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Canadian Food Inspection Agency Salmonella Food Safety Facts
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What is foodborne illness?Food contaminated by bacteria, viruses and parasites can make you sick. Many people have had foodborne illness and not even known it. Its sometimes called food poisoning, and it can feel like the flu. Symptoms may include the following:
Symptoms can start soon after eating contaminated food, but they can hit up to a month or more later. For some people, especially young children, the elderly, pregnant women and people with weakened immune systems, foodborne illness can be very dangerous. Every year in Canada about 10,000 cases of foodborne illnesses are reported, but food safety experts believe that an estimated two million people become ill without knowing or reporting it. Each year, about 30 cases are fatal. Most cases of foodborne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature! |
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Salmonella bacteria are found naturally in the intestines of animals, especially poultry and swine. The bacteria can also be found in the environment. People who eat food contaminated by Salmonella can become ill with salmonellosis.
Like other foodborne illnesses, the symptoms of salmonellosis can feel like the flu. Symptoms usually appear 12 to 72 hours after eating contaminated food and usually lasts up to seven days. Or, you may experience chronic symptoms, such as reactive arthritis three to four weeks later. Others infected with the bacteria may not get sick or show symptoms, but they can carry the bacteria, and spread the infection to others.
Salmonellosis can be spread from person-to-person. Both animals and people infected with the bacteria can be carriers. Therefore, proper hygiene, safe food handling and preparation practices are key to preventing foodborne illness. If you think you are infected with Salmonella or any other gastrointestinal illness, do not prepare food for other people unless you wear disposable gloves and follow safe food handling procedures. Its a good idea to keep pets away from food storage and preparation areas. After handling pet treats, pet food and pet toys or after playing with, or cleaning up after your pet, it is essential to wash your hands thoroughly with soap and warm water.
Food can become contaminated with Salmonella during the slaughter and processing of an animal, when food is handled by a person infected with Salmonella or from cross-contamination because of unsanitary food handling practices. The following listed below have been responsible for foodborne illnesses:
Like many other harmful bacteria that could be in our food, Salmonella are destroyed when food is cooked to a safe internal temperature. Use a food thermometer to measure the internal temperature of your food. See the chart below.
Foodsafe tip: Cooking a chicken? A turkey? For maximum safety, food safety experts recommend cooking the stuffing in a separate dish. Why? It takes longer for the stuffing and the meat to reach a safe internal temperature, so why not un-stuff and save time? Stuffing and meat must each reach separate safe internal temperatures (see the chart below).
Foods made from raw or lightly cooked eggs can be harmful, particularly for young children, the elderly, pregnant women and people with weakened immune systems. When serving eggs to people in these high risk groups, cook them thoroughly. See table.
Foodsafe tip: Try using pasteurized egg products when preparing food that traditionally contain raw eggs, such as eggnog, mayonnaise, salad dressing, ice cream and mousses. Pasteurization destroys harmful bacteria.
BLEACH SANITIZER
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Foodsafe tip: Because raw fruits and vegetables can be contaminated with bacteria, viruses and parasites, wash them thoroughly with clean, safe running water before you prepare and eat them. Use a brush to scrub produce with firm or rough surfaces, such as oranges, cantaloupes, potatoes and carrots.
Foodsafe tip: Keep your eggs cold! Store them in their original carton (so you can easily check the best before date) and place them in the coldest section of the fridge, usually near the back. Only buy clean and uncracked eggs.
Foodsafe tip: Platters, utensils and cutting boards used for raw meat can carry bacteria, too. Use clean ones for cooked and other ready-to-eat food!
Foodsafe tip: The only way to be sure that your food is cooked properly is to use a food thermometer to check.
When is my food ready to eat? | |
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Food | Temperature |
fully cooked and ready-to-eat meats (e.g. ham, roast) | You can eat it cold or you can heat it. |
beef and veal steaks and roasts | 63°C (145°F) medium-rare 71°C (160°F) medium 77°C (170°F) well done |
pork chops, ribs, roasts; ground beef, ground pork and ground veal, including sausages made with ground beef/pork/veal | 71°C (160°F) |
stuffing and casseroles, hot dogs, leftovers, egg dishes; ground chicken and ground turkey, including sausages made with ground chicken/turkey | 74°C (165°F) |
chicken and turkey breasts, legs, thighs and wings chicken and turkey, whole bird | 85°C (185°F) |
The Canadian Food Inspection Agency (CFIA) is the Government of
Canadas key science-based regulator for food safety,* animal health and
plant protection. At the CFIA the safety of Canadas
food supply is central to everything we do.
*in partnership with Health Canada
For more information on food safety, visit the CFIA Web site at www.inspection.gc.ca.
You can also find food safety information on the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
Canadian Food Inspection Agency
Public Affairs
59 Camelot Drive
Ottawa, ON K1A 0Y9
1 800 442-2342
Cat. no.:
ISBN:
P0024E-05
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