00:01
Which of these is not a likely source of food -borne pathogens.
00:05
We have potato salad, commercially canned peaches, deli sliced chicken, or raw ground turkey.
00:14
Okay, so pathogens, where do we get them from? well, first of all, there needs to be contamination.
00:24
So this can be from the soil.
00:28
It could be from raw meat, which is what we'll see here.
00:33
And contamination then leads to growth.
00:40
So bacterial growth is going to happen or fungal growth is going to happen if the food is kept at room temperature.
00:49
And all of these can be found at room temperature.
00:52
The turkey should be refrigerated, but turkey is very highly contaminated because it's raw meat.
00:57
And if both of these happen, you would have a population of pathogens.
01:02
One thing you can do to control this is you can cook it or you could sterilise it.
01:08
So cooking or pasteurising or even sterilising will reduce the number.
01:20
So which of these have happened to all of these? well, let's have a look.
01:24
And contamination can just happen from the air as well.
01:27
There are bacteria everywhere.
01:29
So raw ground turkey, definitely a danger...