One key method to prevent contamination from Bacillus Cereus is to do what?

Maintaining proper food handling and storage temperatures is essential in preventing contamination from Bacillus cereus, a bacterium that can cause foodborne illness. Bacillus cereus is particularly resilient, as its spores can survive cooking temperatures. When food is kept at unsafe temperatures, typically between 41°F (5°C) and 135°F (57°C), these spores can germinate and produce toxins that lead to illness.

Proper food storage involves keeping hot foods hot (above 135°F) and cold foods cold (below 41°F), which minimizes the risk of bacterial growth. Additionally, foods should not be left out at room temperature for extended periods. This temperature control is crucial not only for Bacillus cereus but for preventing a variety of other foodborne pathogens as well.

In contrast, storing food at room temperature, neglecting hand washing, or using wooden cutting boards does not effectively address or reduce the risk of contamination associated with Bacillus cereus. Therefore, maintaining proper temperatures in food handling and storage stands out as the most effective preventive measure.