Essay On Food Poisoning

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Food poisoning happen all too frequently. Food contaminated with bacteria and left to sit at room temperature, or in warm weather, for any length of time, can become a source of foodborne disease. Unlike spoiled food which often fosters off-odors, mold, slime and other decay, food tainted with bacteria may show no detectable signs of contamination. In fact, there may be no changes in the usual appearance, taste, or odor of the food. Bacteria are not the only generators of foodborne disease. Viruses, parasites, and environmental contaminants can also give rise to food-related illnesses as well.

Symptoms of foodborne disease can range from mild and uncomfortable to severe and life threatening, depending on the type and amount of contaminant consumed. Young children, pregnant women, the elderly, and persons who are already ill, are the most at risk for food infection. In some cases, symptoms may not develop until a week or more after eating the food. Most foodborne diseases fall under one of five main groupings as described below. A listing of potential food sources and symptoms of some foodborne
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As a general rule, perishable foods—foods containing eggs, milk, dairy products, seafood, meat, and poultry—should not be allowed to remain at room temperature for more than two hours, including preparation time. Plan meals so that hot foods finish cooking as close to serving times as possible. It is unwise to finish cooking the chicken curry at four p.m. when dinner is not until six p.m. Perishable foods such as meat salads and deviled eggs should be kept refrigerated right up until serving. Leftovers should be refrigerated as soon as possible. Allow space between foods so the cool air can circulate and chill faster. When reheating leftovers, heat until steaming hot, stirring often, or cover to assure the center is thoroughly

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