The importance of food safety and foodborne diseases causes.
FOODBORNE DISEASES – There’s a high chance we get disease-causing microbes or pathogens from foods; this is how we can prevent this.
Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis, and Trichinosis are examples of foodborne diseases.
There are certain companies that regulate food safety and quality such as Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and local public health authorities.
However, this is something inevitable. According to the World Health Organization (WHO), this is caused by “contamination of food and occurs at any stage of the food production, delivery, and consumption chain”.
Pollution in water, soil, or air and unsafe food storage and processing can all lead to this.
According to the Centers for Diseases Control and Prevention post, these are the top 5 germs that cause illness, hospitalizations, and deaths from food:
| Illnesses | Hospitalizations | Deaths |
| Norovirus Salmonella (non-typhoidal) Clostridium perfringens Campylobacter Staphylococcus aureus | Salmonella (non-typhoidal) Norovirus Campylobacter Toxoplasma gondii E. coli 0157 | Salmonella (non-typhoidal) Toxoplasma gondii Listeria monocytogenes Norovirus Campylobacter |
Other foodborne infections are:
- Cryptosporidiosis (Cryptosporidium)
- Cyclosporiasis (Cyclospora spp.)
- Escherichia coli O157:H7 Infection (E. coli O157) and Hemolytic Uremic Syndrome (HUS)
- Giardiasis (Giardia)
- Scombroid Fish Poisoning
- Shigellosis (Shigella)
- Toxoplasmosis (Toxoplasma gondii)
- Vibrio Infection (Vibrio parahaemolyticus)
- Yersiniosis (Yersinia species)
When it comes to symptoms, infected people may suffer from diarrhea and vomiting that can last for up to seven days, abdominal cramps, nausea, fever, joint/back aches, and fatigue.
Foods associated with this include raw foods from animals, fruits and vegetables as they can be contaminated with animal waste, raw sprouts, unpasteurized beverages, and any food item touched by a person who has an illness, vomiting, or diarrhea.
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