About food poisoning
Next to the common cold, food poisoning is our most prevalent infection, afflicting perhaps as many as 90 million North Americans. In all, more than 250 diseases can be spread through contaminated food. The term “food poisoning” is now generally applied to illness (most often gastroenteritis, but occasionally nervous system complications) resulting from bacterial or viral contamination of food. Bacteria, including those that can cause foodborne illness are found naturally all around you. They are invisible, so you cannot rely on sight or taste to detect them. Bacteria can cause disease either through their rapid multiplication inside the body (bacterial infection) or through toxins that they may produce (bacterial intoxication). While heat destroys bacteria in food, some toxins, such as those produced by staphylococcal organisms, are heat stable. Infestation with parasites from raw or undercooked meat and fish can also cause food poisoning. Thanks to strict regulations controlling food processing, and the use of additives, illness due to deliberate adulteration of foods is a thing of the past. There are many opportunities for contamination to occur along the trail of harvesting, processing, packing. transporting, and displaying food for sale. Most cases of food poisoning are caused by bacterial contamination, usually traceable to faulty handling and preparation in the home, or in restaurants, or food-service outlets. The microorganisms that are most often responsible are Clostridium botulinum, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella strains, and Staphylococcus aureus.
