Bacteria and viruses are the most common causes of food poisoning. Symptoms and severity of food poisoning vary, depending on what has contaminated the food. Here are some details:
- Bacillus cereus: This bacteria grows in foods that have sat out too long at room temperature.
- Campylobacter: This bacteria is found in unpasteurized (raw) milk, contaminated water, chicken, shellfish and turkey.
- Hepatitis A: This virus is spread through raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking water, uncooked foods and cooked foods not reheated after contact with an infected food handler.
- Staphylococcal (Staph): Food handlers with staph infection, commonly found on the skin, can contaminate food if they do not wash their hands before touching it. Staph bacteria are also found on foods that aren’t cooked after handling.
Do you notice a pattern with the source of these food poisonings?
To prevent illness, always follow the food safety rules of clean, separate, cook and chill. As a consumer at restaurants, delis and food trucks, be sure to watch for these practices. Food stands and trucks should have clean running water and a source of power for heating and cooling.
Food workers who also handle cash or card payments should not wear their gloves handling payments and then return to the food while wearing the same gloves.
Ann Cochran is the health navigation coordinator in the Dallas County Public Health Department.
