Food-borne illness is usually an uncomfortable experience, and some cases are deadly. But most can be avoided.
In most cases, food poisoning can be traced back to the kitchen and consumers can take some simple steps to avoid getting sick. Hand-washing, refrigeration and disposal of expired or questionable foods can go a long way to preventing food-related illness.
Common Types of Food Poisoning
Campylobacteriosis
Source: Bacteria is transmitted through untreated surface water, poultry, beef, swine, rodents, wild birds and household pets.
Symptoms (may include): Fever, headache and muscle pain, followed by diarrhea, stomach pain, cramps, nausea and vomiting. Symptoms appear within 2 to 5 days after exposure.
Botulism
Source: The bacteria that cause botulism grow from home-canned, low-acid foods such as corn, green beans and mushrooms. Botulism is also linked to raw or parboiled meats from marine mammals.
Symptoms (may include): Nausea, vomiting, fatigue, dizziness, headache, double vision, dryness in the throat and nose, paralysis.Symptoms occur from 12-36 hours after infection. With treatment the fatality rate in Canada is about 10 per cent.
Cyclosporiasis
Source: Cyclospora is a parasite that is transmitted through food or water which is contaminated by human feces.
Symptoms (may include): Diarrhea, loss of appetite, weight loss, nausea, gas, stomach cramps, muscle aches, vomiting, fever, bloating and fatigue Onset of symptoms happens approximately one week after infection.
Salmonellosis
Source: Salmonella bacteria develop from raw or undercooked meat (especially poultry), unpasteurized milk and milk products, eggs, sprouts, raw fruit and vegetables (if they have been contaminated by an infected surface or dirty hands).
Symptoms (may include): Diarrhea, abdominal cramps, vomiting, fever. Symptoms appear 6 to 72 hours after exposure.
Toxoplasmosis
Source: Cross-contaminated or undercooked meat. Contamination is also possible through gardening or changing cat litter (cat feces are a common source of Toxoplasma gondii, the bacteria that causes toxoplasmosis.)
Symptoms (may include): Fever, enlarged lymph nodes, and other flu-like symptoms. Symptoms may not appear for 5-18 days after exposure.
Escherichia coli
Source: Cross-contamination occurs from food to food, person to person, or person to food. E. coli bacteria often originate in the intestines of cattle, poultry and other animals.
Symptoms (may include): Some people don't get sick at all. Others have flu-like symptoms that can include stomach cramps, vomiting and a mild fever and diarrhea. Onset of symptoms can occur within 2 to 10 days of eating contaminated food. About 10% of people infected with E. coli develop Hemolytic Uremic Syndrome, which is a blood disorder marked by kidney failure.
Prevention
The most effective way to prevent food poisoning is to ensure food quality and prevent cross-contamination.
- Purchase only undamaged packaged products and pay attention to expiry dates.
- Only buy meat and fish products from reputable retail outlets.
- Drink only pasteurized milk, juice and cider.
- Follow the basic food safety steps:
Clean: Always wash hands with soap and hot water for 20 seconds before and after handling food. Also be sure to sanitize cooking equipment, utensils and surfaces before and after use. Only use clean water in gardens and to wash and prepare food. And only harvest and eat food from water that is clean.
Separate: Keep raw items such as beef or vegetables away from others while shopping, storing, and preparing food.
Chill: Refrigerate below 4 C (40 F) and freeze below -18 C (0 F).
Cook: Food must be cooked to the proper temperature and kept warm at temperatures above 60 C (140 F).
- Chicken should be cooked to 82-85 C (180-185 F) and turkey to 77 C (170 F)
- Beef steaks and roasts should be cooked as follows:
- Medium rare 63 C (145 F)
- Medium 71 C (160 F)
- Well 75 C (170 F)
- Pork should be cooked to 71 C (160 F)
Source: Canadian Food Inspection Agency
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- Agriculture and Agri-Food Canada
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- Codex Ailimentarius Commission
- WHO Food Safety Program
- OurFood.com
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