Top 5 Sources of Foodborne Illness and How to Prevent Them
Every year, foodborne illnesses affect 48 million Americans—roughly one in six people—according to the Centers for Disease Control and Prevention (CDC). Recent outbreaks, such as the McDonald’s E. coli incident linked to contaminated onions, serve as a stark reminder of the risks. Here’s a closer look at the top five foodborne illnesses, their sources, symptoms, and how to prevent them.
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1. E. coli
Source:
Escherichia coli (E. coli) bacteria are found in the environment, foods, and intestines of humans and animals. Contaminated foods such as undercooked meat, raw sprouts, lettuce, and unpasteurized products are common culprits. Water contaminated with sewage is another potential source.
Symptoms:
Severe stomach cramps, bloody diarrhea, vomiting, fever, and, in extreme cases, hemolytic uremic syndrome (HUS), which can cause kidney failure and other complications.
Prevention Tips:
Fully cook meats, especially ground beef.
Avoid unpasteurized dairy and juices.
Practice thorough handwashing, especially after contact with animals or contaminated surfaces.
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2. Listeria
Source:
Listeria bacteria thrive in raw meats, unpasteurized dairy products, deli meats, and processed foods. Unlike most bacteria, Listeria can grow in refrigerated conditions.
Symptoms:
Fever, muscle aches, diarrhea, and potentially life-threatening invasive infections. High-risk groups include pregnant women, newborns, older adults, and immunocompromised individuals.
Prevention Tips:
Cook meats thoroughly and consume pasteurized dairy products.
Refrigerate ready-to-eat foods properly and consume them promptly.
Wash produce before preparation.
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3. Norovirus
Source:
Highly contagious, norovirus spreads via contaminated food, water, surfaces, and person-to-person contact. It’s often linked to raw shellfish and poorly sanitized environments.
Symptoms:
Nausea, vomiting, diarrhea, stomach cramps, and fatigue. Symptoms typically last one to three days but can be severe for vulnerable groups.
Prevention Tips:
Wash hands frequently, especially before eating or preparing food.
Disinfect surfaces and avoid preparing food while symptomatic.
Properly cook seafood and wash raw produce.
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4. Salmonella
Source:
Salmonella is commonly associated with undercooked poultry, eggs, dairy products, and contaminated produce. Cross-contamination during food prep is a frequent cause.
Symptoms:
Diarrhea, fever, stomach cramps, and nausea, typically appearing six hours to six days after infection.
Prevention Tips:
Cook poultry and eggs to recommended temperatures.
Avoid consuming raw or undercooked eggs.
Separate raw meats from ready-to-eat foods during preparation.
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5. Campylobacter
Source:
Raw or undercooked poultry is the leading source of Campylobacter bacteria. Cross-contamination during handling or cooking can also spread the bacteria.
Symptoms:
Diarrhea (sometimes bloody), abdominal pain, and fever. Long-term complications can include reactive arthritis and Guillain-Barré syndrome.
Prevention Tips:
Cook poultry thoroughly and avoid raw or undercooked meats.
Prevent cross-contamination by cleaning cutting boards and utensils after handling raw meat.
Wash hands thoroughly after handling poultry.
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General Food Safety Practices
Dr. Benjamin Barlow, Chief Medical Officer at American Family Care, emphasizes the importance of basic food safety measures:
Wash hands for at least 20 seconds before and after handling food.
Keep raw meats separate from other ingredients.
Store foods at safe temperatures and avoid consuming anything past its expiration date.
Use gloves when preparing food, especially when handling raw ingredients.
By implementing these practices, you can significantly reduce your risk of foodborne illness and keep your meals safe for consumption.
Source : Swifteradio.com
