Taking the necessary precautions to prevent many foodborne illnesses is a very effective method to avoid falling ill. It is not always possible to tell whether food or a beverage is contaminated simply by just looking, smelling, or sometimes, even tasting it. Thus by following preventive tips, it can save someone from the discomfort of the symptoms of foodborne illnesses, which include, vomiting, diarrhoea, abdominal cramps, and aching joints and back. Foodborne illnesses is not just a problem found in developing countries, but all over the world. As always, prevention is better than cure. This article will discuss common pathogens causing foodborne illnesses, commonly affected food items, common foodborne illnesses, and how to prevent foodborne illnesses.
Common Pathogens Causing Foodborne Illnesses
There are millions of pathogens all over the world. Bacteria, viruses and parasites are the most common pathogens that cause foodborne illnesses but there are only 250 known foodborne diseases. The following are the most commonly recognized pathogens or microbes, but may also include more:
- Campylobacter
- Cryptosporidium
- Escherichia coli
- Giardia
- Listera monocytogenes
- Salmonella
- Shigella
- Toxoplpasma gondii
- Vibrio parahaemolyticus
- Yersinia species
Commonly Affected Food Items That Cause Foodborne Illnesses
All food contains a minute amount of bacteria. However, due to many different reasons, these bacteria can multiply. Any food is at risk to contain a pathogen or microbe but the following are the common food items that can cause a foodborne illness:
- Raw meat and poultry, raw eggs, unpasteurized milk, raw shellfish and basically any raw foods of animal origin
- Fruits and vegetables
- Raw sprouts
- Unpasteurized fruit juices
- Any food item that comes into direct contact with an ill or infected person
Common Foodborne Illnesses
Many foodborne illnesses are named after the pathogen causing disease. The following are the most common foodborne illnesses.
- Bacteria:
- Scombroid Fish Poisoning
- Campylobacter Enteritis
- Clostridium Perfringens
- Haemorraghic Colitis
- Norovirus infection
- Salmonellosis
- Shigellosis
- Listeriosis
- Staphylococcal food poisoning
- Parasites
- Amoebiasis
- Giardiasis
- Viral
- Viral Hepatitis A
Prevention of Foodborne Illnesses
The following are tips that will help prevent foodborne illnesses. Although these tips do not guarantee complete prevention of foodborne illnesses, they help reduce the chances of obtaining illnesses:
- Buy from retailers that follow proper food handling practices
- When buying from the grocery, separate the raw food from other food. It is advised to place these foods in plastic bags to avoid meat juices from dripping.
- When buying from the grocery, buy the meat, poultry, fish and eggs last.
- Choose fresh eggs carefully. Ensure that there are no cracks.
- Do not buy canned goods that are bulging or dented. Moreover, do not buy jars that have a loose lid on.
- Do not buy frozen food if the package is damaged. Avoid frozen packages that has signs of frost or ice crystals.
- Store food products properly and in the right temperatures.
Foodborne Illnesses - Follow proper sanitation when preparing foods.
- Maintain good, clean hygiene at all times.
Disclaimer: This article does not provide medical advice and should not be substituted for formal training. The information given should not be used for self-diagnosis. Seek medical attention when necessary. It is important to recognise potential medical emergencies at all times to avoid complications from developing. To learn more about prevention of foodborne illnesses, enrol in First Aid Courses and CPR Courses with Red Cross Training.
Online Sources:
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm
http://www.health.alberta.ca/health-info/foodborne-illness-common.html
http://www.health.state.mn.us/divs/idepc/dtopics/foodborne/basics.html