One of the most common is E-coli, and you will find that there are many different strains out there. Some of the strains are relatively mild, but they will still require a visit to the hospital. Others are far more serious and may result in death. Most of the contamination involving E-coli comes from improper storage and preparation. Under prepared meat are common ways for E-coli to spread, as the meat can be exposed to feces during the slaughtering process. Of course, meat isn’t the only way that E-coli spread through. It could even spread through vegetables, such as lettuce. The contamination will start with bacteria being present in the animals raised for food. Meat and poultry can become contaminated during slaughter through cross-contamination from intestinal fecal matter. Similarly, fresh fruits and vegetables can be contaminated if they are washed using water contaminated with animal manure or human sewage. During food processing, contamination is also possible from infected food handlers. Lastly, poor hygiene in the home is also a factor.

Many bacteria can contaminate food. Mishandling of raw poultry and consumption of undercooked poultry are the main causes for such contamination. In order to stop cross contamination of poultry, you should keep all cutting boards clean; wash them with hot water after each use. Parasites are organisms that enter the body through the mouth when contaminated food or drink is swallowed. Such parasitic organisms can be found in foods such as raw or undercooked meats, especially pork, lamb, and in drinking untreated water. Simple precautions can reduce the risk of contamination. For instance, meat left at room temperature promotes bacterial growth and refrigeration helps to suppress it. You must refrigerate or freeze perishable foods. Harmful bacteria can reproduce rapidly if foods are not properly cooled. One should refrigerate or freeze perishable foods within