The year 2011 saw two of the deadliest food borne microbial illness outbreaks in United States of America and Germany. More than 3000 people were affected and about 75 people died in both the incidences. The causes were contaminated bean sprouts in Germany and contaminated cantaloupes in the United States. These dangerous outbreaks do make us think twice about food safety and food poisoning.
Food borne illness or food poisoning is generally caused due to improper handling, preparation and storage of food. Good hygiene practices can reduce the chances of causing the illness. Some of the common micro-organisms causing food poisoning are listed along with the causes and safety measures to prevent the illness.
1. Listeria bacteria is one of the common food borne illness causing agent. It contaminates fresh farm produce like cantaloupes. On infecting, they cause symptoms like fever, muscle aches, stomach upsets. These symptoms may occur from 2 days to 2 months after exposure. To prevent listeria contamination, the raw produce must be scrubbed and dried before cutting. Also they can be refrigerated below 40 F.
2. Apart from fresh produce, listeria can also contaminate dairy products such as brie, feta made of raw milk. As listeria is resistant to cold, refrigeration of these foods will not prevent the spread of infection. Such food have to be made of pasteurized milk.
3. Though heat kills listeria, sometimes contamination occurs after cooking, when meats such as hot dogs, burger patties are placed on the same self as that of the raw meat. Preventive measure taken in this case would be to heat the food thoroughly before consumption.
4. Salmonella is another common food borne illness causing bacteria. They are commonly found in animal feces. Hence, poultry products are at a greater risk of contamination especially chicken eggs. As salmonella can infect the eggs before shell formation, the clean and dry eggs may also be infected. Common symptoms of salmonella infection are stomach cramps, fever and upset stomach which may last up to 7 days. This infection can be prevented by consuming well cooked eggs and avoiding raw or lightly cooked ones. Also isolation of poultry products from other perishable ones should be followed.
5. Salmonella contamination is not just restricted to poultry but also to fresh produce such as hot peppers, tomatoes, salad greens, papaya and sprouts. The latter may be easily contaminated as they are grown in warm humid conditions. Proper cleaning and refrigeration of the produce may check the growth of the organism.
6. Sometimes processed foods such as chips, peanut butters, sauces may also be contaminated with Salmonella. Such foods may be recalled back in case of contamination.
7. Raw meat is also highly prone to salmonella contamination. Hence, meat should always be cooked up to 160 degree F before consumption.
8. E.coli is another source of contamination. This bacterium lives in the intestine of cattle and can contaminate the meat after slaughtering. Symptoms of E.coli infection are severe abdominal cramps, vomiting and watery diarrhea. Cooking meat thoroughly before consumption can check the contamination and prevent infection.
9. Unpasteurized milk and juices harbor E.coli. Always make sure that the milk and juice cans mention pasteurization on the labels.
10. Sometimes fresh produce like spinach may also contain the bacterium E.coli. Wash and cook the greens separately to kill the bacteria.
11. Botulism is a fatal illness caused by consuming improperly canned food, honey and smoked meats. Symptoms include vomiting, diarrhea, double vision, breathing problems and paralysis. Never consume foods from bulged cans or those which leak out liquids.
12. Stews and gravies which are kept warm for a long time are a common source of Clostridium infection. Foods such as these should be thoroughly cooked and refrigerated when not immediately consumed.
13. Staph infections can be spread when a person suffering from such infection prepares the food. Symptoms include vomiting, cramps and diarrhea and the illness runs its course in 1 to 3 days. The person in charge of cooking should always wash his hands before cooking and keep all open wounds and infections covered.
14. Another infection that can speard from an infected person to another through food is Hepatitis. The infected person should get vaccinated and cook only after washing hands.
15. Campylobacter illness can be caused due to cross contamination of food with raw poultry meat. The symptoms of this infection are fever,cramps, vomiting and can sometimes lead to complications. Avoid cross contamination while cooking poultry.
16. Noroviruses are common causative agents of stomach flu causing cramps and upset stomach and are spread by unclean hands and improper sanitation. So, people preparing food should always wash their hands in warm soapy water after using the toilets.
17. Consumption of raw shell fish infected with vibrio bacteria can cause severe gastrointestinal infection which can at times also lead to blood infection. Hence, only thoroughly cooked shell fish should be consumed.
18. Certain algae produce toxins which contaminate shellfish and can be life threatening if consumed.
19. Scombrotoxin poisoning can result from eating fish that has begun to spoil. Always check the freshness of fish before cooking.
20. Ciguatera poisoning also results from consuming contaminated fish. There is no cure for it and it disappears after a few weeks. Following the preventive measure can check the spread and prevent the various food borne illness. Remember prevention is better than cure.
