There are 31 reasons to follow safe food handling procedures.
Bacteria and other microorganisms (such as parasites and viruses) are everywhere. They’re in the soil and water, they float through the air, they’re on plants and are in and around animals, and they’re even on people.
The good, the bad, and the really bad
Some microorganisms are beneficial, such as bacterial cultures used in fermenting. Others, such as molds, can cause food spoilage, but not necessarily make you sick. And there are those that can definitely make you sick (or worse).
Bad bugs and where to find them
There are currently 31 pathogenic microorganisms that are known to cause foodborne illness. The top five are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphyloccocus. Other illness-causing pathogens include E. coli, Listeria, Shigella, Hepatitus A – and that bacteria we’re most concerned about when home canning: Clostridium botulinum.
Because these “bugs” are everywhere, it’s important to follow safe food handling procedures, and when preserving food, to choose recipes from reputable resources and follow the instructions carefully.
Brought to you by the UC Master Food Preservers of El Dorado County
Last updated July 2025