What are food-borne diseases?

Foodborne diseases (also known as food poisoning or the stomach bug) are illnesses from eating foods or drinks that have been contaminated. Symptoms of food poisoning can range from nausea, vomiting and abdominal pain to more severe long-term side effects such as irritable bowel syndrome (IBS) and brain damage. According to the World Health Organization (WHO), almost 1 in 10 people in the world get sick after eating contaminated food and 420,000 people die every year from food poisoning. Having access to safe and nutritious foods while also seeking necessary treatment in the event of food poisoning is essential to killing bacteria.

 

What causes foodborne diseases?

Some of the common foodborne pathogens come from bacteria, viruses, and parasites, with bacteria being the most common. Examples of bacterial infections include Salmonella & E.coli which are found in undercooked animal products and contaminated fruits and vegetables, Listeria found in unpasteurized dairy products, and Cholera found in raw and undercooked seafood. For viruses, the Norovirus is transmitted by food consumption and that can cause watery diarrhea, nausea and vomiting. Lastly, parasites can either be transmitted through food, enter through food or contact with animals like Taenia spp. (or pork tapeworm), or enter through water and soil to fresh food such as Giardia.

 

What to do if you have food poisoning

If you end up with food poisoning, here are a few important tips:

  • If you have nausea and/or vomiting, stay hydrated with water, Gatorade, or Pedialyte.
  • Avoid over-the-counter medications since food poisoning typically resolves on its own. 
  • Rest and follow a BRAT diet (bananas, rice, applesauce, and toast) or try drinking clear broths. Eating small, low-fat snacks such as grapes or almonds can help keep food down. 
  • If you develop a fever over 100.4°F or have signs of severe dehydration such as being unable to drink,  see a doctor. Pregnant women, older adults, and those with weakened immune systems should seek medical care. If symptoms persist for more than 3 days, consult a doctor.

 

Food safety

Practicing safe food handling is key to staying healthy and keeping yourself and others safe. The WHO provides a list of key tips to safer food. 

  • First, before handling raw and uncooked foods, make sure your hands are washed and dried completely. If needed, use bandages or gloves to cover up cuts and bruises on your hands. 
  • Next, separating raw from cooked food is best practice to avoid contamination and spreading bacteria. Keep different kinds of meat (beef, poultry, seafood) separate from each other before cooking. Using separate equipment (such as cutting boards) and utensils is important if you need to cut meat and other ingredients.
  • The “danger zone” is a temperature where bacteria will multiply rapidly, which is between 40 degrees fahrenheit and 140 degrees fahrenheit. To stay out of the danger zone, keep your cold foods below 40 degrees and your hot foods above 140 degrees. When your food is cooked, it is also important to make sure not to immediately store it in the fridge. Letting your food cool down for at most two hours after cooking can stop moisture from getting trapped in the container, causing the food to spoil faster.
  • If you are eating raw foods such as fruits and vegetables, make sure they are washed well.  Improperly washed fruits and vegetables contain dangerous microorganisms that can get into your body and make you sick. Washing your fruits and vegetables with water can kill many of those infectious organisms still lingering. As an option, water and vinegar has been used to remove surface dirt from produce. Always check the expiry date or the “best by” date to determine when foods should be thrown away.

 

Conclusion

Food safety and proper food handling helps prevent foodborne illnesses and ensures the health and well-being of others. Food poisoning is largely preventable with the right precautions. Key practices like washing hands and utensils regularly, keeping raw and cooked foods separate, and washing your fruits and vegetables can greatly reduce the risk. Proper storage, such as refrigerating perishable foods and not leaving them out at room temperature for too long is essential. Educate yourself and others about food safety to keep your loved ones safe and prevent avoidable illnesses.

 

Written by:

Chidimma Okafor

2025 PharmD Candidate

Philadelphia College of Pharmacy

Saint Joseph’s University

 

 

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