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**Food poisoning**, or **foodborne illness**, results from consuming **contaminated food or beverages**. Contaminants may include **bacteria, viruses, parasites,** or toxins they produce. Common culprits are:
These pathogens can cause a range of symptoms, from mild stomach discomfort to severe dehydration and other serious health issues.
Symptoms of food poisoning can vary widely but commonly include:
These symptoms can appear within a few hours to several days after consuming contaminated food, depending on the type of pathogen involved.
Failing to wash **hands, utensils,** or **surfaces** properly can spread harmful bacteria, leading to contamination.
Mixing **raw and cooked foods** can transfer bacteria from uncooked to ready-to-eat food, increasing the risk of foodborne illness.
Not cooking food to the correct temperature can allow **bacteria to survive**, making the food unsafe to eat.
Leaving food out too long or failing to refrigerate it properly provides an environment where **bacteria can multiply**, increasing the risk of illness.
Food businesses implement various measures to protect customers from food poisoning, which we will cover in this course. Following **proper food safety protocols** is essential to reduce risks and maintain a safe dining environment for everyone.
