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What Are Foodborne Illnesses

Foodborne illnesses are caused by consuming contaminated food or water and lead to infections or irritation in the gastrointestinal tract. Common symptoms include vomiting, diarrhea, abdominal pain, fever and chills. Most illnesses are acute and resolve on their own, but some may lead to serious complications. Each year in the US, about 48 million people get sick from foodborne illnesses leading to 3,000 deaths. Treatment focuses on rehydration, while antibiotics may be used if a specific cause is identified. Hospitalization is sometimes needed for severe cases. Prevention relies on proper food handling, cooking, cleaning, and storage.

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74 views2 pages

What Are Foodborne Illnesses

Foodborne illnesses are caused by consuming contaminated food or water and lead to infections or irritation in the gastrointestinal tract. Common symptoms include vomiting, diarrhea, abdominal pain, fever and chills. Most illnesses are acute and resolve on their own, but some may lead to serious complications. Each year in the US, about 48 million people get sick from foodborne illnesses leading to 3,000 deaths. Treatment focuses on rehydration, while antibiotics may be used if a specific cause is identified. Hospitalization is sometimes needed for severe cases. Prevention relies on proper food handling, cooking, cleaning, and storage.

Uploaded by

David Lara Rodriguez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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What are foodborne illnesses?

Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or
beverages that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a series of
hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of
foodborne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills.

Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and
most people recover on their own without treatment. Rarely, foodborne illnesses may lead to
more serious complications. Each year, an estimated 48 million people in the United States
experience a foodborne illness. Foodborne illnesses cause about 3,000 deaths in the United States
annually.

What are the symptoms of foodborne illnesses?


Symptoms of foodborne illnesses depend on the cause. Common symptoms of many foodborne
illnesses include

 vomiting
 diarrhea or bloody diarrhea
 abdominal pain
 fever
 chills

Symptoms can range from mild to serious and can last from a few hours to several days.

How are foodborne illnesses treated?


The only treatment needed for most foodborne illnesses is replacing lost fluids and electrolytes to
prevent dehydration.

Over-the-counter medications such as loperamide (Imodium) and bismuth subsalicylate (Pepto-


Bismol and Kaopectate) may help stop diarrhea in adults. However, people with bloody diarrhea—
a sign of bacterial or parasitic infection—should not use these medications. If diarrhea is caused by
bacteria or parasites, over-the-counter medications may prolong the problem. Medications to
treat diarrhea in adults can be dangerous for infants and children and should only be given with a
health care provider’s guidance.

If the specific cause of the foodborne illness is diagnosed, a health care provider may prescribe
medications, such as antibiotics, to treat the illness.

Hospitalization may be required to treat lifethreatening symptoms and complications, such as


paralysis, severe dehydration, and Hemolytic uremic syndrome.

How are foodborne illnesses prevented?


Foodborne illnesses can be prevented by properly storing, cooking, cleaning, and handling foods.
 Raw and cooked perishable foods—foods that can spoil—should be refrigerated or frozen
promptly. If perishable foods stand at room temperature for more than 2 hours, they may
not be safe to eat. Refrigerators should be set at 40 degrees or lower and freezers should
be set at 0 degrees.
 Foods should be cooked long enough and at a high enough temperature to kill the harmful
bacteria that cause illnesses. A meat thermometer should be used to ensure foods are
cooked to the appropriate internal temperature:
 145 degrees for roasts, steaks, and chops of beef, veal, pork, and lamb, followed by 3
minutes of rest time after the meat is removed from the heat source
 160 degrees for ground beef, veal, pork, and lamb
 165 degrees for poultry
 Cold foods should be kept cold and hot foods should be kept hot.
 Fruits and vegetables should be washed under running water just before eating, cutting,
or cooking. A produce brush can be used under running water to clean fruits and
vegetables with firm skin.
 Raw meat, poultry, seafood, and their juices should be kept away from other foods.
 People should wash their hands for at least 20 seconds with warm, soapy water before
and after handling raw meat, poultry, fish, shellfish, produce, or eggs. People should also
wash their hands after using the bathroom, changing diapers, or touching animals.
 Utensils and surfaces should be washed with hot, soapy water before and after they are
used to prepare food. Diluted bleach—1 teaspoon of bleach to 1 quart of hot water—can
also be used to sanitize utensils and surfaces.

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