Food-Borne Illness

Microbes

The Public Health Agency of Canada estimates that there are 11 to 13 million cases of food-borne illness every year in Canada — and you do not want to become one of them! Most foods contain microbes such as bacteria. Under the right conditions, certain microbes can grow to levels that can cause us to become sick. It helps to know the difference between harmful and helpful microbes.

Microbes are extremely small, and they are everywhere: on your hands, on kitchen counters, and on the ground.

The Good Guys

Most microbes are good, and we actually need them to stay healthy.

The bacterial cultures used to make yogurt compete with harmful bacteria in your intestines, so go ahead and eat some.

The Bad Guys

Other microbes are pathogenic, which means they can cause food-borne illness. The 'bad guys' already present in food can be harmful; others become harmful when conditions allow them to multiply. Some microbes contaminate food due to improper treatment, cooking or handling.

The Usual Suspects

These six bacteria are the most common causes of food‑borne illness.

E-coli 0157:H7

Known to Frequent

• The intestines of cattle, poultry, and other animals
• Petting zoos

Known Hideouts

• Raw or undercooked ground beef
• Unpasteurized milk or raw milk products
• Unpasteurized apple cider or juice
• Raw produce

Modus Operandi

• Can sneak into meat when an animal is slaughtered
• Can infiltrate meat during the grinding process
• Can cause illness if meat is not properly cooked and handled

Evidence

• Stomach cramps, vomiting, mild fever, occasionally bloody diarrhea, and even death in severe cases

Known to Strike

• From 2 to 10 days after the victim has eaten contaminated food

Period of Violation

• From 7 to 10 days

E-Coli
(external link: Canadian Food
Inspection Agency )

 

Salmonella

Known to Frequent

• The environment, animal feed and the intestines of animals

Known Hideouts

• Raw and undercooked meat, especially poultry
• Unpasteurized milk and raw milk products
• Undercooked sprouts
• Raw produce (if exposed to a contaminated source)

Modus Operandi

• Can cause illness through consumption of contaminated products
• Can sneak into foods that have been exposed to animal waste

Evidence

• Flu-like fever, abdominal cramps, diarrhea, and vomiting

Known to Strike

• From 12 to 72 hours after the victim has eaten contaminated food

Period of Violation

• Up to 7 days

Salmonella
(external link: Canadian Food
Inspection Agency)

 

Listeria monocytogenes

Known to Frequent

• The environment – particularly soil, vegetation, and animal feed
• Human and animal feces

Known Hideouts

• Various dairy products, vegetables, luncheon meats, smoked fish and patés
• Unpasteurized milk or raw milk cheese

Modus Operandi

• Grows slowly on and in foods stored in a refrigerator
• Can spread during food preparation when in contact with an infected product or surface

Evidence

• Cramps, diarrhea, vomiting, constipation, and persistent fever
• Flu-like symptoms may be followed by brain or blood infection, which may result in death
• May lead to miscarriage during early stages of pregnancy, stillborn or acutely ill baby in later stages

Known to Strike

• From 2 to 30 days, and up to 90 days after the victim has eaten contaminated food

Period of Violation

• In otherwise healthy individuals, mild symptoms may disappear in a day or two

Listeria
(external link: Canadian Food
Inspection Agency)

 

 

Campylobacter jejuni

Known to Frequent

• The intestines of poultry, cattle, swine, household pets, rodents, wild birds, and manure

Known Hideouts

• Raw or undercooked chicken
• Raw milk
• Untreated water

Modus Operandi

• Spreads from hands not washed properly after petting cats and dogs
• Sneaks into food that has been improperly handled

Evidence

• Diarrhea, fever, abdominal pain, nausea, headache, muscle pain, vomiting and in severe cases Guillain-Barré Syndrome, meningitis, septicemia, and urinary tract infections

Known to Strike

• From 2 to 5 days after the victim has eaten contaminated food

Period of Violation

• From 7 to 10 days; most people recover within a few days to a few weeks

Campylobacter
(external link: Canadian Food
Inspection Agency)

 

Clostridium botulinum

Known to Frequent

• The environment – happiest in the absence of oxygen

Known Hideouts

• Home canned, low-acid foods
• Honey

Modus Operandi

• Produces a food toxin which acts as a nerve poison
• Can’t make adults sick on his own, but the toxin he produces does

Evidence

• Nausea vomiting, fatigue, double vision, vertigo, headache, dry nose and throat, respiratory failure, and even paralysis and death in some cases

Known to Strike

• From 12 to 36 hours after the victim has ingested the toxin

Period of Violation

• From 2 hours to 14 days (some symptoms may linger much longer)

Botulism
(external link: Canadian Food
Inspection Agency)

 

Shigella

Known to Frequent

• The intestinal tracts of humans and other primates

Known Hideouts

• Salads, homemade pudding, milk, luncheon meats, raw oysters, and raw produce

Modus Operandi

• Infiltrates farms with poor sanitation
• Sneaks into food that has been improperly handled

Evidence

• Diarrhea, abdominal pain, fever, vomiting, and dehydration

Known to Strike

• From 12 to 50 hours, and sometimes up to 7 days after the victim has consumed contaminated food

Period of Violation

• From 3 to 14 days

Shigella
(external link: Canadian Food
Inspection Agency)