Introduction of Food Borne Illnesses
Food-borne illness is a disease transmitted to people through food. It is also known as food poisoning. This disease is caused by eating or drinking contaminated food. Food contamination occurs when harmful substances or micro-organisms enter food.
When two or more people become sick after eating or drinking the same food and have the same symptoms, it is called a food poisoning outbreak.
The food-borne illness is a serious public health problem. It is very important to prevent it with safe food handling practices.
Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. Most cases last less than a week, and most people get better on their own without treatment. In some cases, however, it can last longer or lead to serious complications.
The most common symptoms of food poisoning are nausea, vomiting, stomach cramps, diarrhea, headache, dizziness & fever.
In severe cases, food poisoning can cause paralysis, double vision, trouble swallowing or difficulty breathing.
If not treated promptly, food poisoning can be very dangerous and can lead to death.
Onset of symptoms
The onset of food poisoning symptoms can vary depending on the type of contaminant.
In severe cases, vomiting can occur immediately after eating or drinking contaminated food.
Most of the time, symptoms start within hours. However, in certain cases, symptoms may appear up to 10 days after consuming contaminated food.
Vulnerable People
Vulnerable people are at higher risk of severe food poisoning. For these groups, proper food handling and hygiene are crucial. Here are some groups that need extra caution:
Elderly: As people age, their immune systems weaken, making them more susceptible to food poisoning.
Pregnant Women: Certain bacteria can harm the fetus, potentially leading to a miscarriage.
Young Children: Their immune systems are still developing, making them more vulnerable to foodborne illnesses.
People with Chronic Illnesses: Conditions like diabetes, kidney disease, or liver problems increase the risk of severe food poisoning.
Food Contamination
Food contamination occurs when harmful substances or micro-organisms enter food, potentially causing food-borne illnesses. There are three main types of food contamination:
Physical Contamination
Chemical Contamination
Microbial contamination
Physical Contamination
Physical contamination of food occurs when foreign objects enter food products, making them unsafe to consume. The common Physical Contaminants are:
Jewelry: such as rings, earrings, or other small items.
Hair: such as strands from food handlers.
Plastic: such as pieces from packaging or utensils.
Metal: such as fragments from machinery or equipment.
Glass: such as broken pieces from containers.
Pests: such as insects or rodent droppings.
Stones: such as small rocks came with raw ingredients.
Prevention
Physical Contaminants can cause injuries such as choking, cuts, or dental damage. Take all precautions to avoid Physical contamination, such as
Keep the working area clean and organized
Always wear hair restraints
Check equipment before using it; if broken, do not use it
Report immediately if you find plaster is chipping from walls or ceilings
Open cans carefully and observe if a piece of it falls into the food
Do not smoke cigarettes while cooking, as ashes can fall into food
Do not wear droopy earrings or jewelry.
Do not use glasses to scoop the ice; instead, use a plastic or metal scoop
Chemical Contamination
Chemical contamination of food occurs when harmful chemicals are present in food, making it unsafe to consume. These contaminants can enter the food supply at various stages, including production, processing, and packaging. There are three ways by which chemicals can enter food.
Accidental Chemical contamination
Food can become contaminated with chemicals when it accidentally enters the food.
The most common food poisoning chemicals are pesticides, insecticides, and cleaning products.
Using chemical-contaminated food can cause nausea, vomiting, and dizziness.
Excessive amounts of food additives
Food additives enhance the flavour or colour of food or keep it fresher for longer. In excessive amounts, these additives can cause allergic reactions in sensitive individuals.
Use of toxic metals
Utensils and equipment of toxic metals such as copper, zinc, or lead can be dissolved by acidic foods such as fruit juices, carbonated beverages, tomatoes, and maple syrup. These dissolved metals can lead to fatal reactions.
Precautions
Chemical contamination is a significant food safety concern that requires strict monitoring and regulation to protect public health. Long-term exposure can lead to serious health issues such as cancer, neurological damage, and reproductive problems. Take all steps and precautions to avoid chemical contamination. For example,
Use pesticides and additives according to guidelines.
Monitor food products for chemical residues.
Label and store all chemicals away from food stores
Do not store food in a container that was used for chemicals previously. Similarly, do not store chemicals in containers with food labels.
Do not store chemicals above food to prevent spillage into the food
Do not use utensils and equipment made of toxic metals, such as copper, zinc, or lead, for acidic food preparation or storage.
Ingestion of chemically contaminated food can be fatal. Call the poison control center or 911 immediately. Tell them the name of the poison and follow their instructions.
Microbial Contamination
Microbial contamination means the presence of microorganisms such as bacteria, viruses, and parasites or their toxins in the food. Mostly, microbial contamination causes nausea, vomiting, diarrhea, abdominal pain, and fever. In severe cases, bacterial contamination can lead to hospitalization and, in extreme cases, can cause death.
Microorganisms can be introduced to food from many sources, such as man, pets, other food, equipment, and utensils. The common sources of microbial contamination are
Poor hygiene practices by food handlers.
Inadequate cooking, improper storage temperatures, and cross-contamination.
Contaminated water or soil can introduce microbes to crops.
Food-borne Illnesses Causing Microbial
Bacteria
Viruses
Parasites
Protozoa
Yeasts
Molds
Viruses
Viruses are the smallest living creatures, and viruses are found everywhere. They can multiply only in living cells of animals, plants, or bacteria. Viruses can contaminate food at various stages, from production to preparation, often due to poor hygiene practices or contact with contaminated water. Some of the most common viruses responsible for food-borne illnesses include:
Norovirus: This is the most common cause of viral food poisoning and leads to gastroenteritis, which includes symptoms like diarrhea, vomiting, and abdominal pain.
Hepatitis A: This virus causes inflammation of the liver. This virus can spread through contaminated food or water.
Precautions
People may excrete the virus in their feces, urine, or sneeze. Therefore, viruses can be spread by food handlers who do not have good personal hygiene habits.
Some viruses can survive on surfaces for more extended periods. Food can become contaminated if food touches these surfaces.
Milk, sandwiches, sliced meat, strawberries, and sliced fruits can potentially hide viruses and lead to food-borne outbreaks.
Molds
Molds can grow on almost any substance used for food if the conditions are right. Fuzzy, brightly coloured mold growth can be seen easily on food surfaces. Most of the Molds cause a musty odour and destroy the fresh flavour of food.
Certain molds may produce poisonous toxins called mycotoxins. Mycotoxins can diffuse inside the food. Therefore, cutting mold-affected parts of food does not guarantee that mycotoxins have been completely removed from the food.
Consuming significant amounts of mycotoxins can lead to gastrointestinal symptoms like vomiting and diarrhea and, in severe cases, liver or kidney failure.
Yeasts
Yeasts are single-celled organisms. In the food processing industry, yeasts are used in the production of beer, wine and bread. Wild (naturally occurring) yeast spores are constantly floating in the air and can land on uncovered liquids and foods, resulting in yeast contamination.
In general, yeast contamination in food creates a slime on the food surface, bubbles and an alcoholic smell or taste. In cottage cheese, it may cause a pink discoloration. They can be destroyed by heating to above 60 °C for more than 15 minutes.
Parasites & Protozoa
Parasites and Protozoa live in the guts of animals. Contaminated feces from these animals can enter domestic water supplies and cause significant illness outbreaks. Salad crops and raw vegetables can also become contaminated by infected irrigation water.
Precautions
Always cook food to a safe internal temperature
Drink only pasteurized milk, juices, or cider
Drink water only from treated municipal water supplies
Wash, peel, or cook raw fruits and vegetables before eating
Do not use untreated manure to fertilize fruits and vegetables. Watering untreated manure can spread the organism