Preventing Illness and Injury
Food Poisoning and Diarrhea

Cause

Most food poisoning comes from food contaminated with bacteria. Illness comes in two ways: 1) Some bacteria in food produce a toxin or poison. Examples are the common staphylococcal poisoning and the rare botulism. Or, 2) bacteria simply multiply greatly in food and cause an infection when eaten, as in salmonellosis. The host food of these bacteria are usually red meats, poultry, eggs (particularly uncooked or undercooked) and egg products.

A third kind of food poisoning comes not from contaminated food but from food that is naturally poisonous to humans; some mushrooms, eels and mussels and some plants. So don't eat them.

Staphylococcal and salmonella poisoning can make you very sick but won't kill you. They cause stomach pain and cramps, diarrhea, nausea, vomiting and fever. It's over in 18-36 hours if you're lucky, longer if not. Either way, you are left dehydrated and debilitated.

Botulism, however, kills about half its victims in 3 to 7 days. This poison is present only in canned foods that have not been heated sufficiently before canning. Do not use food from cans the ends of which are swelled (caused by a gas produced by the botulinus bacteria).

On top of all this there are several pathogens that simply piggyback on food: flu viruses and other bacterial infections that are passed from one human to another through coughing, sneezing or running nose, coupled with careless food handling operations.

Prevention

Personal Hygiene: If you are the cook, pot washer or otherwise handling food: 1) Wash your hands with soap and water before you begin work and after using the toilet. 2) Wear a hat or cap. 3) Grab pots and tools only by the handles.

Stay Away From Food if you are coughing, sneezing, have a cold, sore throat, nauseated, vomiting, diarrhea, abdominal pain, fever, or an infected cut or sore.

Food Protection: Perishable foods spoil rapidly at "room temperature" (45 degrees F to 140 degrees F). At this range, bacteria that produce toxins and infections multiply rapidly. The rule is: 1) Keep it hot 140F, 2) Keep it cold -45F, 3) Don't keep it long; no more than 2 hours at room temperature. Also, protect all foods from flies, mice, rats, raccoons, skunks, etc.

Dishes and Utensils: Clean all cooking and personal dishes and utensils in a four step process: 1) remove slop, 2) wash with soap, 3) rinse, 4) sanitize in either hot water (170F+) for 30 seconds or in a chlorine solution of one tsp. /gallon for one minute. Then air dry in a clean place.