In the UK each year roughly 20,000 people are hospitalised with food poisoning and 500 people die.
Symptoms are unpleasant and include vomiting, diarrhoea and a high temperature, according to the NHS.
There are a number of causes, including chemicals, toxins and bacteria.
While it’s almost always an accident, food poisoning tends to affect people after they’ve eaten particular foods.
According to the Australian Institute of Food Safety, this is because certain foods are more at risk of bacterial growth than others.
Raw and undercooked poultry can be contaminated with campylobacter bacteria and salmonella.
According to the Australian Institute of Food Safety, the bacteria can survive up until cooking kills them – so make sure you cook it thoroughly and don’t contaminate surfaces with raw chicken.
Cook poultry to an internal temperature of 74C (165F) to ensure safety, forget the jargon “cook thoroughly,”doesn’t tell me anything.
Last week it was revealed that Dutch eggs contaminated with insecticide may have entered the UK.
They can also sometimes be contaminated with salmonella.
You can avoid being affected by cooking eggs thoroughly, and avoiding foods that purposely contain undercooked eggs, like mayonnaises and salad dressings, according to the Australian Institute of Food Safety.
Because they are often eaten raw with no cooking process, bacteria like E.coli can easily affect you.
However, according to the Australian Institute of Food Safety, washing them can reduce risk of harmful bacteria as well as chemical pesticides.
Well this all depends if the salad is pre-washed and labelled accordingly, if so, washing lettuce at home will only increase the risk of cross-contamination. Reducing the food safety risk with leafy greens begins well before it arrives in your home.
This is where milk is unpasteurised, meaning it has not been heated up to kill harmful bacteria.
It leaves you at a higher risk than regular milk of consuming bacteria like E.coli, salmonella and listeria.
Raw milk has always left an impression on me ever since I was a food tech in Alberta. The health department submitted a sample of raw milk from a community in Alberta where a significant number of kids became ill. I was responsible in analyzing the milk to determine the etiologic agent and I remember vividly looking at this black, overgrown agar plate, completely taken over by Campylobacter jejuni, poor kids.
A bacteria commonly found in cheese is staphylococcus aureus.
It’s heat resistant, so the best way of avoiding cheese becoming contaminated is to store it at or under 5 degrees.