Food Safety Hot Topics
How food-borne illness happens
MURFREESBORO, Ark. - Microorganisms are the cause of the majority
of food-borne illness. Understanding how they grow, contaminate food and affect
humans is critical to understanding how to prevent the food-borne illnesses they
cause.
The key to controlling the growth of microorganisms is food,
acidity, temperature, time, oxygen and moisture. Food-borne illnesses are
classified as infections, intoxications or toxin-mediated infections.
Food-borne infections result when a person eats food containing pathogens,
which then grow in the intestines and cause illness. Typically, symptoms don’t
appear immediately.
Food-borne intoxications result when a person eats food
containing toxins produced by pathogens or chemical contamination. The toxins
might also be a natural part of a plant or animal consumed. Typically, symptoms
of food-borne intoxication appear quickly, within a few hours.
Food-borne infections result when a person eats food that
contains pathogens, which then produce illness-causing toxins in the intestines.
Of all food-borne microorganisms, bacteria are of greatest
concern to those who serve food. Under favorable conditions, bacteria can
reproduce rapidly. Although they may be resistant to low, even freezing
temperatures, they can be killed by high temperatures, such as those reached
during cooking.
Certain bacteria, however, can change into spores to protect themselves.
Since spores are commonly found on food grown in or exposed to soil, it’s
important to hold, cool and reheat food properly. This will prevent spores that
might be present from reverting back to a form capable of growing and causing
illness.
Viruses are the smallest of the microbial contaminants. While a
virus can’t reproduce in food, once consumed, it will usually cause illness.
Practicing good personal hygiene and minimizing bare-hand contact with
ready-to-eat food is an important defense against viral food-borne illnesses.
Parasites are organisms that need to live in a host organism to
survive. This includes animals such as cows, chickens, pigs and fish. Proper
cooking and freezing can kill parasites.
Fungi, such as molds and yeasts, are generally responsible for
spoiling food. Some molds, however, can produce harmful toxins. For this
reason, food containing mold should always be discarded - unless it’s a natural
part of the product. Yeasts can spoil food rapidly. Food spoiled by yeast
should also be discarded.
For more information on food nutrition and food safety, contact
your county extension agent or visit
www.uaex.edu and select
Health and Nutrition. The Cooperative Extension Service is part of the U of A
Division of Agriculture.
By Robbie McKinnon
Pike County Extension Agent
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
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