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Consumer Centre > Causes of Food Borne Illness Shigella Food Safety Facts
Preventing foodborne illness
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:
- stomach cramps
- nausea
- vomiting
- diarrhea
- fever
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.
Public health experts estimate that there are 11 to 13 million cases of foodborne
illness in Canada every year. 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!
What are Shigella and shigellosis?
Shigella bacteria are found naturally in the intestinal tracts of humans and
other primates. People who eat food or drink water contaminated by Shigella can
become ill with shigellosis.
What are the symptoms of shigellosis infection?
Like other foodborne illnesses, the symptoms of shigellosis can feel like the flu.
Symptoms can appear within 12 to 50 hours after eating contaminated food, but usually
dont appear until three to seven days later. People who have shigellosis are usually
ill for three to 14 days. Others infected with the bacteria may not get sick or show
symptoms, but they can carry the bacteria and spread the infection to others.
How do the bacteria spread?
Shigellosis is most often spread from person-to-person. Shigella can also be
transferred by flies. 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 Shigella or any other
gastrointestinal illness, do not prepare food for other people unless you wear disposable
gloves and follow safe food handling procedures. About 20 per cent of shigellosis
infections come directly from contaminated food and water.
Where has Shigella been found?
Food is most commonly contaminated with Shigella from water polluted by human
sewage. Food can also become contaminated if it is handled by a person infected with Shigella
or by cross-contamination because of unsanitary food handling practices. The following
listed below have been responsible for foodborne illnesses:
- salads (pasta, potato, shrimp, tuna, chicken, turkey, macaroni, fruit, lettuce)
- chopped turkey
- rice balls
- beans
- pudding
- produce such as strawberries, spinach, fresh daikon (a type of radish)
- raw oysters
- deli meats
- unpasteurized milk
Will cooking destroy the bacteria?
Like many other harmful bacteria that could be in our food, Shigella are
destroyed when food is cooked to a safe internal temperature. Use a food thermometer to
measure the internal temperature of your food. See table.
Defeating Shigella Bacteria: A 4-Point Plan
- Get off to a CLEAN start!
- Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you
wash your hands for at least 20 seconds with soap and warm water before and after handling
food? Wash again when you switch from one food to another.
- Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and
can prevent foodborne illness.
BLEACH SANITIZER
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
- After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
- Rinse with lots of clean water, and air dry (or use clean towels).
|
Foodsafe tip: Use only clean water to water vegetable/fruit/herb
gardens. Shigella bacteria can live in contaminated water and might contaminate
the food you eat. |
- CHILL your food and stop bacteria cold!
- Bacteria can grow in the danger zone between 4 °C and 60 °C (40°F to 140°F). Keep
cold food cold at or below 4 °C (40°F).
- Refrigeration at or below 4°C (40 F) slows down most bacterial growth. Freezing at or
below -18°C (0°F) can stop it completely. (But remember: chilling wont kill
bacteria. Only proper cooking will do that!)
Foodsafe tip: Use appliance thermometers to check that your
refrigerator and freezer are cold enough. |
- SEPARATE! Dont cross-contaminate!
- Keep raw foods away from other foods while shopping, storing and preparing foods.
Foodsafe tip: When shopping, place raw meat in a plastic bag, then
place it in your shopping cart away from other foods. |
- COOK safely!
- Have you cooked your food to a safe internal temperature? Use a digital food thermometer
to check the temperature of your food. See table.
- Bacteria can grow quickly in the danger zone between 4 °C and 60°C (40 °F to 140 °F),
so keep hot food at or above 60°C (140 °F).
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? |
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 |
74°C (165°F) |
chicken and turkey, whole bird |
85°C (185°F) |
Safeguarding Canada's Food Supply
The Canadian Food Inspection Agency (CFIA) is the Government of Canadas
science-based regulator for animal health, plant protection and, in partnership with
Health Canada, food safety.
For more information on food safety or to order free copies of this brochure, visit the
CFIA website at www.inspection.gc.ca or
call 1 800 442-2342/TTY 1 800 465-7735 (8:00 a.m. to 8:00 p.m. Eastern Standard Time,
Monday to Friday). You can also find food safety information on the Health
Canada and Canadian
Partnership for Consumer Food Safety Education websites respectively at
www.hc-sc.gc.ca and www.canfightbac.org.
Cat. no.: A104-16/2005E
ISBN: 0-662-41100-5
P0238E-05/06 |