We’ve previously tackled the issue of cross-contamination to explain what this phenomenon entails and how it might arise in a food production environment. To learn more about cross-contamination, you can read our article on the subject here.
We’ve previously tackled the issue of cross-contamination to explain what this phenomenon entails and how it might arise in a food production environment. To learn more about cross-contamination, you can read our article on the subject here.
This article is about what happens when cross-contamination occurs. Typically thought of as “food poisoning,” there are in fact a wide range of illnesses that originate from ingesting foods that have been contaminated by pathogenic bacteria.
This article is about what happens when cross-contamination occurs. Typically thought of as “food poisoning,” there are in fact a wide range of illnesses that originate from ingesting foods that have been contaminated by pathogenic bacteria.
E. coli: A bacterial species that encompasses a large number of bacteria, most of which are harmless for humans. However, certain strains of E. coli can have serious consequences when they find their way onto surfaces, foods, or liquids.
This type of bacteria is often found in raw or undercooked red meats (i.e., beef) or unpasteurized foods. For example, there is a risk of contamination whenever food is processed, prepared, or inadequately handled.
Tangibly speaking, an E. coli infection usually causes vomiting or nausea. In some cases, it can also be associated with a fever, painful cramps, and digestive problems.
Listeria: Bacteria responsible for listeriosis or listeria infections. These bacteria are usually found in untreated water, vegetables, and in soil. They cause symptoms that are very similar to those of E. coli, but listeriosis requires antibiotic treatment, whereas there is no medical treatment for an E. coli infection.
Salmonella: Salmonella infection, also known as salmonellosis, is one of the most common causes of food poisoning. Salmonella primarily occurs in poultry, meats, and other raw foods (i.e., eggs and seafood). It is often caused by undercooked foods or the cross-contamination of raw and cooked foods.
Cross-contamination is often associated with bacteria and viruses, but we need to consider that there are also other types of cross-contamination, such as contamination due to food allergens and traces of gluten. In fact, contamination can occur when a food item containing one or more allergens comes into contact with a food item that is considered “safe.” In a food production environment, cross-contamination caused by allergens is just as likely to occur as a bacterial infection.