What is Foodborne Illness?

It is a disease transmitted or carried to people by food. Such as bacteria/fungi growth in food or harmful microorganisms that come in contact with food. The Centers for Diesaese Control and Prevention call it an break out of two or more people whom experience the same illness after eating the same food. A lot of times you contract such a hazard from restaurants or improperly handled food at home.  People who are most at risk for a foodborne illness is infants and preschool aged children (Those without built up immune systems), pregnant women, elderly people, people taking medications such as antibiotics and immunosuppressants, or those who are seriously ill (either from major surgery, organ transplant, or a chronic illness).

When does a foodborne Illness Occur?

A foodborne Illness can occur from

• Cross Contamination
• Time- Temperature Abuse
• Poor Personal Hygiene
• Purchasing food from unsafe source

Cross Contamination:

Cross contamination occurs when microorganisms are crossed from one surface to another in contact with food. IE: Crossing raw ingredients with cooked ingredients, using cutting boards without washing between each ingredient, not washing hands between touching face, sneezing, eating, drinking, using the bathroom, etc., using cloths without changing between food contact, cooked foods in contact with surfaces having not been cleaned and sanitized, or fluids dripped onto cooked or ready- to-eat-foods.

Time-Temperature Abuse:

Time temperature abuse occurs when food is not stored or held at required temperatures, not cooked or reheated properly at high enough temperatures to kill microorganisms, or foods not cooled properly, and any time a food is allowed to remain in a temperature that is favorable to the growth of microorganisms.

Poor Personal Hygiene:

Poor personal hygiene refers to not washing hands after eating, sneezing, coughing, using the restroom, drinking, after touching face, sores, cuts, boils, or scratches or when working while sick.

The Three Potential Hazards to Food: Biological, chemical, and physical hazards.

Biological hazards are those including bacteria, viruses, parasites, fungi, and certain toxins in foods such as mushrooms, plant, and seafood toxins.

Chemical hazards are those including pesticides, food additives, cleaning supplies, toxic metals leached from nonfood grade cookware.

Physical hazards are foreign objects including hair, dirt, staples, plastic, and broken glass as well as natural occuring objects such as fish bones.

Posted under Food Sanitation/ Safety, Food Talk, Health/Fitness