Health & Food Contamination

According to the National Institutes of Health, 76 million people in the United States get sick every year due to food contamination. Foods can be contaminated from bacteria, viruses and parasites, and contaminated food leads to health issues such as fever, nausea, vomiting, cramps and sometimes even death.

Causes

• According to the National Digestive Diseases Information Clearinghouse (NDDIC), bacterial contamination is the most common cause of food contamination. Bacteria is present in most raw foods such as raw meat, fish and poultry, as well as eggs, lettuce, spinach and tomatoes. Contamination may occur in the process of growing, harvesting, processing, shipping or preparing foods. The NDDIC states that when cooked food sits out for over two hours at room temperature, bacteria multiply rapidly.

Types and Health Issues

• Common food contaminants include Salmonella, Shigella, Campylobacter or Escherichia coli (E. coli) O157:H7. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus. Campylobacter is a bacterial pathogen that leads to fever, diarrhea, and abdominal cramps. It is commonly caused by eating undercooked chicken. Salmonella is a bacteria that is also commonly spread when you eat undercooked chicken. E. coli is a bacterial pathogen that can cause temporary anemia, profuse bleeding, kidney failure and ultimately death if not treated.

Diagnosis

• Infections from food contaminants are normally diagnosed by using laboratory tests to identify the specific pathogen. According to the Centers for Disease Control and Prevention (CDC), Campylobacter, Salmonella and E. coli are diagnosed when a physician studies stool samples and identifies the bacteria. Other parasites are identified by examining stools under the microscope. Viruses are difficult to diagnose, because of their small size, and usually require testing a stool sample for genetic marker. Some food borne infections require specialized test that are not widely available.

Treatment

• The majority of food contamination cases are treated by increasing fluid intake to replace lost fluids and nutrients. In severe cases, hospitalization is needed to provide patients with nutritional and medical therapy. In these cases, physicians attempt to minimize the potential damage from reduced kidney function. Dialysis treatment or a blood transfusion may be needed to help the kidneys function normally again.

Prevention

• Most cases of food contamination can be prevented by cooking food to the proper temperature to kill potentially harmful bacteria. According to the NDDIC, you should do a number of things to help prevent food contamination: refrigerate foods immediately after you eat them; cook food to the proper temperature---145°F for beef roasts and lamb; 160°F for pork, ground veal and ground beef; 165°F for ground chicken and turkey; and 180°F for whole chicken or turkey. To prevent cross-contamination, immediately clean utensils, pans, cutting boards, knives and counter-tops you use to handle raw meat. Wash your hands for at least 20 seconds with soap and warm water before and after handling raw meat, poultry, fish or eggs. Lastly, always reheat cooked food to at least 165°F.