Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

Monday, May 23, 2022

High risk food for foodborne illness

In United States, Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year.

Some foods are more associated with foodborne illnesses and food poisoning than others. They can carry harmful germs that can make you very sick if the food is contaminated.

High risk food that isn’t handled and used properly is the main reason for food poisoning. Examples of high-risk foods include:
*Raw or undercooked meat, poultry or its products
*Raw fish
*Raw shellfish
*Raw Milk, Raw Milk Soft Cheeses, and Other Raw Milk Products
*Eggs – especially foods made with raw egg, such as mousse and mayonnaise
*Unwashed fresh vegetables (including lettuce and salads)
*Unpasteurized fruit or vegetable juices
*Hot dogs, luncheon meats (cold cuts), fermented and dry sausage
*Meat gravies, sauces, pâté and meat pies
*Raw sprouts (alfalfa, bean, or any other sprout)

Cooked meat and poultry that is raw or undercooked have a higher risk of causing food poisoning. Salmonella and Campylobacter are two of the most common contaminates.
High risk food for foodborne illness

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