Food Borne Disease (Food Poisoning)
Eating or drinking contaminated foods or beverages can cause food poisoning. There are many different microorganisms (“germs”) that can contaminate foods and lead to food borne disease.
Signs and Symptoms
- Abdominal (stomach) cramps
- Diarrhea (sometimes bloody)
The time between eating food and having symptoms will be different for each type of food borne illness. Usually a meal eaten one to ten days or longer before the onset of illness is to blame
- Infection from food handler and/or poor food handling practices (poorly washed hands)
- Consuming contaminated food or drink.
- Keep all food containing meat or dairy either cold below 4°C in fridges or cookers 60°C until service
- Cook meats thoroughly – at least above 74°C (whole poultry 82°C)
- Thaw meat in refrigerator and not on the counter (or use microwave to thaw quickly)
- Wash hands often when working with food (especially after handling raw meat or even packages of raw meat)
Food borne disease (food poisoning) must reported to your Local Medical Officer of Health under the Health Protection and Promotion Act.