Bacteria and Foodborne Illness.
Foodborne illnesses, also referred to as food poisoning, result from eating foods or drinking beverages that are contaminated with bacteria, parasites, or viruses. It may also be caused by food contaminated with harmful chemicals during harvesting or processing.
Some people are at greater risk for bacterial infection than others. Young children, older adults, and pregnant women and their fetuses are at greatest risk. People with depressed immune systems are also at risk of having foodborne illnesses.
The Centers for Disease Control and Prevention (CDC) estimates that about 76 million people in the United States become ill from pathogens, or disease-causing substances in food each year.
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Causes
Harmful bacteria cause most foodborne illnesses. The most common source of foodborne illnesses are from contaminated raw foods, such as raw meat and poultry. They may have been contaminated during slaughter or improper processing. Other sources are from contaminated seafood, eggs, and produce such as spinach, tomatoes, lettuce, and melons.
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Signs and Symptoms
Most cases of foodborne illnesses resemble the symptoms of intestinal flu, which may last a few hours to several days. Symptoms may range from mild to serious and may include
Diagnosis
To diagnose foodborne illnesses, your doctor will ask about your symptoms; list of food that you recently have eaten; and results of laboratory tests, including analysis of feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.
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Treatment
Most cases of foodborne illnesses are mild, which can be treated by increasing fluid intake to replace lost fluids and electrolytes. However, people who experience severe, dehydration, gastrointestinal or neurologic symptoms should seek medical attention.
Severe cases of foodborne illnesses may require hospitalization to receive supportive nutritional and medical therapy.
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Prevention
Most cases of foodborne illnesses can be prevented through proper food preparation. Some ways that you can do to prevent harmful bacteria from growing in food are
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References:
National Digestive Diseases Information Clearinghouse (May 2007). Bacteria and Foodborne Illness (NIH Publication No. 07–4730). National Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD. Web URL: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm. Accessed: October 4, 2008
National Digestive Diseases Information Clearinghouse (June 2007). Bacteria and Foodborne Illness: What You Need to Know. (NIH Publication No. 07–6191S). National Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD. Web URL: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria_ES/index.htm. Accessed: October 4, 2008
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Foodborne illnesses, also referred to as food poisoning, result from eating foods or drinking beverages that are contaminated with bacteria, parasites, or viruses. It may also be caused by food contaminated with harmful chemicals during harvesting or processing.
Some people are at greater risk for bacterial infection than others. Young children, older adults, and pregnant women and their fetuses are at greatest risk. People with depressed immune systems are also at risk of having foodborne illnesses.
The Centers for Disease Control and Prevention (CDC) estimates that about 76 million people in the United States become ill from pathogens, or disease-causing substances in food each year.
Top of Page
Causes
Harmful bacteria cause most foodborne illnesses. The most common source of foodborne illnesses are from contaminated raw foods, such as raw meat and poultry. They may have been contaminated during slaughter or improper processing. Other sources are from contaminated seafood, eggs, and produce such as spinach, tomatoes, lettuce, and melons.
Top of Page
Signs and Symptoms
Most cases of foodborne illnesses resemble the symptoms of intestinal flu, which may last a few hours to several days. Symptoms may range from mild to serious and may include
Abdominal crampingTop of Page
Nausea
Vomiting
Diarrhea (sometimes bloody)
Fever
Dehydration
Diagnosis
To diagnose foodborne illnesses, your doctor will ask about your symptoms; list of food that you recently have eaten; and results of laboratory tests, including analysis of feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites.
Top of Page
Treatment
Most cases of foodborne illnesses are mild, which can be treated by increasing fluid intake to replace lost fluids and electrolytes. However, people who experience severe, dehydration, gastrointestinal or neurologic symptoms should seek medical attention.
Severe cases of foodborne illnesses may require hospitalization to receive supportive nutritional and medical therapy.
Top of Page
Prevention
Most cases of foodborne illnesses can be prevented through proper food preparation. Some ways that you can do to prevent harmful bacteria from growing in food are
Cooking food long enough and at high temperature to kill the bacteriaFor more information about prevention of foodborne illnesses, the U.S. Department of Agriculture (www.usda.gov) provides a fact sheet on safe food handling.
To prevent the bacteria from multiplying, refrigerate prepared food within 2 hours or less
Wash all raw fruits and vegetables under running water
Keep raw meat, poultry, seafood and their juices from ready-to-eat foods
Avoid defrosting food on the kitchen counter—use the refrigerator, running water, or microwave
Wash your hands, utensils, and surfaces with hot soapy water before and after preparing foods
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References:
National Digestive Diseases Information Clearinghouse (May 2007). Bacteria and Foodborne Illness (NIH Publication No. 07–4730). National Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD. Web URL: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm. Accessed: October 4, 2008
National Digestive Diseases Information Clearinghouse (June 2007). Bacteria and Foodborne Illness: What You Need to Know. (NIH Publication No. 07–6191S). National Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH), Bethesda, MD. Web URL: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria_ES/index.htm. Accessed: October 4, 2008
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