Foodborne Illness

• Foodborne illness is usually associated with contamination and growth of harmful microorganisms on raw foods. Raw meats, for example, and produce such as lettuce and spinach can become contaminated with bacteria such as salmonella, shigella and E. coli. Contamination can occur during any of the following stages: food growth, harvesting, processing, storage, transportation and preparation. Although chilling food in a refrigerator prevents further bacterial growth, proper cooking is required to kill harmful food bacteria. Refrigeration cannot prevent food illness alone.
  
  

Danger Zone

• Harmful bacteria begins to grow on food when it's left out in temperatures between 40 and 140 degrees Fahrenheit. Bacteria will start to grow on food within two hours of it being left out in these conditions. Refrigeration promptly slows the multiplication of the bacteria and preserves the nutritional value of food longer, but as soon as the food is reintroduced to a warmer climate, bacteria reanimates. Once bacteria reanimates, it spreads rapidly. To avoid this, prompt cooking is required as soon as you remove food from the refrigerator.
  
  

Chilling Food Properly

• To effectively slow and stop the growth of bacteria, set your refrigerator to 40 degrees Fahrenheit or lower. Place food into a refrigerator promptly after purchase -- the sooner the better. If food is exposed to the bacterial growth in the danger zone for more than two hours, then it might no longer be safe to eat. Pathogenic bacteria can double every 20 minutes in temperatures above 40 degrees Fahrenheit, according to the United States Department of Agriculture. Prompt refrigeration will slow and in most cases stop bacteria's rapid reproduction.
  
  

Cooked Food

• Although properly cooking food kills bacteria, if you leave it out for more than two hours at room temperature, then mold and bacteria will start to grow. Refrigeration within two hours of cooking will keep cooked foods clean and safe to eat for up to four days. Remember, refrigeration slows some bacteria, which means that after four days, it's possible for bacteria to have reproduced the cooked food, and since you can't cook it again, the chances of becoming ill are significant.