Microbiological Foodborne Illness

Main cause of food poisoning and food-borne diseases are caused by pathogenic microbes such as bacteria, viruses, mould and parasites, or their toxins present in contaminated foods.

Pathogens (or bad germs) are harmful micro-organisms that can cause disease in humans. They are
very dangerous because you can't see, taste or smell them.

Many microbes of this sort are commonly found in the intestines of healthy food producing animals. The risks of contamination are always present from farm to fork and need to be controlled in many different ways.

There are four types of micro-organisms:

1. Viruses
2. Mould
3. Parasites
4. Bacteria

The most common micro-organisms that cause food poisonings are bacteria. Most bacterial food poisonings last for a few days and clear up on their own. Sometimes antibiotics can be prescribed to help your immune system fight and destroy bacteria.

Microbiological foodborne illness can be:

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Did You Know?
Bacteria grow best in the temperature range between 4ºC and 60ºC. Temperature below 4ºC, and temperature between 60ºC and 74ºC, will not kill bacteria, but it will not allow them to multiply enough times to cause an illness. In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.
Find out more...

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Bacterial intoxication will typically have shorter incubation period than infection (with sudden onset), which usually only lasts one day and fever is rarely present. More...
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Improperly handled food and equipment, poorly washed dishes and multi-service articles have potential to spread pathogenic bacteria and open the door for dangerous foodborne diseases. More...

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