Food poisoning

They are foodborne illnesses produced by the ingestion of toxins formed in plant or animal tissues, or metabolic products of microorganisms in food, or by chemical substances that are incorporated into them accidentally, incidentally or intentionally from their production to their consumption. They occur when toxins or poisons from bacteria or molds are present in the ingested food. These toxins usually have no smell or taste and can cause disease after the microorganism is eliminated. Some toxins can be naturally present in food, as in the case of certain fungi and animals such as pufferfish.

Examples: botulism, staph poisoning or toxins produced by fungi.

The main factors that contribute to the appearance of foodborne illnesses are: 

• Preparation of food well in advance of its consumption. 
• Insufficient cooking of contaminated food or little overheating of it. 
• Use of food scraps. 
• Consumption of contaminated raw food. 
• Cross-contamination. 
• Preservation of food at room temperature or at inappropriate temperatures. 
• Inadequate temperatures and storage times. 
• Insufficient refrigeration of food. 
• Use of products of dubious origin. 
• Faulty storage. 
• Lack of hygiene of the premises, utensils, and any other object that comes into contact with food. 
• Use of non-potable water. 
• Insufficient garbage disposal system. 
• Insufficient cleaning of utensils and kitchen equipment. 
• Existence of manipulators carrying infections. 
• Accidental or voluntary addition of toxic chemicals to food.

*Source RINCÓN DEL VAGO