Understanding Food Borne Illness
When food or water becomes contaminated and is consumed, food borne illness can occur. This can include illness from bacteria, parasites, chemicals, allergies or naturally occurring poisons such as mushrooms. Common symptoms include, vomiting, diarrhea, stomach cramps, headache, fever.
Onset of symptoms usually occurs between 1 hour and 5 days after eating the contaminated food. There are three types of food borne illness- Microbiological, Chemical and Allergens
1. Microbiological
Microorganisms are everywhere-in air, water, soil, plants and animals.
Not all microorganisms are harmful-some are beneficial, such as those found in some dairy products will others can cause food spoilage.
Other microorganisms are known to be pathogenic (harmful to humans). These types of microorganisms can cause diseases and can be linked to cases of food borne illness.
There are four types of microorganisms that can contaminate food. They are:
A. Bacteria
B. Viruses
C. Parasites
D. Fungi (Yeasts and Molds)
The first three of these microorganisms have the potential to cause food borne illness. Fungi (yeasts and molds) may cause foods to spoil, however they do not cause food borne illness.
A. Bacteria
Bacteria are the most common microorganisms that cause food poisoning. Most bacterial food poisonings last for a few days and clear up on their own. Antibiotics can also be prescribed to help your immune system fight and eventually kill the bacteria.
Bacterial Foodborne Illness
Infection
Eating Contaminated food with harmful microorganisms (Salmonella)
Intoxication
Eating food contaminated with the toxins of some types of bacteria or mold:eating food contaminated with other chemical or biological toxins (Staphylococcus Aureus, Clostridium Botulinum)
Toxin-mediated Infection
Eating food with harmful microorganisms. These microorganisms grow in the body and form toxins. (E-coli)
Onset of symptoms usually occurs between 1 hour and 5 days after eating the contaminated food. There are three types of food borne illness- Microbiological, Chemical and Allergens
1. Microbiological
Microorganisms are everywhere-in air, water, soil, plants and animals.
Not all microorganisms are harmful-some are beneficial, such as those found in some dairy products will others can cause food spoilage.
Other microorganisms are known to be pathogenic (harmful to humans). These types of microorganisms can cause diseases and can be linked to cases of food borne illness.
There are four types of microorganisms that can contaminate food. They are:
A. Bacteria
B. Viruses
C. Parasites
D. Fungi (Yeasts and Molds)
The first three of these microorganisms have the potential to cause food borne illness. Fungi (yeasts and molds) may cause foods to spoil, however they do not cause food borne illness.
A. Bacteria
Bacteria are the most common microorganisms that cause food poisoning. Most bacterial food poisonings last for a few days and clear up on their own. Antibiotics can also be prescribed to help your immune system fight and eventually kill the bacteria.
Bacterial Foodborne Illness
Infection
Eating Contaminated food with harmful microorganisms (Salmonella)
Intoxication
Eating food contaminated with the toxins of some types of bacteria or mold:eating food contaminated with other chemical or biological toxins (Staphylococcus Aureus, Clostridium Botulinum)
Toxin-mediated Infection
Eating food with harmful microorganisms. These microorganisms grow in the body and form toxins. (E-coli)
B. Viruses
Viruses are the smallest microorganisms that can cause food borne illness. Viruses differ from bacteria in that they do not grow in food, they only use food to move from one person to another. This means that they can be found in any type of food, the most common being salads, water, iced drinks, shellfish and other ready to eat foods. Heat will not necessarily destroy all viruses.
Three ways to prevent viral contamination include:
1. Promote good hygiene (cover mouth when coughing/sneezing, wash hands frequently, have only healthy workers handle food etc)
2. Buy all food from approved vendors-government regulated suppliers minimize risk
3. Use only safe water for food preparation and cleaning-safe water is drinkable water
FoodBorne Viruses
Viruses are the smallest microorganisms that can cause food borne illness. Viruses differ from bacteria in that they do not grow in food, they only use food to move from one person to another. This means that they can be found in any type of food, the most common being salads, water, iced drinks, shellfish and other ready to eat foods. Heat will not necessarily destroy all viruses.
Three ways to prevent viral contamination include:
1. Promote good hygiene (cover mouth when coughing/sneezing, wash hands frequently, have only healthy workers handle food etc)
2. Buy all food from approved vendors-government regulated suppliers minimize risk
3. Use only safe water for food preparation and cleaning-safe water is drinkable water
FoodBorne Viruses
C. Parasites
Most parasites cannot be seen in foods. There are two ways that parasites commonly enter the food supply.
1. Parasites are found in human feces and so may contaminate drinking water, foods contaminated by infected persons through improper food handling, or vegetables and fruits grown in soil fertilized with feces.
2. Parasites are naturally present in many animals such as pigs, cats, rodents and fish. If foods are not cooked to proper temperatures, foodborne illness could occur.
One common food parasite is giardia lamblia found in soil, food or water that has become contaminated with feces from infected humans or other animals. Wash all produce well before using, cook foods to proper temperatures, and always, always, always, WASH YOUR HANDS!!!
D. Fungi-Molds and Yeast
Molds
Molds are microscopic fungi that can live on plants and animals and need air to grow. Molds cause foods to spoil and may produce toxins that can cause illness.
Molds grow on many foods including those that are high acid and low moisture.
Most molds like warm temperatures however they can grow in fridge temps of 5C or less.
Molds can also tolerate foods high in salt and sugar, so they can grow in opened jars of jam or on cured salty meats such as bacon, ham and salami. Freezing does not destroy molds.
Molds produce spores that can be transported by air, water or insects. Molds have branches and roots that may run very deep in a food, therefore it is important to throw out all of the food-not just the moldy parts.
Some molds cause allergic reactions and respiratory problems, and some produce mycotoxins that can make you sick. Mycotoxins are primarily found in grain and nut crops (but have also been found on celery, apples, grape juice, and other produce).
It is important to note that all notes are not harmful. Some are used to make certain types of cheeses, such as Roquefort, Gorgonzola and Stilton.
Yeasts
Yeasts are another type of fungi commonly found on plants, grains, fruits and other foods containing sugar. They are transferred from place to place by people, equipment, food or air currents. While yeasts can cause foods to spoil, they do not cause foodborne illness. Some yeast spores are beneficial. Yeast spores are responsible for fermenting and providing flavour to sourdough bread.
Most parasites cannot be seen in foods. There are two ways that parasites commonly enter the food supply.
1. Parasites are found in human feces and so may contaminate drinking water, foods contaminated by infected persons through improper food handling, or vegetables and fruits grown in soil fertilized with feces.
2. Parasites are naturally present in many animals such as pigs, cats, rodents and fish. If foods are not cooked to proper temperatures, foodborne illness could occur.
One common food parasite is giardia lamblia found in soil, food or water that has become contaminated with feces from infected humans or other animals. Wash all produce well before using, cook foods to proper temperatures, and always, always, always, WASH YOUR HANDS!!!
D. Fungi-Molds and Yeast
Molds
Molds are microscopic fungi that can live on plants and animals and need air to grow. Molds cause foods to spoil and may produce toxins that can cause illness.
Molds grow on many foods including those that are high acid and low moisture.
Most molds like warm temperatures however they can grow in fridge temps of 5C or less.
Molds can also tolerate foods high in salt and sugar, so they can grow in opened jars of jam or on cured salty meats such as bacon, ham and salami. Freezing does not destroy molds.
Molds produce spores that can be transported by air, water or insects. Molds have branches and roots that may run very deep in a food, therefore it is important to throw out all of the food-not just the moldy parts.
Some molds cause allergic reactions and respiratory problems, and some produce mycotoxins that can make you sick. Mycotoxins are primarily found in grain and nut crops (but have also been found on celery, apples, grape juice, and other produce).
It is important to note that all notes are not harmful. Some are used to make certain types of cheeses, such as Roquefort, Gorgonzola and Stilton.
Yeasts
Yeasts are another type of fungi commonly found on plants, grains, fruits and other foods containing sugar. They are transferred from place to place by people, equipment, food or air currents. While yeasts can cause foods to spoil, they do not cause foodborne illness. Some yeast spores are beneficial. Yeast spores are responsible for fermenting and providing flavour to sourdough bread.