Introduction
Food poisoning is a great master of disguise. You could be up half
the night with a headache and nausea and think that you've caught
the flu or a virus that's going around. However, a lot of people
who think they have the flu are really suffering from a mild case
of food poisoning, caused by tiny living organisms called bacteria
and viruses Foodborne illnesses affect millions of Americans each
year. You can reduce your risk of getting food poisoning by
following the guidelines in this booklet.
Precautions are especially needed when foods are served to people
in high-risk categories who are particularly vulnerable to
infections: the very young, the elderly, pregnant women (because of
risk to the fetus),i and people already seriously ill or whose im-
mune systems are weakened. For these people, careful observance of
all food handling guidelines is essential because foodborne
illnesses may be life-threatening.
Preventing food poisoning starts when you buy food at the
supermarket. Keep food safety in mind as you store, prepare, cook,
and serve food at home. Food poisoning prevention can be simplified
into three rules: keep food clean, cook food adequately, and keep
hot food hot and cold food cold.
Causes of Food Poisoning
Most foodborne illnesses are caused by eating food that contains
certain types of bacteria or viruses (germs). After the food is
eaten, these living microorganisms continue to grow, causing an
infection. Foods can also cause illness if they contain a toxin or
poison produced by bacteria growing in the food.
Several different kinds of bacteria can cause food poisoning. Two
similar groups of them, called Salmonella and Campylobacter, are
normally found in warm-blooded animals such as cattle, poultry and
swine. These bacteria may be present in raw meat, poultry, eggs, or
unpasteurized dairy products. These same foods, as well as
vegetables and other crops that come in contact with the soil (such
as herbs), may also be the source of a bacteria called Clostridium
perfringens. Growth of this organism may occur when foods such as
stews, soups, or gravies made with meat, fish, or poultry are
stored improperly or left at room temperature for longer than 2-3
hours. Listeria, a newly recognized problem, is mainly associated
with raw foods of animal origin. Staphylococcus or Staph organisms
occur normally on human skin and in the nose and throat. These
bacteria can be transmitted to food when handled. When perishable
foods (such as custards or salads containing meat, poultry, or
eggs) are kept under improper temperature conditions and Staph are
present, the bacteria may grow to unsafe numbers and produce toxin.
Food poisoning will result.
Hepatitis A and some other viral diseases may be transmitted
through foods. The virus is passed from the intestines of infected
persons onto the hands of food handlers or into sewage. Any food
subject to fecal contamination may cause hepatitis A or other
foodborne viral illnesses. Washing hands thoroughly after using the
toilet and cooking shellfish and other foods which may have been
exposed to sewage-contaminated water are essential measures to
avoid transmission of viral diseases through food.
Botulism is a rare but deadly kind of food poisoning. The bacteria
that cause it, Clostridium botulinum, are found naturally almost
everywhere--including soil and water. They become dangerous when
environmental conditions (low oxygen and low acid) allow them to
multiply and produce toxin. Low-acid foods (such as meat, fish,
poultry, or vegetables) that are improperly canned may be breeding
grounds for these bacteria. The toxin may also be produced in
low-acid cooked foods left at room temperature too long such as
baked potatoes or pot pies.
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