School food service is responsible for about 5 percent of all reported foodborne illness. Formal food sanitation training, well-equipped facilities, a stable working environment, a limited number of menu selections, and good control of leftovers are several reasons for school food service's positive record. Research continues to discover new pathogens and potential sources of foodborne infections, however. Recently discovered pathogens include Listeria, B. cereus, P. shigelloides, and P. hepatits. Foods that have been added to the list of potential hazards include rice, watermelon, sweet potatoes, lima beans, squash, corn, bean curd, and refried beans. Maintaining foods at proper temperatures and practicing good personal hygiene are two ways that school food service personnel can continue to keep foodborne illnesses a rarity.
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