You’re more likely to get a foodborne illness when you’re eating shawarma, donairs, and gyros than many other meat products because of how the meat is cooked. Follow these steps when preparing shawarmas, donairs, and gyros.
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Foodborne illness, also known as food poisoning, is an illness resulting from consuming food that has harmful bacteria, viruses, parasites, or chemicals that can make you sick. You can have foodborne illness and not even know.
L’amibiase est une infection intestinale causée par un parasite qui vit dans les matières fécales des personnes infectées.
Listeria is a bacteria that can cause a rare but serious illness called listeriosis. Those who are pregnant, the elderly, and those with a weakened immune system have a higher risk of becoming seriously ill.
Picnic and barbecue season offers lots of outdoor fun with family and friends. Warm weather is also perfect for foodborne bacteria to grow quickly. It’s important to follow these safe food handling tips.
Improper cooling of potentially hazardous food is known to be the leading cause of foodborne illness. Food that cools slowly will stay in the Danger Zone for too long. Learn how to cool your food properly.
When cooking a meal, it’s always best to try and cook enough for just that meal. Improper handling over leftover foods can cause foodborne illness. To reduce the risk of foodborne illness from leftovers, here are some basic food safety tips.
The Danger Zone is a temperature range between 4°C (40°F) and 60°C (140°F). When hazardous food is left in this temperature range, harmful bacteria grow and multiply fast.
Cryptosporidium is a parasite that causes diarrhea in humans and animals. When a person gets sick, the infection is called cryptosporidiosis. Once infected, the parasite lives in the intestine and passes in the stool. Both the disease and the parasite are commonly known as “crypto.”
Yersiniosis (yer-sin-ee-o-sis) is an infection caused by the bacteria Yersinia. Yersinia is a strong bacteria that can continue to live in environments without much oxygen and in refrigeration. One common source of infection can be contaminated food such as raw or undercooked pork.