I keep hearing different things. so even if something is cooked and pasteurized, like some sausage or cheese, but it sits out for a day, does that mean it could suddenyl devlop listeria bacteria on it? I thought listeria was ONLY with raw or unpasteurized foods not cooked AND pasteruized foods even if theyre old. wouldnt that just be normal food poisoning? and salmonella, is that caused by raw foods too or spoiled foods or both? I dont get it at all.|||Food spoilage depends on having some mechanism for bacteria to infect the food, and then on sufficient time and suitable temperatures needed for the bacteria numbers to become large enough to cause spoilage. Pasteurization and cooking increase the amount of time it takes for food to spoil, but neither prevents spoilage. Listeria, salmonella, and all sorts of bacteria grow in food, and they are present in most environments. Even though pasteurizing kills bacteria, handling food, or letting food set out in the open can re-infect the food. Rates of re-infection depend on the length of time food is exposed to open air, or the amount of bacterial transferred from plates, utensils, or from touch (especially if flies land on the food). Its almost impossible to bottle something like pasteurized juice and keep the bottles sterile, so bacteria get into pasteurized foods at the packaging stage. Once infected, bacterial growth is very slow if the food is kept below 40 degrees Fahrenheit. At this temperature, it may take several weeks for bacteria to spoil food. Some bacteria do not grow at all at low temperatures - that's why frozen food doesn't spoil. If food reaches a temperature between 80-90 degrees F, this makes perfect growing conditions for most bacteria, and at these temperatures bacteria can grow so fast, they may be able to produce millions of new bacteria every few minutes. In the home, most food contamination comes form touching the sink, countertop, or dish rag, and then touching the food. Most kitchens have all sorts of dangerous microbes growing near the sink, where dirty dishes are stacked, and where food is prepared. The only way to keep the bacteria at healthy levels is to clean the kitchen surfaces with bleach or other disinfectant every time you prepare food, and never use a dish rag more than one day.|||These two links should tell you what you need to know about these two bacterial infections.

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