Which food needs time and temperature control for safety?

Many types of food require time and temperature control for safety. Some examples include:

- Raw or undercooked meats, poultry, and seafood: These foods can contain harmful bacteria such as Salmonella, E. coli, and Campylobacter. Cooking them to the proper internal temperature kills these bacteria and reduces the risk of foodborne illness.

- Dairy products: Milk, cheese, and other dairy products can harbor bacteria like Listeria monocytogenes, which can cause severe illness, especially in pregnant women, older adults, and individuals with weakened immune systems. Proper refrigeration helps prevent the growth of these bacteria.

- Eggs: Raw or undercooked eggs can contain Salmonella bacteria. Cooking eggs thoroughly kills the bacteria and reduces the risk of infection.

- Cut fruits and vegetables: Freshly cut fruits and vegetables can be contaminated with bacteria, especially if they are not properly washed. Refrigeration helps slow down bacterial growth and maintain their quality.

- Cooked rice and other grains: Cooked rice and other grains can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. Proper cooling and refrigeration prevent the growth of these spores and reduce the risk of illness.

- Prepared salads and deli meats: These foods can be contaminated with bacteria such as Listeria monocytogenes. Proper refrigeration and storage at the correct temperature help prevent bacterial growth.

It is important to follow proper food handling, cooking, and storage practices to ensure the safety of these and other potentially hazardous foods.

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