-person by

fecal-oral route; fecal

contamination of food

and water. Most

outbreaks result from

food, especially salads,

prepared and handled by

workers using poor

personal hygiene.

Disease referred to as

"shigellosis" or bacillary

dysentery. Diarrhea containing

blood and mucus, fever,

abdominal cramps, chills, and

vomiting; 12 to 50 hours

from ingestion of bacteria;

can last a few days to 2

weeks.

Staphylococcus On humans (skin,

infected cuts, pimples,

noses, and throats).

Person-to-person

through food from

improper food handling.

Multiply rapidly at room

temperature to produce

a toxin that causes

illness.

Severe nausea, abdominal

cramps, vomiting, and

diarrheaoccur 1 to 6 hours

after eating; recovery within

2 to 3 days -- longer if severe

dehydration occurs.

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