Foodborne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air.

The most common clinical presentation of foodborne disease takes the form of gastrointestinal symptoms; however, such diseases can also have neurological, gynaecological, immunological and other symptoms. Multiorgan failure and even cancer may result from the ingestion of contaminated foodstuffs, thus representing a considerable burden of disability as well as mortality.

What Causes Food Poisoning?

Many different disease-causing germs can contaminate foods, so there are many different foodborne infections.

CDC estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.

Researchers have identified more than 250 foodborne diseases.

Most of them are infections, caused by a variety of bacteria, viruses, and parasites.

Harmful toxins and chemicals also can contaminate foods and cause foodborne illness.

Common Symptoms

Common symptoms of foodborne diseases are nausea, vomiting, stomach cramps, and diarrhea. However, symptoms may differ among the different types of foodborne diseases. Symptoms can sometimes be severe and some foodborne illnesses can even be life-threatening.

Although anyone can get a foodborne illness, some people are more likely to develop one.

Those groups include:

·         Young children

·         Older adults

·         Pregnant women

·     People with immune systems weakened from medical conditions, such as diabetes, liver     disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or   radiation treatment.

·     Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

Some Important Foodborne Germs

The top five germs that cause illnesses from food eaten are:

·         Norovirus

·         Salmonella

·         Clostridium perfringens

·         Campylobacter

·         Staphylococcus aureus (Staph)

Some other germs don’t cause as many illnesses, but when they do, the illnesses are more likely to lead to hospitalization. Those germs include:

·         Escherichia coli

·         Clostridium botulinum (botulism)

·         Listeria

·         Shiga toxin-producing Escherichia coli (E. coli) O157

·         Vibrio

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.