Each year in the United States, it is estimated that biological and chemical toxins are responsible for millions of foodborne illnesses.

Some interesting facts about contamination:

• Cooking or freezing does not destroy many of the toxins found in seafood and mushrooms.
• Mushrooms and seafood should be purchased from approved suppliers.
• Utensils and equipment that contain toxic metals such as lead, copper, brass, etc., can cause a foodborne illness from contamination.
• If acidic foods are stored in or prepared with the above equipment, they can leach these metals from the item and contaminate the food.

Only food-grade utensils and equipment should be used to prepare and store food.

Most biological and chemical toxins occur naturally and are not caused by the presence of microorganisms. Most measures taken to prevent foodborne intoxications center on proper purchasing and receiving.