Prevention of foodborne illness (often referred to as food poisoning) is a major concern in every food service establishment.  Foodborne illness is a general term often used to describe a disease or illness caused by eating contaminated foods or drinks.

Almost all reported cases of foodborne illness are caused by bacteria or by the toxins (poisons) produced by bacteria.  The toxin is formed in food before it is eaten and cannot be detected by taste, odor, or color. While there are other microorganisms (germs) that can cause foodborne illnesses, the information presented here focuses on bacteria.  Bacteria multiply extremely fast when food is kept at an unsafe temperature.

Germs that cause disease are spread by:

• improper handling, preparing, and storing of food
• improper washing of hands and fingernails
• poor personal hygiene habits of food employees
• people who may seem well but who carry bacteria that can make other people sick
• improperly cleaned and sanitized eating and cooking utensils and equipment
• contamination of food, utensils, and equipment from flies, roaches, and other insects and pests
• use of foods from unapproved sources

There are three main types of foodborne illness:

1. Food infection
2. Food intoxication
3. Chemical foodborne illness

Food infection

This type of foodborne illness occurs when germs are present in foods and are allowed to multiply until there is enough of them to cause sickness.

Salmonella is caused by a microorganism, which after ingestion, grows in the intestine.  The main sources of the foodborne salmonella poisonings are humans and other warm-blooded animals.  The organism reaches food by contamination from food handlers; or in the case of foods such as eggs and other poultry products, may already be present in the animal.  Salmonella infection in food is more common in the summer than in the winter because environmental conditions are more favorable for growth.  Foods at risk for salmonella food poisoning are:

• poultry*, eggs, products made with uncooked eggs such as custards, cream cakes, meringues, pies and eggnog; uncooked or improperly cooked meats and meat products (such as meat pies, sausage, cured meats)
• previously cooked foods that have been warmed and held without Refrigeration or canned goods held for a while after opening.
• milk and milk products left out of the refrigerator for a long period of time. Also milk that is well past due date

* Cooking poultry to 165 degrees F for at least 15 seconds, will eliminate the presence of the salmonella. 

Food intoxication

This type of foodborne illness occurs when microorganisms that are present in food produce a toxin and it is the toxin the causes the illness rather than the actual microorganisms.   Some toxins are not degraded by cooking temperatures and cannot be detected because the flavor, appearance, or odor of food does not change.  The only prevention for food poisoning is to keep germs out of food and to keep food stored at the proper temperature.

Staphylococcus is the most common type of food intoxication.  It produces an enterotoxin (toxin in the intestine).  If the toxin is ingested, within a few hours, severe reactions will occur including nausea, vomiting, and diarrhea. It may be found on the skin, in the nose, and on the throat of normal people.  These germs cause common boils and may be the reason for infected pimples or cuts.

Staphylococcal food poisoning can be prevented by careful sanitation methods such as washing hands and cleaning work areas.  Foods refrigerated at 41 degrees F and below will prevent staphylococcus germs from multiplying.  Foods at risk for staphylococcal food poisoning are:

• ham salad, chicken salad, tuna salad, sandwiches, meat products, dairy products
• improperly prepared or stored custard and cream filled baked goods and puddings, creamy salad dressing left out in heat for long periods of time
• foods that have been thawed more than once
• foods that have been improperly thawed or improperly reheated

The best way to control staphylococcus microorganisms is to ensure proper employee hygiene and to minimize exposure to unsafe temperatures.

Botulism is the most severe type of food intoxication.  It is caused by the consumption of food containing toxins  produced by the microorganism, Clostridium botulism.   This germ can also grow without air and produces spores.  These spores are inactive forms of the microorganism that can withstand extreme temperatures and become active under favorable conditions.  Foods containing these spores are very dangerous when ingested.  Foods at risk for botulism food poisoning are:

• home canned goods , significantly damaged canned goods (nonacid foods such as string beans, corn, beets, that are canned or preserved at temperatures not high enough to kill the botulism microorganism)
• sautéed onions,
• garlic in oil,
• baked potatoes
• acidified foods
• smoked fish and meat

Chemical foodborne illness

This type of foodborne illness is caused by contamination of food by chemicals such as pesticides (used in insect and rodent control), certain cleaning compounds, and sometimes by use of improper containers (pots) for cooking or storing food.  Drugs and pesticides are used in agriculture chemicals used to control infestation of fruit and vegetables.   Some pesticides include insecticides, fungicides, herbicides, and some germicides.   These chemicals when ingested in large amounts can cause serious foodborne illness.   All poisonous chemicals and cleaning compounds should be carefully labeled and stored in an area separate from foods.  Galvanized containers should never be used for storage of acid foods such as lemonade and tomatoes.  To prevent the possibility of chemical foodborne illness from pesticides, all fresh fruits and vegetables should be washed thoroughly.  Even chemicals, which are quite harmless when present in small amounts, have caused severe illness or death when eaten in large quantities.

Pay attention while preparing food to prevent accidental contaminants.

Remember: WHEN IN DOUBT, THROW IT OUT!

• Plan for a minimum of leftovers.
• Throw away food that is cloudy, mushy, or has an off odor.
• Throw away food from a leaking can. DO NOT taste. This could be a possible source of Botulism.
• Throw away food that changes appearance, color, and/or Shape over a period of time.

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