Food contaminated by bacteria, viruses and parasites can make you sick. Many people have had foodborne illness and not even known it. It's 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.
Public health experts estimate that there are as many as 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!
Salmonella bacteria are found naturally in the intestines of animals, (especially poultry and swine), birds, reptiles, some pets and some humans. 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 generally last up to seven days. While most people recover without treatment, others (infants, the elderly and people who are immunocompromised) may require hospitalization. Or, you may experience chronic symptoms, such as reactive arthritis (Reiter's Syndrome) three to four weeks later. Infants, the elderly and people who are immunocompromised are more likely to experience severe illness such as septicemia. 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, animals/birds/reptiles-to-people and by consuming food which is contaminated with Salmonella. Both animals and people 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. It's a good idea to keep pets away from food storage and preparation areas. It is essential to wash your hands thoroughly with soap and warm water after handling pet treats, pet food and pet toys or after playing with, or cleaning up after your pet.
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 by cross-contamination from the environment (birds/frogs passing by) or unsanitary food handling practices. The following foods 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 table.
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. Cook eggs thoroughly when serving eggs to people in these high risk groups See table.
BLEACH SANITIZER
You can’t tell by looking. Use a digital food thermometer to be sure!
Food | Temperature |
---|---|
Beef, veal and lamb (pieces and whole cuts) - medium-rare | 63°C (145°F) |
Beef, veal and lamb (pieces and whole cuts) - medium | 71°C (160°F) |
Beef, veal and lamb (pieces and whole cuts) - well done | 77°C (170°F |
Pork (pieces and whole cuts) | 71°C (160°F) |
Poultry (e.g. chicken, turkey, duck) - pieces | 74°C (165°F) |
Poultry - whole | 85°C (185°F) |
Ground meat and meat mixtures (e.g. burgers, sausages, meatballs, meatloaf, casseroles) - beef, veal, lamb and pork | 71°C (160°F) |
Ground meat and meat mixtures - poultry | 74°C (165°F) |
Egg dishes | 74°C (165°F) |
Others (hot dogs, stuffing and leftovers) | 74°C (165°F) |
The Canadian Food Inspection Agency (CFIA) is the Government of Canada's 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 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.:
A104-15/2005E
ISBN:
0-662-41101-3
P0024E-05/09