Food-Borne Illness
Microbes
The Public Health Agency of Canada estimates that there are 11 to 13 million cases
of food-borne illness every year in Canada — and you do not want to become one
of them! Most foods contain microbes such as bacteria. Under the right conditions,
certain microbes can grow to levels that can cause us to become sick. It helps to
know the difference between harmful and helpful microbes.
Microbes are extremely small, and they are everywhere: on your hands, on kitchen
counters, and on the ground.
The Good Guys
Most microbes are good, and we actually need them to stay healthy.
The bacterial cultures used to make yogurt compete with harmful bacteria in your intestines, so go ahead and eat some.
The Bad Guys
Other microbes are pathogenic, which means they can cause
food-borne illness. The 'bad guys' already present in food can be harmful; others become harmful when conditions allow them to multiply. Some microbes contaminate food due to improper treatment, cooking or handling.
Laboratory workers at Toronto's Board of Health, examining food for safety, 1928
Archives of Ontario
RG 10-30-2, 1.4.11
School children drinking from unsanitary cups, 1905
Archives of Ontario
RG 10-30-2, 3.03.6
