Glossary beginning with B
Single-celled microorganisms, some of which can invade and multiply in the body, causing disease. Foodborne illness bacteria include Salmonella, Shigella, Staphylococcus aureus, Streptococcus pyrogenes, Campylobacter jejuni, Enterohemorrhagic and Enterotoxigenic Escherichia coli, Vibrio and Yersinia enterocolitica. Between 1988 and 1992, 79 percent of foodborne illness outbreaks were bacterial. Inadequate cooking and storage temperatures, cross-contamination and poor personal hygiene are the primary contributing factors of bacterial foodborne illness.
- Best Practices
Processes and activities that have been shown in practice to be the most effective.
- Biological Hazard
- The emission of light by a living organism as the result of a chemical reaction during which chemical energy is converted to light energy. (See ATP)
- Bird Flu
See: Avian Influenza
SaniTwice® for Catered Events
Uncompromised hand cleanliness for those serving food at venues without running water.