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Food Safety
The Causes of Foodborne Illness
Because harmful microorganisms are present
everywhere in the environment, any food can
become contaminated if not properly handled
before consumption. Consider these facts:
- The Centers for Disease Control and Prevention
(CDC) lists four sources of foodborne
illness:
disease-causing bacteria, viruses,
parasites
and toxins. A few of these are very
common
and account for the majority of reported
illness cases.
- Half of all foodborne outbreaks reported
to CDC have no identifiable cause.
However,
most of the outbreaks are due to
microorganisms
in food. At least 30 pathogens are
commonly
associated with foodborne illness.
-
CDC has targeted four bacterial pathogens
- E. coli O157:H7, Salmonella Enteritidis,
Listeria monocytogenes and Campylobacter
jejuni - as those of greatest concern.
Also
of concern to CDC are other bacterial
pathogens,
such as Vibrio vulnificus and Yersinia
enterocolitica,
Clostridium perfringens and Staphylococcus
aureus.
- Bacteria in food can cause infections when
the microorganism is eaten and established
in the body, usually multiplying
inside the
intestinal tract and irritating the
lining
of the intestines. Two well-known
bacteria
that can cause these types of infections
are Salmonella and Campylobacter.
-
Other microorganisms in food may
produce
harmful or deadly toxins while growing
in
the intestinal tract. Two pathogens
that
work this way are Clostridium botulinum
and
Staphylococcus aureus.
-
Viral pathogens are often transmitted
by
infected food handlers or through
contact
with sewage. Only a few viral pathogens,
such as Hepatitis A and Norwalk viruses,
have been proven to cause foodborne
illnesses.
-
Parasites, such as Trichinella spiralis,
which causes trichinosis, can occur
in microscopic
forms, such as eggs and larvae.
-
CDC experts report that many of the
intestinal
illnesses commonly referred to as
stomach
flu are actually caused by foodborne
pathogens.
People do not associate these illnesses
with
food because the onset of symptoms
often
occurs two or more days after the
contaminated
food was eaten.
-
Natural toxins may occur in some
fish or
other foods, such as scombroid toxin
in tuna,
mackerel or bluefish that have not
been properly
refrigerated.
- Most cases of foodborne illness in healthy
adults are self-limiting and of short
duration.
Diarrhea, cramps and vomiting are
the most
common acute symptoms of many foodborne
illnesses,
which can range from mild to severe.
If you have questions or concerns about food
safety, contact:
The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at (800) 535-4555
or (202) 720-3333 (Washington, DC area).
The TTY number for the hearing impaired
is
(800) 256-7072.
The U.S. Food and Drug Administration (FDA) Food Information Line at (888) SAFE FOOD.
Reprinted with permission from
The Fight BAC!™ Web site at: www.fightbac.org
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