Food Handling, FoodSafe and Food Safety Certification Courses in Canada
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Types of Food Poisoning

Candidates enrolled in food safety or food handling certification courses will learn to prevent the spread of different types of food poisoning among customers, co-workers family and friends. This page contains a description of the most common forms of food poisoning.

Chemical Poisoning – The source of this poisoning is from a variety of sources. It can be from cleaning agents or from a child ingesting a chemical cleaner. Regardless of the circumstance of how it happened  people should contact the local poison control and follow directions posted in the consumed chemical of what to do in case of ingestion.

Anaphylaxis (Allergic Reaction) – The most likely sources of allergic reactions are common allergens such as dairy, nuts, and seafoods. In case of allergic reaction have the victim take his or her medication and contact emergency medical services immediately.

Salmonellosis (Salmonella) – The source of this infection is usually from raw or undercooked meats and eggs. Meat contaiminated through feces and food handlers poor hygiene can also lead to infection.

Staphylococcal Food Poisoning – The source of this infection is the nose, throat and skin of almost half of the healthy population of Canadians. Can be spread by handlers touch, cough, sneezing and uncleaned skin. Found on meats, fish, milk and cheese among other basic foods.

Campylobacteriosis – Sources are gastrointestinal tracts of wild and domestic animals including a variety of different meats like pork and poultry.

Clostridium Perfringens – Sources are large portions of meat and poultry. Can also be found present in soil and intestines of animals.

Botulism – Sources are soil, oceans, vegetables, seafood and low-acid canned goods.

Listeriosis – Sources are forage, meat, water, silage and raw milk products.

Shigellosis – Source is humans but can be transmitted through water or milk or indirectly through other foods. Easily transmitted through cross-contamination.

Bacillus Cereus – Sources include dust, soups, cereal crops, custards and meat.

Yersiniosis – sources include pork, and chocolate milk.

Infectious Hepatitis – Sources are sewage contaminated drinking water and other contaminated water sources. Can be passed on through food handler.

To learn how to prevent all of the above mentioned food poisonings take a food safety or food handling course in your area. Learn to prevent a customer, friend or family member from ingesting food that will get them sick.