About 3,000 people die of foodborne illnesses in the US every year. Often caused by parasites, viruses, or bacteria that penetrate our food, such diseases are more common than we think and can have serious consequences. Due to search hazards, advanced companies dealing with food packaging and inspection equipment like TDI Packsys have also started developing food safety solutions, including food testing equipment and efficient inspection systems.
In addition to TDI Packsys, companies like FoodSafe Technologies and BioScan are leading the charge in developing innovative solutions against foodborne illnesses. FoodSafe Technologies specializes in rapid pathogen detection and packaging solutions, while BioScan offers real-time microbial monitoring to swiftly identify and mitigate contamination risks. Together, these companies are making significant strides in improving food safety standards and protecting consumers’ health.
Foodborne illnesses are common but preventable if caught early. Therefore, in this article, we’ll discuss the top three foodborne diseases you should know of.
1. Salmonella
Salmonella is a bacteria found in raw or undercooked meat, poultry, poultry, eggs, and fruits and vegetables. When inside your body, the pathogen can cause two kinds of diseases: Salmonellosis and Enteric fever.
In Salmonellosis, this pathogen infects the intestines and can cause symptoms like severe diarrhea, vomiting, and nausea. In contrast, Enteric fever has more fever-like symptoms. A broader term for typhoid fever and paratyphoid fever, Enteric fever can also cause headaches, chills, fever, stomach pain, rose ‘pink’ spots on the chest and other body parts, and muscle aches, alongside the symptoms of Salmonellosis that we mentioned earlier.
These symptoms of a Salmonella infection usually exhibit themselves in four stages, each increasing in severity from the previous one. It’ll start as mild discomfort or a slight rise in body temperature once the bacteria is in your system. Then, after a week, you’ll experience digestive tract issues like diarrhea as the S. Typhi will begin to multiply in parts of the immune system.
You might also notice red spots on your body if it’s typhoid. Starting from the third week and onward, it’ll get much more severe, causing inflammation in and around major organs of your body, such as the brain or gallbladder. Always cook animal-based food properly before you eat it. Make sure to visit a doctor and start a course of antibiotics, even if you have a mild suspicion that you caught the disease.
2. E. Coli Infection
Escherichia coli – E. Coli – is often found in undercooked ground beef, unpasteurized milk, and contaminated water. This bacteria can enter your system after something as small as eating a slightly undercooked hamburger.
While everyone is at risk of this foodborne disease if they consume any of the products mentioned above, it affects some age groups more than others. Younger children, older adults, and those with a compromised immune system, such as AIDS or cancer patients, are highly susceptible to having a severe case of E. Coli, where kidneys and the small intestine can be damaged significantly. In addition, low stomach acid levels can also make a breeding ground for this bacteria.
This disease is highly preventable and often cures itself within a week if the symptoms are detected early and treated. While there is no specific medication or vaccine to treat it as of yet, just a few healthy hygiene practices can keep you from even getting exposed to it. Wash your hands often, avoid consuming risky foods like raw or undercooked beef, and watch out for anyone infected by the disease to prevent cross-contamination.
3. Norovirus
Norovirus is one of the widespread ones in the US. Commonly known as the ‘winter vomiting bug,’ this virus often disappears within two days. Still, it’s contagious and can affect a whole family within hours.
The most common symptoms of this disease are severe vomiting, diarrhea, and stomach cramps, which can be very unpleasant. This disease was known to be reasonably expected in preschoolers, considering it can spread very quickly by contact with someone infected, touching surfaces that an infected person touched, or eating the same food as them.
Healthy hygiene practices such as frequent handwashing are vital to preventing its spread. While it might go away in two days on its own, consult a doctor if the symptoms are too severe or if it lasts longer.
Safety Tips
You probably might’ve noticed that all three illnesses mentioned above have to do with hygiene practices and food safety. While the first two can have complications and cause death, adequately handling food can significantly reduce the chances of catching them. Some tips to keep in mind when it comes to hygiene are:
- Washing your hands with soap for over 20 seconds
- Washing all utensils after every use
- Preventing utensil sharing
- Handling meat and other produce separately
- Being wary of contaminated water sources
- Keeping raw and cooked food separate
- Giving children hand sanitizers to take to school and advising them to wash their hands often
As long as you do these little things to keep yourself safe, the likelihood of these illnesses becoming severe will be very low.
Endnote
Cleanliness and hygiene are now more critical than ever, especially after the COVID-19 pandemic. Unfortunately, foodborne diseases and poisoning are still more common than should be, especially Salmonella, E. Coli, and Norovirus. The only effective way to keep yourself and everyone around you safe from them is to practice good hygiene, food safety, and cooking techniques. Just with a few healthy practices, not only will your meals become more enjoyable, but you’d be rid of the fear of you or any of your loved ones falling seriously ill.
Fallon Chan is a food and lifestyle photographer and blogger.
