“Food Poisoning” – triggered by bacteria, toxins, viruses and parasites, is a common illness that not only causes great suffering, but sometimes can be fatal.
Most common causes of bacterial foodborne illness:
– Cross-contamination of cooked food from uncooked foods
– Improper temperature control
– Chemical contamination of food from improper storage, or using non-food grade soaps and disinfectants
– Foreign bodies i.e. in farming, manufacturing, cooking, packaging, distribution or sale, pests (or droppings), hairs, cigarette butts, wood chips, and other contaminants can pollute various products
Food stored or sold in a ceramic pot with a lead-based glaze
To ensure food safety one should use a clean preparation area with foods of different types kept separate; ensure an adequate cooking temperature; refrigerate foods promptly after cooking.
Foods that spoil easily such as meat, dairy and seafood must be prepared a certain way to avoid contaminating the people for whom they are prepared. This means that cold foods should be kept cold and hot foods should be kept hot until storage. Frozen meat meant for cooking should not be thawed at room temperature, because of the risk of dangerous bacterial growths, such as Salmonella, or E. coli. Rather thaw it in the refrigerator.
The following material is assembled from various sources freely available. It is not intended as a comprehensive study of Anatomy, Biology, Endocrinology or any other medical field.