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The Source of Food Poisoning

Food-borne illnesses are caused from eating and digesting contaminated foods. There are many sources of food poisoning. Some may come from simply not putting food away in a timely manner after preparing it, or it could come from eating a food product that was not washed properly. Here are several sources of food poisoning and how to avoid them.

  1. Unpasteurized Food Products

    • Pasteurizing heats a liquid or food item to a certain temperature to kill any bacteria inside it. Some beverages are now being processed and sold with no pasteurization, making them seem fresh and wholesome. Unpasteurized foods may be safe for most people and can be eaten or drunk without incident; they are not recommended for small children or the elderly. While pasteurized foods are safe to eat, all pasteurized foods must be refrigerated.

    Raw Meat and Eggs

    • Raw meat and eggs could contain salmonella, which can cause fever, nausea, stomach cramps and diarrhea. Salmonella can be prevented by eliminating raw meat and raw eggs from the diet. Do this by thoroughly cooking all meats, including poultry, beef and pork products and being sure eggs are cooked. Sunny side-up eggs are not cooked thoroughly and should not be consumed by small children. Cooking batters and doughs with raw eggs inside of them should not be eaten or tasted without first cooking them.

    Improper Food Storage

    • Foods should be kept in a safe temperature zone for storage, and according to the U.S. Department of Agriculture, the 'danger zone' is the range of temperatures between 40 degrees F and 140 degrees F. All foods that are leftovers should be chilled properly and placed in the refrigerator with room for air circulation as soon as possible. Improperly stored food can harbor salmonella, Staphylococcus aureus and E. coli.

    Improperly Cooked Foods

    • Meats and eggs should be cooked to the right temperatures before serving. The USDA recommends the following safe minimum internal temperature readings: for beef steaks and roasts cook to 145 degrees F, for pork products cook to 160 degrees F, for all poultry, cook to 165 degrees F, for fish dishes cook to 145 degrees F and for eggs cook to 160 degrees F. All hamburgers are recommended to be eaten well-done and not rare.

    Bad Hygiene in the Kitchen

    • Bad hygiene includes both not cleaning up after cooking a dish but also not washing hands thoroughly after using the bathroom when preparing the dish. Clean running water, soap and drying towels should always be available in all kitchens.

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