Unit 3 of 10
Foodborne illnesses
Foodborne illnesses are caused by eating contaminated food. We distinguish infections (the living micro-organism reaches the body and multiplies), intoxications (what makes you ill is the toxin the micro-organism produced in the food, even if the food has since been cooked) and toxi-infections (a mix of both).
The most common ones
- Salmonella: eggs and sauces made with raw egg, poultry, undercooked meat. Fever, diarrhoea and vomiting 6 to 72 hours later.
- Staphylococcus aureus: lives in the handler’s nose, throat, skin and wounds. It contaminates heavily handled foods (creams, potato salads, sandwiches). Its toxin withstands heat.
- Listeria: grows even in the cold; cured meats, raw-milk cheeses, smoked products and chilled ready-to-eat dishes. Very dangerous for pregnant women, the elderly and immunocompromised people.
- Escherichia coli: undercooked minced meat, raw milk, poorly washed vegetables.
- Campylobacter: raw chicken and cross-contamination in the kitchen.
- Clostridium botulinum: badly sterilised home preserves; its toxin is very serious.
- Bacillus cereus: cooked rice or pasta left at room temperature.
- Anisakis: a fish parasite. Prevented by cooking fish right through or freezing it before eating it raw or lightly cooked (marinated anchovies, sushi, ceviche).
- Norovirus and hepatitis A: a sick handler, contaminated water or shellfish.
Vulnerable people
Children, pregnant women, the elderly and people with weak immune systems suffer more serious consequences. In school canteens, care homes and hospitals, control must be at its strictest.
If the handler is ill
With vomiting, diarrhoea, fever, infected wounds or skin lesions: tell the person in charge, do not handle food and see a doctor. Never “push through” with medication while carrying on working with food.