Every year, more than 75 million Americans suffer from illnesses associated with contaminated food consumption. Food contamination can come in the form of bacteria, viruses or parasitic organisms. People who become ill as a result of eating contaminated food may experience a variety of symptoms, including fever, abdominal pain, bloating, diarrhea, vomiting and dehydration. Most of these illnesses are short-lived and can be treated with fluids and electrolytes. Because of the extensive nature of the food industry when harvesting, preparing and handling food, contamination has a number of potential sources.
Agricultural Contamination
All cultivated or farmed food, whether fruits and vegetables or livestock and seafood, has a high potential for contamination by both biological organisms and chemicals. The sources of these contaminants can be air, dust, water, insects, rodents, equipment, sewage or employees who work hands-on with any of the foods during any stage of the cultivation or processing. Chemical contamination may occur from pesticide or herbicide use. Improper storage of food items also encourages the growth of microbial pathogens. Sanitation techniques, including cleanliness and proper disposal of sewage and waste products, may effectively minimize or eliminate the potential for contamination.
Meat-Processing Contamination
According to the Centers for Disease Control and Prevention, raw animal products are the most contaminated food sources. This category includes all meats and poultry, dairy products, eggs and shellfish. The actual source of the contamination may come from diseased animals, contaminated feed, water, storage or food processing. For example, hamburger may consist of meat from several different animals, but just one animal could be the source of contamination. Unsanitary conditions in processing plants are also a major cause of the spread of bacteria and viruses.
Cross-Contamination
Besides the environmental, storage and processing sources of contamination, food can easily be cross-contaminated. Fruits and vegetables can become contaminated when unsanitary conditions cause them to come into contact with raw meats or other sources of illness-causing organisms. Additionally, meats that do not typically have to be cooked all the way through, like lean beef, may become contaminated when in contact with raw chicken, which must be thoroughly cooked to kill any potential pathogens. When sanitary conditions are followed, the risk of food-borne illness is minimized.
Member Comments