WEST LAFAYETTE, Ind. -- Nationally reported incidents of foodborne illness caused by E. coli bacteria have increased consumers' awareness of the importance of proper food handling and thorough cooking, but "Improper cooling is the No. 1 reported cause of foodborne illness in the United States," says Richard Linton. an associate professor of food safety at Purdue University. "Most people recognize the need to cook foods to a temperature above 140 degrees in order to destroy most microorganisms that might be present, but they don't realize that any leftovers have to be cooled quickly so as not to allow any surviving bacteria to grow."
The above story is based on materials provided by Purdue University. Note: Materials may be edited for content and length.
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