How Can You Get Food Poisoning: Prevention And Treatment

How Can You Get Food Poisoning? FOODS.EDU.VN sheds light on the multiple ways foodborne illnesses occur and offers practical strategies for prevention, ensuring a safer and healthier culinary experience. Learn how to prevent foodborne illnesses, food contamination and safe food handling practices through us.

1. Understanding Food Poisoning: An Overview

Food poisoning, also known as foodborne illness, is a common health issue that arises from consuming contaminated food or beverages. This contamination can stem from various sources, including bacteria, viruses, parasites, or toxins. Understanding the nuances of how food becomes contaminated is crucial in preventing these illnesses. According to the Centers for Disease Control and Prevention (CDC), millions of people in the United States get sick from foodborne illnesses each year, highlighting the importance of food safety awareness.

1.1. Defining Food Poisoning and its Scope

Food poisoning encompasses a range of illnesses caused by consuming contaminated food. The symptoms and severity can vary widely depending on the contaminant and the individual’s health status.

1.2. Common Culprits: Bacteria, Viruses, and Parasites

Bacteria: Common bacterial culprits include Salmonella, E. coli, and Listeria. These can be found in a variety of foods, from raw meats to unpasteurized dairy products.
Viruses: Norovirus is a highly contagious virus that can contaminate food, especially ready-to-eat items handled by infected individuals.
Parasites: Parasites like Giardia and Cryptosporidium can contaminate food and water, leading to gastrointestinal illnesses.

1.3. Sources of Contamination: From Farm to Fork

Food can become contaminated at any stage of the production process, from the farm to the consumer’s table. Potential sources include:

Agricultural Practices: Contamination can occur during growing, harvesting, or processing due to exposure to contaminated water, soil, or improper handling.
Food Processing and Packaging: Improper hygiene practices in food processing plants can introduce contaminants.
Storage and Transportation: Inadequate temperature control during storage and transportation can promote the growth of harmful bacteria.
Food Preparation: Poor hand hygiene and cross-contamination in the kitchen are common causes of food poisoning.

2. Recognizing the Symptoms of Food Poisoning

The symptoms of food poisoning can vary depending on the type of contaminant and the amount consumed. Generally, symptoms manifest within a few hours to several days after eating contaminated food. Recognizing these symptoms early is crucial for timely intervention and prevention of complications.

2.1. Common Symptoms to Watch Out For

Gastrointestinal Distress: Nausea, vomiting, diarrhea, and abdominal cramps are the most common symptoms of food poisoning.
Fever: A low-grade fever may accompany other symptoms.
Dehydration: Excessive vomiting and diarrhea can lead to dehydration, characterized by symptoms like thirst, dry mouth, and reduced urination.
Headache: Some individuals may experience headaches and body aches.

2.2. When to Seek Medical Attention

While most cases of food poisoning resolve on their own, certain situations warrant medical attention:

Severe Dehydration: Signs of severe dehydration include dizziness, confusion, and decreased urine output.
Bloody Stools: The presence of blood in stools may indicate a more serious infection.
High Fever: A fever above 103°F (39.4°C) requires medical evaluation.
Neurological Symptoms: Symptoms like blurred vision, muscle weakness, or tingling sensations should be promptly addressed.
High-Risk Individuals: Infants, young children, pregnant women, older adults, and individuals with weakened immune systems are more vulnerable to complications and should seek medical advice.

2.3. Unique Symptoms of Specific Contaminants

Contaminant	Unique Symptoms
Botulism	Double vision, drooping eyelids, difficulty swallowing, muscle weakness
Listeria	Flu-like symptoms, stiff neck, confusion, loss of balance (especially in pregnant women, newborns, and older adults)
E. coli O157:H7	Severe abdominal cramps, bloody diarrhea, hemolytic uremic syndrome (HUS), which can lead to kidney failure
Shellfish Poisoning	Tingling or numbness of the mouth and extremities, muscle weakness, paralysis, difficulty breathing
Ciguatera Poisoning	Hot-cold reversal (feeling hot things as cold and vice versa), nausea, vomiting, diarrhea, abdominal pain, muscle aches, itching
Scombroid Poisoning	Flushing, sweating, headache, nausea, vomiting, diarrhea, abdominal cramps, peppery taste in the mouth

3. Identifying the Causes of Food Poisoning

Food poisoning is caused by consuming food contaminated with harmful bacteria, viruses, parasites, or toxins. Understanding the sources and pathways of contamination is essential for effective prevention.

3.1. Bacterial Contamination: Common Culprits and Sources

Bacteria are a major cause of food poisoning. Some of the most common bacterial contaminants include:

Salmonella: Found in raw or undercooked poultry, eggs, dairy products, and produce. Symptoms typically include diarrhea, fever, and abdominal cramps.
E. coli: Certain strains of E. coli, such as E. coli O157:H7, can cause severe illness, including bloody diarrhea and kidney failure. Sources include raw or undercooked ground beef, unpasteurized milk, and contaminated produce.
Listeria: Found in ready-to-eat meats, soft cheeses, and unpasteurized milk. Listeria can cause serious infections, particularly in pregnant women, newborns, and older adults.
Campylobacter: Commonly found in raw or undercooked poultry, unpasteurized milk, and contaminated water. Symptoms include diarrhea, abdominal pain, and fever.
Clostridium perfringens: Often associated with improperly cooked or stored meats and gravies. Symptoms include abdominal cramps and diarrhea.
Staphylococcus aureus: Transmitted through food handlers, often found in foods that are not properly refrigerated, such as salads, sandwiches, and pastries. Symptoms include nausea, vomiting, and abdominal cramps.

3.2. Viral Contamination: Norovirus and Other Viruses

Viruses, particularly norovirus, are another significant cause of food poisoning.

Norovirus: Highly contagious and often spread through contaminated food or water, or by direct contact with infected individuals. Ready-to-eat foods, such as salads and sandwiches, are often implicated. Symptoms include nausea, vomiting, diarrhea, and abdominal cramps.
Hepatitis A: Transmitted through contaminated food or water, or through close contact with an infected person. Raw or undercooked shellfish and contaminated produce are common sources. Symptoms include fever, fatigue, jaundice, and abdominal pain.
Rotavirus: Primarily affects infants and young children, but can also cause illness in adults. Spread through contaminated food, water, or surfaces. Symptoms include vomiting, diarrhea, and fever.

3.3. Parasitic Contamination: Giardia, Cryptosporidium, and Others

Parasites can contaminate food and water, leading to gastrointestinal illnesses.

Giardia: Found in contaminated water and food, as well as on surfaces contaminated with feces. Symptoms include diarrhea, abdominal cramps, bloating, and nausea.
Cryptosporidium: Transmitted through contaminated water and food. Symptoms include diarrhea, abdominal cramps, and vomiting.
Cyclospora: Linked to contaminated produce, such as berries, lettuce, and herbs. Symptoms include diarrhea, abdominal cramps, nausea, and fatigue.
Trichinella: Found in raw or undercooked pork and wild game. Symptoms include nausea, vomiting, diarrhea, abdominal pain, muscle soreness, and fever.
Anisakis: Found in raw or undercooked seafood, such as sushi and sashimi. Symptoms include abdominal pain, nausea, vomiting, and diarrhea.

3.4. Natural Toxins: Shellfish Poisoning, Mushroom Poisoning, and More

Certain foods contain natural toxins that can cause food poisoning if not properly handled or cooked.

Shellfish Poisoning: Occurs when shellfish, such as mussels, clams, oysters, and scallops, become contaminated with toxins produced by algae. Symptoms vary depending on the type of toxin, but can include nausea, vomiting, diarrhea, neurological symptoms, and paralysis.
Mushroom Poisoning: Some wild mushrooms contain toxins that can cause severe illness or death. Symptoms vary depending on the type of mushroom, but can include nausea, vomiting, diarrhea, abdominal pain, hallucinations, organ damage, and death.
Ciguatera Poisoning: Found in reef fish, such as barracuda, grouper, and snapper, that have accumulated toxins from algae. Symptoms include nausea, vomiting, diarrhea, abdominal pain, neurological symptoms, and hot-cold reversal.
Scombroid Poisoning: Occurs when fish, such as tuna, mackerel, and mahi-mahi, are not properly refrigerated, leading to the production of histamine. Symptoms include flushing, sweating, headache, nausea, vomiting, diarrhea, and abdominal cramps.

3.5. Chemical Contaminants: Pesticides, Heavy Metals, and Industrial Chemicals

Chemical contaminants can also cause food poisoning if present in food.

Pesticides: Residues on fruits and vegetables can cause illness if consumed in large quantities.
Heavy Metals: Contamination from sources such as lead, mercury, and cadmium can occur in certain foods, such as seafood and leafy greens.
Industrial Chemicals: Accidental contamination from sources such as cleaning agents, lubricants, and packaging materials can occur in food processing and handling.

4. Food Safety Practices: Prevention is Key

Preventing food poisoning involves adopting safe food handling practices from purchasing to preparation and storage. These practices help minimize the risk of contamination and ensure food safety.

4.1. Safe Shopping and Storage Practices

Check Expiration Dates: Always check expiration dates on food products and avoid purchasing items that are past their expiration date.
Inspect Packaging: Ensure that food packaging is intact and free from damage, such as dents, punctures, or leaks.
Separate Raw and Cooked Foods: Keep raw meats, poultry, and seafood separate from cooked foods and produce during shopping and storage to prevent cross-contamination.
Use Insulated Bags: Use insulated bags to transport perishable foods from the store to your home, especially during warm weather.
Refrigerate Promptly: Refrigerate perishable foods within two hours of purchase, or within one hour if the temperature is above 90°F (32°C).
Store Food Properly: Store food in the refrigerator at or below 40°F (4°C) and in the freezer at or below 0°F (-18°C). Use airtight containers and wrap foods tightly to prevent spoilage.

4.2. Proper Food Handling and Preparation Techniques

Wash Hands Thoroughly: Wash hands with soap and water for at least 20 seconds before and after handling food, especially raw meats, poultry, and seafood.
Clean and Sanitize Surfaces: Clean and sanitize countertops, cutting boards, and utensils with hot, soapy water and a sanitizing solution after each use.
Prevent Cross-Contamination: Use separate cutting boards and utensils for raw meats, poultry, seafood, and produce to prevent cross-contamination.
Wash Produce: Rinse fruits and vegetables thoroughly under running water to remove dirt, debris, and pesticide residues. Use a produce brush to scrub firm-skinned fruits and vegetables.
Marinate Safely: Marinate foods in the refrigerator, not at room temperature. Discard any leftover marinade that has come into contact with raw meats, poultry, or seafood.
Thaw Food Safely: Thaw frozen food in the refrigerator, in cold water, or in the microwave. Never thaw food at room temperature.
Cook Food Thoroughly: Use a food thermometer to ensure that foods are cooked to a safe internal temperature. Refer to a food safety chart for recommended cooking temperatures.

4.3. Cooking Temperatures and Safe Internal Temperatures

Poultry: Cook poultry to an internal temperature of 165°F (74°C).
Ground Meat: Cook ground beef, pork, and lamb to an internal temperature of 160°F (71°C).
Steaks, Roasts, and Chops: Cook steaks, roasts, and chops to an internal temperature of 145°F (63°C) and allow to rest for at least three minutes.
Fish: Cook fish to an internal temperature of 145°F (63°C) or until the flesh is opaque and flakes easily with a fork.
Eggs: Cook eggs until the yolks and whites are firm. Use pasteurized eggs in recipes that call for raw or lightly cooked eggs.
Leftovers: Reheat leftovers to an internal temperature of 165°F (74°C).

4.4. Safe Storage of Leftovers and Prepared Foods

Cool Quickly: Cool leftovers quickly by dividing them into shallow containers and refrigerating them within two hours of cooking.
Store Properly: Store leftovers in airtight containers in the refrigerator at or below 40°F (4°C).
Use Within Timeframe: Use leftovers within three to four days. Discard any leftovers that have been stored for longer than this timeframe.
Reheat Thoroughly: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

5. High-Risk Foods and How to Handle Them Safely

Certain foods are more likely to cause food poisoning due to their inherent characteristics or the way they are processed and handled. Understanding these high-risk foods and how to handle them safely is crucial for preventing foodborne illnesses.

5.1. Raw or Undercooked Meats and Poultry

Raw or undercooked meats and poultry can harbor harmful bacteria, such as Salmonella, E. coli, and Campylobacter.

Safe Handling: Always cook meats and poultry to a safe internal temperature. Use a food thermometer to ensure accurate cooking.
Safe Storage: Store raw meats and poultry in the refrigerator at or below 40°F (4°C) and use within one to two days.
Prevent Cross-Contamination: Prevent cross-contamination by using separate cutting boards and utensils for raw meats and poultry.

5.2. Raw or Undercooked Seafood

Raw or undercooked seafood can contain bacteria, viruses, and parasites, such as Vibrio, Norovirus, and Anisakis.

Safe Handling: Cook seafood to an internal temperature of 145°F (63°C) or until the flesh is opaque and flakes easily with a fork.
Safe Storage: Store raw seafood in the refrigerator at or below 40°F (4°C) and use within one to two days.
Choose Reputable Sources: Purchase seafood from reputable suppliers to ensure freshness and safety.

5.3. Raw Eggs and Foods Containing Raw Eggs

Raw eggs can contain Salmonella bacteria, which can cause food poisoning. Foods containing raw eggs, such as Caesar dressing, mayonnaise, and homemade ice cream, also pose a risk.

Safe Handling: Use pasteurized eggs in recipes that call for raw or lightly cooked eggs.
Safe Storage: Store eggs in the refrigerator at or below 40°F (4°C) and use within three to five weeks.
Cook Thoroughly: Cook eggs until the yolks and whites are firm. Avoid consuming raw or undercooked eggs.

5.4. Unpasteurized Dairy Products

Unpasteurized dairy products, such as raw milk and soft cheeses made from raw milk, can contain harmful bacteria, such as Listeria, E. coli, and Salmonella.

Safe Handling: Avoid consuming unpasteurized dairy products. Choose pasteurized dairy products instead.
Safe Storage: Store pasteurized dairy products in the refrigerator at or below 40°F (4°C) and use before the expiration date.

5.5. Sprouts

Raw sprouts, such as alfalfa, bean, clover, and radish sprouts, can be contaminated with bacteria, such as Salmonella and E. coli.

Safe Handling: Rinse sprouts thoroughly under running water before consuming.
Cook Thoroughly: Cook sprouts thoroughly to kill any harmful bacteria.
Avoid Raw Sprouts: High-risk individuals, such as pregnant women, older adults, and individuals with weakened immune systems, should avoid consuming raw sprouts.

5.6. Pre-Cut and Packaged Produce

Pre-cut and packaged produce, such as salads, fruits, and vegetables, can be contaminated with bacteria, such as E. coli and Salmonella.

Safe Handling: Choose pre-cut and packaged produce that is refrigerated and has a long shelf life.
Wash Thoroughly: Wash pre-cut and packaged produce thoroughly under running water before consuming.
Store Properly: Store pre-cut and packaged produce in the refrigerator at or below 40°F (4°C) and use before the expiration date.

6. Treatment and Recovery from Food Poisoning

Most cases of food poisoning resolve on their own within a few days. However, proper treatment and supportive care can help alleviate symptoms and prevent complications.

6.1. Home Remedies and Supportive Care

Rest: Get plenty of rest to allow your body to recover.
Hydration: Drink plenty of fluids to prevent dehydration. Water, clear broths, and electrolyte solutions are good choices.
Bland Diet: Eat bland, easy-to-digest foods, such as toast, crackers, bananas, and rice. Avoid fatty, spicy, and sugary foods.
Avoid Irritants: Avoid caffeine, alcohol, and nicotine, as they can irritate your digestive system.
Over-the-Counter Medications: Over-the-counter medications, such as anti-diarrheal and anti-nausea medications, may help relieve symptoms. However, consult with a healthcare provider before using these medications, especially for children and pregnant women.

6.2. Medical Treatments for Severe Cases

In severe cases of food poisoning, medical treatment may be necessary.

Intravenous Fluids: Intravenous (IV) fluids may be administered to treat dehydration.
Antibiotics: Antibiotics may be prescribed for bacterial infections, such as Salmonella or E. coli.
Antitoxins: Antitoxins may be administered for certain types of food poisoning, such as botulism.
Hospitalization: Hospitalization may be required for severe cases of food poisoning, particularly for high-risk individuals.

6.3. Potential Complications and Long-Term Effects

While most cases of food poisoning resolve without complications, some individuals may experience long-term effects.

Dehydration: Severe dehydration can lead to kidney damage, seizures, and death.
Hemolytic Uremic Syndrome (HUS): HUS is a serious complication of E. coli infection that can lead to kidney failure.
Guillain-Barré Syndrome (GBS): GBS is a rare autoimmune disorder that can occur after Campylobacter infection.
Reactive Arthritis: Reactive arthritis is a type of arthritis that can occur after Salmonella, Shigella, or Campylobacter infection.
Irritable Bowel Syndrome (IBS): IBS is a chronic digestive disorder that can occur after food poisoning.

7. Who is Most at Risk of Food Poisoning?

While anyone can get food poisoning, certain groups of people are more susceptible to it. These high-risk groups include:

Infants and Young Children: Their immune systems are not yet fully developed.
Pregnant Women: Pregnancy weakens the immune system.
Older Adults: Their immune systems are weaker due to age.
People with Weakened Immune Systems: Those with conditions like HIV/AIDS, cancer, or autoimmune disorders.

7.1. Special Precautions for Vulnerable Groups

High-risk groups need to take extra precautions to avoid food poisoning:

Avoid High-Risk Foods: Such as raw or undercooked meats, poultry, and seafood.
Practice Strict Hygiene: Including frequent handwashing.
Cook Food Thoroughly: To safe internal temperatures.
Consult Healthcare Providers: For specific dietary advice.

8. Food Safety Regulations and Guidelines

To help ensure the safety of food, there are numerous food safety regulations and guidelines in place. These guidelines are implemented and enforced by various government agencies, including the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA).

8.1. The Role of Government Agencies

Government agencies play a crucial role in overseeing food safety and public health. They establish and enforce regulations to protect consumers from foodborne illnesses. These agencies include:

Food and Drug Administration (FDA)

Regulates food products (except for meat, poultry, and processed egg products)
Oversees the safety of drugs, medical devices, and cosmetics
Develops and enforces labeling and packaging requirements
Conducts inspections of food processing facilities
Issues recalls of unsafe food products

United States Department of Agriculture (USDA)

Regulates meat, poultry, and processed egg products
Inspects meat and poultry slaughtering and processing facilities
Develops and enforces food safety standards
Conducts research on food safety
Provides education and outreach on food safety

Centers for Disease Control and Prevention (CDC)

Monitors and investigates foodborne illness outbreaks
Collects data on foodborne diseases
Conducts research on food safety
Develops and promotes food safety guidelines

Environmental Protection Agency (EPA)

Regulates pesticides and other chemicals used in agriculture
Establishes water quality standards
Oversees the cleanup of contaminated sites
Works to protect the environment from pollution

8.2. Key Food Safety Regulations

Several key food safety regulations help maintain the integrity and safety of the food supply. These regulations aim to prevent contamination and ensure that food products are safe for consumption. The most important food safety regulations include:

Food Safety Modernization Act (FSMA)

Focuses on preventing food safety problems rather than responding to them
Requires food facilities to develop and implement preventive controls
Enhances FDA’s inspection and enforcement authority
Establishes standards for produce safety
Requires importers to verify the safety of imported food

Hazard Analysis and Critical Control Points (HACCP)

Identifies potential hazards in food production
Establishes critical control points to prevent or eliminate hazards
Monitors critical control points to ensure they are effective
Takes corrective actions when deviations occur
Verifies that the HACCP system is working properly

Good Manufacturing Practices (GMPs)

Sets minimum requirements for food processing facilities
Covers topics such as sanitation, equipment maintenance, and personnel hygiene
Helps to ensure that food is produced in a safe and sanitary environment

Food Labeling Regulations

Requires food products to be labeled with accurate and informative information
Includes requirements for nutrition labeling, ingredient labeling, and allergen labeling
Helps consumers make informed choices about the foods they eat

Food Recall Procedures

Establishes procedures for removing unsafe food products from the market
Includes requirements for reporting food safety problems
Helps to protect consumers from harm

8.3. How Regulations Protect Consumers

Food safety regulations protect consumers by:

Preventing foodborne illnesses
Ensuring that food products are safe to eat
Providing consumers with information about the foods they eat
Holding food producers accountable for the safety of their products
Reducing the risk of food poisoning

9. Debunking Common Myths About Food Poisoning

There are many misconceptions about food poisoning that can lead to unsafe food handling practices. It’s important to debunk these myths and provide accurate information to prevent foodborne illnesses.

9.1. Common Misconceptions

Myth: “If food smells and looks normal, it’s safe to eat.”
- Reality: Many bacteria and toxins do not change the appearance, smell, or taste of food.
Myth: “Food poisoning only comes from restaurants.”
- Reality: Food poisoning can occur from food prepared at home, in restaurants, or anywhere else.
Myth: “A little mold on food is okay; just cut it off.”
- Reality: Mold can produce toxins that spread throughout the food. It’s best to discard moldy food.
Myth: “Alcohol kills bacteria in food.”
- Reality: Alcohol is not effective at killing bacteria in food.
Myth: “The five-second rule is safe.”
- Reality: Bacteria can attach to food within seconds of it falling on the floor.

9.2. Facts About Food Safety

Fact: Proper handwashing is essential for preventing food poisoning.
Fact: Cooking food to the correct internal temperature kills harmful bacteria.
Fact: Refrigerating food promptly prevents bacterial growth.
Fact: Cross-contamination can spread bacteria from raw foods to cooked foods.
Fact: High-risk individuals should take extra precautions to avoid food poisoning.

10. Recent Advances in Food Safety Technology and Research

Food safety is an evolving field, with ongoing research and technological advancements aimed at improving food safety practices.

10.1. Innovations in Detection and Prevention

Rapid Testing: New technologies allow for faster and more accurate detection of foodborne pathogens.
Improved Sanitation: Advanced cleaning and sanitizing techniques help prevent contamination in food processing facilities.
Blockchain Technology: Blockchain can be used to track food products from farm to table, improving traceability and accountability.
Biopreservation: Natural preservatives, such as bacteriophages and antimicrobial peptides, are being developed to control bacterial growth in food.

10.2. Current Research and Studies

Microbiome Studies: Research is being conducted to understand the role of the microbiome in food safety and human health.
Risk Assessment: Scientists are developing more sophisticated risk assessment models to identify and prioritize food safety hazards.
Intervention Strategies: Studies are being conducted to evaluate the effectiveness of different intervention strategies for preventing foodborne illnesses.

11. Conclusion: Protecting Your Health Through Food Safety Awareness

Understanding how can you get food poisoning is essential for protecting your health and preventing foodborne illnesses. By following safe food handling practices, being aware of high-risk foods, and seeking medical attention when necessary, you can reduce your risk of food poisoning and enjoy a safer, healthier culinary experience. For more in-depth information and expert guidance on food safety, visit FOODS.EDU.VN, where you can discover a wealth of resources and tips to help you make informed choices and stay safe in the kitchen.

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Detailed articles on food safety topics
Expert tips on safe food handling and preparation
Information on food safety regulations and guidelines
Updates on the latest food safety research and technology

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12. FAQ – Frequently Asked Questions About Food Poisoning

Q1: How quickly can food poisoning symptoms start?
- A: Symptoms can start within a few hours or several days after eating contaminated food.
Q2: Can you get food poisoning from cooked food?
- A: Yes, if the food is not stored or handled properly after cooking.
Q3: Is it safe to eat food that has been left out overnight?
- A: No, perishable food should not be left at room temperature for more than two hours.
Q4: How can I prevent cross-contamination in my kitchen?
- A: Use separate cutting boards and utensils for raw and cooked foods, and wash your hands thoroughly.
Q5: What should I do if I suspect I have food poisoning?
- A: Stay hydrated, rest, and consult a healthcare provider if symptoms are severe.
Q6: Is it safe to eat raw sprouts?
- A: Raw sprouts carry a high risk of contamination and should be cooked thoroughly. High-risk individuals should avoid them altogether.
Q7: What are the best ways to thaw frozen food safely?
- A: Thaw food in the refrigerator, in cold water, or in the microwave. Never thaw food at room temperature.
Q8: Can food poisoning cause long-term health problems?
- A: In some cases, food poisoning can lead to long-term complications such as IBS or kidney problems.
Q9: How often should I clean my refrigerator to prevent food poisoning?
- A: Clean your refrigerator every few months to prevent the growth of bacteria and mold.
Q10: Are there any foods that are particularly risky for pregnant women?
- A: Pregnant women should avoid raw or undercooked meats, poultry, seafood, eggs, unpasteurized dairy products, and certain soft cheeses.