Avoiding food-borne illness is your responsibility too. The most serious hazard in our food is the presence of harmful bacteria, such as E. coli, Salmonella or Listeria. Every year, an estimated 2.2 million cases of food-borne illness occur in Canada. In these cases the bacteria or mold present in foods were permitted to grow to large numbers because the food was not handled and stored properly. In order to grow, bacteria need warmth, moisture and a food source, usually a protein or carbohydrate.
Bacteria grow very slowly at cold temperatures and are destroyed by heat.
It is difficult to diagnose food-borne illness because the symptoms are often the same as the flu. Vomiting, fever, diarrhea, cramps, nausea, dizziness and headaches are common in many cases of food-borne illness. Unless several people get sick at the same time after eating the same food, it is difficult to identify the cause. Food-borne illness is serious and can lead to arthritis and food intolerance, as well as heart and kidney disease. Chill leftovers as soon as possible.