It seems like consumers are hearing more and more new reports about food contamination. Sometimes it happens in the factory, other times at the market, or even in our own homes. Unfortunately, contamination of food products can occur very easily if food processors or the public is not careful when handling or preparing food. There are several potential food hazards, which can be grouped into three general categories: physical, chemical, or biological in nature.
Physical contamination of a food product can occur when objects such as glass, hair, dirt, paint chips, etc. become mixed with food.
In commercial food establishments, employees should wear proper protective equipment, such as hairnets and plastic gloves. In our homes, we can help to reduce physical contamination by following these simple steps:
Chemical contamination of food products can occur when food additives, cleaning chemicals or pesticides, or naturally occurring toxins are present in food products.
Examples of chemical contamination include:
Ciguatoxin
This is one of the more common causes of seafood illness. Symptoms usually occur 4 to 8 hours after consumption and include weakness and nervous system disorders. Cooking will not make contaminated fish safe.
Scombrotoxin
Scombroid or histamine poisoning is another common cause of seafood illness. This toxin is produced in certain species of fish, including tuna, bluefish, mahi mahi, mackerel, and amberjack. Symptoms can appear from within minutes to two hours after eating the fish and include redness of the face, dizziness, nausea, headache, sweating, and burning sensations on the tongue and in the mouth. Cooking cannot destroy this toxin.
Wild Mushrooms
Wild mushrooms can also contain naturally occurring toxins. Choose only those mushrooms that have been identified by experts as species that are safe to consume.
This category includes organisms such as bacteria, parasites, viruses, and yeast and molds.
Although most of the food we consume is safe, bacteria are occasionally detected in some of our food products. If you believe you have purchased a food product that may be contaminated, do not consume it. Contact the store from which it was purchased or check with your local health department.
If you suspect you may have consumed a food or beverage product that was contaminated with bacteria, contact a medical professional immediately.
Below are some forms of bacteria that have been detected in food products and reported in the media over the past several years:
Tips for Prevention:
Staphylococcus aureus
This is a form of bacteria that is commonly found on the skin, nose, and hands of 50% of all people. It also can be found on raw meats. The bacteria can be destroyed during cooking, but the toxin produced by the bacteria is not.
Tips for Prevention:
E. coli
This is a fecal contaminant that can be found on various raw meat or dairy products and, at times, in unprocessed fruits and vegetables.
Tips for Prevention:
Salmonella
This is a very common bacteria that can cause infections. Symptoms include severe cramping, fever, dehydration, and diarrhea. Animals are the main source of infection.
Tips for Prevention:
Parasites can be carried in raw meats, such as beef, pork, and also in seafood. Some common parasites include Trichinosis (from undercooked game and improperly cooked pork) and Anisakiasis ( from raw or undercooked fish). Cooking foods properly will kill most parasites and prevent disease.
Viruses do not actually grow on food, but they will survive on food and can be transmitted to other people. Viruses only grow in a living host. Viruses that can be spread via food include Hepatitis A and the Norwalk virus, both of which can be spread by infected people who handle food products. Proper cooking and food handling procedures will reduce the chance of spreading viruses.
Yeasts are commonly used in the production of food products, such as bread, vinegar, apple cider, wine, and beer. They are very sensitive to normal cooking temperatures and are easily destroyed during cooking.
Molds are also sensitive to cooking, although some mold spores are heat-resistant. Mold will grow on products such as bread if it is stored too long or under moist conditions. Mold is mostly a spoilage organism and is usually seen as a fuzzy or cotton-like substance on the surface of a food product.
