Food poisoning is never a fun experience. And for some people, it can seriously threaten their health. So it’s important to know what might cause you to get sick — and how to avoid it. Here are some of the most common foodborne illnesses, as well as the foods most often contaminated. Plus, find out some best practices to protect yourself against food poisoning.
5 COMMON FOODBORNE ILLNESSES
These were the five most common foodborne illnesses reported in the United States in 2016, according to a Centers for Disease Control and Prevention report. For reference, the CDC defines an outbreak “as the occurrence of two or more cases of a similar illness resulting from ingestion of a common food.”
1. Norovirus
- Confirmed or suspected U.S. outbreaks in 2016: 322
“Noroviruses are the most common cause of acute gastroenteritis (infection of the stomach and intestines) in the United States,” according to FoodSafety.gov. The virus is easily spread — often through produce, shellfish and prepared foods — and the incubation period is about 12 to 48 hours. Symptoms last roughly one to three days and include diarrhea, vomiting, nausea and stomach pain. Patients should drink lots of fluids, rest and contact their doctor in severe cases.
2. Salmonella
- Confirmed or suspected U.S. outbreaks in 2016: 135
Salmonella is a frequent bacterial source of food poisoning. Eggs, meat, unpasteurized milk and produce often transmit salmonella — as do certain animals, including reptiles and amphibians, according to FoodSafety.gov. The sickness — which brings on diarrhea, fever, stomach cramps and vomiting — lasts about four to seven days, with a 12- to 72-hour incubation period. Drinking plenty of fluids is a must, and in some cases doctors might prescribe antibiotics.
3. Clostridium perfringens
- Confirmed or suspected U.S. outbreaks in 2016: 30
“C. perfringens infections often occur when foods are prepared in large quantities and are then kept warm for a long time before serving,” according to FoodSafety.gov. And outbreaks often are liked to institutions, such as hospitals and school cafeterias, or catered events. Beef, poultry and gravy are common culprits of C. perfringens outbreaks. The incubation period is six to 24 hours, and the illness usually lasts for less than a day (though severe cases might take weeks to resolve). Older adults and young children are most at risk. Patients should rest and consume lots of fluids.
4. E. coli
- Confirmed or suspected U.S. outbreaks in 2016: 27
E. coli can come from several sources, including contaminated food (especially undercooked beef, unpasteurized milk and raw produce) and contaminated water, as well as animals and their environments, according to FoodSafety.gov. The incubation period can be long — at one to 10 days — often making it difficult to trace the origin. The illness lasts roughly five to 10 days and causes severe diarrhea and stomach pain, as well as vomiting. Fluids and rest are essential. And for severe infections (especially if there is blood in your stool), see a doctor, who might prescribe antibiotics.
5. Campylobacter
- Confirmed or suspected U.S. outbreaks in 2016: 25
Food poisoning from campylobacter often is traced to undercooked poultry, unpasteurized milk and contaminated water, according to FoodSafety.gov. The incubation period is two to five days, and the illness usually lasts about two to 10 days. Symptoms include diarrhea, stomach cramps, vomiting and fever, which can be countered with plenty of rest and fluids. See a doctor if you’re at risk of dehydration or have severe symptoms. Antibiotics can shorten the duration of the illness and lessen some of the symptoms, especially if you catch it early.
FOODS OFTEN LINKED TO FOOD POISONING
Certain foods have a higher probability of getting you sick for various reasons. Raw or undercooked foods pose a high risk, as pathogens aren’t killed in the cooking process. Furthermore, cross-contamination means practically any food — especially prepared foods — might be carrying some germs.
According to the CDC, here are seven types of foods most often linked to food poisoning, as well as some safe handling tips to keep you healthy.
1. Meat
Raw and undercooked meat has a high probability of getting you sick. “Most raw poultry contains Campylobacter,” the CDC says. “It also may contain Salmonella, Clostridium perfringens, and other bacteria.” According to the 2016 foodborne illness report, there were 18 outbreaks from pork, 17 from chicken, 11 from beef and three from turkey.
Safe handling tips: Do not wash meat before cooking it, as this can spread pathogens around your kitchen. Thoroughly cook meat to a safe internal temperature, using a meat thermometer for verification. “You can’t tell if meat is properly cooked by looking at its color or juices,” the CDC says. Divide large pieces of meat, so they cool faster to prevent bacteria growth. And refrigerate leftovers within two hours of cooking.
2. Fruits and vegetables
Fruits and veggies are essential to a healthy diet, but they do still come with risk. “Fresh fruits and vegetables can be contaminated anywhere along the journey from farm to table, including by cross-contamination in the kitchen,” the CDC says. Salmonella, E. coli and listeria are common causes of food poisoning in produce.
Safe handling tips: Cooked produce is the safest, and washed produce also reduces your risk of getting sick. Try to pick produce that isn’t damaged, and keep it clean while you shop and cook. Always wash your hands before preparing produce, and use clean kitchen tools — i.e., not a cutting board that had meat on it. And even if you don’t plan to eat the skin or peel on a piece of produce, such as an orange, still scrub it under running water, so germs on the outside don’t get in.
3. Raw milk and milk products
Raw milk and products made with it, such as soft cheeses, can contain germs, including campylobacter, cryptosporidium, E. coli, listeria and salmonella, according to the CDC. This can be especially detrimental for older adults, people with weakened immune systems, young children and pregnant women.
Safe handling tips: Pasteurization kills these germs while maintaining most of the nutrition of the milk. So only buy pasteurized products to greatly diminish your chance of getting sick.
4. Eggs
Eggs are commonly associated with salmonella, which can be lurking even if the egg appears clean and unbroken, according to the CDC. It is much more prevalent in undercooked eggs or unpasteurized egg products. And germs both might be on the shell, as well as inside the egg.
Safe handling tips: Avoid foods with undercooked or raw eggs. Cook eggs until the yolks and whites are firm. Keep eggs refrigerated. And wash your hands after handling raw eggs, as well as anything else that came in contact with them.
5. Seafood
Seafood was the culprit in several outbreaks recorded in the 2016 report. Fish accounted for 26 outbreaks, and mollusks (such as oysters) accounted for 21. Raw seafood, such as sushi, especially puts people at risk of food poisoning.
Safe handling tips: Seafood should be cooked to 145 degrees Fahrenheit and reheated to 165 degrees. Avoid eating raw or undercooked seafood. “Oysters and other filter-feeding shellfish can contain viruses and bacteria that can cause illness or death,” the CDC says. So it’s important to cook this seafood well.
6. Sprouts
“The warm, humid conditions needed to grow sprouts are also ideal for germs to grow,” according to the CDC. “Eating raw or lightly cooked sprouts, such as alfalfa, bean, or any other sprout may lead to food poisoning from Salmonella, E. coli, or Listeria.” In the 2016 report, sprouts accounted for five foodborne disease outbreaks.
Safe handling tips: Young children, older adults, people with weakened immune systems and pregnant women should avoid eating raw sprouts. Cook sprouts thoroughly before eating. And make sure you’re aware if restaurants add raw sprouts to any dishes you order, as they can contaminate the whole meal.
7. Raw flour
“Flour is typically a raw agricultural product that hasn’t been treated to kill germs,” the CDC says. “Harmful germs can contaminate grain while it’s still in the field or at other steps as flour is produced.” It takes you cooking anything made with flour to kill these germs.
Safe handling tips: Sorry, but you really shouldn’t consume raw dough. Plus, don’t put flour in dishes that won’t be cooked. Use separate kitchen utensils, such as measuring cups, for flour to prevent cross-contamination. And cook dishes thoroughly before consuming.
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