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According to the FDA, “Foodborne illness is a common, costly, sometimes life threatening—yet largely preventable—public health problem. The symptoms range from relatively mild discomfort to very serious, life-threatening illness. Anyone can get a foodborne illness. But, some people have a higher risk, such as pregnant women, young children, older people, and those with weak immune systems. In the US, norovirus is the most common cause of illness from contaminated food or water—but food isn’t the only way people can get norovirus. It also spreads easily from person-to-person. Many outbreaks and individual cases of foodborne illness result from consuming the two most common types of foodborne pathogens:
- Bacteria, like Salmonella, Listeria, or E. coli
- Viruses, such as norovirus or hepatitis A
According to the CDC, there are many different foodborne infections, diseases and food poisoning caused by a variety of bacteria, viruses, parasites, harmful toxins and chemicals. Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea. However, symptoms may differ among the different types of foodborne diseases. It may take hours or days before you develop symptoms and while most people only have mild illnesses lasting a few hours to several days, some people need to be hospitalized, and some result in long-term health problems or even death.
This list provides the symptoms, when symptoms begin, and common food sources for germs that cause food poisoning. The germs are arranged in order of how quickly symptoms begin.
· Symptoms begin 30 minutes – 6 hours after exposure: Nausea, vomiting, stomach cramps. Most people also have diarrhea.
· Common food sources: Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches.
· Symptoms begin 6 – 24 hours after exposure: Diarrhea, stomach cramps. Vomiting and fever are uncommon. Usually begins suddenly and lasts for less than 24 hours.
· Common food sources: Beef or poultry, especially large roasts; gravies; dried or precooked foods.
· Symptoms begin 6 hours – 6 days after exposure: Diarrhea, fever, stomach cramps, vomiting
· Common food sources: Raw or undercooked chicken, turkey, and meat; eggs; unpasteurized (raw) milk and juice; raw fruits and vegetables
Other sources: Many animals, including backyard poultry, reptiles and amphibians, and rodents (pocket pets)
· Symptoms begin 12 – 48 hours after exposure: Diarrhea, nausea/stomach pain, vomiting
· Common food sources: Contaminated food like leafy greens, fresh fruits, shellfish (such as oysters), or water
Other sources: Infected person; touching contaminated surfaces
· Symptoms begin 18 – 36 hours after exposure: Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing, breathing and dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as severity increases.
· Common food sources: Improperly canned or fermented foods, usually homemade. Prison-made illicit alcohol.
· Symptoms begin 1 – 4 days after exposure: Watery diarrhea, nausea. Stomach cramps, vomiting, fever, chills
· Common food sources: Raw or undercooked shellfish, particularly oysters
· Symptoms begin 2 – 5 days after exposure: Diarrhea (often bloody), stomach cramps/pain, fever
· Common food sources: Raw or undercooked poultry, raw (unpasteurized) milk, and contaminated water
· Symptoms begin 3 – 4 days after exposure: Severe stomach cramps, diarrhea (often bloody), and vomiting. Around 5–10% of people diagnosed with this infection develop a life-threatening complication.
· Common food sources: Raw or undercooked ground beef, raw (unpasteurized) milk and juice, raw vegetables (such as lettuce), raw sprouts, contaminated water
· Symptoms begin 1 week after exposure: Watery diarrhea, loss of appetite, and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue.
· Common food sources: Raw fruits or vegetables and herbs
· Symptoms begin 1 – 4 weeks after exposure: Pregnant women typically experience fever and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead to serious illness or even death in newborns.
Other people (most often older adults): headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.
· Common food sources: Queso fresco and other soft cheeses, raw sprouts, melons, hot dogs, pâtés, deli meats, smoked seafood, and raw (unpasteurized) milk.
To prevent foodborne illness consumers have to be aware and knowledgeable of the safe practices from food production to preparation. I know myself growing up I had heard of some of these germs like Salmonella, E.coli and maybe heard the term Listeria before but never thought too much of it.
According to the World Health Organization (WHO), “Unsafe food containing harmful bacteria, viruses, parasites or chemical substances, causes more than 200 diseases – ranging from diarrhea to cancers. An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year. Food safety, nutrition and food security are inextricably linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick.”
These are the facts of how disease affects the world. According to foodsafety.gov, “Food poisoning—any illness or disease that results from eating contaminated food—affects millions of Americans each year. The Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.” It also states:
Certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. These groups include:
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