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Food
Handler Certification Program |
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1. Microbiological
- the most commonly reported micro-organisms that cause food poisonings are bacteria
Most bacterial food poisonings last for a few days and clear up on their own. Antibiotics can be
prescribed and are effective against bacteria. They will help your immune system fight and
eventually destroy the bacteria.
There are two types of bacterial foodborne illness:
A. Bacterial Infection
- food poisoning infection can occur when the food eaten is
contaminated with living pathogenic bacteria
You must eat the living bacteria to become ill. Food can contain a large or small amount of
bacteria to cause illness, depending on the type of bacteria. The amount and type of bacteria will
determine the time for symptoms to appear.
- bacteria will multiply in the digestive tract and most often cause diarrhea, stomach cramps and fever
The bacteria will pass through your stomach and down into your lower intestine. The bacteria
will embed themselves in the wall of the intestine and begin to multiply. When there are enough
bacteria, diarrhea will result, sometimes bloody.
- examples of infectious bacteria are Salmonella, Campylobacter, E. coli and Shigella
These are the most common however there are many other types as well. There are over 2,000
types of Salmonella alone.
Infection:
Salmonella
Source:
- intestinal tract and feces of humans and animals, in particular poultry and beef
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Food:
- meat and meat products such as roast beef, meat pies, sausage, ham, poultry, poultry products, milk and eggs (especially cracked eggs)
The Disease:
- symptoms occur 6 to 72 hours after eating, usually 12 to 36 hours (diarrhea, stomach cramps and vomiting are the usual symptoms)
Prevention:
- proper handling, processing, storage and preparation of food
Infection:
- E.coli 0157:H7 bacteria are the most harmful strain of E.coli bacteria known.
The very young and very old are the most likely to be affected by major complications such as kidney failure and even death.
Source:
- intestinal tract and feces of humans and animals, in particular, cattle.
Food:
- raw meats such as ground beef, poultry, pork, unpasteurized milk, contaminated water
The Disease:
- symptoms occur 3 to 10 days after eating or drinking, usually 3 to 4 days (bloody or watery diarrhea, abdominal cramps)
- 0157:H7 infections may develop hemolytic uremic syndrome, with possible permanent kidney damage, even death
Prevention:
- cooking food thoroughly
- proper handwashing using soap and water
- drinking only pasteurized milk
- drinking water from a safe water supply
B. Bacterial Intoxication
- food poisoning intoxication can occur when the food eaten is contaminated with toxins (poison) or toxin producing bacteria
The bacteria multiply in the food and a by-product of this multiplication is toxin. The toxin is
the poison that causes the illness. The toxin producing bacteria can multiply in the food or in the
body and not all toxins are destroyed by cooking.
- vomiting is the most common symptom in intoxications
As you eat the toxin and it enters into your system, your body realizes that this is not good for it
and vomits this poison out.
- examples of bacteria which produce toxins are Staphylococcus aureus, Bacillus cereus and Clostridium botulinum
Again, there are many types of bacteria that produce toxin and will cause an intoxication.
Staphylococcus aureus is usually found on the skin, in the nose and throat area. Bacillus cereus
is usually found in cooked rice.
Intoxication:
- Staphylococcus aureus
Source:
- nose, throat, hair, skin, hands and feces of humans and animals
Food:
- ham, beef, pork, poultry, potato salad, custard, cream sauces, puddings and fermented dairy products
The Disease:
- symptoms occur 30 minutes to 8 hours after eating, usually 2 to 4 hours (vomiting, stomach cramps and diarrhea are the usual symptoms)
Prevention:
- cook food thoroughly and do not allow toxins to form
- practice good personal hygiene including properly washing hands often
Intoxication:
- Bacillus cereus bacteria presents two types of illness;
diarrhea and vomiting.
Source:
- found everywhere in the environment, especially in soil
Food:
Diarrhea: soups, custards, meat, poultry
Vomiting: Chinese-style foods, rice
The Disease:
- symptoms are usually mild; nausea, cramps, vomiting (usually within 30 to 60 minutes) and diarrhea (usually 3 to 5 hours)
Prevention:
- cook food thoroughly and do not allow toxins to form
- keep hot food hot at 60°C or more (140°F or more)
- keep cold food cold at 4°C or less (40°F or less)
C. Parasites
- an organism that causes illness by living and feeding off a host organism
A parasite needs a host that it can feed off. Some parasites are very painful such as Trichinella
spiralis (Trichinosis) as it goes directly into your muscle and forms a spiral.
- examples of parasites are Giardia lamblia, Trichinella spiralis and Entamoeba histolytica
- Most parasites are transferred to humans through water contaminated with feces or through animals that are fed an unsafe food supply.
Food handlers with these parasites, with or without symptoms, can contaminate food by not
washing their hands after using the washroom and handling food. Also, washing raw vegetables
and fruits with contaminated water can spread parasites.
D. Viruses
- micro-organisms that multiply inside living cells and cause illness
A virus behaves like a parasite as it needs a host to survive and feed off. However, a virus will
go directly into another cell and use its reproductive system as its own. Antibiotics do not work
against viruses but some vaccines will help prevent the spread of the viruses.
- examples of viruses are Hepatitis A, Norwalk virus, Rotavirus and Influenza
Viruses are spread in the same way as bacteria. However, some viruses can survive on counter
tops and food contact surfaces for a long period of time. HIV (the virus that can cause AIDS) is
the one most people fear but is very fragile outside the body and is difficult to transmit person to
person.
2. Chemical
- chemical food poisoning can occur when poisons are
accidentally added to food
- vomiting usually occurs within 1 hour after eating the contaminated food
Vomiting usually occurs very quickly after eating the poison. The body will immediately reject the poison.
- examples of chemicals that can contaminate food are pest control sprays, cleaners, degreasers or food additives
It is important to label and store pest control sprays and cleaners in compartments separate from
food. If space is limited, make sure these items are stored below food to prevent spillage into the
food.
- chemicals must be stored in their original containers
or in properly labeled containers
Containers with food labels must not be used as people will mistakenly think the chemical is a food product
3. Allergies
- an over reaction of the immune system to unwanted substances
Not all people are allergic to the same things. Allergens, once ingested, cause the body to
produce an excess amount of histamines which can result in many types of symptoms.
- Anaphylaxis, a severe, life threatening reaction may result
- medical attention is required when an allergic reaction occurs
- main symptoms are vomiting, diarrhea, nausea and throat itchiness and swelling
Milder symptoms could include sneezing, runny nose, watery eyes, fatigue, hives, coughing,
tightness in the chest, difficulty breathing and headaches. In severe cases, death may occur.
- examples of substances that can cause an allergic reaction are peanuts, eggs and seafood
Products of these substances, for example, peanut oil and salad dressing, can be just as harmful
- MSG and sulphites are food additives that can cause a food intolerance with similar symptoms
People with a heightened sensitivity to these substances can experience allergy like symptoms.
MSG is a flavour enhancer and cooking aid. Sulphites are used to keep fruit and vegetables
looking fresh. Examples of these additives are Accent and Sta-Fresh.
- food intolerance does not affect the immune system; medical attention is necessary
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