What Are Foodborne Illnesses?

According to the Food & Drug Administration (FDA), foodborne illness is an illness that results from eating contaminated food. Symptoms may occur within minutes to weeks after exposure. The most common symptoms are nausea, vomiting, diarrhea, or fever. Since the symptoms are commonly flu-like, many people may not recognize that the illness is caused by harmful bacteria or other pathogens in food.

How are Foodborne Illnesses Spread?

Microorganisms that cause disease are called pathogens. When certain pathogens enter the food, they can cause foodborne illnesses. Foodborne illnesses don’t just come from undercooked meats and meals. Microorganisms can be present on food products such as raw meat, poultry, seafood, eggs, and produce (lettuce, tomatoes) when you purchase them from a store.

Foods, including ready-to-eat foods, can be cross-contaminated with pathogens transferred from raw eggs or meat, and their juices. Food handlers with poor personal hygiene can also cause cross-contamination. This is why properly washing and sterilizing hands, utensils, and cooking instruments is so important.  Unwashed hands account for around 97% of foodborne illness in homes and food service establishments.  The good news is that most cases of foodborne illness can be prevented with proper cooking.  Keeping cooked food at the proper temperature and storing leftovers properly can also minimize bacterial growth.

Who is most at risk for food poisoning?

Anyone can be exposed to foodborne pathogens.  Fortunately, most cases of food poisoning resolve quickly with few complications. Some people are at greater risk than others for serious illness.  Pregnant women, elderly adults, and people with weakened immune systems have a higher risk of hospitalization or even death.

How common is food poisoning?

The Centers for Disease Control and Prevention (CDC) estimated 48 million Americans get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die each year. The top contributing pathogens are:

• Salmonella
• Giardia intestinalis
• Clostridium perfringens
• Shigella
• Campylobacter
• Yersiniosis
• E. coli
• Toxoplasma gondii
• Hepatitis A
• Norovirus

How can I prevent foodborne illness?

According to the CDC, there are many ways to prevent foodborne illnesses at home:

• Inspect before you purchase at the grocery store
  • If the appearance of a food item looks unappetizing, do not purchase
  • This includes damaged cans and jars
  • Wash your hands with soap and warm water for at least 20 seconds before, during, and after preparing food.
    • You should also wash your hands after using the bathroom or handling diapers or pets
    • Keep raw meat, poultry, seafood, and eggs separate from other foods. 
    • Never leave food out of refrigeration for over 2 hours.
      •  If the temperature is above 90 °F, less than 1 hour
      • Use separate cutting boards and utensils for raw and cooked foods
      • Use a food thermometer to ensure food is cooked to a safe internal temperature 
      • Store your food properly
      • Clean Surfaces that come in contact with raw meats or eggs. You may also sanitize any cutting board with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Eating out can be a different story. Choose a restaurant that keeps food safety on the menu and follow the following steps:

• Check a restaurant’s inspection score
  • Check with your local health department for details
  • Look for certificates that show kitchen managers have completed food safety training
  • Make sure the food is cooked thoroughly
  • Eat leftovers within 3 to 4 days
  • If you think you may have contracted a foodborne illness from food at a restaurant or from a store, you should report it to your local health department immediately

How do I get tested for food poisoning?

Most foodborne illness symptoms are similar and common to other illnesses.  If symptoms of a foodborne illness do not clear up quickly, lab testing can be a useful tool in determining what type of infection you are suffering from.  This information can help you and your doctor determine the best course of action for treatment.  Since 2002 Request A Test has provided same-day affordable nationwide medical testing.  Our menu includes a variety of tests that can help to determine whether or not you are experiencing any foodborne illnesses.  Our service allows you to order the testing you need and get tested right away.  We provide the medical order so there's no need to get an order from your doctor. Our partnership with 2 of the largest certified lab companies in the USA means we can offer over 7,000 locations for you to get tested.  If you need assistance, our excellent customer service team is ready to help.

One of the most common approaches to testing for foodborne illness is a Stool Culture. The stool culture will identify most foodborne pathogens including but not limited to E Coli, Salmonella, Shigella, Yersinia, Giardia, Clostridium perfringens, campylobacter, and more. Repeated testing on multiple specimens may be necessary for the most accurate identification of bacterial pathogens.  Other stool tests for pathogens like Giardia, Yersinia, and H Pylori are also available.  We also have blood tests for viruses like Hepatitis A.

If you’ve eaten at a restaurant and you’ve determined it was the culprit after a positive test result, it is best to let that restaurant know your result for the betterment of your local community.

If you're ready to take charge of your health, visit our online site to get started.  You can also call our team at 888-732-2348 during business hours for assistance.

Sources: 

• About Food Safety | Food Safety | CDC
• Foodborne Illness and Disease | Food Safety and Inspection Service
• Cleanliness Helps Prevent Foodborne Illness | Food Safety and Inspection Service
• Food Safety and Eating Out | FoodSafety.gov

DISCLAIMER: The medical information in this post is for informative purposes only

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