FOODBORNE ILLNESS AND DISEASE: WHAT YOU NEED
TO KNOW
By Roxane Weldon

According to the Center for Disease Control and Prevention there are about 76 million illnesses, 325 hospitalizations, and 5,000 deaths due to foodborne illness, with a majority of the reported cases being traced to public eating establishments.

Foodborne illness often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever. So many people may not recognize the illnesses caused by bacteria or other pathogens in food. They think they just have the flu.

Thousands of types of 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 yogurt.

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 with proper cooking or processing of food which destroys bacteria.

Age and physical condition place some persons at higher risk than other, not matter what type of bacteria is implicated. Very young children, pregnant women, the elderly and people with compromised immune systems (diabetes, cancer, transplants, etc.) are at greatest risk from any pathogen. Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.

In case of a suspected Foodborne illness follow these guidelines:

1. Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark “DANGER” and freeze it. Save all packaging materials, such as cans or carton. Write down the food type, the date, other identifying marks on the package, the time consumed and when the onset of symptoms occurred. Save any identical unopened products.

2. Seek treatment as necessary. If the victim is an “at Risk” group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.

3. Call the local health department if the suspect food was served at a large gathering, from a restaurant or other food service facility, or if it is a commercial product.

4. Call the USDA Meat and Poultry Hotline if the suspect food is a USDA-inspected product and you have all the packaging.