Every year in Australia thousands of people suffer from foodborne illnesses like gastroenteritis (gastro) caused by eating contaminated food. There are around 5.4 million cases of foodborne gastroenteritis each year (95% Credible Interval of 4-6.9 million cases), which results in 80 annual fatalities.
Additionally, a recent health statistic found that the prevalence of gastrointestinal illnesses including Salmonella and Campylobacter has significantly increased when compared to this time last year. Many people could only have minor symptoms and quickly get better. But if symptoms are severe or last longer than three days, you should visit a doctor.
These illnesses pose a significant burden on healthcare systems, leading to increased medical costs and reduced productivity. Hence, the impact of foodborne illnesses on the general public’s well-being should not be overlooked.
It is vital to prioritise the understanding and prevention of foodborne illnesses to ensure our overall health and safety. By educating ourselves on the causes, symptoms, and prevention methods, we can adequately shield ourselves and those we care about from possible health risks.
In this blog, we will discuss the various foodborne disease and steps to prevent them to ensure customer safety.
Symptoms of Foodborne Illness
Below given are the common symptoms observed in people diagnosed with a foodborne illness.
1) Nausea and Vomiting:
Slightly abrupt nausea and vomiting are among the most typical signs of foodborne infection. When hazardous germs are consumed, this happens as the body’s natural defensive mechanism to eliminate them.
2) Diarrhoea:
The occurrence of diarrhoea is another typical symptom. This is how the body gets rid of the germs and poisons that have infected the digestive tract.
3) Abdominal pain:
Abdominal pain is a common symptom of foodborne disease and can range from minor aches to excruciating cramps. Inflammation and irritation in the digestive tract can result in this pain.
4) Fever and Chills:
As the body works to combat the infection, foodborne sickness can occasionally cause the development of fever and chills. These signs of more severe infection are frequently present.
5) Headaches and Body Aches:
People who have foodborne illnesses may also feel headaches and body pains that are comparable to flu-like symptoms. The reaction of their body’s immune system to the infection may be the cause of these symptoms.
Primary Causes of Foodborne Illness
Foodborne illness or food poisoning can be caused by a variety of factors, both human and machine-related, and the various food pathogens. Hence, understanding these causes is crucial in preventing and controlling the spread of foodborne illnesses.
Let’s explore the primary causes of foodborne illness and sources of contamination:
1) Bacterial Contamination:
Food can get contaminated by bacteria due to poor handling, cross-contamination, insufficient cooking temperatures, or via contaminated surfaces and equipment.
Bacteria like Salmonella, E.coli, and Campylobacter are common reasons behind foodborne illnesses
2) Viruses and Viral Contamination:
Viral infections can be transmitted by direct contact with sick people or by contaminated water. Viral transmission during food preparation might result from poor hygiene procedures.
For example – Viruses, including norovirus and hepatitis.
3) Parasites:
Food can become contaminated with parasites if fresh produce or seafood is exposed to contaminated water, if it is not washed properly, or if poor sanitation practices are used during food processing or handling.
For example – Parasites like Cryptosporidium and Cyclospora.
Factors Causing Food Contamination
1) Improper Food Handling and Storage:
Food contamination can be caused by inadequate hand washing, unsuitable storage temperatures, and inappropriate handling of raw and cooked meals.
2) Cross-contamination:
Cross-contamination can occur when harmful bacteria or germs from one type of food are spread to another type of food. This can occur, for example, when someone uses the same cutting board for both raw meat and fresh produce without properly cleaning it in between. It’s crucial to take proper precautions to prevent this from occurring and keep yourself and others safe.
3) Inadequate Cooking or Food Processing:
When food is processed or cooked at incorrect temperatures, bacteria can survive and cause foodborne diseases.
4) Campylobacter
In Australia, campylobacter is the most frequent cause of food poisoning, with more than 3200 cases resulting in hospitalisation in 2014.
Campylobacter is mostly acquired and transmitted by cross-contamination, which is easily preventable when handling raw chicken.
Some precautionary measures are as follows:
- Cover and refrigerate raw chicken.
- Cook chicken properly.
- Avoid washing chicken since Campylobacter can spread via splashing water.
- Ensure cleaning and washing utensils and cutting boards used for preparing chicken.
Prevention and Control Measures for Foodborne Illness
The risk of contracting a foodborne illness must be decreased by implementing efficient preventative and control methods.
a) Importance of Prevention and Control Strategies
Strategies for prevention and control are essential in reducing the incidence of foodborne diseases. These tactics concentrate on spotting and reducing possible dangers at each stage of the handling and production of food.
Preventing and controlling foodborne illness not only improves individual health but also contributes to the overall well-being of communities. By promoting safe food handling practices, stringent food inspections, and education campaigns, organisations can secure food supplies, reduce the occurrence of foodborne illnesses and thus secure customer health.
b) Best Practices to Prevent Foodborne Illness
1) Good Hygiene Practices for Food Handlers
- Consistently wash hands with soap and water for at least 20 seconds before and after handling food.
- Preventing cross-contamination by using clean surfaces, cutting boards, and utensils.
- Ensuring to wear protective gear like disposable gloves and hairnets to avoid infection.
2) Safe Cooking Temperatures and Practices
- Use a food thermometer to check that meals, particularly meat and poultry, are cooked to the proper internal temperature.
- Steer clear of raw or undercooked foods including eggs, shellfish, and unpasteurised milk.
- Use different cutting boards and utensils for raw and cooked meals to prevent cross-contamination.
3) Proper Storage and Food Handling
- To prevent germs from growing, store perishable items like meat, poultry, and dairy products at or below 40°F (4°C).
- Quickly put leftovers in the fridge and eat them within a reasonable amount of time.
- To minimise cross-contamination, avoid keeping cooked and ready-to-eat meals in the same container as raw meats.
c) Public Education and Awareness Campaigns on Food Safety Practices
To avoid foodborne illnesses, it is imperative to increase public knowledge about the significance of good food safety practices. Public education initiatives may circulate useful knowledge about safe food handling, preparation, and storage methods.
Thus food businesses can considerably lower the danger of foodborne disease outbreaks and safeguard consumer health by implementing these preventative and control strategies.
Businesses that require assistance in creating a robust prevention strategy and the right controls to overcome food contamination, can contact our food safety consultants today.
To book a session, call us now at 1300 802 163 or e-mail – sales@anitechgroup.com
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