Eggs – just like raw meat, poultry and fish – must be properly stored, handled and cooked – to be safe. Eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you handle and cook them properly.
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Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces – or shellfish farmed or harvested in water contaminated with human sewage.
Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus – or being in direct contact with an object, surface, or person that has been infected.
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Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated – as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
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Bacteria are a member of a large group of unicellular microorganisms – some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness.
Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
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