Food poisoning can be caused by bacteria or viruses, with various methods of contamination. Improperly processed canned fruits and vegetables can cause serious illness or death from botulism poisoning. Undercooked foods, improper food handling, and lack of hygiene can also cause food poisoning. Proper cooking temperatures and separate cutting boards can prevent bacterial contamination.
There are so many different causes of food poisoning that medical science hasn’t identified them all. However, most cases of foodborne illness are caused by bacteria or viruses. Bacteria thrive on non-living substances, while viruses require a living host to exist. The causes of viral and bacterial food poisoning have many different methods of contamination.
Bacteria can remain on the surface of fruits and vegetables. If produce is not washed or processed properly, bacteria can be ingested and cause food poisoning. Canned fruits and vegetables can be one of the most serious causes of food poisoning if the product is processed improperly. Clostridium botulinum is a bacterium that produces a toxin that can cause serious illness and death. Bulging cans or lids are signs that the product was improperly canned; eating these foods can result in death from botulism poisoning.
Most causes of food poisoning do not produce such serious effects. Flu-like symptoms and intestinal problems that go away in a day or two are more common. Symptoms of food poisoning can sometimes be mistaken for the flu. Stomach cramps, nausea and vomiting are common signs.
Viral cases of food poisoning are commonly caused by stool contamination. Food contamination and poisoning can occur if cooks and food preparers do not wash their hands properly after using the toilet. This type of food poisoning can affect entire institutions, such as day care centers and schools. Fecal matter in shellfish is another cause of viral food poisoning.
Undercooked foods can also cause foodborne illness. All foods must be cooked to the right temperature to avoid causing food poisoning. Leaving cooked food unrefrigerated for more than two hours is another cause of food poisoning that can easily be avoided. The basic rule of thumb in food safety is that hot foods should stay hot and cold foods should stay cold.
Proper preparation of raw meat for cooking is especially important to avoid food poisoning. Raw meats can contain bacteria that cause food poisoning. If raw meat is cut on a cutting board before other foods such as vegetables are also prepared, bacteria can easily contaminate the vegetables. Use separate cutting boards and knives for different foods to avoid bacterial contamination.
Proper cooking temperatures can kill bacteria and viruses that could otherwise cause food poisoning. For example, pork may contain the viral roundworm Trichinella spiralis, which causes trichinosis, a foodborne illness. If the pork is cooked well, the chances of getting trichinosis are very rare.
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