Food poisoning bacteria :: from Do Something's FoodWise web site

Food poisoning bacteria

It is estimated that every year more than five million Australians are affected by food borne illness every year. Illnesses such as food poisoning are becoming more common as our lifestyles change - for one thing, we eat out more, and more food is being prepared in advance.

Food safety is all about reducing the risk of becoming sick from eating foods. The principles of food safety are easy to apply in the home, when eating in the outdoors, at your local shop when buying groceries and even at a restaurant.

Most food poisoning incidents are a result of mishandling food - keeping it at the wrong temperature, incorrect re-heating and cross-contamination. Remember that nearly all foods need to be handled with care.

Arm yourself with knowledge about food poisoning bacteria to avoid letting them compromise your health.

Information from the Food Safety Information Council

Some common strains of food poisoning bacteria are:

Salmonella

Salmonella is associated mainly with raw meats, poultry and dairy products. However, many other foods have been implicated in outbreaks caused by salmonella including mayonnaise, salads, milk, orange juice, sprouted seeds and dairy products. Most outbreaks occur through cross-contamination from raw to cooked food and contaminated food remaining in the temperature danger zone for too long. If cooking or reheating is inadequate then the bacteria will survive.

Escherichia coli

Commonly known as e. coli, many strains are harmless and are found naturally in the intestinal system of humans and animals. Traditionally its presence in food has been an indication of faecal contamination of food or water. However, particular strains are pathogenic and traveller's diarrhoea and haemolytic uraemic syndrome (HUS) are caused by e. coli strains. A wide variety of foods have been implicated including unpasteurised apple and orange juices, sprouted seeds, fruit, raw milk cheese, salads, meat and meat products (especially undercooked minced meat patties in hamburgers). E. coli is easily killed by heating, so cooking food properly is a basic method of control.

Campylobacter

This is probably one of the most common causes of food borne illness in Australia. It is present in the intestinal system of a wide range of animals, especially birds. Outbreaks have been linked to the consumption of undercooked poultry, mince and sausages, unpasteurised milk and cooked foods that have been contaminated by raw foods like meat and poultry.

Listeria monocytogenes

Listeriosis is a comparatively rare form of food borne illness but it can be a very serious disease in a small group of individuals. Those who are pregnant, immunocompromised, young children and the frail elderly are quite susceptible to food poisoning from listeria and unfortunately every year a few people die. It has also caused occasional outbreaks of mild gastroenteritis in healthy people. This is one of the few pathogens that can grow in the refrigerator so ready to eat food should never be stored in the fridge too long. Although it can grow in the fridge, it will do so only very slowly so make sure your refrigerator is keeping your food at or less than 5°C.