Foodborne illness, or food poisoning, can come from a variety of food sources. Many times, the food source becomes contaminated with a microorganism from the soil, water or animal/human waste. Other times, the food carries the infectious organism naturally. If the food is not properly cooked, it can become a source of infection when consumed. The time and temperature of cooking, cooling and storage of some foods is critical in preventing food-related sickness. There are many common sources of food poisoning.
Leafy Greens
According to the Center of Science in the Public Interest, leafy greens such as lettuce and spinach are the riskiest of foods regulated by the U.S. Food and Drug Administration. Leafy greens are frequently contaminated by contact with soil, animal manure or contaminated water. In addition, cross contamination in household and restaurant kitchens with raw meats on cutting boards, for example, are a common source of contamination for leafy greens and other foods. A variety of microorganisms have been implicated, including E. coli O157:H7 and noroviruses.
Raw or Undercooked Meats
Hamburger, pork and chicken not properly cooked to the appropriate temperature are frequent causes of food poisoning. Undercooked hamburger has been a well-documented and publicized source of E. coli O157:H7 infection. The consumption of undercooked or raw pork could be a source of trichinosis or tapeworm infection, along with a variety of bacterial infections. Chicken, if not properly prepared, can cause salmonella or Campylobacter. A Consumer Report study of store-bought chicken showed that up to 81 percent of the chicken tested was positive for Campylobacter.
Eggs
Because eggs can be naturally contaminated with salmonella, full cooking of eggs is necessary to prevent getting infection. Raw or runny eggs are a risk for infection. According to the U.S. Centers for Disease Control and Prevention (CDC), salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed. In addition, the CDC estimates that one in 50 average consumers could be exposed to a contaminated egg each year.
Unpasteurized Milk and Juices
Pasteurization is a technique in which low heat treatment is used to destroy disease-causing microorganisms. In addition, it extends the shelf-life of milk and other products but eliminating many of the microorganisms that cause spoilage. People who drink unpasteurized milk and fruit juices are at risk for infections from salmonella, Campylobacter and E. coli O157:H7.
