Hot Topics

NEW!
ISU SafeFood App

ISU SafeFood

Get ISU SafeFood to help you quickly find the right internal meat temperature for safe cooking and eating!

Vibrio parahaemolyticus

Vibrio

  • Causa de la enfermedad: Infección por Vibrio parahaemolyticus

  • Período de incubación: 24 horas después de ingestión

  • Síntomas: Diarrea, malestares estomacales, vomito, fiebre y escalofríos

  • Posibles contaminantes: Comer mariscos crudos o poco cocinados, en particular las ostras

  • Pasos para la prevención: Pasteurizar la leche, cocinar los alimentos correctamente; evitar la contaminación cruzada

 
  • Article History
    • Revision Date: 10/19/2004

Food Safety Tip of the Day

Seal it

IAFP - cross contamination icon

Use a plate, pan or even a plastic bag defrosting raw meats, poultry, or seafood in a refrigerator. Containing the juices that form during the defrosting process helps to prevent potential cross contamination of other items in the refrigerator. These juices may contain illness-causing bacteria that may contaminate ready-to-eat foods unless otherwise contained.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors