Food poisoning

Foodborne illnesses, also known as food poisoning, are caused by consuming contaminated food or drink. Foodborne illnesses can be caused by a variety of pathogens, including bacteria, viruses and parasites, as well as toxins and chemicals.

Common pathogens

1.Bacteria

• Salmonella: found in raw poultry, eggs and beef and can also be found in unwashed fruit and vegetables.
• E. coli: found in undercooked beef, especially hamburger, unpasteurized milk and juice, and contaminated water.
• Listeria monocytogenes: found in prepared foods, hot dogs and unpasteurized dairy products.

2. Viruses:

• Norovirus: highly contagious and can be spread through contaminated food, water and surfaces.
• Hepatitis A: can be transmitted through contaminated food and water, often spread by infected food handlers.

3. Parasites:

• Toxoplasma: found especially in contaminated meat that has not been thoroughly cooked, such as pork, lamb and venison.
• Giardia: often found in contaminated water and can be transmitted through food handled by infected people.

4.Toxins and chemicals:

• Botulism: Caused by toxins produced by botulism, often found in improperly canned or preserved foods.
• Scombroid poisoning: High levels of histamine are produced by eating fish that has not been properly preserved.

Symptoms:

Common symptoms of food poisoning include:

• Nausea
• vomiting
• Diarrhea
• Abdominal pain and cramps
• Fire
• Fatigue

The severity of symptoms largely depends on the pathogen, the amount of contaminated food ingested and the health status of the individual.

Recent trends and outbreaks:

1. Salmonella outbreaks: CDC has been tracking several Salmonella outbreaks occurring in each state. These outbreaks have been linked to contaminated produce, poultry, and even pet foods.
2. Hepatitis A: Cases of hepatitis A are on the rise in the US and are often associated with contaminated foods and poor hand hygiene of food handlers.
3. Norovirus: Norovirus is a major cause of foodborne outbreaks, particularly in restaurants, cruise ships and long-term care facilities. It is highly contagious and can spread rapidly through contaminated food, water and surfaces .
4. Listeria monocytogenes Outbreaks of Listeria monocytogenes have been associated with contaminated prepared foods and unpasteurized dairy products. This pathogen is particularly dangerous for pregnant women, newborns, the elderly and immunocompromised individuals .

Prevention:

1.Proper food handling and preparation:

• Wash hands, utensils and food surfaces thoroughly.
• Cook food at appropriate temperatures.
• Separate raw meat from other foods to avoid cross-contamination.
• Store food at safe temperatures.

2. Food safety practices:

• Take precautions against raw eggs and undercooked meat, fish and seafood.
• Choose pasteurized dairy products and fruit juices.
• Wash fruits and vegetables thoroughly before eating.

3. Awareness and education:

• Stay informed about recent food recalls and outbreaks.
• Train food processors on proper hygiene and food safety practices.

Conclusion:

• Foodborne illness remains a serious public health concern, with a variety of pathogens causing a range of symptoms. Staying informed about recent outbreaks and following appropriate food safety practices can reduce the risk of foodborne illness.