Safety and Sanitation in Cooking, Baking, and Storing Food


Food-Borne Illness

Food poisoning or food-borne illness is the result of consuming food that has been contaminated with harmful micro-organisms.


View Health Canada's website on food-related illnesses.


Salmonella and Salmonellosis

Salmonella bacteria occur naturally in the intestines of animals (especially poultry and swine), birds, reptiles, some pets, and some humans. These bacteria can be in the environment, too. People who eat food contaminated by salmonella can become ill with salmonellosis.

Salmonellosis can be spread . . .

  1. from person to person.
  2. from animals, birds, and reptiles to people
  3. by consuming food contaminated with salmonella


Both animals and people can be carriers of salmonella bacteria.


Avoid food-borne illness! Use techniques of...

  1. Proper hygiene
    • Wash your hands thoroughly with soap and warm water before and after handling food.
    • Wash your hands thoroughly with soap and warm water after handling pet treats, pet food, and pet toys or after playing with or cleaning up after a pet.

  2. Safe food handling
    • Keep pets away from food storage and preparation areas.
    • Store food safely.

  3. Safe preparation practices
    • Foods should be cooked to recommended temperatures to avoid illness.
    • When you feel ill, do not prepare food for other people.

Some foods are known to be responsible for food-borne illnesses:

  1. raw and undercooked meat (especially poultry)
  2. raw fruits and vegetables (especially sprouts and cantaloupes) and their juices, such as apple or orange juice
  3. raw or undercooked eggs
  4. unpasteurized dairy products (such as raw milk and raw milk cheese) as well as cream-filled deserts and toppings
  5. pet treats
  6. fish and shrimp
  7. sauces and salad dressings
  8. dried gelatin, peanut butter, cocoa, and chocolate


Many other harmful bacteria could be in our food, too. Be cautious! Cook food well! Salmonella and other bacteria are destroyed when food is cooked to safe internal temperatures. Use a food thermometer to measure the internal temperatures of your food.


Food poisoning has some common causes:


  1. Botulism is a risk caused by improperly prepared home-canned, low-acid foods such as corn, green beans, mushrooms, spaghetti sauce, or salmon.

  2. E. coli O157:H7 bacteria is destroyed when food is cooked to a safe internal temperature. Use a digital food thermometer to be sure. Understand that e. coli can lead to serious illness.

  3. Shellfish poisoning may occur from eating shellfish such as clams and mussels from restricted areas on the Atlantic and Pacific coasts and along rivers. Eating contaminated shellfish puts you at risk of serious illness. Shellfish should be purchased from reputable retail stores or restaurants.

  4. Campylobacter jejuni (C. Jejuni) becomes a risk through cross-contamination from raw poultry.

  5. Clostridium perfringens may be a cause of illness with improper cooling and heating of leftovers.

  6. Cyclospora cayetanensis can be avoided by washing fruits and vegetables before cooking, freezing, or eating them.

  7. Toxoplasma gondii can be a risk through cross-contamination and/or eating uncooked or undercooked meat.


If you suspect food poisoning, see your medical doctor immediately.


Blood-Borne Causes of Disease

Some diseases can be spread by contamination by blood. The most common examples are HIV, hepatitis B, hepatitis C, and viral hemorrhagic fevers.