ABSTRACT
There are so many things in the world that can make people very sick and in some cases can claim their lives. That being said if there are ways to avoid sickness then it should be embraced. Foodborne illnesses are all too common in modern society. Again, they are very common, but also highly preventable. If businesses and the general public dedicate themselves to greater efforts in food safety then these illnesses would never really be a threat. Understanding foodborne illness better it is best to look at some of the most common sources of foodborne illness, including Salmonella, E. coli, Norovirus, Campylobacter and Listeria. When dealing with the different possible contaminants it is necessary to understand where each are found, how best to avoid contamination, how to prevent cross contamination and how to make certain that foods are stored and prepared with food safety in mind. By completing the proper safety measures than foodborne illness need never occur.
INTRODUCTION
Foodborne illness, more commonly called "food poisoning" is one of the most prevalent, but preventable public health concerns. There are statistics that show that every year 1 in 6 Americans will be made ill by the foods and beverages that they consume. There are more than 250 different bacteria, viruses and parasites that often contaminate foods and beverages (Centers for Disease Control and Prevention). Foodborne illnesses present with a number of different possible symptoms, including chills, stomach pain, fever, lightheadedness, vomiting and dehydration. These symptoms are similar to other conditions like the flu. All the same foodborne illnesses, again, are all too common and are one of the easiest health concerns to prevent. In fact, it comes down to the simple facts of cleanliness and good food hygiene (Addis & Sisay, 2015). That being said it becomes clear that people need to have a better understanding of foodborne illness, how they develop, their symptoms and how best to prevent them.
DISCUSSION
One thing that seems to tie all foodborne illnesses together is that the onset of symptoms is quite fast, compared to the incubations periods of other illnesses, diseases and conditions (Addis & Sisay, 2015). Of all of the different potential bacteria, viruses and parasites that can cause serious illness in human beings there are five that are all too common. In order to understand them better it is best to discuss them individually.
Salmonella: Salmonella is a bacteria group that represents the number one source of human food poisoning. The symptoms of Salmonella last four days to the week. Most people will recover even without treatment, sufferers need to rest and intake a lot of fluids. However, it can be more serious in the elderly and in infants. Salmonella is found in contaminated foods, dairy products, raw fruits and vegetables (United States Department of Health & Human Services, 2017). There are three ways that one can avoid food poisoning via Salmonella, it is to wash hands before and after handling food items, make certain that uncooked meats are kept separate from cooked meats and make certain that foods are cooked to the proper temperatures (Fontannaz, 2011).
E. coli: E coli is the name for a type of bacteria that already exists within the intestines of animals. Many are considered to be harmless, but others can make someone very sick. The most severe type of E. coli is called E. coli O157:H7, which causes bloody stool, diarrhea, kidney failure and, in some cases, death. The toxins produced by the bacteria destroys blood cells and kidney tissue. E. coli is likely to be consumed in beef, dairy products (unless they are pasteurized), and in some raw fruits and vegetables. It is also found in contaminated drinking water. Cattle, sheep and goats are the most common carriers of the type of E. coli that make people sick (United States Department of Health & Human Services, 2017). There are three ways to lessen the chances of becoming infected by E. coli including treating water to make it safe, do not consumer raw milk and dairy products or invest in unpasteurized dairy products. Lastly, make sure that all products are stored and cooked at proper temperatures (Fontannaz, 2011).
Norovirus: Norovirus is a virus that is most often referred to as "the stomach flu," it is the most common cause of gastroenteritis, which is an infection of the intestines and stomach. Norovirus is spread quickly by people who get infected and then contaminate everything that they touch. Again, it often found in common foods, like shellfish, vegetables, and, again, by anyone who contaminates the food that are prepared for others. The symptoms of the Norovirus include diarrhea, nausea and vomiting (United States Department of Health & Human Services, 2017). There are three ways that one can avoid an issue with Novovirus. It is necessary to make sure that meats, particularly seafood, are cooked to a safe temperature. It is wise to never eat any fruits and vegetables that are raw. Lastly, use separate utensils when handling different types of food to avoid cross contamination (Fontannaz, 2011).
Campylobacter: Campylobacter is actually quite common, but is generally only responsible for individual infection, but not responsible for an "outbreak." Campylobacter is a gram-negative bacterium. It is most associated with people who have consumed undercooked poultry, unpasteurized milk and contaminated water. Again the symptoms are similar to other foodborne illnesses, like diarrhea, cramping, fever and vomiting (United States Department of Health & Human Services, 2017). There are three ways to help prevent a contamination of Campylobacter, including avoiding undercooked pork and making sure all meats are cooked to temperature. Be sure of the purity of the water one is drinking. Finally, do not consume any raw, or unpasteurized, dairy products (Fontannaz, 2011).
Listeria: Listeria is a bacterium that is normally found in soil, water and even the bodies of some animals, including the most commonly consumed meats, chicken and beef. Listeria can survive even in freezing temperatures, which means it is not killed by the freezing of meat products. It is most often found in deli meats, hot dogs, raw milk and dairy products, as well as, smoked seafood. Again the symptoms can be survived with the intake of ample fluids. However, pregnant women, the elderly and people with weakened immune symptoms are at a greater risk. If it becomes too severe then medical assistance should be sought (United States Department of Health & Human Services, 2017). There are three ways to avoid contamination of Listeria, which includes washing hands before touching potential carriers like beef and chicken. It is imperative to wash all vegetables that could come from contaminated soils. Lastly and most importantly foods must be cooked thoroughly as freezing alone could lead to cross contamination (Fontannaz, 2011).
CONCLUSION
Ultimately, the means to avoid foodborne illness is pretty much the same for all the different bacteria, viruses and parasites that can contaminate the food and water of human beings. It is about proper storage, proper handling, proper cooking and a lot of common sense. If people take these precautions and practices to heart then they would be able to prevent the contamination of all of these foodborne illnesses. Foodborne illness is an unpleasant illness, there is pain, vomiting and, however rare, even death. That being said it is worthwhile to understand these foodborne illnesses, how to recognize them, treat them if necessary, but more importantly, prevent them from ever happening in the first place.
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Fontannaz, F. (2011). Prevention of foodborne illness: The five keys to safer food. World Health
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Centers for Disease Control and Prevention. (2016). Foodborne germs and illnesses. CDC. 1.
Retrieved January 12, 2017, from https://www.cdc.gov/foodsafety/foodborne-germs.html
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