How to Minimize Your Risk of Food Poisoning
Safe Food Preparation and Storage Prevents Foodborne Illness
Sep 17, 2009
According to the Centers for Disease Control (CDC), about 76 million Americans experience food-borne illness, or more commonly called "food poisoning" each year in the United States. In Canada, the statistics are equally alarming - about 13 million Canadians get food poisoning every year. The cause? Eating or drinking contaminated food, water, or beverage. The most vulnerable people are pregnant women, very young children, very old people, malnourished persons, and those with weakened immune systems.
Foodborne Pathogens
Food Poisoning or foodborne illness is caused by viruses or bacteria. The most common pathogens that cause illness in humans are:
- Calcivirus or Norwalk-like Virus. This is the most common cause of foodborne illness. Unlike other pathogens that are hosted by animals (poulty, cattle, etc.), this virus is transmitted by infected persons, causing gastrointestinal disorders, vomitting, and diarrhea that may resolve in two days. Infected fishermen have contaminated oysters as they harvest them.
- Campylobacter jejuni is found in raw poultry, beef, lamb, unpasteurized milk, or foods of animal origin eaten raw or undercooked or contaminated after cooking. It causes fever, diarrhea, and abdominal cramps.
- Salmonella enterica resides in the intestines of birds, repltiles, or mammals. It is present in raw or undercooked eggs, meats, poultry, milk, and other dairy products, shrimps, frog's legs, yeast, coconut, pasta, and chocolate. Illness occurs in 6-48 hours causing nausea, fever, chills, vomitting, abdominal cramps, diarrhea, and headaches. It can be fatal as it can invade the bloodstream and cause life-threatening infections.
- Echerichia coli (0157-H7). Is found in undercooked ground beef, unpasteurized milk, and milk products, contaminated water, and person to person contact. Onset occurs within 12 - 72 hours. It causes bloody diarrhea, abdominal cramps, acute kidney failure, and can be fatal in vulnerable persons.
- Listeria monocytogenes is present in raw meat and seafood, raw milk and soft cheeses. Illness developes within 7-30 days. It mimics the flu. It causes blood poisoning, complications in pregnancy, severe headaches, fever, stiff neck, and meningitis.
- Hepatitis A Virus is present in raw or undercooked shellfish. Onset is 15-50 days or 28-30 days on average. It causes inflammation of the liver, fatigue, nausea, vomitting, indigestion, and jaundice (yellowing of the eyes and skin due to the buildup of wastes), and muscle pain.
- Shigella (Shigellosis) is spread through person-to-person contact, raw foods, dairy products, and contatminated water. It presents itself in 1-7 days and causes diarrhea, vomitting, cramps, fever, and sometimes, bloody stools.
- Giardia lamblia protozoon. Giardiasis shows itself in 5-25 days It causes diarrhea (constipation in others), abdominal pain, gas, bloating, anorexia, nausea, and vomitting.
- Clostridium perfringens is present in meat and many meat products stored between 120 - 130 degrees Farenheit or 67- 72 degrees Celcius. It causes abdominal pain, diarrhea, nausea, and vomitting and symptoms can last a day or less and are usually mild, but it can be serious in weak and old people.
Prevention Strategies
Bacteria and viruses can multiply in the processing plant, restaurant, or your kitchen. Their development can be prevented by observing these practices.
- Keep a clean safe kitchen. Wash counter-tops, cutting boards, hands, sponges and utensils in hot soapy water before and after each step of food preparation.
- Avoid cross-contamination. Keep raw eggs, meat, poultry and seafood separate from other foods. Wash all utensils and sufaces such as cutting board or platters in hot soapy water before re-using them.
- Keep hot foods hot. Cook foods long enough at internal temperatures that will kill microbes and prevent bacterial growth until the food is served.
- Keep cold foods cold. Go home immediately after grocery shopping and unpack foods into the refrigerator/freezer upon arrival. Keep cold foods at 40 degrees F or 22 degrees C or less, and frozen foods at 0 degrees F.
- Thaw meats or poultry in the refrigerator - not at room temperature. If you have to cook the meat/poultry sooner than later, use cool water. Change the water every half hour. Cook immeately when thawed.
- Freeze meat, fish, or poultry that will not be used immediately or within a few days.
- Refrigerate leftovers immediately. Use leftovers within 3-4 days.
References
"Preventing Foodborne Illness" What is Foodborne Illness Canadian Food Inspection Agency March 20, 2009
"Produce Safety" Food and Nutrition Health Canada Website January 26, 2009
"Salmonella Prevention" It's Your Health Health Canada Website December 14, 2006
"Foodborne Illness" Centers for Disease Control and Prevention Website October 25, 2005
 |
 |
 |
 |
