The past few weeks have seen panic and paranoia surrounding the issue of food safety. Salmon, beef, ham, ready-to-eat deli products and meat sandwiches from several food chains and supermarkets have been recalled due to listeriosis outbreaks. For the typical omnivore, avoiding particular products for several weeks wasn’t a big sacrifice. However, sliced mushrooms, certain brands of cheese and even pre-made cookie dough have been pulled off the market due to the danger of listeria or salmonella. All of this negative media buzz would leave any consumer stumped about what is really safe to eat.
In total about 12 people have died from the listeriosis outbreak in Ontario this year, with the number of nationwide cases estimated at around 26. Listeria monocytogenes, the bacteria that cause listeriosis, can be commonly found in soil, vegetation, water, animals, and even humans. Any organism can carry the bacteria without even knowing it. Usually, carriers of listeria don’t develop listeriosis, but those who do become ill experience symptoms characteristic of food poisoning. In the most severe cases, the disease can lead to brain infection or death. According to Health Canada, “20 to 30 per cent of foodborne listeriosis infections in high-risk individuals may be fatal,” with the elderly, most pregnant women and those with weak immune systems at greatest risk. Amendments have been made to the Food and Drugs Act, as well as the Canada Consumer Product Safety Act to prevent future outbreaks, although Canada possessed relatively strict food safety policies and regulations prior to these changes.
The fact remains that you can’t win the fight against nature. We associate with potentially fatal bacteria on a daily basis. The good news is that there are some safe food-handling practices that can be used at home to minimize the chance of foodborne illness. For one, most bacteria cannot survive heat and will be eliminated by properly cooking meat. Always follow the packaging instructions regarding correct food storage and preparation. Clean and sanitize all surfaces and utensils for preparation of raw food. Refrigerate food promptly and only keep leftover food for a maximum of four days. When defrosting food, do so in a microwave, cold water or in the refrigerator—never at room temperature. Regularly monitor the fridge temperature (recommended four degrees Celsius or below). Store meats below food that will be consumed raw. Most foodborne illnesses or bacteria cannot be eradicated entirely, so it’s up to consumers to take food safety seriously.
