Food poisoning is caused by microscopic bacteria or viruses that are either in or on the food itself or which are transferred onto the food during the preparation process
Like pretty much every other modem problem, climate change is contributing to a rise in foodbome illness. ‘The changing climate brings new risks of foodborne disease,” says Cathi Woteki, a scientist with the Department of Agriculture. “Even the pathogens are influenced by temperature and humidity.” (Lewis, 2017, p. 153)
How do people get food poisoning?
Food can be contaminated in several ways the food itself can be contaminated in the growing or harvesting process, it can be contaminated by people with pathogens on their hands, and it can occur through cross-contamination–or the process of touching one item meant to be cooked with another item meant to be eaten raw (such as preparing a salad with the same knife used to cut a raw steak).
Sources of food poisoning
One study found that leafY vegetables accounted for around 23% of the foodborne related illnesses measured. (Tomson, 2013) Raw sprouts are an especially common source offood poisoning because of the way they are grown and harvested.
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