Listeria Botulism Salmonella Symptoms E. coli Outbreaks Listeria Monocytogenes Outbreaks E. coli Contamination Sources Contaminated Food Sources Listeria Outbreaks Salmonella Outbreaks E. coli O157:H7 Shellfish Safety Bacterial Contamination Trichinosis Transmission Routes Norovirus Salmonella Outbreak Casu Marzu Salmonella Poisoning Salmonella Symptoms Causes Listeria Infection Salmonella Vulnerability Bacillus Cereus Mushroom Consumption Contaminated Food Products Contaminated Food Contaminated Foods Poultry Raw Meat Consumption Meat and Dairy Safety E.coli E. Coli Outbreaks Contamination Risks Deli Meats Seafood Risks Pregnancy Risks Listeria monocytogenes Bacterial Pathogens Food Preparation Prevention Contaminated Meat Trichinellosis E. coli Contamination E. coli Transmission EHEC Transmission Hygiene Practices E. Coli Bacteria in Food Bacterial Infections Hepatitis A Outbreak Contaminated Seafood Shellfish Avian Influenza Food Intoxication Pathogens Raw Milk
Experts stress rapid, shallow cooling to keep food out of the 40°–140°F danger zone.
