Food poisoning is a common health problem that affects millions of people worldwide each year. While the symptoms such as nausea, vomiting, diarrhea, and abdominal cramps are often temporary, some cases can be severe or even life-threatening. In an interview with pafikutaikab.org according to health experts, the majority of foodborne illnesses are caused by a handful of bacteria and viruses that repeatedly show up in contaminated food and water.
Salmonella: A Leading Culprit
One of the most frequently reported causes of food poisoning is Salmonella, a group of bacteria commonly found in undercooked poultry, eggs, and unpasteurized dairy products. Infection can cause fever, stomach cramps, and diarrhea lasting up to a week.
In severe cases, especially among children, older adults, and those with weakened immune systems, Salmonella can spread from the intestines to the bloodstream, requiring medical treatment. Proper cooking and safe food handling are key to preventing infection.
See also: The Advantage of Comprehensive Employee Health Coverage
E. coli: Dangerous Strains
Escherichia coli (E. coli) is another bacteria linked to foodborne illness. While many strains are harmless, certain types such as E. coli O157:H7 produce toxins that can lead to severe illness.
Symptoms include bloody diarrhea and, in extreme cases, kidney complications known as hemolytic uremic syndrome (HUS). Contaminated beef, raw vegetables, and even drinking water have been identified as common sources of outbreaks.
Listeria: Risk for Pregnant Women
Though less common than Salmonella or E. coli, Listeria monocytogenes poses serious risks, especially for pregnant women, newborns, and people with weakened immune systems. Listeria infections can cause miscarriage, premature birth, or life-threatening illness in infants.
The bacteria are often found in soft cheeses, deli meats, and unpasteurized milk. Unlike many other pathogens, Listeria can survive and grow in cold environments, making refrigeration alone insufficient for safety.
Norovirus: The Stomach Flu Virus
Among viruses, norovirus is the leading cause of foodborne illness. Sometimes called the “stomach flu,” norovirus spreads quickly in crowded places and can contaminate food through unwashed hands, dirty surfaces, or raw shellfish.
Though symptoms usually subside within two to three days, the virus is highly contagious and can spread rapidly, making it a frequent cause of outbreaks in schools, cruise ships, and restaurants.
Campylobacter: Undercooked Meat Risks
Another common bacterial culprit is Campylobacter, typically associated with raw or undercooked poultry. Infection can cause diarrhea, fever, and cramps, and in rare cases may lead to long-term complications such as arthritis or Guillain-Barré syndrome, a neurological disorder.
Preventing Foodborne Illness
While the pathogens differ, prevention strategies are similar. Health experts recommend:
- Washing hands thoroughly before handling food.
- Cooking meat, poultry, and seafood to safe internal temperatures.
- Avoiding unpasteurized milk and dairy products.
- Washing fruits and vegetables before eating.
- Keeping raw and cooked foods separate to avoid cross-contamination.
From Salmonella and E. coli to norovirus and Listeria, these common pathogens remind us that food safety should never be taken for granted. By practicing proper hygiene and careful food preparation, individuals can significantly reduce their risk of foodborne illness.
As experts emphasize, awareness is the first step toward prevention—knowing the usual suspects makes it easier to stay safe at the dinner table.
Source: https://pafikutaikab.org/
