Agro Food Resources (Thailand) Co.,Ltd.

Foodborne Illness or Food Poisoning

What is Foodborn Illness / Food Poisoning?

Foodborne illness often presents itself as flu-like symptoms such as nausea, vomitting, diarrhes, or fever so many people may not recognize the illness is caused by bacteria or other pathogens in food.

Thousands of types bacteria are naturally present in our environment. Not all bacteria cause disease in humans. For example , some bacteria are used beneficially in making cheese and yoghurt.

Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply , they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.

Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Very young children, pragnant women, the ekderly and people with compromised immune systems are at the greatest risk from any pathogen.Some persons may become ill after ingesting only a few harmful bacteria; others may remain symtom free after ingesting thousands.

Cause of Foodborne Illness / Food Poisoning

Each year millions of people get sick from contaminated food. Symptoms of food poisoning include upset stomuch, abdominal cramps, nausea and vomitting, diarrhea, fever and dehydration,Symptoms may range from mild to severe.

Bacteria and Viruses - Bacteria and viruses are the most common cause of food poisonning. The symptoms and severity of food poisoning vary, sepending on which bacteria or virus has contaminated the food. more

Parasites - Parasites are organisms that derive nourishment and protection from the other living organisms known as hosts. In the United States , the most common foodborne parasites are protpzoa, roundworms and tapeworms. more

Mold, Toxins and Conaminants- Most poisoning is cause by bacteria , viruses and parasites rather than toxic substances in the food but some cases of food poisoning can be linked to either natural toxins or chemical toxins. more

Allergens - Food allergy is abnormal response to a food triggered by your body's immune system. Allergic reaction to food can sometimes cause serious illness to death. more

How Bacteria Get in Food?

Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken breasts and ground meat, for example, were once part pf live chickens or cattle. Raw meat, poiltry, seafood, and eggs are not sterile.Neither is fresh produce such as lettuce tomatoes, sprouts and melons.

Food , inclusing safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or handlers with poor personal hygiene.

Why Foodborne Illness Peaks in Summer ?

Year after year, we hear and read the same advice : Handle food carefully in the summer because foodborne illness - also known as " food poisoning" - is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? if so, why?

Foodborne illness increase during summer and the answer appers to be twofold

First , there are the natural causes.Bacteria are present through the environment in soil, air, water and i nthe bodies of people and animals. These microorganisms grows faster in the warm summer months.Most foodborne bacteria grow fastedt at the temperatures from 90 to 110° F. Bacteria also need moisture to flourish, and summer weather is often hot and humid.

Given the right circumstances, harmful bacteria can quickly multiply on food to large numbers.When this happens, someone eating the food can get sick.

Second, there are the "people" causes for the upswing in summertime foodborne illnesses.Outside activities increase.More people are cooking outside at picnics, barbecues, and on camping trips. The safety controls that a kitchen provides- thermostat-controlled cooking, refridgeration, and washing facilities- are usually not available.

Fortunately, people seldom get sick from contaminated food because most of people have healthy immune system that protects them not only from harmful bacteria on food , but from other harmful organisms in the environment. And of course consumers can protect themselves at home with proper refrigeration and thorough cooking of perishable food.

credit: www.fsis.usda.gov