These Are the 4 Main Causes of Food Contamination in 2023

Have you ever thought about all that food goes through before we eat it? Food actually has quite a few stops along the supply chain before it lands on our plates. Our food must be produced, processed, distributed and prepared before we eat it.

And if it isn’t handled properly at any point along this production chain, food can become contaminated and cause foodborne illnesses, also known as food poisoning. Food poisoning is an unpleasant illness that brings on upset stomach, diarrhea and vomiting. These symptoms can start anywhere from hours to days after eating the tainted food. Because symptoms often mirror flu-like symptoms, sometimes people mistake food poisoning for another sickness.

Food poisoning is not considered a serious affliction. Most adults recover without treatment. But for some, especially children and the elderly, vomiting and diarrhea can quickly cause dehydration or other issues.

How food spoils

While the United States food supply is among the safest in the world, an estimated 1 in 6 people gets sick from contaminated food every year, according to a report from the U.S. Food and Drug Administration.

1. Food can become contaminated in the field where it is grown or on ranches where animals are raised for consumption. For example, if fields are irrigated or sprayed with contaminated water, fruits and vegetables can be contaminated before harvest.
2. Processing food refers to the evolution of plants or animals into what we purchase and consume to nourish our bodies. For animals, the first step of processing is slaughter. Meat and poultry are typically cut into pieces or ground. Bacteria and other germs can form on surfaces used for food processing, which can contaminate the product.
3. Contamination can also occur during the distribution process. For example, if refrigerated hamburger patties are left on a loading dock for a long time – especially on a hot and humid day – the beef can quickly reach temperatures that allow bacteria to grow and ultimately make it unsafe for consumption.
4. The Centers for Disease Control says raw foods of animal origin are the most likely to be contaminated. This includes raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized milk, and raw shellfish.

An ounce of prevention

We don’t have much control over how our food is handled before it reaches our refrigerators or kitchen tables. Once it does, being informed about handling, storing and preparing food properly can prevent foodborne illnesses.

The CDC offers the following tips to prevent food poisoning:

• Wash your hands and work surfaces before, during and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards and countertops.

• Separate raw meat, poultry, seafood and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.

• Cook food to the right internal temperature (check with a food thermometer) to kill harmful bacteria:

• Fish and shellfish: 145 degrees Fahrenheit

• Whole cuts of beef, pork, veal and lamb: 145 degrees

• Ground meats: 160 degrees

• Eggs: 160 degrees

• Poultry: 165 degrees

• Casseroles and leftovers: 165 degrees

• Keep your refrigerator 40 degrees or below. Refrigerate leftovers within two hours of cooking (or within one hour if food is exposed to a temperature above 90 degrees, like in a hot car).

Best food safety practices

Practicing the four steps to food safety — clean, separate, cook and chill — should help prevent food poisoning:

1. Wash hands and clean kitchen equipment properly before handling food.

2. Separate raw meat from other fresh and shelf-stable ingredients.

3. Cook food to the right internal temperature (see above) and keep hot food (minimum 140 degrees).

4. Refrigerate perishables within two hours of cooking.

If you can’t tell whether that cellophane-wrapped item in the back of your fridge is leftover pot roast or a piece of king cake from the 2019 Mardi Gras season, toss it. As the old saying goes: "When in doubt, throw it out." You may just avoid a rough bout of food poisoning by doing so.