Foodborne Illness-What you need to know

What Is Foodborne Illness?

One of the causes of foodborne illness is eating food that contains harmful bacteria. With the right conditions, dangerous bacteria will multiply and grow to numbers that can be harmful. Bacteria are usually odourless and tasteless; therefore, they cannot be detected by smelling and tasting the food.

Foodborne illnesses often have symptoms similar to the flu. The most common symptoms may include stomach cramps, nausea, vomiting, diarrhea and fever or any combination of these. These symptoms can occur several hours or several days after eating contaminated foods. Symptoms will vary from individual to individual, according to the type and amount of bacteria present in the food. Some people may become ill after ingesting only a few harmful bacteria while others remain symptom-free after ingesting thousands.

Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented with proper cooking and handling of food. While it is often thought of as an inconvenience, foodborne illness can cause more serious long-term effects such as kidney damage, arthritis, stillborn births and even death.

Beware of Bacteria:

Bacteria are everywhere; in the air, soil and sometimes water. Humans carry bacteria in their mouth, nasal passages and intestinal tracts, as well as on their faces, hands, hair and clothes. Raw meat, poultry, seafood and eggs may contain harmful bacteria. Fruit and vegetables may also carry harmful bacteria from soil or poor personal hygiene of a food handler.

All foods, including those that are ready-to-eat, can become cross[1]contaminated with bacteria transferred from raw products, meat juices, contaminated products, or from food handlers with poor personal hygiene.

When our food comes in contact with these bacteria and we eat it, we are at risk of getting a foodborne illness. With the right conditions, bacteria will double in number every 20 minutes at room temperature.

Your Role in Preventing Foodborne Illness:

There are three components in food safety and prevention of foodborne illness:

• people – good personal hygiene of foodservice staff
• food – food temperature control and proper food handling – especially in preparation, storage, transport and service of food
• facilities – adequate cleaning and sanitizing of equipment, utensils and work area 

Personal Hygiene:

A good standard of personal hygiene plays an important part in preventing the spread of infection through food, from the food handler to the individual who eats the food.

Always wash your hands with soap and water before starting to work with food. Wash for 20 seconds to loosen the germs, and rinse thoroughly. Dry hands-on disposable paper towels or a clean towel. Remember to wash your hands after:

• cutting/handling of raw meat, poultry or handling fresh produce
• smothering a sneeze or cough
• using the toilet or changing a diaper
• touching your hair or your face
• handling dirty items or equipment
• cleaning equipment or work surfaces
• handling garbage or using the telephone
• coffee and/or smoke break

Keep your fingernails short and clean, as they have bacteria under them. Limit the amount of jewelry (ex: rings with stones), as they trap bacteria and dirt, which can be spread to the food. Other forms of jewelry may drop in the food and carry bacteria as well.

Don’t allow anyone with an infectious disease (flu/diarrhea/cold) or an infected cut to work with food. If you cut yourself, cover with a bandage and wear a rubber glove over it to protect the food. Do not smoke in food preparation or service areas.

Anyone working with food should have clean hands, fingernails, hair and clothing. Long hair should be tied back and hair should be further restrained with a hair net, hat or cloth scarf, as bacteria on the hair may come in contact with food.

In Case of Suspected Foodborne Illness:

Follow these general guidelines:

• Preserve the suspected food. If a portion of the suspected food is available, wrap it securely, mark danger, refrigerate it immediately and contact the public health inspector. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed and when the onset of symptoms occurred. Save any identical unopened products.
• Seek treatment as necessary. If the victim is in an at-risk group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
• Call the local environmental health officer or public health inspector (p. 34-36) if the suspect food was served at a large gathering, from a restaurant or other food-service facility, or if it is a commercial product.

Special Note:

The reason for holding and capturing the suspect food for the public health inspector is:

1. to limit additional exposure so that the food is not served to others
2. to prevent future exposure by determining the source and cause
3. to enable a recall if appropriate and assist in the foodborne illness investigation
4. to assist in educating so that it does not reoccur