RE: Bacteria and it's works
NJ, the answer to your first question is no. The Centers for Disease Control and Prevention (CDCP) has consistently stated that reported foodborne outbreaks are caused by mishandling of food. Most of the time the mishandling occurs within the retail segment of the industry(restaurants, markets, schools, churches, camps, institutions, and vending locations)where ready-to-eat food is prepared and provided to the public for consumption. Proper and consistent hand washing is the best prevention. A restaurant must have a certified professional food handler present during hours of operation. The professional food handler's course covers the following topics: Management & Personnel, Food, HACCP-hazardous analysis of critical control points, Equipment, Physical Facility, and Foodborne Illness-bacteria, viruses, parasites, & fungi.
Licensed Professional Food Handler
State of Wisconsin