Let's demystify food poisoning

Alimentation Santé
Démystifions les intoxications alimentaires
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Definition of food poisoning

Food poisoning occurs after consuming water or food contaminated by bacteria, viruses, parasites, toxins, etc. Generally, food poisoning is harmless and lasts only a few days. However, it can have more serious consequences for certain vulnerable individuals. This is especially true for infants, young children, pregnant women, the elderly, and people whose immune system is weakened (e.g., cancer, AIDS, etc.).

Food Poisoning Symptoms

The main symptoms of food poisoning include abdominal pain, cramps, and a diarrhea, vomiting, nausea, fever, and headaches. Symptoms can appear a few hours after consuming the contaminated food or several days later.

Causes of Food Poisoning

As mentioned earlier, food poisoning is caused by consuming contaminated water or food. Contamination can occur at every stage of the food chain, from farm to table. Common causes of contamination include:

  • Undercooking or improper cooling of food.
  • Contact between food and unwashed surfaces, utensils, or hands.
  • The contact between cooked and raw foods.
  • Contact between cooked foods and utensils, surfaces, or hands that have touched raw foods. This is called cross-contamination.

There are several infectious agents that can cause food poisoning. The following five bacteria are among the most common causes:

  • Escherichia coliThe usual sources of this bacterium include raw or undercooked meats, raw fruits and vegetables, unpasteurized milk and apple juice, as well as untreated water.
  • Salmonella This bacterium is found in poultry, meat, fish, and raw or undercooked eggs, raw fruits and vegetables, as well as unpasteurized dairy products.
  • Listeria The usual sources of this bacterium are non-dried processed meats, unpasteurized dairy products, raw vegetables, as well as raw or undercooked meat, poultry, and fish.
  • Clostridium botulinumThis bacterium is mainly found in improperly prepared canned foods and honey.
  • Campylobacter jejuni This bacterium is notably present in raw poultry, unpasteurized milk, and untreated water.

Preventing Food Poisoning

Food can be contaminated before, during, and after preparation. Here are some tips to reduce the risk of food poisoning:

  • Wash your hands regularly with hot water and soap (e.g., before cooking, after handling raw food, etc.)
  • Choose pasteurized products (e.g., dairy products and apple juice).
  • Do not use broken or cracked eggs.
  • Do not use cans that are bulging, damaged, punctured, or leaking.
  • Thaw food properly. The safest way to thaw food is to place it in the refrigerator in advance.
  • Separate raw foods from cooked foods.
  • Rinse fruits and vegetables well under water before cutting and eating them.
  • If possible, use a different cutting board for vegetables and raw meats, or wash the board between each use.
  • Clean kitchen tools, utensils, work surfaces, and countertops before and after cooking, as well as whenever they have come into contact with raw meat.
  • Cook food thoroughly, especially meat, poultry, fish, and eggs. A cooking thermometer can be helpful to check the internal temperature of cooked foods.
  • Refrigerate or freeze leftovers quickly. Leftovers should not remain at room temperature for more than two hours. Ideally, store them in the refrigerator in a container with the lid open if they are hot, then close the lid before transferring them to the freezer once they have cooled, if they will not be consumed within the next three days.
  • Respect food storage and preservation temperatures. The Thermoguide from the Quebec Ministry of Agriculture, Fisheries and Food (MAPAQ) is a useful tool for knowing the storage durations of food in the refrigerator or freezer: https://www.mapaq.gouv.qc.ca/en/Publications/Thermoguide.pdf.
  • Change and wash kitchen linens regularly.
  • Do not give honey to children under one year old.
  • Regularly clean reusable grocery bags and lunch boxes.

References

Article written by:

Marie-Noël Marsan, Nutritionist

Tags: Alimentation, Santé

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