Foodborne Illness
The food that we eat for nourishing our body could even be a source of health hazard. Contaminants and toxins present in foods could make every person susceptible to foodborne illness. Foodborne illnesses are infections and toxicity caused by substances that make their way into the body through food consumption. It is estimated that in US itself about $152 billion is spent annually for treating foodborne illnesses. If you want to protect yourself from foodborne illnesses, it is essential to know the sources of contaminated foods and the diseases causes by the contaminants.Salmonella bacteria
Salmonella poisoning or salmonellosis is one of the leading causes of food poisoning in recent years. Foods suspected to be infested with the salmonella bacteria are frequently recalled. To prevent foodborne disease caused by salmonella poisoning, do not consume foods that have been recalled. Salmonella bacteria are usually found in eggs, raw meat, unpasteurized milk, poultry and chocolate. Diarrhea, nausea, vomiting, abdominal pain, fever and headache are common symptoms of salmonella poisoning.
Campylobacter bacteria
Foods contaminated with campylobacter bacteria are responsible for a large number of cases of foodborne illnesses. Raw or undercooked meat and poultry, raw egg, raw milk and contaminated drinking water are the major sources of campylobacter bacteria. Diarrhea, abdominal pain, nausea and fever are the common symptoms of stomach infection caused by the campylobacter bacteria. If the disease is not treated promptly, bacterial infection could cause neurological disorders and reactive arthritis.
Cholera
Cholera is a major public health hazard in developing regions. Water contaminated with the Vibrio cholerae bacterium is the chief source of this disease. You can develop cholera from drinking unclean water or by eating raw or undercooked vegetables, seafood and rice.
Foodborne disease prevention
Cautious shopping could prevent the risk of foodborne diseases. When the unsuspecting shopper picks up the chicken, poultry or meat from the shelves of the grocery stores, hardly do they release that these products could be sources of bugs such as salmonella and campylobacter. It is comparatively safe to buy chickens carrying the ‘free range’ label. Irradiated ground beef entails minimal risk of causing foodborne illnesses. Organic chicken, turkey and beef are usually free from the resistant bacteria that are most difficult to treat. Rinse the vegetables, especially leafy greens in clean running water. Always eat foods that are well cooked.
