Food-borne Disease

Food-borne illness and disease are primarily caused by bacteria, viruses and parasites that people ingest through contaminated food or water as well as chemical or natural toxins such as poisonous mushrooms.

Causes:
Food-borne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of food-borne illness. The action of monitoring food to ensure that it will not cause food-borne illness is known as food safety. Food-borne disease can also be caused by a large variety of toxins that affect the environment.

Types of food-borne illness:

Campylobacteriosis: Any of several species of Campylobacter bacteria can cause this illness, but according to the report the usual culprit is Campylobacter jejuni. An infected person may have no symptoms or they may experience abdominal pain, diarrhea, vomiting, fever and fatigue. The diarrhea may also contain blood. E. coli Infection: Most strains of Escherichia coli cause no harm, and many are necessary for a healthy intestinal tract. Home types of these bacteria, however, can cause serious disease and even death. The strain E. coli 0157:H7 is a particularly dangerous bacterium, causing damage to the lining of the intestines and possible kidney failure. The infection causes severe abdominal cramps and bloody diarrhea. Salmonellosis: Salmonella enteritidis is the bacteria that most often cause salmonellosis, a common food-borne illness. The bacteria can be found on fruits, in eggs and in undercooked or raw meats. Symptoms are abdominal pain and cramps, vomiting, diarrhea which is sometimes bloody and fever. Symptoms can last between four and seven days. Shigellosis: Several different species of Shigella bacteria can cause this intestinal illness. The symptoms are those of an acute gastrointestinal infection and include nausea and vomiting, bloody diarrhea and fever. Recovery takes five to seven days. Botulism: Botulism is caused by eating a toxin produced by the bacteria Clostridium botulinum. The most common source of infection is home-canned foods. While rare, the illness can be fatal without prompt treatment. Symptoms arise due the toxin's effect on the nervous system and include dry mouth, double vision, muscular weakness and slurred speech. Symptoms can last for up to 10 days.

Other common bacterial food-borne pathogens are: Bacillus cereus, Escherichia coli sub types such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC), Listeria monocytogenes, Shigella spp., Staphylococcus aureus, Staphylococcal enteritis, Streptococcus, Vibrio cholerae, Vibrio parahaemolyticus. Some other microorganism produce Exotoxins and Mycotoxins produced by fungi can cause severe foodborne illness such as aflatoxin produced Aspergillus flavus.

Prevention of food poisoning:

Food hygiene (1) Purchase of food By Selecting fresh meat and vegetable. Purchasing food from hygienic, reliable and reputable sources to ensure quality. Avoid patronizing unlicensed hawkers or food stalls selling cooked food. By following the storage instructions, and pay attention to the "use by" or "best before" date on food labels when buying prepacked food. Avoid buying any food that is abnormal in appearance, for example: canned food in rusty, expanded or dented cans. (2) Handling of food Food should be thoroughly washed before storage or cooking. Meat and seafood must be thoroughly cooked. Food should be consumed as soon as it is served. Hot food should be eaten when it is still hot and cold dishes should be stored in the refrigerator until consumption. Different sets of chopping blocks and knives should use for cutting raw and cooked food. (3) Storage of food Raw and cooked food should be stored separately to avoid cross contamination. Place cooked food in the upper compartment of refrigerator. Cooked food, unless consumed at once, should be kept below 40C or above 630C. Do not store food under room temperature to avoid multiplication of bacteria. Leftover food should be stored in the refrigerator and re-heated thoroughly before consumption. Refrigerator should be cleaned properly and regularly and its temperature should be kept below 40C. Avoid storing excessive amount of food in the refrigerator to avoid affecting cold air circulation. Personal hygiene Washing hands with soap and water after going to the toilet and before handling food. Anybody who suffers from diarrhea or vomiting should not handle or touch any food to avoid bacteria contaminating the food. Wounds should bandage with waterproof plasters before handling any food. Environmental hygiene By putting all rubbish & food remains into a dustbin and cover it up tightly. Dustbin must be emptied frequently and regularly. Kitchen always should keep clean frequently and regularly to prevent harbouring rats and insects.