In 2010, there was an outbreak of salmonella in the US, traced back to 550 million eggs. The FDA uncovered a web of tainted products infiltrating grocery stores and restaurants. With over 1,900 reported illnesses, it marked the largest outbreak of its kind since surveillance began.
Imagine the anguish of those hospitalised, the fear gripping families as loved ones fell ill. It shows that consequences of foodborne illness reach far beyond sickness.
Foodborne illnesses are a common yet preventable health concern affecting millions worldwide each year. In Nigeria for instance, unsafe food results in an estimated 173 million cases of diarrhoea due to foodborne illness.
Understanding its causes and how to prevent it is crucial for maintaining good health and well-being. In this article, we’ll delve into what foodborne illness is, its common causes, and practical tips on how to prevent it.
What is Foodborne Illness?
Foodborne illness refers to any illness caused by consuming contaminated food or beverages. It can range from mild discomfort to severe symptoms requiring medical attention. Common symptoms include nausea, vomiting, diarrhoea, abdominal pain, fever, and in severe cases, dehydration and even death.
Common Causes of Foodborne Illness:
1. Bacteria:
Bacteria like Salmonella and E. coli are among the leading causes of foodborne illness. They can contaminate food during processing, handling, or storage if proper hygiene practices are not followed.
2. Physical Hazards:
Imagine you’re eating a salad, and suddenly you feel something hard in your mouth. It could be a piece of glass, metal, or plastic that accidentally got into your food during processing or packaging. Not only can this cause choking or injury if swallowed, but it could also make you sick if you accidentally eat it.
3. Chemical Hazards:
Most fruits and vegetables are usually sprayed with pesticides to enhance growth or prevent pest attack. If those pesticides aren’t washed off properly, you could be consuming chemicals that are harmful to your health. Similarly, if cleaning agents are used to sanitize equipment but aren’t rinsed off thoroughly, they could contaminate the food.
4. Food Fraud:
Imagine buying what you think is high-quality oil, only to find out later that it’s been diluted with cheaper oils. Or being allergic to something and then later finding out you bought a product containing your allergen, because it was omitted from the label in order to increase sales of the product. This intentional deception not only cheats consumers out of their money but can also pose health risks if the substituted ingredients are of lower quality or contaminated.
From the above list we’ve seen that Food borne illnesses can be traced to any stage from farm to table. So it’s important for everyone, from Farmers, processors and even consumers to understand that they have a role to play in preventing food borne illnesses. For this article we’ll be focusing on what we as consumers can do to prevent food borne illnesses from occurring.
1. Practise Proper Food Hygiene:
Remember to always wash your hands thoroughly with soap and water before and after handling food, especially raw meats, poultry, and eggs. Also endeavour to clean and sanitize kitchen surfaces, utensils, and cutting boards regularly.
2. Cook Food Thoroughly:
Ensure that your food, especially meat, poultry, seafood, and eggs, is cooked to the appropriate internal temperature to kill harmful bacteria. Use a food thermometer to check the internal temperature (if possible).
3. Separate Raw and Cooked Foods: You can prevent cross-contamination by using separate cutting boards and utensils for raw and cooked foods. Store raw meats, poultry, and seafood in containers or bags to prevent juices from dripping onto other foods.
4. Refrigerate Promptly:
Refrigerate perishable foods, including leftovers and takeout, within two hours of cooking or purchasing. Keep the refrigerator temperature at a temperature of atmost 4°c to slow the growth of bacteria.
5. Wash Fruits and Vegetables:
Rinse fresh fruits and vegetables ideally under running water before consuming, even if you plan to peel them, to remove dirt, bacteria, and pesticides.
Foodborne illness is a preventable health concern that can have serious consequences if not properly addressed. By understanding its causes and following simple food safety practices, such as proper hygiene, thorough cooking, and safe food handling, you can reduce the risk of foodborne illness and enjoy safe and healthy meals. Stay informed, stay vigilant, and prioritize food safety in your daily life.
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In 2010, the US faced a staggering outbreak of salmonella, stemming from 550 million eggs. This crisis illuminated the dire consequences of foodborne illness, affecting over 1,900 individuals and highlighting the urgent need for preventive measures.
Foodborne illnesses are not just about sickness; they disrupt lives, instill fear, and can have lasting impacts on families and communities. Globally millions of people are affected annually. In Nigeria for instance, unsafe food results in an estimated 173 million cases of diarrhoea due to foodborne illness.
But what exactly is foodborne illness?
It encompasses a range of ailments triggered by contaminated food or beverages, spanning from mild discomfort to life-threatening conditions like dehydration and even death.
Some Common causes:
Bacteria: Often infiltrating food during processing or storage due to lapses in hygiene, like unwashed hands or unsanitized food prep areas.
Physical & Chemical Hazards: From foreign objects to pesticide residues, unnoticed hazards pose significant risks to unsuspecting consumers.
Food Fraud: Deceptive practices, like ingredient substitution or mislabeling, not only cheat consumers but also jeopardise their health.
It’s important for everyone, from Farmers, processors and even consumers to understand that they have a role to play in preventing food borne illnesses. Let’s focus on what we as consumers can do to prevent food borne illnesses from occurring.
Remember to always wash your hands thoroughly with soap and water before and after handling food, especially raw meats, poultry, and eggs.
Ensure that your food, especially meat, poultry, seafood, and eggs, is cooked to the appropriate internal temperature to kill harmful bacteria.
Refrigerate perishable foods within two hours to slow down bacterial growth, maintaining a refrigerator temperature below 4°C.
Wash Fruits and Vegetables: Rinse produce thoroughly to eliminate dirt, bacteria, and pesticide residues.
By embracing these practices, we empower ourselves and our communities to reduce the risks of foodborne illness, fostering a culture of safety and well-being. Let’s prioritise food safety in our daily lives, ensuring every meal is a celebration of health and happiness.
