Food Safety Health Article

Food-Borne Illness

Each year, millions of people become ill from food-borne illness, the most common food safety-issue, although many cases are not reported. Food-borne illness is caused when toxic levels of pathogens or bacteria are present in food. Microbial food-borne illness, commonly called food poisoning, is monitored closely because the cases of food poisoning far outweigh any other type of food contamination. In the case of an infection from a pathogen such as Salmonella, contamination and food-borne illness results when a pathogen in a food product multiplies and infects the human body after ingestion. These microorganisms can multiply in food during agricultural production, transportation, preparation, and storage, or within the digestive tract after a person eats the contaminated food. Factors that contribute to food toxicity include the amount of the initial contamination, the time held in unsafe conditions, and the use of processes to inactivate or remove toxins and pathogens. The Centers for Disease Control and Prevention (CDC) reports that most food-borne illness outbreaks occur from improper handling of food in the retail area of the food industry (e.g., schools, restaurants). Equally important is safe food-handling by consumers who purchase food and consume it at home, since most cases of food poisoning are a result of improper handling or cooking after purchase.

For many victims, food-borne illness results only in discomfort or lost time from the job. Those at higher risk—pre-school-age children, older adults in health care facilities, and those with impaired immune systems—food-borne illness is more serious and may be life threatening. Symptoms of food-borne illness vary, but can include nausea, vomiting, abdominal cramps, headache, and in some cases difficulty speaking and swallowing. Some instances could result in paralysis or death. Fever fatigue and jaundice occur after several days in hepatitis cases.

To protect consumers from food-borne disease, efforts must focus on each point in the farm-to-table chain to better predict and prevent food-borne hazards, and to monitor and rapidly react to outbreaks of food-borne diseases. A food-service establishment should have an effective food-safety program to prevent hazards before they occur. For example, the Hazard Analysis Critical Control Point (HACCP) program is a proactive program initiated by the FDA to ensure food safety for the astronauts in the space program. The process starts by reviewing a food service's standard operating procedures to be sure that food hazards are controlled during receiving, storage, preparation, service, and cooling of foods for later use. An examination of sanitation, as well as food handlers' personal hygiene and work practices are important as well.