Foodborne Illness

Foodborne Illness

Food borne illnesses are caused by consuming contaminated foods or beverages. There are many different disease-causing microbes, or pathogens. In addition, poisonous chemicals, or other harmful substances can cause food borne illnesses if they are present in food. More than two hundred and fifty different food borne illnesses have been described; almost all of these illnesses are infections. They are caused by a variety of bacteria, viruses, and parasites that can be food borne. (Center 1)

Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. “In industrialized countries, the percentage of people suffering from food borne diseases each year has been reported to be up to 30%. In the United States of America, for example, around 76 million cases of food borne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.” (Geneva 2)

The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1)

Campylobacter is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the commonly identified bacterial cause of diarrhea illness in the world. These bacteria live in the intestines of birds, and most raw poultry meat has the bacteria in it. Eating undercooked chicken or other food that has been contaminated with the juices dripping from raw chicken is the most frequent source of this particular infection.

Salmonella is also a bacterium that is widespread in the intestines of birds, reptiles, and mammals. It can spread to the human species a variety of different ways; through foods or animal origins. Some examples of food involved in outbreaks are eggs, poultry and other meats, raw milk and chocolate. The illnesses it causes are typically fever, diarrhea, and abdominal cramps. In people with poor underlying health or weakened immune...

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... the time out to inspect the food you are grabbing. Make sure dates are current, the color is normal, the temperature is normal, and it was properly prepared (washed or cooked). A college student could become very sick or even die from a small mistake. Students need to be cautious with their busy lives.

Work Cited

Archuleta, M. (n.d), Keeping Food Safe. Guide E-508, pp. 1-11, 10/7/2003, www.cahe.nmsu.edu/pubs/_e/e-508.html

Bogart, Carol. Kids hospitalized, festival cancelled in wake of E. coli outbreak at Wyandot County Fair. 6 October 2001

http://www.oweb.com/Advertiser-Tribune/text/N100601a.html

Center for Disease Control, Food borne illness. 3 September 2003

http://www.cdc.gov/nicidod/dbmd/diseaseinfo/foodborneinfections_g.htm

“FDA Sees Surge In Food Poisoning Dietary changes, imports cause risk.”

San Francisco Chronicle 18 March 2001: A8.

Geneva, Sue. Food Safety and Food borne Illness. 25 January 2002

http://www.who.int/inf-fs/en/fact237.html

Greene, Alan. Food Poisoning. Dr. Greene.com. 7 August 2002

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Schmutz, P.H. Food borne Illness: Prevention Strategies. 2 February 1999

http://hgic.clemson.edu/factsheet/HGIC3620.htm