In today’s fast world, it’s really important to make sure the food we eat is safe so we don’t get sick. Foodborne illnesses happen when we eat food that’s been contaminated, which can make us really sick. But if we know the right things to do, we can lower the chances of getting sick from these illnesses.
Breaking down foodborne illnesses in this blog.
1. Foodborne illness
Food can carry many types of illnesses. Common symptoms of foodborne illnesses include stomach pain, dizziness, vomiting, diarrhea, and fever. These symptoms can appear within hours of eating contaminated food or take a few days to show up. If more than two people get sick after eating the same food, it could be considered a foodborne epidemic. In such cases, a health expert should examine the situation.
Children, the elderly, and those with weakened immune systems are most likely to be affected by foodborne illness. Food can be contaminated through three main mediums:
A. Chemical: Cleaning products or pesticides may accidentally mix with food. To prevent this, it’s important to wash fruits, vegetables, and red meat with water after buying them from the market.
B. Physical: Contaminants like broken glass or contact with animals such as rats can lead to physical contamination.
C. Biological: Most foodborne illnesses are caused by biological sources. Some foods naturally contain toxins that cause illness, such as wild mushrooms, rhubarb, and green potatoes. Pathogens, the main biological agents responsible for foodborne illnesses, account for 95% of cases.
Biological pollutants are divided into two categories:
A. Intoxication: Occurs when food is contaminated by bacteria, toxic plants, or animals, and a person consumes it.
B. Infection: Happens when a person consumes food containing large amounts of live pathogens like viruses, bacteria, or other microbes. These pathogens enter the body, multiply, and attack the inner surface of the stomach. Salmonellosis is an example of an infectious disease.
Some foodborne illnesses exhibit both intoxication and infection features. E. coli is one such pathogen responsible for causing foodborne illnesses.
2. Food pathogen
Pathogens responsible for foodborne illness include fungi, viruses, parasites, and bacteria. Fungi can easily affect molds and yeast in food, leading to spoilage rather than illness. However, beneficial fungi play a crucial role in the food industry, aiding in the production of cheese, bread, wine, and beer.
Viruses typically do not multiply in food; they enter the human body through contaminated food and then multiply. For instance, Hepatitis A is contracted by consuming seafood from poor water quality sources, such as shrimp farmed in polluted water. This disease can also spread through individuals who fail to wash their hands after using the restroom. Therefore, it’s essential to be cautious before consuming such shellfish and to choose restaurants that maintain good hygiene practices.
3. Parasite
A parasite is a type of pathogen that relies on another organism, known as a host, to survive. The host does not benefit from the parasite and typically suffers as a result. In many cases, parasitic infections can lead to death. Examples include amoebas and various types of worms, such as “Trichinella spiralis,” which can be contracted from consuming pig meat.
Different parasites thrive in different environments. For instance, parasitic worms often live in the muscle tissue of meat in their larval form. When humans consume infected meat, these parasites begin to reproduce. Once mature, female larvae hatch in the human body and can move through the muscles. Beef is particularly susceptible to this type of infestation. If beef is not cooked thoroughly, there is a 99% chance of being affected by these parasites.
The prevalence of these parasites is nearly 100% in South Asian countries.
4. Bacteria
Bacteria play a significant role in foodborne illnesses. Understanding the types and growth patterns of bacteria is crucial for safe food preservation, preparation, and serving. Oxygen availability is important in classifying bacteria, and chefs must be aware of this.
For instance:
A. Aerobic Bacteria: Require oxygen to grow.
B. Anaerobic Bacteria: Do not need oxygen to grow.
C. Facultative Bacteria: Can survive with or without oxygen.
Knowing the temperature range in which bacteria can grow is essential. There are three primary factors that contribute to bacterial growth:
A. Protein source.
B. Moisture.
C. Time.
Foods rich in protein are more likely to harbor foodborne pathogens. Moisture content is measured on the water activity (AW) scale, ranging from 0 to 1, with 1 being the maximum water level in food. Bacteria can thrive easily at a water activity level of 0.85. Food acidity or alkalinity is measured by pH, ranging from 1 to 14. Foods with a pH of 4-10 are considered mid-level, and this range facilitates bacterial growth. Adding highly acidic ingredients like lemon juice or vinegar to food can lower its pH and increase its shelf life, as seen in pickles. Many foods provide the ideal conditions for bacterial growth, making them potentially hazardous. These include meat, seafood, tofu, and dairy products. Even if a food appears and smells normal, it may contain enough pathogens to cause illness. Disease-causing germs are microscopic and cannot be seen with the naked eye, making it challenging to detect spoiled food.
Foodborne illnesses are a big health risk because they’re caused by different germs that can make us sick if food gets contaminated. Knowing where these germs come from and how they behave helps us stop them from spreading.