The Holiday season is frequently associated with parties, and because these events typically involve food, several food safety hazards can be present. Foodborne diseases, commonly known as food poisoning, can be caused by a variety of disease-causing microorganisms that contaminate food. The most common microorganisms that infect people through food are:

• Norovirus- A highly infectious virus that causes vomiting and diarrhea, norovirus can be acquired from being in direct contact with an infected person, consuming contaminated food, and putting unwashed hands in one’s mouth after touching contaminated surfaces.
• Salmonella– Salmonella is one of the most common foodborne pathogens. Salmonellosis commonly causes diarrhea, fever, and abdominal cramps after 12-72 hours of incubation, and can last for about four to seven days. This infection is commonly associated with the consumption of raw and undercooked eggs, poultry, meat, contaminated raw fruits, vegetables, and unpasteurized milk or other dairy products.
• Clostridium perfringens- C. perfringens is a spore-forming bacteria that has the ability to endure heat, dryness, and other environmental factors. When food is stored at an inappropriate temperature, C. perfringens spores can develop into live bacteria, which rapidly multiplies in the food and produces a toxin that causes vomiting and diarrhea. Soups, sauces (such as gravy), and dishes with meat and poultry are common food sources.
• Campylobacter- Campylobacter is commonly found in chickens, cows, and other animals, and can spread from the animal's organs and edible parts when the animal is slaughtered. A person can get Campylobacteriosis through consuming undercooked meat products, contaminated milk, and water. Symptoms occur such as bloody diarrhea, abdominal pain, and fever after two to five days since exposure.
• Staphylococcus aureus– More commonly known as Staph, S. aureus is often found on the nose, skin, and fingernails. When a Staph carrier contaminates food, the bacteria can grow and produce Staph enterotoxin—a major cause of food poisoning. Staph bacteria can be killed by cooking, but the toxins are not eliminated and can still be harmful to humans. Symptoms develop quickly after consuming the contaminated food and may include nausea, vomiting, and diarrhea.

Prevent foodborne illnesses caused by these microorganisms by observing proper hygiene and thoroughly cooking food according to their recommended cooking temperatures.

Source: US Centers for Disease Control and Prevention

Image source: The Hungry Kat

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