Types of Food Poisonings
Canadians are typically affected by approximately 14 different types of food poisoning that food handler and food safety courses strive to eliminate. These food poisonings are easily prevented in almost any food service establishment.
The following are common types of food poisonings and main sources:
Salmonellosis (Salmonella) – The source of this infection is usually from raw or undercooked meats and eggs. Meat contaiminated through feces and food handlers poor hygiene can also lead to infection.
Staphylococcal Food Poisoning – The source of this infection is the nose, throat and skin of almost half of the healthy population of Canadians. Can be spread by handlers touch, cough, sneezing and uncleaned skin. Found on meats, fish, milk and cheese among other basic foods.
Campylobacteriosis – Source is gastrointestinal tracts of wild and domestic animals including a variety of different meats and poultry.
Clostridium Perfringens – Source i large portions of meat and poultry. Can also be found present in soil and intestines of animals.
Botulism – Sources are soil, oceans, vegetables, seafood and low-acid canned goods.
Listeriosis – Source is forage, meat, water, silage and raw milk products.
Shigellosis – Source is humans but can be transmitted through water or milk or indirectly through other foods.
Bacillus Cereus – Sources include dust, soups, cereal crops, custards and meat.
Yersiniosis – Pork, and chocolate milk.
Infectious Hepatitis – Sewage contaminated drinking water and other contaminated water sources. Can be passed on through food handler.
Candidates attending food safety and food handling courses will learn to prevent and recognize the signs of these and more infectious diseases. All of these above mentioned diseases can be easily prevented by good hygiene, sanitation, food storing and food preparing techniques. Common sense, such as staying home when sick, can also play a large roll in prevent the transmission of these diseases. Take a food handling or food safety course to learn to prevent yourself, your customers and staff from becoming sick.