1. A foodborne illness is a disease that is carried or transmitted
to human beings by food.
2. Teenagers and young adults are the most susceptible to
3. Bacteria can survive and grow in temperatures between 40
and 140 degrees F.
4. Foods should not be allowed in the danger zone for more
than two hours.
5. Bacteria are the most common cause of foodborne illness.
Issued in furtherance of Cooperative Extension
work, Acts of Congress of May 8 and June 30, 1914, in cooperation
with the United States Department of Agriculture. The Louisiana
Cooperative Extension Service provides equal opportunities in
programs and employment. Information and Graphics on this site
are copyright protected by LSU Agricultural Center's Louisiana Cooperative Extension Services.
For more information
on the EFNEP program, contact EFNEPMail@agcenter.lsu.edu.