Foodborne Illness

Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)

Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. "In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year." (Geneva 2)

The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. "Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans." (Schmutz 1)

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the commonly identified bacterial cause of diarrhea illness in the world. These bacteria live in the intestines of birds, and most raw poultry meat has the bacteria in it. Eating undercooked chicken or other food that has been contaminated with the juices dripping from raw chicken is the most frequent source of this particular infection.

Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune systems, it can invade the bloodstream and causes life-threatening infections.

E. coli 0157:H7 is a bacterial pathogen that reservoir in cattle. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and a painful abdominal cramp. In 3% to 5% of cases, a complication called hemolytic uremicsyndrome can occur several weeks after the initial symptoms. These severe complications include temporary anemia, profuse bleeding, and kidney failure. Although their incidence is relatively low, their severe and sometimes fatal health consequences, particularly among infants, children, and the elderly.

Calicivirus or Norwalk virus is an extremely common cause of food borne illness, though it is rarely diagnosed, because the laboratory test is not widely available. It causes an acute gastrointestinal illness, usually with more vomiting than diarrhea that resolves within two days. Unlike many food borne pathogens that have animal reservoirs, it is believed that Norwalk viruses spread primarily from one infected person to another. Infected kitchen workers can contaminate a salad or sandwich, which they are preparing, if the virus is present on the hands.

Cholera is a major public health problem in developing countries, also causing enormous economic losses. The disease is caused by the bacterium Vibrio cholerae. In addition to water, contaminated foods can be the vehicle of infection. Different foods, including rice, vegetables, millet gruel and various types of seafood have been implicated in outbreaks of cholera. Symptoms, including abdominal pain, vomiting and profuse watery diarrhea, may lead to severe dehydration and possibly death, unless fluid and salt are replaced.

Some common diseases are occasionally food borne, even though they are usually transmitted by different routes. These infections include those such as Hepatitis A, Shigella, and the parasites Giardia Iamblia and Cryptosporidia. Strep throats have also been associated with being transmitted through food. Some food borne diseases are caused by the presence of a toxin in the food that was produced by a microbe in the food. For example, the rare but deadly disease Botulism occurs when the bacteria grows and produces a powerful toxin in foods. These toxins can produce illnesses even if the microbes that produced them are no longer there.

Other toxins and poisonous chemicals can cause food borne illness. People can become ill if a pesticide is unintentionally added to a food, or if naturally poisonous substances are used to prepare a meal. Every year people become ill after mistaking poisonous mushrooms for safe ones they can eat. (FDA 1).

With all the different kinds of organisms and toxins that make up a food borne illness, it is safe to say that proper food preparation and proper cleanliness is important if we ever want this problem to be cleared up.

Most cases of food borne illness can be prevented; proper cooking or processing of food destroys bacteria. Age and physical condition place some people at higher risk than others, no matter what type of bacteria is implicated. Infants, pregnant women, the elderly, and people with compromised immune systems are at the greatest risk of receiving any pathogen. Some people may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands. (Schmutz 2)

Food borne illnesses are a serious problem. These illnesses are always a serious problem, but now, especially since the holidays will soon be here, it is even more important to take precautionary steps to prevent food borne illnesses. According to the College of Agriculture & Home Economics the main things that will prevent food borne illnesses are proper food care and storage, sanitary conditions during preparation, and cooking to the recommended temperature.

At the store there are several things that can be done to keep your foods safe. You should always keep all raw meats separate from other foods, especially raw fruits and vegetables. You can buy prepackaged foods to ensure they are sealed and there are no leaks. If you buy a product that is labeled, keep refrigerated; make sure it has been refrigerated in the store. Purchasing eggs, milk, and meat last is best. Make sure to get those products home and refrigerated quickly, especially in hot weather.

You should always clean your refrigerator