Foodborne Illness – The Basics
Foodborne illness is caused by consuming contaminated food or beverages. Some people are more susceptible to becoming violently ill than others due to their weakened immune systems. These people include infants/preschool children, the elderly, pregnant women, and people with compromised immune systems, such as people with HIV/AIDS, cancer, diabetes, patients undergoing chemotherapy, and transplant patients.
The primary symptoms of foodborne illness are vomiting and diarrhea. These symptoms are usually in conjunction with, but not limited to, nausea, fever, chills, abdominal cramps, headache, and fatigue. Some foods can cause severe allergic reactions such as numbness and tingling in the mouth or paralysis.
Recent estimates from the Centers for Disease Control and Prevention (CDC) show that as many as 48 million people in the United States get food poisoning every year from different sources of food, resulting in 3,000 deaths and requiring 128,000 hospitalizations. However, many cases of foodborne illness still go unreported, which means local environmental health departments can’t access important information in response to a potential outbreak.
The CDC identified the top 5 risk factors that contribute to foodborne illness outbreaks:
1) Improper hot/cold holding temperatures of potentially hazardous foods
2) Improper cooking temperatures
3) Contaminated utensils and equipment
4) Poor employee health and hygiene
5) Food from unsafe sources
Bacteria can be found in the soil and air, on all surfaces, and on and within animal bodies. Only some bacteria are harmful, but those that cause foodborne illness can result in mild to severe illness, long-term health consequences, or death. Examples include Salmonella, E. coli, and Listeria. If bacteria are given sufficient food, warmth, and moisture, they will multiply, causing a toxin or pathogen to form on the food. It is important to properly handle potentially hazardous foods. Maintaining proper food temperatures will control the growth of bacteria and prevent foodborne illnesses.
Parasites live and reproduce within a host and are often excreted in the infected host’s feces. Examples include Giardia, Cryptosporidium, and Trichinella. They may be naturally occurring on some foods or transferred from infected persons who do not properly wash their hands. They may be transmitted through the consumption of contaminated food and water or by putting anything into your mouth that has touched the stool (feces) of an infected person or animal.
Viruses can be transmitted directly (from person to person) or indirectly (when someone sneezes or coughs or from contaminated surfaces). Examples include Norovirus and Hepatitis A. They can live on human skin and then be passed onto food. Proper handwashing, wearing gloves, and good personal hygiene can help minimize the presence of viruses that contaminate food.
Environmental Health Departments work to control these risk factors through the education and inspection of food operators. By following the new Best Management Practices (BMP) for Limited Service Charitable Feeding Operations (LSCFO), food can be safely recovered, prepared, and served to the public in more locations and can support various efforts to bring food to people who need it the most with a focus on food safety.