Food Borne Diseases

Monday, August 27, 2007

Food Borne Diseases (Jerry Seals, MD) -- Americans enjoy one of the most abundant and safe food supplies in the world. However, recent increases in food associated disease are causing concern by consumers, and food safety agencies at all levels of government.

A food borne disease is an illness resulting from consumption of food or beverages contaminated with infectious organisms or toxic substances. Infectious bacteria, parasites and viruses are responsible for most food borne diseases.

These organisms may infect raw meat and poultry at the time of slaughter. Seafood may be contaminated during harvest or through processing. Some eggs may become infected during development. Microorganisms may infect produce such as spinach, lettuce, tomatoes, sprouts and melons during growth, processing, storage, shipping, distribution or at the point of final preparation in a restaurant or home kitchen.

In most cases, the illnesses from food borne diseases resemble intestinal flu and may last hours or even several days. Symptoms can range from mild to serious and may include, some, if not all, of the following; abdominal cramps, nausea, vomiting, diarrhea, fever, and dehydration.

Most cases of food borne illnesses are mild and can be treated by increasing fluid intake. Persons who experience severe gastrointestinal or neurological symptoms should immediately seek medical attention. Serious symptoms requiring immediate medical attention include signs of severe dehydration such as dry mouth, sticky saliva, decreased urination, dizziness, fatigue, sunken eyes, low blood pressure, or increased heart rate and breathing, fever in excess of 101.5°, blood in the stools, diarrhea lasting more than three days, or prolonged vomiting that prevents keeping liquids down.

Usually people can prevent food borne diseases by killing bacteria through proper heating or processing of food. The following food storage, preparation and serving tips should be followed to prevent harmful bacteria from contaminating food:

Since bacteria multiply rapidly between 40° F and 140°F, do not store food or allow it to rest in this temperature range. If prepared food stands at room temperature for more than two hours, it may not be safe to eat.
Keep cold food cold and hot food hot. Maintain hot cooked food at 140°F or higher. Reheat cooked food to at least 165° F.
Refrigerate or freeze leftovers within two (2) hours. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
Refrigerate or freeze foods promptly after purchase. Set your refrigerator at 40° F or lower and your freezer at 0 degrees. Do not over-pack your refrigerator. Cool air must be able to circulate to keep food safe.
Never defrost food on the kitchen counter. Use the refrigerator, cold running water or a microwave oven.
Never let food marinate at room temperature - refrigerate it.
Wash all unpackaged fruits and vegetables, and those packaged and not marked "pre¬washed," under running water just before eating, cutting, or cooking. Scrub firm produce such as melons and cucumbers with a clean produce brush. Dry all produce with a paper towel to further reduce any possible bacteria.
Prevent cross-contamination from one food product to another in the kitchen by keeping raw meat, poultry, seafood, and their juices, away from all ready-to-eat foods.
Always wash your hands for at least 20 seconds with warm, soapy water before and after handling raw meat, poultry, fish, shellfish, produce or eggs. Wash your hands after using the bathroom, changing diapers, or touching animals.
Wash cooking utensils and surfaces before and after use with hot, soapy water.
Wash sponges and dish towels weekly in hot water in the washing machine.

When two or more people become ill after consuming the same food, an outbreak of food borne illness occurs. People who do not know each other at all, but who happen to buy and eat the same contaminated food may be the victims of an outbreak.

In recent years, the number of outbreaks each year has been about the same. However, the proportion of outbreaks caused by food such as fruits and vegetables has been increasing. Newly identified pathogens, new agricultural practices and increased importation of foods have all contributed to the increase. Although many countries export many products to the US, China is often cited as the major cause of the increase. Products from China have been implicated as the source for contaminated food for humans and animals.

As an emerging market China is having growing pains, as the USA did over a century ago, and is trying to improve the safety of its food products.

A major concern of many experts on food safety is the lack of adequate inspection of food in the USA, at our borders and in countries of origin of imported food products. This problem has been blamed on insufficient public funding, primarily affecting the USDA and the FDA. Currently, only about 1% of imported food is inspected. The United States does even less inspection in countries of origin.

We need a new sense of urgency and adequate public funding if our growing food safety problem is to be addressed.