Foodborne illnesses are extremely common and can affect anyone, regardless of age or health status. According to the U.S. Department of Agriculture, there are 48 million cases of foodborne illness and nearly 3,000 deaths annually in the United States alone.
Some foodborne illnesses affect a large number of people and make headlines, while others have a limited impact and affect only a few.
However, all foodborne illnesses are generally caused by a specific type of bacteria, parasite, or toxin that contaminates food and makes people sick when they eat it. Careful handling of food at every stage—from storage and preparation to cooking—is crucial for preventing these illnesses.
What is the difference between foodborne illnesses and food poisoning?
People often use the terms "food poisoning" and "foodborne illnesses" interchangeably, but there is a subtle difference between them from a scientific perspective.
Food poisoning is indeed a type of foodborne illness, but not every illness caused by food is food poisoning. Food poisoning results from consuming food containing a toxic substance, such as in the case of botulism, which occurs when you eat food contaminated with botulinum toxin.
Symptoms of Foodborne Illnesses
Any foodborne illness can cause symptoms ranging from mild and unpleasant to life-threatening.
These symptoms vary depending on the type of food and the bacteria that infected your body through the food, but they generally include:
Diarrhea.
Nausea.
Stomach pain and cramps.
Vomiting.
The effects of foodborne bacteria vary from person to person. For example, symptoms can begin almost immediately after eating the contaminated food, or they may appear days or even weeks later. It's also possible for you and a friend to eat the same contaminated meal, and one of you might become ill while the other remains healthy.
Some people are more likely to develop severe symptoms—such as very young children, the elderly, and anyone with a health condition that weakens their immune system.
Severe foodborne illnesses can lead to dehydration and other serious complications requiring hospitalization.
What causes foodborne illnesses?
Bacteria can contaminate various types of fresh and processed foods. Some of the most common bacteria transmitted through food include Salmonella, E. coli, Listeria, and Campylobacter.
The most common foods that are sources of these bacteria include:
Cold meats (such as mortadella and salami).
Eggs.
Raw fruits, vegetables, and leafy green salads.
Raw or undercooked meat, poultry, and seafood.
Uncooked flour.
Unpasteurized milk or cheese.
How can you prevent foodborne illnesses?
Unfortunately, if bacteria are present in food, they are usually tasteless, colorless, and odorless—in other words, they are invisible.
Sometimes you can contract these illnesses through processed foods (like juices and cold cuts), foods you have no hand in producing. However, when preparing food at home, there are several steps you can take to protect yourself and your family from these diseases.
Safe food handling should always be a priority in your kitchen. Pay attention to how you store, prepare, and cook food to prevent contamination. Follow these steps for safe food handling:
Cleaning thoroughly: Wash your hands before, during, and after preparing food. Keep kitchen surfaces and cutting boards clean, and wash fruits and vegetables thoroughly before eating them.
Avoid cross-contamination: This is one of the most common mistakes. For example, if you cut raw chicken and then use the same knife or cutting board without cleaning it properly to make a salad, bacteria can transfer from the chicken to the raw vegetables you will eat. Also, remember not to put cooked meat in a dish where you previously cooked meat.
Pay attention to cooking temperatures: Undercooked meat, poultry, and fish can make you sick. Learn the proper cooking temperatures for the foods you prepare, or use a thermometer to ensure you reach them.
Proper food storage: Put your food in the refrigerator or freezer as soon as you get home from the grocery store. Leaving food at room temperature can lead to bacterial growth and make you sick.
Also, be sure to store leftovers as soon as possible after finishing your meal. Leaving food at room temperature for extended periods creates an ideal environment for the growth of harmful bacteria.
Treating foodborne illnesses: Fortunately, most common foodborne illnesses resolve on their own within a few days, during which you may experience some pain or unpleasant digestive symptoms. Focus on resting and drinking plenty of fluids during this time.
See a doctor if:
Symptoms become severe or last longer than a few days.
Or if you develop signs of dehydration such as dark urine, dizziness, and mental confusion. If you think you may have become ill from eating a particular meal or product from a restaurant, contact the health sector in your area. Reporting such cases helps the competent authorities to track the source of the problem and find out if there is contaminated food that needs to be withdrawn from the market to protect others.