Food poisoning happens when harmful bacteria contaminate food and cause illness.

Every year, millions of people worldwide experience foodborne illness, which can range from mild stomach upset to severe, life-threatening conditions. Understanding the main culprits and how to prevent them is essential for food businesses and consumers alike.

​​​​The Most Common Bacteria

While many bacteria can cause food poisoning, the most frequent offenders include:

• Salmonella

• Escherichia coli (E. coli), especially O157:H7

• Listeria monocytogenes

• Campylobacter

• Clostridium perfringens

Food Safety Tips for Businesses and Consumers

Follow these Four Key Steps to reduce risk:

• Clean – Wash hands, utensils, and surfaces often.
• Separate – Keep raw meat, poultry, and seafood away from ready-to-eat foods.
• Cook – Use a food thermometer to ensure safe internal temperatures (e.g., poultry: 75°C ).
• Chill – Refrigerate perishable foods promptly and keep cold foods below 4°C . 

Who Is Most at Risk?

• Young children

• Older adults

• Pregnant women

• People with weakened immune systems