How many times have we heard someone complain of a stomach ache or nausea and claim it was something they ate? How many times in the last year have we read headlines and news stories about the latest food illness outbreak? Chances are, you or someone you know can relate to both of those scenarios. “Food poisoning,” or reactions stemming from foodborne illnesses have become so common it’s hardly alarming anymore. In fact, each year, 48 million Americans suffer from foodborne illness in some manner. Leafy green vegetables are the most commonly cause food sickness.
Food illness is caused primarily by several pathogens. Most people are familiar with E. coli, Listeria, Norovirus, and Salmonella. These are just a few of the pathogens that can cause sickness if food isn’t properly produces, stored, transported, and prepared.
Food safety is important from the ground to the table and everything in between. We often overlook the dangers of food illness in the early stages of food production. Food safety is critical because we have to create a food safety culture; one where food illness isn’t normalized.
Beyond preventing illness, food safety also allows you to enjoy quality food at the peak of its flavor and taste. Food safety practices also allows us to get the fullest nutritional value of our food. Food safety also saves you time and money. Often, the proper food safety practices are more efficient.
Proper food safety means fewer sick people, less food waste, and more money saved. Learn more about food safety certification courses on our website!