Food poisoning is a common illness caused by consuming contaminated food or drinks. When it comes to canned food, contamination can occur during the canning process if proper precautions aren’t taken. This can lead to a wide range of illnesses, from mild stomach upset to severe infections. So what food poisoning can you get from canned food? Here’s a look at the potential risks and how to reduce them.
Botulism
Botulism is caused by the bacteria Clostridium botulinum, which is found in soil and dust. The bacteria produces toxins that can cause paralysis if consumed in large amounts. Canned food is particularly susceptible to botulism because the bacteria grows in an oxygen-free environment, such as inside a sealed can.
Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing and muscle weakness.
Staphylococcal Food Poisoning
Staphylococcal food poisoning is caused by the bacteria Staphylococcus aureus, which is found in raw meat products. If not cooked properly or stored at an unsafe temperature, the bacteria can survive and produce toxins that cause an illness similar to the flu. Symptoms include nausea, vomiting, abdominal cramps and diarrhea.
Salmonella Poisoning
Salmonella poisoning occurs when contaminated eggs or poultry are used in canned foods such as mayonnaise or tuna salad. The bacteria produce toxins that cause nausea, vomiting and fever. In severe cases, it can lead to dehydration and even death.
Listeria Poisoning
Listeria poisoning occurs when foods contaminated with Listeria monocytogenes are consumed. Canned vegetables are especially prone to contamination because they are often stored in moist conditions where the bacteria thrive. Symptoms include fever, muscle aches and diarrhea.
By taking proper precautions when handling canned food—such as washing hands after handling raw meat products—you can help reduce your risk of becoming ill from contaminated cans.
Conclusion:
Food poisoning from canned food often occurs due to improper handling or storage of food products that contain harmful bacteria such as Clostridium botulinum or Salmonella enterica. It’s important for consumers to take steps such as washing their hands after handling raw meat products and storing cans in cool temperatures to reduce their risk of becoming ill from these contaminants.