Food should be a source of life, delight, and pleasure; however, sometimes it can harm us. People, quite often, do not realize that food poisoning is quite a common disease, and in that case, the symptoms might range from small disorders to life-threatening ones.
Millions of people from all over the world fall ill every year; nonetheless, a significant portion of these incidents can be avoided simply by implementing basic measures. Selecting the reasons for the spread of foodborne diseases, recognizing the pathogens, and learning ways to prevent them are the first steps in guarding yourself and those you love.
One feature of foodborne illnesses that is making them so scary is the fact that they are, in most cases, invisible. For instance, the deli sandwich you bought for lunch or the fruit salad you ate at the park might be the cause of it. At the same time, bacteria, viruses, or parasites are lying in wait for their moment to appear, along with a host of unpleasant symptoms. Learning the causes and types of foodborne illness is the way to be victorious over them.
What Are Foodborne Illnesses Exactly?
Foodborne illness is, at its core, a disease caused by the ingestion of contaminated food or beverages. Contamination can happen at any stage of the food supply chain, from farms and factories to supermarkets, restaurants, and even your kitchen. Mostly, these are microorganisms like Salmonella, E. coli, norovirus, and Listeria. However, chemical contaminants or toxins can also be the cause.
Symptoms vary with the nature of contamination, but commonly, stomach cramps, diarrhoea, nausea, vomiting, fever, and dehydration are among the symptoms the patient may suffer from.
While in most cases the disease goes away soon and thus the symptoms stop, serious infections might develop into chronic health issues or even death in rare situations. The triad of children, the elderly, and immunocompromised individuals is the most susceptible to this, hence the need for awareness and prevention.
Knowing the Types of Foodborne Illness
There are many different types of foodborne illness, and they all have one thing in common – eating contaminated food is the root of the problem. Bacterial foodborne illnesses account for most cases. As an example, Salmonella may be present in raw or undercooked eggs, poultry, and even fresh vegetables. E. coli, another prominent offender, is often found in undercooked ground beef and contaminated lettuce and other leafy greens.
At the same time, the development of Listeria is dominated by cold environments, hence the contamination of dairy products, cold cuts, and various ready-to-eat foods.
Furthermore, the foodborne virus is yet another group of microorganisms that challenge the safety of human food. One of the most common viral causes is Norovirus, known as the “stomach flu,” and is very infectious in a crowd, making cruise ships or cafeterias ideal places for its spread and transmission.
The number of parasites is smaller, but the danger is the same. Giardia or Toxoplasma are two of the organisms that cause parasitic infections. Differences in these foodborne illness types revolve around their transmission, severity, and prevention methods. Learning these differences is upbringing means that you are more likely to escape them totally.
Why Foodborne Illness Is a Global Challenge
Foodborne illnesses pose health threats to people all over the planet. Still, they cause injuries in places where hygiene and food security regulations are not maintained. The infections that spread from polluted water supplies, lack of proper cooling, and dirty ways of handling food make significant contributions.
Although some outbreaks may occur even in the most developed countries with sophisticated food safety systems, it is rare. To be more exact, the news of contaminated food product recalls often appears in the headlines, indicating that no system is one hundred percent secure.
In terms of money, foodborne diseases have a massive influence on the economy of a country. The cost to human health is only the tip of the iceberg, as there are also costs associated with reduced work effectiveness, medical care, product recalls, and lawsuits.
In the case of a serious outbreak in a food business, it will lead to a loss of the company’s reputation over time and the loss of clients. Consequently, food safety is not only the responsibility of a single person but also the obligation of the public and the business sphere.
Common Sources of Foodborne Illness
One of the basic questions people may want to ask is what are the common sources of foodborne illnesses? Along with the knowledge of sources, it becomes easier to understand how foodborne illnesses find their way into our diets. Meat and poultry in raw or undercooked forms are often the cause of foodborne illnesses, especially if the correct cooking temperatures are not attained.
Fish and other seafood, mainly shellfish, can get infected with bacteria or viruses that may cause illnesses if they live in polluted water areas where the fish are caught. Vegetables and fruits are necessary for a nutritious meal; nevertheless, they are not immune to the risk of infection since the soil or water used for growing may have been contaminated or the packaging may have been done incorrectly.
Many newly occurring cases point out that some food, which briefly looks safe, like salads or ready-to-eat sandwiches, can be the cause of illness if not stored in the right way. Dairy items that include milk, cheese, and butter are also among the sources of foodborne diseases if they are raw (not pasteurized).
In this case, the danger is not only in the food but also in the kitchen. If the same board and knife are used for several different products, and no cleaning is done in between, then the risk of cross-contamination is even higher.
Preventing Foodborne Illness at Home
In truth, most foodborne diseases can be prevented almost entirely by adopting proper habits. To prevent foodborne illness, it is essentially a question of saving food from being contaminated via proper food storage, thorough cooking, and a clean kitchen.
Washing hands before you cook, cleaning utensils in between uses, and separating raw meat from fresh fruits and vegetables are changes that are small in nature but have the potential to significantly contribute to the cause. Besides, taking care of the expiration date and storing food at the right temperature also helps to reduce the risk further.
Every time you cook poultry, you should be doubly sure that the internal temperature is 165°F (74°C) at the very least, to get rid of all bacteria that are harmful to humans. In other words, if leftovers are put in the refrigerator in time (ideally within two hours after cooking), then the organisms that can multiply on the food will be stopped. Keeping an eye on local food recalls can help you avoid food safety problems before the food arrives at your table.
Why Awareness Matters
The problem with foodborne diseases is that most of the time, they are not obvious to us. The germs and viruses in the food that are responsible for the illness are invisible; they do not have any smell or taste. Therefore, teaching and prevention are the most powerful instruments against them.
Individuals who have learned about different types of foodborne illnesses and their sources would be in a better position to keep food safe. On the other hand, to stop contamination of even larger amounts of food, strong policies and daily activities must be set by governments and corporations.
Eventually, food must be the very thing that gives us energy, delight, and the feeling of being loved, not something that puts us in danger secretly. Through practice and acknowledging the science behind the food safety standards, we will manage to largely prevent foodborne diseases. This is a very simple but also powerful way of protecting ourselves, our families, and our communities.
