Organisms, Food-Borne Health Article

Organisms, Food-Borne

Food-borne organisms are bacteria, viruses, and parasites that can cause illnesses which are either infectious or toxic in nature. They enter the body through the ingestion of contaminated food or water. Every person is at risk of food-borne illness, although infants, the elderly, the immunocompromised, and the malnourished are particularly at risk. Food-borne illness may be mild, seriously debilitating, or even fatal. Illness is typically characterized by diarrhea, vomiting, or both, but it can also involve other parts of the body, such as the central nervous system. Food-borne illness outbreaks most often result from inadequate cooking, inadequate holding temperatures, cross-contamination, unsafe food sources, and poor personal hygiene.

Magnitude of Food-Borne Illness

Most of the available food-borne illness data is from industrialized nations, but the situation in poorer nations is probably worse. Developing countries may not have the resources needed to identify and document food-borne illness outbreaks, or outbreaks may go unreported in an effort to prevent negative publicity, which could affect a nation's tourism and trade industries.

Food-borne illnesses are a widespread and growing public health problem, both in developed and developing countries. The global incidence of food-borne illness is difficult to estimate, but it has been reported that, in 1998 alone, 2.2 million people, including 1.8 million children, died from diarrheal diseases, with a great proportion of these cases attributed to contaminated food and drinking water. Furthermore, diarrhea is a major cause of malnutrition in infants and young children.

In industrialized countries, the percentage of people suffering from food-borne illness each year has been reported to be as high as 30 percent. In the United States, for example, around 76 million cases of food-borne illness, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year. According to the U.S. Department of Agriculture, just seven food-borne organisms cause between 3.3 million and 12.3 million cases, and between 3,000 and 9,000 deaths, each year. While less well documented, developing countries bear the brunt of the problem due to the presence of a wide range of food-borne illness, including those caused by parasites and underlying food-safety problems.

Food contamination creates an enormous social and economic burden on communities and their health systems. In the United States, illness caused by the major pathogens alone are estimated to cost up to $37.1 billion annually in medical costs and lost productivity. The cost of food-borne illness in Australia is estimated at about $487 million to $1.9 billion per year. The re-emergence of cholera in Peru in 1991 resulted in the loss of $700 million in fish and fishery-product exports.

Historical Outbreaks

Food-borne illnesses emerge as a result of several factors. These include the globalization of the food supply, the inadvertent introduction of pathogens into new geographic areas, individual or group exposure to unfamiliar food-borne hazards while abroad, evolution of microorganisms, increases in the immunocompromised human population (those who are aging, HIV positive, or malnourished), and increases in the numbers of people eating away from home.

Food-borne illness outbreaks can take on massive proportions. In 1988, for example, an outbreak of hepatitis A resulting from the consumption of contaminated clams affected some 300,000 individuals in China. In 1994 an outbreak of salmonellosis due to contaminated ice cream occurred in the United States, affecting an estimated 224,000 persons. In 1996 an outbreak of Escherichia coli O157:H7 in Japan affected over 6,300 school children and resulted in two deaths. Outbreaks of listeriosis have been reported in many countries, including Australia, Switzerland, France, and the United States (outbreaks in France in 2000 and in the United States in 1999 were caused by contaminated pork tongue and hot dogs, respectively). As of January 2002, 119 people had developed variant Creutzfeldt-Jakob disease (the human variant of mad cow disease) secondary to exposure to infected animal products. Most of those cases were in Great Britain, but five cases were reported in France.