Top Food Poisoning

Food poisoning is the name given to the disease after eating contaminated food. It usually manifests with unpleasant symptoms, vomiting, diarrhea and abdominal cramps, which in some cases can be extremely serious. Many people who suffer from milder cases were less likely to visit a doctor to report your symptoms.

Although the number of pathogenic bacteria must be very high disease to occur, even a small area of ​​the food can be covered with enough that this happens because microorganisms are tiny and can multiply rapidly. There are many reasons why food poisoning can occur, but here's a list of 10 common causes:

Preparing food too far in advance and store them at room temperature for a long time.
Having prepared all their food well in advance may seem desirable, but if left in the danger zone (between 5C and 63C) for an extended period of time, then the bacteria multiply rapidly.

Food cooled very slowly before being served or stored in the refrigerator or freezer.
If cooled slowly, then it is left in the danger zone for a long time, giving bacteria a chance to grow. Even if frozen, the bacteria continue to multiply again thawed, which means that there will be a large number of potentially harmful microorganisms.

Do not heat the food to a sufficiently high temperature.
Food must be heated long enough and at sufficient temperature, such as 75C (this varies between countries according to their guidelines), so that the bacteria are killed.

Using cooked foods that have been previously infected by pathogenic bacteria.
These bacteria can cause food poisoning if ingested in sufficient quantities. Undercooked food.
Not properly defrost frozen foods.


The food must be completely thawed before cooking, otherwise there could be areas of IT that are undercooked and still contain bacteria.

Cross-contamination.
This can occur if harmful bacteria are transferred directly or indirectly to increased risk of food (often rough) to other foods.

Eating contaminated raw food and raw materials.
Foods that are not cooked can contain bacteria which will be destroyed if it is cooked. Therefore, in cases of infection, these harmful bacteria remain and be ingested.

Do not store hot food in the right way.
The poor hygiene standards in the kitchen or food handlers.
Handlers must ensure that they deal with food correctly and the preparation and cooking area is clean and free from contamination.

The most common source of poisoning is salmonella, which represents a high proportion of cases (80%). Clostridium perfringens and Staphylococcus aureus are common bacterial sources. It's not just the bacteria that cause the disease, but viruses, fungi, chemicals and metals are also causes of food poisoning. It is important to be aware of it, and to teach future food poisoning, to ensure that the necessary precautions are taken to avoid serious health risks when food is swallowed.