Many different disease-causing germs can taint foods, so there are many different foodborne infections – in fact, researchers have identified more than 250.
Depending on how food is handled, it can become contaminated with harmful bacteria at any point. And cooking doesn’t always kill the germs.
Cross contamination, where microorganisms are spread between foods during processing, if the same surfaces and equipment are used, is a real concern. Not storing food properly or keeping it unrefrigerated can be an ideal condition for germs to spread and wreak havoc on your body.
Wash your hands, utensils and raw produce often; separate pre-packed and pre-cut items from raw fruits and vegetables; know at what temperature to cook meat and fish; defrost in the fridge, not at room temperature – these are some ways to protect yourself and your family.