Foodborne illnesses can occur when consuming foods contaminated with harmful pathogens like bacteria, viruses, and fungi. The World Health Organization estimates that 1 in 10 people worldwide develop a foodborne illness each year, equivalent to 600 million cases. In the United States, the annual infection rate is higher, with 1 in 6 people experiencing a foodborne illness annually.
Difference between Foodborne Illness and Food Poisoning:
While people often use the terms interchangeably, there are slight differences. “Foodborne illness” is an umbrella term for any illness caused by consuming contaminated foods or beverages, including infections and intoxications. Infections result from live bacteria in food, while intoxication, also called food poisoning, occurs from consuming toxins released by harmful pathogens.
Causes of Foodborne Illnesses:
Foodborne illnesses can result from various sources:
- Bacteria: Present in raw/undercooked meat, fish, poultry, unpasteurized dairy, contaminated fruits, vegetables, and water.
- Viruses: Transmitted through food contaminated with viral particles.
- Parasites: Contaminated water and soil transmit parasites to fresh produce, seafood, meat, and poultry.
- Prions: Associated with “mad cow disease,” found in parts of cattle like the brain tissue.
- Naturally Occurring Chemicals: Toxins in mushrooms, staple foods, and mold on grains.
- Environmental Pollutants: Byproducts of plastic production, waste management, lead, and mercury in water and soil.
Examples of Foodborne Illnesses:
- Campylobacteriosis: Raw/undercooked poultry, seafood, meat; contaminated water; symptoms include bloody diarrhea, fever, stomach cramps (duration: 1 week).
- Giardiasis: Food, water contaminated with feces; symptoms include dehydration, flatulence, nausea, vomiting, diarrhea (duration: 2–6 weeks).
- Norovirus: Foods harvested with feces-contaminated water; symptoms include diarrhea, nausea, vomiting, stomach cramps (duration: 2 weeks).
- Escherichia coli: Contaminated water, vegetables, ground meat, raw milk; symptoms include stomach cramps, diarrhea, vomiting, fever (duration: 5–7 days).
- Toxoplasmosis: Undercooked/contaminated pork, lamb, venison, shellfish; symptoms include muscle pain, blurred vision, eye pain, miscarriage (duration: weeks to months).
- Listeriosis: Soft cheeses, fruits, vegetables, deli meat, hot dogs; symptoms include diarrhea, vomiting, fever, muscle aches, fatigue, headache, loss of balance (duration: days to weeks).
- Botulism: Improperly canned, preserved, fermented foods, honey; symptoms include muscle weakness, difficulty swallowing, breathing, impaired vision (duration: several weeks).
- Anisakiasis: Raw/undercooked fish, squid; symptoms include abdominal pain, bloating, nausea, vomiting, anaphylaxis (duration: 3 weeks).
Treatment:
Treatment involves at-home remedies, over-the-counter, or prescription medications depending on the pathogen and symptoms’ severity. Severe cases may require hospitalization. Recommendations include staying hydrated, resting, taking antibiotics (if prescribed), and, in some cases, surgery.
Prevention:
Preventing foodborne illnesses involves:
- Handwashing: Wash hands thoroughly before/after handling foods, using the bathroom, handling pets, or tending to the ill.
- Cleaning: Clean surfaces, utensils, and cutting boards with hot, soapy water after each use.
- Separation: Keep raw and cooked foods separate to avoid cross-contamination.
- Cooking: Cook foods to a safe internal temperature.
- Avoiding Raw Beverages: Avoid raw and unpasteurized dairy and juice products.
- Proper Storage: Keep foods out of the temperature danger zone (40–140°F or 5–60℃).
- Isolating When Sick: Stay home if unwell, avoid preparing food for others.
Foodborne illnesses result from consuming contaminated foods and can have varying symptoms and durations. Proper prevention, hygiene, and timely treatment are essential to reduce the risk and impact of these illnesses.
For more content see https://findwhosabiblog.com/ and follow @findwhosabi_ on Instagram