Foodborne Illness

Food poisoning or foodborne illness is the result of consuming food that has been contaminated with harmful microorganisms. The majority of foodborne illnesses are caused by harmful bacteria and viruses. Some food poisoning can be the result of toxic substances in the food, such as in molds. While some molds are desirable in foods, such as in the ripening process in blue cheese, other molds can produce toxins that cause illness.

Check out the Canada Health Canada page on Food-Related Illnesses.

Prevent Foodborne Illness

Avoid foodborne illness! Use techniques of...

1. Proper hygiene - Wash your hands thoroughly with soap and warm water

• • before and after handling food.

  • after handling pet treats, pet food, and pet toys or after playing with or cleaning up after a pet.
    

2. Safe food handling

• • Keep pets away from food storage and preparation areas.

  • Store food safely.

  • Keep hot foods hot and cold foods cold.
    

3. Safe preparation practices

• • Foods should be cooked to recommended temperatures to avoid illness.

  • Bacteria can be destroyed if the cooking temperature is high enough.

  • When you feel ill, do not prepare food for other people.

Many other harmful bacteria could be in our food too. Be cautious! Cook food well! Salmonella and other bacteria are destroyed when food is cooked to safe internal temperatures. Use a food thermometer to measure the internal temperatures of your food, especially meat and poultry.

Common Causes of Food Poisoning

Food poisoning has some common causes:

• Botulism: is a risk caused by improperly prepared, home-canned, low-acid foods (for example corn, green beans, mushrooms, spaghetti sauce, and salmon). These are most likely to represent a risk for botulism.

• E. coli O157:H7: is bacteria destroyed when food is cooked to a safe internal temperature. Use a digital food thermometer to be sure.

• Shellfish Poisoning: You are at risk if you dig for shellfish (like clams and mussels) from restricted areas on the Atlantic and Pacific coasts and along rivers. Eating contaminated shellfish will put you at risk. Shellfish should be purchased from a reputable retail store or restaurant.

• Campylobacter jejuni (C. jejuni): There is a common form of exposure through cross-contamination from raw poultry.

• Clostridium perfringens: Problems with cooling and heating with improperly-handled leftovers can be a risk.

• Cyclospora cayetanensis: You can protect yourself by properly washing your fruits and vegetables before cooking, freezing or eating them.

• Toxoplasma gondii: Cross contamination and eating uncooked or undercooked meat could put you at risk.

Blood-borne causes of Disease

Some diseases can be spread by contaminated blood. The most common examples are HIV, hepatitis B, hepatitis C, and viral hemorrhagic fevers.