Food Contamination Information & Risks

Foodborne diseases are a global public health problem affecting every country and citizen. Population mobility, international travel and global food trade increase the risk and spread of foodborne illnesses. You can reduce your risk of food contamination and foodborne disease by taking precautions when buying, handling, preparing and eating foods. Immediately see a doctor if you vomit, have diarrhea or experience nausea or other gastrointestinal symptoms after eating.

Health Risks

People often take food safety for granted. Yet food contamination is a daily risk that threatens your life wherever you prepare or consume meals. Research by scientists at the Centers for Disease Control and Prevention and published in "Emerging Infectious Diseases" in 2011 estimates that each year in the United States, 31 known pathogens cause 9.4 million episodes of foodborne illness that result in close to 56,000 hospitalizations and over 1,300 deaths. These illnesses are caused mostly by norovirus, nontyphoidal Salmonella spp., Clostridium perfringens and Campylobacter spp., Toxoplasma gondii and Listeria monocytogenes. The research also estimates that numerous unknown pathogens cause 38.4 million episodes of foodborne illness that result in close to 72,000 hospitalizations and over 1,600 deaths.

Types

Three types of foodborne illness are food infection, food intoxication and chemical foodborne illness. Food infection occurs when environmental conditions, such as temperature, let bacteria in foods multiply and cause illness. After you ingest the bacteria, it multiplies in your intestines and makes you sick. Food intoxication occurs when bacteria in food produces a toxin, such as staphylococcus or botulism, that causes an illness. After ingesting the toxin, you may become sick. Pesticides, cleaning compounds and other chemicals that come in contact with foods may also cause illness.

Contaminants

Hundreds of foodborne diseases exist throughout the world. Bacteria or the toxins these organisms produce cause the overwhelming majority of foodborne illnesses. Salmonella is a high-risk, potentially fatal pathogen that scientists have known about for a long time. Salmonella is a bacteria that infects poultry, particularly eggs and dairy products. Scientists have discovered recent outbreaks of Salmonella in fruits and vegetables, such as lettuce, sprouts and tomatoes. Certain chemicals can also contaminate food and cause illness. Scientists identified Acrylamide in 2002. Acrylamide is a toxic chemical that can cause cancer and nerve damage. Acrylamide is made from sugars and asparagine, an amino acid, in foods during high-temperature frying, baking and roasting, particularly grains, potatoes and coffee. You can reduce your risks of acrylamide contamination by avoiding carbohydrates and coffee cooked at high temperatures

Contamination Risks

Bacteria rapidly multiply at room temperature or warmer conditions. Pathogens spread in food left out at unsafe temperatures, through contact from humans, insects and rodents, and through unclean cooking and eating utensils. Cooks and food preparers who do not wash their hands and fingernails, or have poor hygiene, and mishandle preparation and storage of food may inadvertently increase the risk of contamination. Food that comes in contact with people who carry an infection may also become contaminated. Always wash your hands with anti-bacterial soap before preparing foods or eating meals.