Despite the fact that Canada's food supply is among the safest in the world, sometimes the food we eat can make us sick. They are found on all raw agricultural products. Harmful bacteria can be transferred from food to people, people to food, or from one food to another. Bacteria grow rapidly at room temperature. Growth of harmful bacteria in food may be slowed or stopped by refrigerating or freezing.
Food borne illness can produce mild to very serious symptoms.
Illness can occur 30 minutes to two weeks after eating food containing harmful bacteria. People who are most likely to become sick from food-related illness are infants and young children, senior citizens and people with weakened immune systems. Clean - Always wash your hands, utensils and cooking surfaces with soap and hot water before you handle food, repeatedly while you prepare it, and again when you are finished. Sanitize countertops, cutting boards and utensils with a mild bleach and water solution. Wash all produce under cool running water prior to eating and cooking.