Top 5 Foodborne Illness Prevention Sources

The E. coli outbreak at McDonald's, affecting over 100 individuals, has brought attention to the dangers of foodborne illnesses.

McDonald's Quarter Pounder hamburgers were found to be contaminated with E. coli, resulting in infections, according to the CDC, which is still investigating the outbreak.

Experts warn that many other foods could potentially transmit dangerous bacteria if not stored or prepared properly, with an estimated 48 million people (one in six) affected each year, according to the CDC.

Experts discussed common foodborne illnesses and ways to prevent them with Planet Chronicle Digital.

1. E. coli

According to the CDC, E. coli, officially known as Escherichia coli, is a type of bacterium found in the environment, foods, and intestines of people and animals.

The bacterium can spread through contaminated food, water, contact with animals, environments, or other people, as stated.

Mitzi D. Baum, CEO of Stop Foodborne Illness in Chicago, states that consuming meat that has not been fully cooked can lead to E. coli infection.

Consuming sprouts, lettuce, salami, unpasteurized milk (and milk products), and unpasteurized juice, as well as swimming in or drinking sewage-contaminated water, are among other known sources of infection, she informed Planet Chronicle Digital.

Symptoms and treatment

The CDC states that E. coli illness can manifest with severe stomach cramps, diarrhea (often bloody), vomiting, respiratory illness, urinary tract infections, fever, and pneumonia, although these are not the only symptoms.

According to Baum, E. coli can be "dangerous or deadly" in certain individuals, such as very young people, older adults, and those with compromised immune systems, who may develop a condition called hemolytic uremic syndrome (HUS).

The expert stated that symptoms of HUS may include fever, abdominal pain, pale skin tone, fatigue, irritability, decreased urination, swelling, and small, unexplained bruises or bleeding from the nose and mouth.

Baum emphasized the significance of non-specific supportive therapy, which involves hydration.

E. coli can become "dangerous or deadly" in very young people, older adults and those with compromised immune systems.

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With close monitoring of kidney (renal) functioning, hemoglobin, and platelet counts, treatment typically involves supportive care, according to Baum.

2. Listeria

In the country, the CDC reports that Listeria is the third-leading cause of death from foodborne illness.

In delis and food preparation environments, the bacterium is commonly known to spread rapidly.

"Foods made from unpasteurized milk are likely to contain the bacterium."

She cautioned that unlike most bacteria, Listeria can reproduce in certain foods stored in the refrigerator.

Symptoms and treatment

According to the CDC, the typical symptoms of a listeria infection are fever, exhaustion, and muscle pain.

"Most people with listeriosis have an "invasive" infection that causes the bacterium to spread beyond the digestive tract."

Additionally, some individuals may experience symptoms such as a stiff neck, headaches, balance problems, seizures, or disorientation.

Listeriosis is treated with antibiotics.

Baum advised that individuals in high-risk categories who experience fever and other non-specific symptoms, such as fatigue and aches, within two months of eating contaminated food should seek medical care.

3. Norovirus

"With just 10 contaminated particles, the disease can spread through food, vomit, stool, and person-to-person contact."

Symptoms and treatment

Despite being commonly called a "stomach flu" or "stomach bug," norovirus is not linked to influenza.

According to Baum, symptoms of norovirus can include a combination of low-grade fever, chills, vomiting, headache, muscle aches, and fatigue.

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There is no specific medicine to treat norovirus, according to Baum.

She advised that if you have norovirus illness, it's important to drink plenty of liquids to replace the fluids lost from vomiting and diarrhea.

4. Salmonella

According to Charoen, Salmonella is a bacterium commonly associated with poultry, eggs, dairy, fresh produce, meats, and nuts.

The CDC states on its website that infections can be caused by consuming contaminated chicken, pork, fruits, seeded vegetables, other produce, beef, and turkey, and that germs can spread to other foods through cross-contamination.

Symptoms and treatment

According to the CDC, most people infected with the virus experience diarrhea, stomach cramps, and fever, along with headaches, vomiting, and nausea.

Typically, patients experience symptoms between six hours and six days after being infected, which persist for approximately four to seven days.

"Baum stated that most individuals recover without any particular treatment, and antibiotics are usually only prescribed for those with severe ailments."

5. Campylobacter

She observed that numerous chicken flocks are contaminated with Campylobacter without exhibiting any symptoms.

"Birds can easily spread Campylobacter through a shared water source or by coming into contact with infected feces."

Symptoms and treatment

The typical symptoms of Campylobacteriosis illness are diarrhea, cramping, abdominal pain, and fever.

According to Charoen, diarrhea resulting from this infection can be watery or bloody, depending on the affected intestinal area, and usually starts two to five days after exposure.

She advised that patients should continue to consume additional fluids until the diarrhea persists.

"If given early in severe cases, antibiotics like azithromycin or erythromycin can shorten the duration of symptoms."

Other than the five mentioned, there are additional bacteria that can lead to foodborne illness.

Staphylococcus aureus (Staph), Clostridium perfringens, toxoplasma, and other bacteria and parasites can cause serious infections.

Preventing foodborne illness

American Family Care's emergency physician and chief medical officer, Dr. Benjamin Barlow, offered advice on preventing food contamination.

According to Barlow, who served as the senior White House physician for Presidents Obama and Trump, you can avoid foodborne illnesses by washing your hands after coming into contact with any animals or their food, or being in their environment.

He advised against consuming undercooked ground beef, poultry, or eggs, as well as raw or unpasteurized milk and cheeses made from it.

"He advised washing hands between handling raw meat and other food before consuming, and suggested wearing gloves while preparing food."

The safe temperature for chicken is 165°F, while for beef, pork, and shellfish it is 145°F.

Safe temperatures are 165°F for chicken and 145°F for beef, pork and shellfish.

Experts agree that it's important to check expiration dates and discard expired items.

Barlow advised that food should be refrigerated within two hours of cooking, particularly during the holiday season when parties are more frequent.

For more Health articles, visit planetchronicle.net/health

"After one hour, summer heat food should be refrigerated."