Centers for Disease Control and Prevention, in Atlanta,"Estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die."
Gastrointestinal illnesses related to microorganisms like bacteria, viruses, and parasites pose a great risk to everyone.
Transmission
Exposed to potential microorganisms, many foods in their raw state can contaminate other foods during the harvesting process. Moreover, these organisms, if not destroyed through washing, heat, light, or acidity, will cause illness when eaten.
Contamination can also occur from improper handling and storage of food either at the grocery store or by the consumer. For example, fruits or salads exposed to raw meat or poultry can become contaminated with a harmful microorganism.
One of the most common forms of cross-contamination occurs from a food handler failing to wash his hands after using the bathroom. This type of contamination is also responsible for the most common form of food borne illness, the Norovirus.
Types of Food Borne Illnesses
Spread through the stool of an infected person, Norovirus causes severe gastrointestinal upset. It is highly contagious and usually resolves within 48-72 hours after the onset of symptoms.
There are a number of other food borne illnesses:
- Botulism: Is a result of poor canning procedures, which facilitates the growth of the Botulinum bacterium.
- Hepatitis A: Is a serious liver infection caused by a virus spread in the stool of infected persons.
- Salmonella: Is an enterobacteria usually found in raw or uncooked poultry, eggs, and unpasteurized milk.
- E Coli: Escherichia Coli is an enterobacterium found in the large intestine, and transmitted in the stool of infected persons.
- Campylobacter: Is a marine bacterial toxin found in spoiled fish and infection occurs upon eating the fish.
- Shigella: Is a bacterium commonly spread by drinking, playing, or swimming in contaminated water.
- Listeria: The Listeria monocytogenes bacteria spreads from the fecal matter of animals to raw foods growing in the soil.
Symptoms
Symptoms of food poisoning vary, but the most common are:
- nausea and vomiting
- abdominal pain and bloating
- explosive diarrhea
- dehydration
Symptoms usually occur hours to a couple of days after eating the contaminated food. In a mild case, the symptoms should resolve once the body has purged itself of the microorganism. Those individuals with weakened immune systems or experiencing an advanced form of the condition could potentially have symptoms involving the nervous system, muscles, and joints.
General Treatment
The most immediate concern is dehydration because of the amount of fluid (vomit and diarrhea) expelled by the body. Individuals should contact their doctor immediately for further instructions as the condition can become serious.
Infected persons should get plenty of rest, drink lots of fluids to prevent dehydration, and practice meticulous hand washing to prevent cross-contamination. In addition, sick individuals should refrain from handling foods during recovery.
Prevention
Health promotion activities aimed at educating others on the dangers of food borne contamination are prevalent, with many geared for children, although everyone should be educated on the dangers.
Food contamination is mostly preventable with the implementation of some health conscious practices:
- Wash hands after using the bathroom and before handling food.
- Do not keep food at room temperature for more than 1-2 hours.
- Keep cold food cold and hot food hot.
- Refrigerate perishable food immediately to slow down or prevent the growth of organisms.
- If the food looks or smells bad, throw it out. Always err on the side of caution.
- Defrost foods in either the microwave, refrigerator, or water.
Lastly, many people use the sink when preparing food, however the sink is one of the dirtiest places in the kitchen. It is best to place food on a clean cutting board.
In conclusion, food safety issues are on the rise. Health promotion activities designed to eliminate or prevent the spread of contamination begins with the initial food handler; and ends with the consumer who has purchased the product and brings it home.
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