Food safety is a paramount concern for individuals and communities alike, and recent events, such as the recall of over 58,000 pounds of raw ground beef due to E. coli contamination, have sparked renewed interest in this critical issue.
In this article, we delve into the world of foodborne illnesses, their causes, symptoms, and most importantly, how to prevent them. We also consult with Dr. Leana Wen, a CNN wellness medical expert and an authority on health policy and food safety, for her valuable insights. The terms “food poisoning” and “foodborne infection” are often used interchangeably.
Dr. Leana Wen explains that when individuals fall ill after consuming contaminated food or drink, it is generally due to infections caused by harmful microorganisms like bacteria, viruses, or parasites. Foodborne illnesses can also result from allergic reactions and instances where food carries allergens or toxins.Â
Several microorganisms are responsible for foodborne infections in the United States. Norovirus tops the list as the most frequent pathogen. This highly contagious virus can spread through food, drinks, shared utensils, and even by touching contaminated surfaces and then one’s mouth. Other common pathogens include bacteria like salmonella, campylobacter, listeria, and E. coli, as well as parasites like toxoplasma.Â
The symptoms of foodborne infections can vary but commonly include nausea, vomiting, diarrhea, and abdominal pain. Depending on the infecting organism, individuals may also experience fevers, body aches, and flu-like symptoms. Identifying these symptoms is crucial for timely intervention.Â
Most foodborne illnesses can be managed at home, with a focus on staying hydrated. However, there are instances where medical assistance is warranted. Seek help if you can’t maintain fluid intake due to severe vomiting or diarrhea, or if you exhibit signs of dehydration such as dizziness, reduced urination, high fever, persistent diarrhea lasting over three days, or bloody diarrhea.Â
Two bacteria, E. coli and Vibrio vulnificus, have recently made headlines. E. coli resides in the intestines of humans and animals, with some strains causing illness. Shiga toxin-producing E. coli (STEC) is particularly concerning, as it has been linked to severe foodborne outbreaks. Symptoms may include bloody diarrhea and kidney failure, with treatment focusing on supportive care and hydration.
STEC infections are estimated to affect around 265,000 people annually in the United States. Vibrio vulnificus, on the other hand, causes approximately 80,000 illnesses nationwide each year. This bacterium is often associated with consuming raw or undercooked shellfish, especially oysters. Individuals with open wounds can also become infected through contact with saltwater or brackish water. Fortunately, antibiotics and fluids can treat Vibrio vulnificus infections.Â
Dr. Wen highlights two common errors in food preparation that can pose significant risks. Undercooking meat is a prevalent and serious problem, as lower temperatures may not eliminate infectious organisms. Dr. Wen recommends using a meat thermometer to ensure proper cooking temperatures. The federal government provides guidelines on the internal temperatures required for different meats and poultry.Â
Another issue is neglecting to wash fruits and vegetables adequately. Even if they will be peeled, washing them under running water is essential. Using soap, dishwashing liquid, disinfectants, or other solutions is neither necessary nor advisable. It is also crucial to be mindful of containers and utensils that have meet raw meat, as mixing them with salad items or cooked meat can lead to cross-contamination.
Additionally, avoid washing uncooked meat or raw seafood in the sink to prevent inadvertent contamination. With outdoor cooking still popular, Dr. Wen offers advice for safe grilling practices. Cooked meat should be kept at or above 140 degrees Fahrenheit (60 degrees Celsius) until serving. Conversely, meat and poultry should be refrigerated until just before grilling.
If using a cooler, ensure it is insulated and packed with enough ice to maintain temperatures below 40 F (4.4 C). Separate containers or tightly sealed zip-top bags can prevent meat from contaminating other items. Handwashing is critical to avoid cross-contamination, as many foodborne illnesses can spread from infected individuals.Â
Perishable food should not be left out for more than two hours, and in temperatures exceeding 90 F (32.2 C), refrigeration should occur within one hour. Certain individuals are at higher risk of severe consequences from foodborne illnesses. These include older adults, young children, pregnant individuals, and those with immunocompromising medical conditions. Dr. Wen advises that these groups take extra precautions to minimize their risk of foodborne infections.Â
Food safety is everyone’s responsibility, and understanding the causes, symptoms, and prevention of foodborne illnesses is vital for protecting our health and well-being. By following these expert recommendations and adopting safe food handling practices, we can significantly reduce the risk of food poisoning and ensure that our meals are not only delicious but also safe to consume.Â
News ReferenceÂ
Doctor shares advice on how to prevent food poisoning, https://edition.cnn.com/2023/09/21/world/food-safety-diarrhea-e-coli-vibrio-wellness/index.html Â
