Food poisoning (foodborne illness) happens when we eat food that has been contaminated – usually by bacteria or a virus. It can be unpleasant, but it rarely needs medical treatment. With plenty of fluids, good hand hygiene and light meals, you should be back to full health in a day or two.
Food poisoning occurs when we eat food contaminated with harmful germs, such as Campylobacter, Salmonella or E. coli. Raw foods, including meat, poultry, eggs, fish and seafood, raw fruit and vegetables can often contain high levels of germs that easily spread to other foods and surfaces around the kitchen on unwashed hands and via surface contamination (e.g. chopping boards, cooking utensil, taps). Cross contamination between surfaces contributes to nearly 40% of all food-borne illnesses. For these reasons we need to take extra care when handling or preparing food in the kitchen. Just remember the four Cs of food hygiene: cross-contamination, cleaning, cooking and chilling.