Foodborne illnesses are a serious concern for anyone involved in food preparation, whether at home or in a commercial setting. These illnesses can be caused by various bacteria, viruses, parasites, and toxins found in food, and they can lead to symptoms ranging from mild discomfort to severe illness and even death. In this article, we’ll take a closer look at some of the most common foodborne illnesses, their causes, symptoms, and prevention methods.

Salmonella

Salmonella is a type of bacteria that can be found in various foods, including raw poultry, eggs, and meat, as well as fruits and vegetables that have been contaminated by animal feces.

Symptoms of Salmonella infection typically include diarrhea, fever, and abdominal cramps, which usually develop within 12 to 72 hours after exposure. In most cases, the illness lasts for 4 to 7 days, and most people recover without treatment.

However, in some cases, Salmonella infection can lead to severe dehydration and require hospitalization.

E. coli and Listeria monocytogenes

E. coli and Listeria monocytogenes are other types of bacteria that can cause foodborne illness. E. coli is commonly found in undercooked ground beef, raw milk, and unpasteurized juice, while Listeria monocytogenes can be found in deli meats, soft cheeses, and smoked seafood.

Symptoms of E. coli infection typically include diarrhea, stomach cramps, and vomiting, which usually develop within 2 to 5 days after exposure. In some cases, E. coli infection can lead to hemolytic uremic syndrome (HUS), a serious complication that can cause kidney failure and other life-threatening complications.

Listeria monocytogenes infection can cause symptoms such as fever, muscle aches, and gastrointestinal problems, and it can lead to severe illness in pregnant women, newborns, and people with weakened immune systems.

Campylobacter, Clostridium, and Staphylococcus aureus

Campylobacter, Clostridium, and Staphylococcus aureus are other common types of bacteria that can cause foodborne illness. Campylobacter is typically found in raw poultry, while Clostridium is found in improperly canned foods and smoked meats. Staphylococcus aureus can be found in cooked foods that are left at room temperature for too long.

Symptoms of Campylobacter infection typically include diarrhea, fever, and abdominal pain, which usually develop within 2 to 5 days after exposure. Clostridium infection can cause symptoms such as vomiting, diarrhea, and abdominal cramps, which can develop within 12 to 72 hours after exposure. Staphylococcus aureus infection can cause symptoms such as nausea, vomiting, and diarrhea, which usually develop within 1 to 6 hours after exposure.

Preventing Foodborne Illnesses

Preventing foodborne illnesses is crucial in any food service establishment. Commercial kitchens, in particular, have a higher risk of causing foodborne illnesses due to the large volume of food being prepared and served.

Here are some examples of how commercial kitchens can prevent the spread of harmful bacteria:

  1. Train Staff: All kitchen staff should receive training on safe food handling practices. This includes proper hand washing, avoiding cross-contamination, and understanding safe cooking temperatures. Staff should also be aware of the symptoms of foodborne illnesses and the importance of reporting any illnesses to their manager.
  2. Sanitise Surfaces: Regularly sanitize all surfaces, including countertops, cutting boards, and equipment. Use a solution of water and QAC sanitiser or another sanitising solution approved by the local health department.
  3. Maintain Proper Temperatures: Keep cold foods below 5°C and hot foods above 60°C. Use a food thermometer to check the internal temperature of foods.
  4. Store Food Properly: Store raw meat, poultry, and seafood on the bottom shelf of the fridge to prevent juices from contaminating other foods. Keep cooked and raw foods separate and label all containers with the date and contents.
  5. Monitor Food Safety: Use a food safety checklist to monitor compliance with safe food handling practices. This can include checking that staff are wearing gloves and hairnets, monitoring cooking and holding temperatures, and verifying that food is properly labeled and stored.

By following these best practices, commercial kitchens can prevent the spread of harmful bacteria and protect their customers from foodborne illnesses. It’s crucial to take food safety seriously and prioritize the health and well-being of customers.