Food plays a massive role in our lives, and apart from being a basic necessity for survival, food is an expression of love and identity. People have different taste buds, likes and dislikes regarding food, but one thing is common: everyone loves eating food. While putting food in your body is a pleasurable experience, individuals need to ensure they do not eat disease-causing germs. 

Beverages and food can be a breeding ground for germs and microbes, leading to foodborne illnesses if dishes are contaminated or not prepared with proper hygiene. 

• Foodborne illnesses affect an estimated 600 million people worldwide annually.
• Cooking food above 74°C (165°F) effectively kills most harmful bacteria and pathogens.
• Cross-contamination in kitchens is a major contributor to foodborne illnesses.
• Norovirus is a leading cause of foodborne illnesses globally but was not mentioned in the article.
• Foodborne illnesses can also arise from consuming improperly canned foods due to botulism.
• Freezing does not kill bacteria but stops their growth, preserving food safety

Please read below to learn all about foodborne illnesses and how to prevent them from taking place.

Foodborne illness is a disease that affects millions of people every year and has symptoms that include upset stomach, nausea, vomiting, severe dehydration, and abdominal cramps. These symptoms can range from mild to extremely severe and even deadly. 

Foodborne disease can affect anyone who eats contaminated food, but this illness is more susceptible to a specific group of people, including infants, children, pregnant women, and the elderly. 

In simple words, foodborne illness is a prevalent but sometimes severe issue that can be easily prevented. It is a public health problem; to deal with it, you must first understand what causes it. 

Foodborne illnesses are usually caused due to bacteria and viruses, which fall into biological hazards. However, there are chemical and physical hazards as well, which can lead to this illness. 

So what exactly are these hazards? Keep on reading to find out.

These hazards are caused due to viruses, bacteria, and parasites and are the biggest risk to food safety. Bacteria and viruses can be present in the product beforehand or grow due to mishandling the food’s temperature.

 This is the second most crucial hazard, including chemical contaminants and natural toxins. Chemical contaminants can be found in food if products such as cleaners are not used properly. On the other hand, biological toxins are present in the food itself, and pathogens make them in the dishes if you keep them out in the heat for a long time or do not monitor the temperature of the food. 

Food allergens also fall into this category, and you must know eight main allergens: eggs, fish, milk, crustacean shellfish, soy, tree nuts, peanuts, and wheat.

This is another reason for foodborne illness and is extremely dangerous. As the name suggests, physical hazard includes physical pieces in your food, such as metal shavings or pieces of broken glass from cans and glass bowls. 

If you digest these pieces, then they can be very harmful to your body. 

If you want to avoid contracting a foodborne disease, then it is essential that you know about the common foodborne illnesses and how to prevent them. 

Even though there are six different types of foodborne diseases, the most common are Escherichia Coli, Salmonella, and Clostridium Perfringens. Learn more about these three below: 

Escherichia Coli, also called E.Coli, is a type of bacteria present inside a person’s intestines. Most of the bacteria strains for this bacteria are harmless, but some are known for causing life-threatening and severe illnesses and infections. E.coli strains can be found in beverages and foods and are usually consumed if you eat uncooked meat products or drink unpasteurized drinks or contaminated water. 

To prevent this issue, cook all kinds of meat thoroughly, avoid unpasteurized drinks, and do not swallow water while swimming. 

Salmonella is a widespread foodborne illness, and one can easily contract it upon exposure. Salmonella can cause two kinds of problems: salmonellosis, a flu-type disease accompanied by nausea, cramps, and stomach aches. 

The second is enteric fever, a severe fever that can lead to aches, drowsiness, and extreme constipation. Salmonella can be contaminated through food such as raw vegetables, fruits, poultry, pork, and even some processed food. 

To prevent this, ensure you cook your meals properly, thoroughly rinse your vegetables and fruits and always wash your hands after handling meat. Always wash your hands before cooking.

Clostridium Perfringens is another common bacteria in different environments, including animals and human intestines. According to The Centres For Disease Control and Prevention, around one million infected cases with this bacteria occur in The United States annually. The source for this bacteria is usually in pre-cooked or dried dishes, beef, and poultry. 

Infections arise if you eat something prepared in a large quantity but has been kept warm for a long time, such as in buffets and other events. 

Avoid consuming unrefrigerated food left outside for two hours or more to prevent this issue. This develops bacteria in the food responsible for many diseases. Also, avoid eating food cooked in the range of 4.4 to 60 degrees Celsius; anything above or below this range is safe to consume. 

To keep foodborne illnesses away, you must remember to check the labels and ingredients and always eat in places that practice good hygiene. Remember, food is best enjoyed when prepared with the utmost care. Buy your fruits and vegetables clean.