Is there a chance to get Food Poisoning from Pizza?
Four possible ways it can happen:
- Toxin produced by microbes grew in one or more of the different toppings used, specially those which are not acidic ( pH above 4.5), initially contaminated and left at abusive temperature for long or originally present in the toppings. The temperature and time used in baking will not ensure inactivating most toxins ( bacterial and mold).
- Cells of enteric pathogenic bacteria and viruses got in the various components used in pizza preparation. Uneven heating may not be enough to kill all the pathogens. Survivors can cause enteric infection/
- Post-heat contamination: Due to poor sanitary practices following baking, pathogens ( bacteria and virus) can contaminate a pizza from the environment and individuals who shed pathogens from the gut.
- Pizza ( whole or portions) not consumed immediately but left at room temperature in the consumers home: Spores of pathogenic bacteria, surviving pathogens, and contaminating pathogens can cause ( due to toxin production and growth) food borne diseases.